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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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.

Pea and ham soup

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.

Event: Bacon Week

A celebration of one of our favourite breakfast foods.

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.

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.

Garagistes sold, closing

Luke Burgess

Luke Burgess

Garagistes is dead. Long live Garagistes? Not quite. A more fitting theme might be "energy doesn't die, it just changes form". And so it is with the restaurant that was as important to Tasmania's new culinary identity as MONA has been to its cultural profile. The Hobart two-star, opened by Luke Burgess, Katrina Birchmeier and Kirk Richardson in 2010, has been on the market for more than a year now, but today Burgess, the chef and co-owner, confirmed that contracts have been exchanged, a local family has purchased the lease, plant and equipment, and Garagistes will run just 12 more services in its current form.

The silver lining of sorts for Tasmanian diners is that Burgess, Richardson and the team have decided to wind the kitchen down in its final month, trading not as Garagistes but as The Self-Preservation Society from late March through to around April 25.

"We're retaining the Garagistes name, and the new owners will be doing something completely different, so we wanted to come up with something to space the gap for about a month," says Burgess. The Society will be far more casual than the Garagistes of today, harking back to its more bar-like early days, and unearthing some dishes from retirement, the much-loved lamb ribs and silk oolong cream among them.

"The final touches on the concept are yet to be signed off," he says, "but it'll be a casual affair and one very much in the spirit of having fun and enjoying the last weeks of being in a space that we built and have come to love."

Burgess, who will be moving back to his home-town of Sydney, intends to keep the Garagistes flag flying, but has no immediate plans to open another restaurant. He says that he's pleased with the way things have drawn to a close in Tasmania.

"It's a big relief, and I'm glad we can go out in a nice, positive way and say that it's been five years and we've done some good work."

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