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

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!

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.

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.

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.

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?

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.

Sydney Opera House tender back up for grabs

The dining room at the Sydney Opera House is once again out to tender. The landmark space, occupied by Guillaume at Bennelong for 12 years, was set to be taken over by the Van Haandel Group this May, but the group pulled out in March, following a fire that destroyed their Melbourne flagship Stokehouse, putting the room back on the market.

The new tender process, headed up by Opera House CEO Louise Herron, is effective from today, and the House's board has sought out the food and beverage expertise of chefs Neil Perry and Christine Manfield to assist with the final decision.

"We are looking for a restaurant concept that suits the venue and a cuisine that embraces Australia's distinctive and diverse produce and culinary heritage," Herron says.

Applications for expressions of interest close on 25 August, and the new venue is slated to be in place and ready for business early next year. For the time being, the room will continue to be used as a premium events space in conjunction with Aria Catering.

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Automata opening in Singapore
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