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.

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.

Pea and ham soup

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.

Event: Bacon Week

A celebration of one of our favourite breakfast foods.

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.

Bar Clarine, Melbourne

Our restaurant critics' picks of the latest and best eats around the country right now: Bar Clarine, Melbourne.

The family resemblance is initially difficult to spot, particularly with them sitting right next to each other on Fitzroy's Gertrude Street. But while the neon-lit American diner-style  Belle's Hot Chicken and the poised and compact Bar Clarine may seem poles apart, the lineage becomes clear once you check their wine lists (and, perhaps, the doorway that's been knocked through their adjoining wall). Natural wine - minimal interventionist, no sulphur, you know the drill - rules the day on both lists, but Bar Clarine is the more focused sibling: its list is lengthier, its geographical reach more ambitious, its by-the-glass offering more generous. The seven-item menu (which changes every 10 days or so) plays sideshow to the main event, but with the open kitchen at the back of the tiny space it's still an important and interesting part of the package. Chef Adam Shoebridge puts together the snacks in an interesting fashion, teaming his freshly shucked oysters with white pepper, cucumber and bay oil, making exemplary sauce gribiche to complement his robustly flavoured tête de porc and managing to make the pikelet-like Carolina rice cakes seem perfectly logical being served with a boiled peanut hummus (peanut butter for adults) and green tomato chow chow. There might be tinned sardines on toast and perhaps marinated kingfish served with sour radishes - all good stuff and well suited to the wine. And, for those in need of a fried-chicken fix, it's right there on the other side of the door.

Bar Clarine, 150 Gertrude St, Fitzroy, Vic, (03) 9077 0788

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