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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Feta and greens gozleme

A lot of rolling and folding go into making this Turkish flatbread, but when you bite into them all the hard work will be forgotten. The traditional filling is silverbeet, but we've added kale and fresh herbs for fragrance and flavour. A good sprinkle of salt at the end and a squeeze of lemon are non-negotiable. Start this recipe a day ahead to rest the dough.

Pea and ham soup

Automata opening in Singapore

One of Sydney’s hottest restaurants is about to branch out in Asia.

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.

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.

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?

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.

Business class: Melanie Grant

Chanel Australia's resident skin expert Melanie Grant lets us in on her travel regime, from her preferred suitcase to achieving picture perfect skin after a flight.

BYO one day but not the next?

Our group attended a popular Errol St eatery last Saturday night only to be refused our BYO wine. What was puzzling about this was that their status as a 'BYO wine' restaurant is well publicised even to the point where they confirmed the corkage cost ($6.50pb) to us in advance. Is this the emerging trend of restaurants today, picking and choosing (on a whim) the nights they will offer the BYO wine option to their patrons?
By Paul

Pat Nourse, Gourmet Traveller restaurant critic answers:

The offer to bring your own wine to a restaurant is a great one – it gives you the opportunity to match pickings from you cellar to great food and can substantively reduce the cost of your meal. But it’s something many diners take for granted. Most countries don’t have BYO, and it’s more a privilege than a right. Restaurants are free to set any conditions they choose on what, how and when you can bring wine in, and how much it’ll cost you. It’s becoming increasingly common for restaurants to offer BYO on quieter nights earlier in the week as an enticement to locals and then switch back to wine from their list only on Saturdays and Sundays.

While it’s important for restaurants to make it very clear when they will and won’t accept BYO, the best policy as a diner is to always check when you’re making your reservation. It’s worth noting, too, that there are good BYO manners and bad BYO manners particular to licensed restaurants which also offer BYO. Bringing bottles of wine available on the list or of significantly lesser quality than those listed is considered bad form, and it never hurts to order a bottle or two from the list to supplement what you’ve brought.

Wet sales, as they’re called, are crucial to the financial viability of most restaurant businesses. Much as we diners like BYO, we have to remember that if the restaurants we love aren’t making any money, they won’t be there next time you’re looking for somewhere to eat – BYO or no.

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