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

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.

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.

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.

Ham hock soup

Beef cheek recipes

The name 'beef cheek' really does refer to the facial cheek muscle of a cow. It's a tough, lean cut of meat often braised or cooked slowly to produce a tender and delicious result. Here are some of our favourite ways to serve them up.

Beerkary Bakery, Brisbane

This Saturday, after finishing a busy service at Esquire, Brisbane's top-ranked restaurant, chef de cuisine Ben Devlin will pull an all-nighter baking batches of sprouted-rye sourdough and malty brioche to prep for his Beerkary Bakery stall.

A passion project for Devlin and his partner, designer Yen Trinh, Beerkary combines two of the couple's favourite things - beer and baked goods - and will feature at special events.

It came about after a lunch Devlin cooked at Sydney's Sixpenny, and there have been a handful of subsequent Brisbane pop-ups.

On Sunday, Beerkary Bakery will collaborate with Melbourne brewer Killer Sprocket at Brisbane's inaugural Beer inCider, a new craft beer and cider festival. Hot-smoked pastrami pork jowl and sauerkraut sandwiched between slices of rye-IPA sourdough are part of a line-up of snacks that sounds very promising indeed.

The likes of "beerclairs", made using Vienna malt and juniper, and Vienna malt brioche with pine-smoked king trout, juniper hollandaise and pickled onion will be up for grabs. The trout brioche is designed to play nicely with Killer Sprocket's Hey Juniper, a new American-style pale ale the brewer is launching at the festival. There's also a vegetarian option which has salt-roasted sweet potato with pine and juniper in the salt crust.

"Beer-matching gives you opportunities to use beer flavour profiles but also to use some of the ingredients that are used in the beer-making process," says Devlin, a regular at Capalaba's Craft Brewer. "There's an amazing library of hops and malt to experiment with - about the only thing I haven't done is actually brew beer at home.

"Working with beer and beer-making ingredients has been a lot trickier than I originally thought. But that's the whole reason for doing it… to experiment and have some fun," says Devlin. "It's nice to find reasons to be open-minded because you find yourself going down different paths creatively."

The Beer inCider festival runs 20-21 September at Albion Park Harness Racing Club, Amy St, Albion, Qld; the Beerkary Bakery stall opens at 11am on Sunday, 21 September.

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