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.

Event: Bacon Week

A celebration of one of our favourite breakfast foods.

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.

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.

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?

On the pass: Joel Valvasori-Pereza, Lalla Rookh

GT caught up with Lalla Rookh's Joel Valvasori-Pereza to talk all things Italian.

What's Lalla Rookh's take on Italian food, Joel?
Everything's handmade. We're trying to create beauty out of humble dishes, so we really wanted to take the humblest of dishes, take them that little bit further and apply our skills to them and really make them sing.

Do you focus on a particular region in your cooking?
We draw from across the board, but a lot of the flavour base comes from the north-east. That's my heritage; my family comes from a province called Pordenone in Friuli, and I guess a lot of the flavour that comes through my family's home cooking comes through in a lot of the dishes.

Can you give us a tasty example?
We've got bone marrow coming in from Blackwood Valley Beef down south. A lot of people roast bone marrow, but we braise it in what I call my nonna's sugo, which is basically the base sauce for a lot of my nonna's dishes. It's a lightly tomatoed vegetable ragù with cinnamon, rosemary, lots of herbs, so quite a rich dish. We give it a braise, then serve it with some grilled focaccia bruschetta, so you scoop the marrow out and put it on the bread, and away it goes.

What's your go-to Italian comfort dish?
Nonna's tagliatelle with chicken and vegetable ragù is my all-time favourite. Of all the pasta that she made growing up, that would have been the one that constantly really ticked all the boxes for me. Just smelling the chicken, rosemary and cinnamon cooking is like walking back into her house again. That's the dish for me.

Lalla Rookh Bar & Eating House, 77 St Georges Tce, Perth, WA, (08) 9325 7077.

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