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

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.

Oakridge Winery, Coldstream, Vic

Our restaurant critics' picks of the latest and best eats around the country right now: Oakridge Winery, Coldstream, Vic.

The view from Oakridge Winery's restaurant and cellar door has always been classic Yarra Valley - vines in the foreground, mountains as a backdrop, rolling green hills and big, big skies - but with chef Matt Stone (Greenhouse, Brothl) and his partner/sous-chef Jo Barrett (Tivoli Road Bakery) now in the kitchen, the food on the plate is just as expressive of the location. Take the XO sauce that's served with crumbed and fried fingers of braised pork cheek: in lieu of scallops and shrimp, Stone makes his XO with local trout that he cures, smokes and dehydrates. It's a similar approach with his custard made with local eggs and whey from Yarra Valley Dairy and teamed with peas, broad beans and juice from the pea pods that have all been picked from the garden. Or the dry-aged beef sourced from a farm 15 minutes from the estate that's served with local oyster mushrooms cooked in beef fat, dressed with an onion oil made with spring onion tops from the garden. One of the best dishes on the menu is seared kangaroo loin served with a Thai-style salad, salted cucumbers and a hot and sour sauce, and while the roo itself comes from beyond the valley, it's the exception rather than the rule. The wine list is estate-only so restaurant manager Camm Whiteoak (ex-Attica) can point out the specific vines that yielded the shiraz you're drinking. The best thing about the new approach is that there's no straining for effect. Stone's food looks pretty without being overworked, the ingredients present for flavour as much as provenance. Factor in the view and relaxed service and Oakridge is a Yarra Valley must-do.

Oakridge Winery, 864 Maroondah Hwy, Coldstream, Vic, (03) 9738 9900. Open daily 11.30-5pm.

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