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

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.

Bushfire relief: Australia’s restaurants pitch in

Pull out your wallet, jump on the phone and get yourself along to one of them. We’ve rounded up a small selection below; there are many, many more. You can find a list of restaurants across the country raising money for bushfire relief here, and a list of what some of Australia's wineries are doing in our wine blog. If you know of any other dinners raising money for the cause, email us at gourmet@acpmagazines.com.au and we'll post them here.

SYDNEY
Starred chefs Mark Best (Marque, Centennial Parklands), Guillaume Brahimi (Guillaume at Bennelong, Bistro Guillaume), Peter Gilmore (Quay), Robert Marchetti (Bondi Italian Food, Giuseppe, Arnaldo & Sons) and Matt Moran (Aria) are joining forces and making Sydneysiders very happy while raising money for bushfire victims in an exclusive dinner at Guillaume at Bennelong on Sunday 8 March. The cost: $500 per head, 100 per cent of which will be going to the Salvation Army. Move quickly, seats are going fast. 02 9241 1999, ac@guillaumeatbennelong.com.au.

MELBOURNE
On Wednesday, March 4, Jacques Reymond will be hosting a five-course dinner ($155 a head, including wine), with 100 per cent of the proceeds going to the Red Cross bushfire appeal. 03 9525 2178, dining@jacquesreymond.com.au, www.jacquesreymond.com.au.

Fifty top chefs including Guy Grossi, George Calombaris, Ian Curley, Geoff Lindsay, Karen Martini, Andrew McConnell and Luke Mangan will also be getting together to raise money for the Australian Red Cross. At a special dinner on Friday 3 April at Peninsula in Docklands, guests will receive a three-course meal prepared at random by one of the 50 chefs - they'll know who's been cooking for them by the signature on the plate. The price: $250 per head. 03 99400 603, eat@chefsunite.com.au.

QUEENSLAND
One Tuesday 3 March, Noosa's River House Restaurant will be hosting a four-course dinner (with matching wines) for $95 per person, $20 of which will go directly to the Red Cross bushfire appeal. You'll also be able to bid on wines, apartment stays and more in a charity auction and raffle. 07 5449 7441.

At press time, the Gold Coast's Fellini was working on putting together a dinner, possibly with FINS chef Steve Snow, and Brisbane's Restaurant Two, Three Bistro and E'cco were planning on doing something for the bushfires separately, but had yet to iron out the details.

PHOTOGRAPH ROB SHAW

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