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.

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?

Event: Bacon Week

A celebration of one of our favourite breakfast foods.

Curry recipes

When you're in need of rejuvenation, there's nothing better than a warming bowl of curry, whether it's gently spiced potato and egg, a punchy Jamaican goat number or an elaborate Burmese fish curry. Here are our favourite recipes.

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.

On the pass: Michael Ryan, The Provenance

What's on the menu for autumn, Michael?
The mushrooms come in April and hit their straps in May.

We get inundated with field, pine and wild varieties, and either serve them cooked or preserved. We pickle a lot of vegetables with miso and nuka, a traditional Japanese way using fermented rice bran, and also shio koji, a fermented rice.

And for the meat enthusiasts among us?
Local lamb or goat from our supplier in Myrrhee in the King Valley; her capretto is the best I've ever used. We slow-cook it in duck fat overnight like a confit and serve it with pickled grapes, white gazpacho, charred cucumber, fresh curd and olive crumb.

You're passionate about the food of Japan; is it challenging to channel that in country Victoria?
You go to the supermarket in Japan and walk past store after store, pot after pot, of nuka pickles. In Beechworth we don't really have access to buy a lot of that sort of stuff, so we make our own miso, dashi, ramen for staff lunches, that sort of thing.

How often do you visit Japan?
Usually twice a year for research-slash-pleasure. As a chef you never just get away for a holiday, so I also run tours. June this year we'll go to Tokyo, Kyoto and Kanazawa on the northern coast, which is a place I really love. It has the most amazing seafood.

The Provenance, 86 Ford St, Beechworth, Vic, (03) 5728 1786

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