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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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?

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

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.

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.

Automata opening in Singapore

One of Sydney’s hottest restaurants is about to branch out in Asia.

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.

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.

The Big Lunch at Adelaide Central Market

Paris Stilton

Paris Stilton

Our restaurant critics' picks of the latest and best eats around the country right now: The Big Lunch at Adelaide Central Market.

Adelaide chefs are looking beyond the ordinary to create dishes for The Big Lunch, an annual fundraiser for The Big Issue served at long tables in the Adelaide Central Market, being held this year on Sunday 26 July. Simon Bryant is doing a soup of cheddar, wakame and parsnip, and a vegan mulligatawny. He has also enlisted the Artisan Cheesemaking Academy at Regency TAFE to donate three cheeses for a course - triple-cream brie made specially for the lunch, a year-old peppercorn-laced pepato and an 18-month Stilton, the "Paris Stilton" (pictured). Other participating chefs are Masterchef Australia alumnus Callum Hann, who's doing the canapés, Hilton Adelaide's Lloyd Cremer, cooking the main courses, and My Kitchen Rules winner Bree May on desserts. Tickets are available from The Big Issue website for $120 per person.

The Big Lunch, Adelaide Central Market, 44-60 Gouger St, Adelaide, SA

Got a hot tip for our Hot Plates team? Let us know on Facebook or tag your Instagram photos with #GThotplates.



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