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

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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.

Event: Bacon Week

A celebration of one of our favourite breakfast foods.

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.

Bistro Moderne

Watch our exclusive video interview with Warren Turnbull.

He doesn’t own a striped T-shirt, and admits to having never bicycled with a baguette tucked under his arm. He doesn’t speak French, is not known to be rude and, perhaps most shockingly, this proponent of French style was born not in Normandy or Nice, but Nouvelle-Zélande. It’s true: what Warren Turnbull knows about French culture has been absorbed primarily through that great bastion of French cuisine, the restaurant kitchens of London. While his menu at Restaurant Assiette in Sydney’s Surry Hills makes reference to onion bhajis and avocado ‘sushi’, the wealth of purées, confits and sauces matelote to hollandaise make the idiom he’s working in very clear. “To be honest, I don’t really know what to call the food I do at Assiette,” says the 35-year-old chef, “but the technique underneath it all is most definitely French.”

Moving to London in 1994 to work at Kensington Place, Quaglino’s and Marco Pierre White’s Criterion (“he came in on Thursdays”) was something of an eye-opener for the boy who had thought, coming from work in Auckland’s best restaurants, that he knew a thing or two about good cooking. But it was working in the kitchen of the now-defunct Sydney fine-diner Banc, with chefs Matt Kemp and Justin North (now two of the country’s most emphatic Franglais specialists, having carved out their niches at Restaurant Balzac and Bécasse, respectively), that really gave him a sense of what he wanted to do.

While the likes of Paris chefs Pierre Gagnaire and Guy Savoy are more of an inspiration for his work at Assiette than blackboard-and-beefsteak bistros, the lunch Turnbull has put together here is as much about what he enjoys eating as cooking. “I really love Onde at the moment,” he says, speaking of the Sydney bistro landmark. “I love to eat steak frites, beetroot salad, the salt-cod brandade on potato bread, things like that. When we first started Assiette, our food was a lot more like this, but we’re always working to keep up with everyone else. I wouldn’t say our food is experimental now, because that’s not quite right, but it’s definitely freer. We’re having a lot more fun with the way we plate stuff, too.”

With Assiette reaching the three-year mark, Turnbull and co are considering a new site for the restaurant. “But if we moved, it would be a Balzac-style upgrade rather than a Bécasse-sized one – I don’t want to do anything that big, and definitely not in the city.” For now, it’s pie-in-the-sky, and Turnbull comes back to earth with some practical advice for his own recipes. “Just get in there, have a go and enjoy it. Make sure you do it with friends so you can sit around, get sloshed and be merry.”

Restaurant Assiette, 48 Albion St, Surry Hills, NSW, (02) 9212 7979.

WORDS PAT NOURSE PHOTOGRAPHY WILLIAM MEPPEM

This article appeared in the July 2008 issue of Australian Gourmet Traveller.
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