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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Event: Bacon Week

A celebration of one of our favourite breakfast foods.

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.

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.

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.

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.

The Press Club reborn

The Press Club, Melbourne

The Press Club, Melbourne

The second coming of George Calombaris's The Press Club may be scaled down in terms of size but it doesn't hold back on the ambition. An expensive, brilliantly glitzy room and dégustation-only menus full of fanciful, witty, interesting Greek-inspired food sees Calombaris throwing down the gauntlet to those who proclaim fine dining dead. Our Melbourne restaurant critic Michael Harden went in to check for signs of life.

So is fine dining dead, Michael?
Not if it's as much fun as this. There's a gigglingly enjoyable retro aspect to the whole experience, from the compact room, which seems to channel cocktail bars of the 1970s - horseshoe booths upholstered in soft tan leather, copper and brass fittings polished to a mirrored sheen - to the menu, which references both the original Press Club and the craziness of Calombaris's one-time Fed Square experiment, Reserve. It's not cheap, sure ($145 for five courses, $190 for eight), but all the "you get what you pay for" boxes get ticked.

Any highlights?
Quite a few, starting with a mini Hills Hoist (complete with fake grass) that comes pegged with "chips and dips" - a sliver of dehydrated salsify, a rice cracker dusted with fennel powder, and a carrot wrapped in a truffle sliver and studded with chive flowers among them - and the Saganaki Martini (an old Press Club favourite), then moving on to a quite brilliant avgolemono, the classic egg and lemon soup, served with grilled abalone and hilopites made with chicken. The Kangaroo Island marron cooked in tarama butter and served with pickled cucumbers and sprouted lentils is no slouch either.

Dessert?
More fun here, too. The pre-dessert is called Half-Time Orange and consists of orange segments filled with excellent orange sorbet. That's followed by Smashing Plates. The "plates" are made from meringue and have to be smashed so you can get to the pavlova-type goodies - berries, mousse and granita - underneath.

And the drinks?
Barcelona native Marc Esteve Mateu is the sommelier here and is one of the most personable examples of his kind in town. His list is hefty and contains both benchmark big-hitters and more obscure boutique stuff, but chat with him and you'll quickly end up with something delicious you haven't tried before (like a 2009 Hatzidakis "Nikteri" Assirtiko from Santorini). There's a wine-matching option too - $90 for the five-course and $125 for the eight.

The verdict?
With only 10 booths in the house, The Press Club feels both intimate and exclusive and, with the present but not invasive soundtrack of upbeat club music, there's a definite party element as well. Calombaris's theatrical and amusing dishes tap into the mood, as does the excellent service. You'll probably drop at least $200 a head but, boy, will you have some fun doing it.

The Press Club, 72 Flinders St, Melbourne, Vic, (03) 9677 9677.

Read more: George Calombaris recipes.

Looking for more Melbourne dining options? Check out our list of the best restaurants in Melbourne.

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