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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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

Event: Bacon Week

A celebration of one of our favourite breakfast foods.

Curry recipes

It's time for you to find a new go-to curry recipe. Here are 20 curries - from a Burmese-style fish version to a Southern Indian lobster number - we think you should try.

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.

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.

Autumn's most popular recipes 2017

As the weather started to cool down, your stoves were heating up with spicy curries, hearty breakfast dishes and comforting bowls of pasta. You balanced things out nicely with some greens but dessert wasn't entirely forgotten. Counting down from 30, here are your 2017 autumn favourites.

New Indian restaurant breaks new ground in breakfast and lunch

Cafe Southall, a contemporary all-day Indian eatery from the family behind Bombay by Night, opens in St Kilda.

The Argus Dining Room
Modern Australian
The Argus Dining Room
-37.311611,144.138407

Hotel restaurants must cater to all tastes and often the result is a menu that neither offends nor delights. The Argus is not such a restaurant, yet it offers the pluses of 1930s hotel dining - the grand entrance, the sense of occasion. Chef David Willcocks reboots expectations from the get-go with a raw amuse-bouche: daikon enclosing enoki with a ginger emulsion. To follow, cured rainbow trout with fermented cabbage and crème fraîche, or pressed pig's head with scallops and piccalilli. The bold approach continues through main courses of bloody-rare lamb loin with kofta, sheep's milk and spiced carrot purée, and in punches of flavour alongside a snapper fillet: soy-butter cubes, salty squid curls, blackbean sauce. The hefty wine list has a section headed "Weird Ones" alongside benchmark Heathcote shiraz. Service is warm and professional right to the end - parsnip ice-cream, burnt-honey jelly and medlar custard.


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At a glance

  • Food:
  • One Star
  • Wine:
  • Three glasses
  • Price:
  • E $21-$25

    M $32-$48

    D $17-$18

  • Feature:
  • Licensed
    Bar
    Vegetarian
    Impressive Wine List
  • Cards:
  • American Express
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings essential
  • Chef:
  • David Willcocks

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