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

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.

Ham hock soup

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.

Pinbone is heading to Hobart

Pinbone, Sydney

Pinbone, Sydney

Frankbone? Pinklin? The official title is actually "Pinbone at Franklin", meaning that, yes, Pinbone, Sydney's favourite culinary young-gun trio, is making its way to Hobart for the summer. Since the 'Bones - chefs Jemma Whiteman and Mike Eggert, and manager Berri Eggert - decamped from their Woollahra digs in winter, they've done pop-ups as far afield as Singapore, but their stay at Franklin looks to be more like a residency, as they hitch their wagon to the Hobart hot-spot for three months. Details are still being worked out, but Mike Eggert says a Sunday takeover is a lock, with Franklin chef David Moyle joining Eggert and Whiteman  "cooking and slinging booze in a much more casual style", while Thursdays, Fridays and Saturdays may see Team Pinbone doing either a "ghetto Chinese restaurant or a small, Sidecar-style wine bar" as an adjunct to regular Franklin operations. The adventure begins in early December. Stay tuned for more details.

Franklin, 30 Argyle St, Hobart, Tas, (03) 6234 3375


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