Healthy Eating

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

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 25th June, 2017 and receive a Laguiole cheese knife set!

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Pea and ham soup

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.

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.

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.

Event: Bacon Week

A celebration of one of our favourite breakfast foods.

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.

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?

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.

Are restaurants doing the healthy food thing right?

How are restaurants addressing our desire to eat more healthy foods and are there any restaurants doing this well?
By meagan
Pat Nourse, Gourmet Traveller features editor and restaurant critic, answers:
Broadly speaking, I’d say that healthy eating and restaurant food don’t have an enormous amount to do with one another. Sydney chef Janni Kyritsis, of the much-missed MG Garage, always said that food at that sort of restaurant was designed for special occasions, not for every-day eating. Though restaurants are vastly less dependent on dairy than they were in, say, Escoffier’s day, butter is still a favourite way of giving a flavour hit (beware vegetable side dishes: they’re especially butter-drenched). Fat, chefs are fond of saying, equals flavour. As does salt.

Taking food ethicist Michael Pollan’s dicta as the basis of what we consider to be healthy eating (“Eat food. Not too much. Mostly plants.”), the average menu at a starred restaurant ticks the first box but falls largely flat on the other two, offering (if you have entrée, main and dessert), probably enough protein and fat for the entire day’s worth of meals but with little in the way of vegetable nutrients.

A balanced menu should offer lighter options to balance the heftier stuff, and I’d say that restaurants are generally moving towards maximising flavour while minimising bulk and what you choose to eat there is always going to play a big part. No one’s putting a gun to your head when you’re choosing between the pork belly with butter-enriched mash and the steamed blue-eye on greens, and likewise, you’re probably going to have a better shot keeping it real at a sushi bar rather than a bistro – but there again mercury-laden fish and high-GI sushi rice may be worse for you, personally, than, say, a salad and a steak (watch those frites, though). 

Perhaps the best take-home message is that restaurants can be a healthy part of a balanced diet because they make you happy. All the more reason to visit the good ones.
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

You might also like...

Albert Street Food & Wine

Philippa Sibley may have left the building, but Albert St F...

Aravina Estate

The family-friendly nature of Aravina explains the terracot...

Assaggio

Assaggio's very red, very mod fit-out has undeniable flair,...

Aubergine

The grey-whiskered Ben Willis could pass for a maturing, bu...

Annie Smithers' Bistrot

Annie Smithers may have decamped for Du Fermier, but the bi...

Bacchus - Brisbane

Rydges doesn't exactly leap to mind when you think "complex...

Balla

Pronounce it "bah-la" for Piedmont-born artist and composer...

Balthazar

The mixing of business and pleasure comes second nature to ...

Boucher

Escargots, foie gras, bouillabaisse - the expected French s...

Carlton Wine Room

The relaxed ambience and witty, irreverent service may say ...

Celsius

A land of smoke and mirrors, Celsius is an urbane, nightclu...

Citron

Mark Newman's cassia beef cheek is the type of dish that ce...

Divido

To those who dream of the old country, Divido is the modern...

David’s

David's hums with renewed energy since its transformation t...

Eleonore’s

On the surface, Eleonore's seems immune to fashion. Its lar...

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×