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.

Curry recipes

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.

Pea and ham soup

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.

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.

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.

What Dan Hunter did next

The outgoing Royal Mail Hotel chef speaks to GT's Michael Harden about the eatery he's about to open and why he left Australia's highest-profile regional restaurant.

"Creatively, I just want to be in charge," explains Dan Hunter of his newest venture. "I don't want to have to be considering external factors that don't necessarily help the operation, or always having to consider what someone else thinks. This is about running something that's a true reflection of my ambition and personality."

Hunter, the Australian-born, Mugaritz-trained chef who brought international acclaim to regional Victoria's Royal Mail Hotel, is talking about Brae, formerly Sunnybrae, the restaurant and cooking school run for decades by paddock-to-plate pioneer George Biron.

While working for someone else was partly the reason for change, it was also about having to accommodate three different outlets - plus regular functions - at the Royal Mail. "I really wanted to put all that effort into just one outlet," he says.

Hunter had been looking for his own place for a couple of years, but with some fairly specific requirements - room for vegetable gardens and to build accommodation, and somewhere that wasn't more than 90 minutes from Melbourne ("this is a touch over that, but it's pretty close"). When he heard that Biron was looking to sell Sunnybrae, everything fell into place.

"The garden was really important," Hunter says. "The beauty of this property is that they've treated [the land] organically for 25 years, so we can open and be operating with a garden straightaway."

That means by the end of the year, after the house is given a major renovation. "Something a little more contemporary," he says, courtesy of business partners the McCorkell Brown Group in collaboration with Six Degrees architect James Legge. Purpose-built accommodation is on the cards, but will not be part of the package until the end of 2014.

Until the accommodation becomes available, Hunter says the opening hours will be as much about lunch (Friday to Monday) as dinner (Thursday to Sunday). The food at those meals will, he says, be "stylistically similar" to what he cooked at the Royal Mail. "I'll be focusing as much on produce and product as technique, as always, and just extending a little bit."

He says he doesn't intend to go backwards creatively or offer a simplified version of the cooking for which he's become known "just because it's too hard. I think there's an opportunity in Australia to have the highest quality dining experience in a regional area, to have a regionally focused, but internationally recognised restaurant".

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