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

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.

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?

Event: Bacon Week

A celebration of one of our favourite breakfast foods.

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.

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.

GT's best dishes of 2012: Fiona Donnelly

1. Salty pork belly with leeks, Hellenika 
It won't be accorded pin-up status anytime soon, but what this rough-edged rectangle of Greek porkiness lacks in eye-allure, it makes up for by delivering the perfect balance of crisp, chewy crackling and yielding fat, tender flesh. A bed of soft, sweet leeks beneath is amped up with a decent stock with a whack of lemon juice to add edge. Make mine a glass of the Estate Argyros assyrtiko, thanks. Hellenika, 2235 Gold Coast Hwy, Nobby Beach, Qld, (07) 5572 8009

2. Campari, orange, curds and whey, Esquire
Sharp yet whimsical and beautifully balanced: like many of the plates dished here, this flavour-bomb of a dessert with its zingy Campari sherbet and quirky whey ice-cream was a wake-up call to the palate and gently thought-provoking. Smart and memorable - a Splice for the ages. Esquire, 145 Eagle St, Brisbane, Qld, (07) 3220 2123

3. Rabbit burger, The Aylesbury
In a year of too many badly done burgers, this carefully cooked Melbourne morsel was a standout. Juicy with duck fat, the sweetness of its soft bun was sharpened by a smattering of bread and butter pickles. It's enough to make your nose twitch. The Aylesbury, 103 Lonsdale St, Melbourne, Vic, (03) 9077 0451

4. Hanoi-style pork ribs, Nu Nu
Can ribs be pretty? A resounding yes in the case of these knobbly little babies with their crisp, fish sauce-enhanced exteriors hiding those juicy shreds of spicy-sweet meat beneath. They arrive on the table at Nu Nu with a generous cheek of lime, red chilli rings and a spiced salt. So nice to gnaw you.Nu Nu, 123 Williams Esp, Palm Cove, Qld, (07) 4059 1880

5. Pici cacio e pepe, Trattoria Il Marzocco 
A snow of nicely sharp local pecorino and plenty of black pepper. The Tuscans take a Roman dish and make it better by adding pici: fat, rounded strings of springy, hand-rolled pasta, a local specialty. Trattoria Il Marzocco, Via Gracciano nel Corso 84, Montepulciano, Italy, +39 05 7875 6076

6. Pink lady apple pre-dessert, Urbane
A version of this ethereal pre-dessert (pictured above) was first plated by chef Alejandro Cancino (winner of GT's most recent Best New Talent gong) at Noma's Saturday night chef showcase when he was staging in Copenhagen. It was Cancino's reaction to the kilos of apple flesh which were left over each time the restaurant made apple-peel powder. He wanted to show how the fruit itself could shine. Light and delicate, this dish is a flavour-packed exercise in elegance, with the apple, lemon balm, lemongrass and ginger working together to highlight and subtly accentuate each other. Urbane, 181 Mary St, Brisbane, Qld, (07) 3229 2271

7. Crayfish and reef fish tortelloni, Stokehouse
Tortelloni, smortelloni, I can hear you snort already. But often it's the seemingly simple dishes that are the most difficult to get right. Take the judicious amount of acidity in an addictive wine and butter sauce, a wonderful silken pasta, a scatter of pop-in-the-mouth salmon roe, a sunny deck overlooking the Brisbane River and it's a dish to remember. Stokehouse, Sidon St, South Bank, Brisbane, Qld, (07) 3013 0333

8. Red tonkotsu ramen, Taro's Ramen & Cafe
Owner-chef Taro Akimoto describes the house-made chilli oil as the "frame" which helps contain the "spreading" Bangalow sweet pork tonkotsu goodness that he takes three painstaking days to brew. Fans call it the crowning glory. The noodles are house-made, the soft boiled egg is organic and there's no MSG. You can taste the dedication and still it costs peanuts. Taro's Ramen & Cafe, ground level, Boeing House, 363 Adelaide St, Brisbane, Qld, (07) 3832 6358

9. Whipped cod roe, Builders Arms Hotel
This tangy, sublimely light appetiser changed my opinion of taramasalata and dips with just one swoop of Turkish bread. The salmon roe scatter adds glamour, but it's all kudos to the kitchen for creating something alchemical from stale sourdough bread (not potato) and imported salted cod roe. Far greater than the sum of its parts. Builders Arms Hotel, 211 Gertrude St, Fitzroy, Vic, (03) 9417 7700

10. Wilga Vale venison tartare, beetroot, apple, rose, rainberries and brown butter, The Long Apron
Several dishes from a fab lunch here could have easily made the cut. This very pretty and flavoursome dish is intricate and not short on technique. Hand-cut tartare of local venison is given a twist and lift with fresh apple discs, beetroot curls, pink rose petals and tiny local rainberries. A slick of brown butter brings it all together. The Long Apron, 68 Balmoral Rd, Montville, Qld, (07) 5452 1111

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