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.

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.

Event: Bacon Week

A celebration of one of our favourite breakfast foods.

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.

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.

Din Tai Fung, Melbourne

Our restaurant critics' picks of the latest and best eats around the country right now: Din Tai Fung, Melbourne.

With seven outlets up their sleeves, Sydneysiders could be forgiven for being a little blasé about the opening of yet another link in the Din Tai Fung dumpling chain. Not so much for Melburnians, who greeted the arrival of their first - and Australia's largest - member of the family with impressive queues from early on day one. It's a big space, taking up one corner of the Emporium shopping centre's fourth floor with three private rooms and seats for more than 230 people, attended to by a fleet of enthusiastic if not always completely effective waitstaff. Once the dumplings start to arrive, however, all else fades into insignificance. The xiao long bao here, weighed and made with a scientific level of care and scrutiny (each weighing between 20.8 and 21.2 grams), are superb members of the species, the pastry sturdy enough to resist tearing but silken in the mouth, the broth and filling both big flavoured and restorative. Spicy prawn and pork wontons, shao mai, topped with a layer of prawn meat and a rather smart limite-edition truffle dumpling, are similarly worthy of a cult following, while non-dumpling dishes such as wok-fried green beans with spicy pork mince steal a little of the limelight for themselves. There's craft beer and Victorian wine, too. Melbourne might be late to the Din Tai Fung party, but it sure is sweet to have finally been invited.

Din Tai Fung, level 4, Emporium Melbourne, 287 Lonsdale St, Melbourne, Vic, (03) 9654 1876

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