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.

Bang Street Food, Sydney

Bang Street Food, Sydney

Bang Street Food, Sydney

Our restaurant critics' picks of the latest and best eats around the country right now: Bang Street Food, Sydney.

Can you name a famous Bangladeshi restaurant? You can now. Or at least you will soon, once you get a taste of Bang. With a look as bold as its name - courtesy of co-owner and designer Nicholas Gurney - and popping with colour (and that's just the tiger-design tees on the staff), it seems like one of those places that could've got by on insert-cuisine-here cooking. But thanks to chef Tapos Singha (an alumnus of Est and Gowings), Bang presents food that appeals as much for the precision on show as it does for the exoticism of the dishes. Puffed rice served in a cone of paper printed with news of Bangladesh's independence (in Bengali, naturally) sizzles with lime and spice, while brightness and freshness is the order of the day in the salad of young coconut, green mango, pawpaw and snake beans, all cut into batons and sprinkled with toasty almonds and mint. The curry sauce bathing juicy mussels (picked out with curry leaves, red chilli and sawtooth coriander) is so fine that it demands at least a second round of unusually impressive and flaky naan. Bang isn't cheap, but there's plenty here for your buck. Prepare to be impressed.

Bang Street Food, 3/410 Crown St, Surry Hills, NSW, (02) 8354 1096.

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