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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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.

Vasse Felix
Modern Australian
Vasse Felix
-33.996736,115.054668

No longer just an add-on to the cellar door, Vasse Felix's upstairs restaurant is now a bona-fide attraction in its own right. The dining room's makeover by gun Melbourne designers Hecker Guthrie suggested the pioneering winery was stepping up its food offering: the introduction of a five-course, $85 tasting menu confirms the hunch. While the mini dégustation includes highlights from the carte - the savoury thrills of cured emu in a macadamia and parsnip soup, for instance - its exclusives make the tasting menu a compelling package. Seared triangles of meaty kingfish adorned with house wagyu pancetta and shaved cured egg yolk has flavour to spare; weightless goat's milk crisps atop passionfruit curd and a cookie-crumb rubble polls well for technique and taste. This is polished, contemporary cooking and a perfect accompaniment to the equally progressive handiwork of winemaker Virginia Willcock. Service, pleasingly, is back to its relaxed yet refined best.


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At a glance

  • Food:
  • One Star
  • Price:
  • E $18-$21

    M $34-$40

    D $16

    tasting menu $85

     

  • Feature:
  • Licensed
    Bar
    Outdoor dining
  • Cards:
  • Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings recommended
  • Chef:
  • Aaron Carr

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