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.

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.

Pea and ham soup

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.

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.

07
The Bridge Room
Modern Australian
The Bridge Room
-33.863211,151.210889

The Bridge Room was until recently one of the few restaurants in its class that continued to focus on service à la carte, which perhaps explains its popularity with the business crowd. On the plus side, the new tasting menu provides an opportunity to try both the steamed scallop pudding (an airy, barely there quenelle packed with flavour, contrasted with the textures of abalone and biltong) and the slow-roasted beets (currant grapes, sheep's milk curd and radicchio butter making it a picture of autumn) in the same outing. Larger courses are typically built around beautifully cooked pieces of protein: grilled lamb loin on walnut cream cut with pickled caper leaves, say, or a buttery fillet of Murray cod, steamed just so, textured with surf clams and celtuce. Service is not as finessed as might be expected in so soigné a room served by so expensive a cellar. But even if the atmosphere isn't perfectly special, the food remains a knockout.  


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At a glance

  • Food:
  • Three Stars
  • Wine:
  • One glass
  • Price:
  • Prix fixe menus $90-$145

    Tasting menu $165

     

  • Feature:
  • Licensed
    Vegetarian
    Impressive Wine List
  • Cards:
  • American Express
    Diners Club
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings essential
  • Chef:
  • Ross Lusted

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