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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Pea and ham soup

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.

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.

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?

Hot 100 2017: food trends

Life moves fast in the world of food and restaurants. How do you keep up? By reading our Hot 100 round-up of the latest and greatest in store for your tastebuds in 2017. It's time to eat!

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.

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.

Fatto opens in Melbourne

The restaurant at Melbourne's Hamer Hall Arts Centre formerly known as Trocadero has been stripped back, made over, rejigged, renamed and now reopened as the Italian-accented Fatto Bar & Cantina. The carpets and glamorous interior and bar of the former incarnation have been binned by design group Projects of Imagination in favour of timber floors, acres of white tiles, red neon signs, light boxes, butcher's paper on the tables and several rather lovely zinc-topped bar areas. There's also a great feeling of light and space, a sense of humour and a distinct lack of formality.

Van Haandel Group general manager and Fatto executive chef Anthony Musarra says that the food and the feel of the restaurant "will have an Italian bent but we're not particularly trying to be authentic. We want it to be theatrical and fun, a kind of 'let yourself go' Italian joint that's a sum of its parts. We're not doing anything fancy - it's energetic, confident and pacey".

The menu, which is available in the bar, dining room and out on the spacious terrace, takes a classic Italian structure and approach, using good ingredients simply cooked. It starts with the antipasti-like appetisers (tuna crudo, garlic zeppole, salt-cod arancini) and salumi before moving on to salads, pasta and secondi, like grilled king prawns with buckwheat polenta or pork cotoletta with fennel and apple slaw.

There's also a lengthy list of desserts that include the classic crumbly sbrisolona (a pine nut and almond cake, served here with stone fruit and cannoli cream) and the modern, playful caramel panna cotta with salted popcorn.

"It's easy, vibrant, familiar food," says Musarra, "but that kind of food is fraught with danger because simple Italian food is actually really hard to do well. "[Head chef] Nick [Bennett, ex-Cecconi's] really knows how to deliver the kind of food that you crave. Along with giving people a good time and the lack of pretension, I think we're going to be here for a long time."

Fatto Bar & Cantina, River Terrace, Hamer Hall Arts Centre Melbourne, 100 St Kilda Road, Melbourne, (03) 8698 8800. Open daily 11am-late.

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