Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

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Pea and ham soup

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

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.

Ham hock soup

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.

93
The Fish House
Seafood
  • 50 Goodwin Tce,
    Burleigh Heads, QLD
  • (07) 5535 7725,
    www.thefishhouse.com.au/
  • Lunch daily noon-2.30pm

    Dinner daily 5.30pm-9.30pm

The Fish House
-28.089972,153.454152

There's an energy at play in The Fish House, which speaks of a restaurant at the peak of its powers. You can see it in the dexterous floor service and in the kitchen's confidence to treat the star attraction - a daily varying haul of the finest Australian seafood - simply, eschewing unnecessary flourishes. Raw scampi from Western Australia arrives butterflied and judiciously seasoned with yuzu and cayenne; pristine King George whiting is char-grilled and, like all main courses, arrives with generous shared sides - crisp-edged roast spuds, dill-flecked lettuce and vibrant mixed greens. Every aspect is well considered and complements the remarkable beach vistas and the room's airy, unfussy interiors. A well-stocked, glass-fronted cellar signals that fish isn't the only thing venerated here, as a treasure-studded drinks list affirms. Toffee-aromatic tarte Tatin, apples perfectly caramelised, provides a predictably polished finale.


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At a glance

  • Food:
  • One Star
  • Wine:
  • Two glasses
  • Price:
  • E $20-$30

    M $38-$58

    D $12-$28;

    dégustation $90

     

  • Feature:
  • Licensed
    Wheelchair Access
    Impressive Wine List
  • Cards:
  • American Express
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings essential
  • Chef:
  • Kelvin Andrews

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