Healthy Eating

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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?

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

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.

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.

Automata opening in Singapore

One of Sydney’s hottest restaurants is about to branch out in Asia.

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.

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.

Monster, Canberra

Monster, Canberra

Monster, Canberra

One of the most hotly anticipated restaurants in Canberra finally offers its full menu today. Monster, the lobby restaurant at Hotel Hotel in Acton, has been serving breakfast and bits and pieces from its bar menu since Christmas but, after a couple of delays, Sean McConnell and his team are now stepping up to the plate for real. The chef, who is best known in Canberra for his work at Mocan & Green Grout, is the younger brother of noted Melbourne chefs Andrew (Cutler & Co , Cumulus Inc) and Matt McConnell (Bar Lourinhã, Casa Ciuccio), and it's tempting to try to discern a family likeness in his menu of shared plates.

Certainly the all-day menu wouldn't be out of place in Fitzroy or on Flinders Lane, running from Barcelona-style "bikini" tostadas of jamón and Manchego at breakfast to the likes of pulled lamb shoulder with pomegranate, pistachio, vine leaves and yoghurt, and buns stuffed with slow-cooked pork neck and kimchi after noon. McConnell likes to support local producers, and they're here in force, whether it's Boxgum Grazing beef served raw, Lebanese-style with pickles and flatbread, or Murray cod from Goulburn teamed with sea lettuce, celery and dashi.

Other bold ideas include yabby jaffles with crème fraîche and horseradish, and celeriac baked in salt, served with local black truffle and Jersey milk curd - both options well suited to putting the eclectic but nicely edited wine list through its paces. And should the thought of Canberra winter in June prove frightening, there's always the prospect of crema Catalana with spiced quince to cuddle up to at the end of the meal.

Monster, Hotel Hotel, New Acton Nishi, 25 Edinburgh Ave, Canberra, (02) 6287 6287.

MORE CANBERRA

Want more tips on where to eat, drink, stay and play in Canberra? Check out our travel guide.

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