Healthy Eating

After fresh ideas for meals that are healthy but still pack a flavour punch? We've got salads and vegetable-packed bowls to soups and light desserts.

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Coffee culture: A history

Australia’s love affair with coffee is stronger than ever; it’s become a way of life. But exactly how did a beverage manage to shape our country’s culture?

Tarta de Santiago

"Gordita makes a splendid version of the Galician almond cake Tarta de Santiago, with its dramatic design. Would you please publish the recipe?" Michael MacDermott, Taringa, Qld REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

Pea and ham soup

Curry recipes

When you're in need of rejuvenation, there's nothing better than a warming bowl of curry, whether it's gently spiced potato and egg, a punchy Jamaican goat number or an elaborate Burmese fish curry. Here are our favourite recipes.

Event: Bacon Week

A celebration of one of our favourite breakfast foods.

Bread and butter pudding

Just what you need on a cold winter's night; a bowl of luscious pudding. Make sure to leave room for seconds.

Automata opening in Singapore

One of Sydney’s hottest restaurants is about to branch out in Asia.

Bali's new wave of restaurants, hotels and bars

The restaurant and hotel scene on Australia's favourite holiday island has never been more exciting and Australian chefs, owners and restaurateurs are leading the charge, writes Samantha Coomber.

Temporada
Modern Australian
Temporada
-35.276195,149.127764

A standout destination amid the counter-meal culture of a CBD back street, Temporada is the city sister of Ben Willis's fine-diner, Aubergine. The vibe is much more casual and flexible, but the lineage is clear in a knockout wine list that pushes boundaries, and a menu that drifts easily  between Europe, the Middle East and Asia without a hint of confusion.  The layout - seating around a central bar and tables along the wall  - and the diversity of eating options suits grazers, drinkers and serious  diners alike. Small, sharp eats include king prawns cooked over a wood fire, zucchini flowers stuffed with crab, and fine local olives, while deftly grilled wagyu rump with the crunch of charred baby cos and the parsley-and-garlic goodness of persillade typifies the larger offerings. Dessert is no poor cousin - there's class in roasted figs with a dusting of pistachio praline and ice-cream infused with the flavour of fig leaf.  


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At a glance

  • Wine:
  • Two glasses
  • Price:
  • E $4-$26

    M $18-$36

    D $16

  • Feature:
  • Licensed
    Bar
    Wheelchair Access
    Outdoor dining
    Impressive Wine List
  • Cards:
  • American Express
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings recommended
  • Chef:
  • Ben Willis & Chris Darragh

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