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.

Automata’s Clayton Wells is taking over Silvereye

Eggs Benedict with black pudding

Eggs Benedict with black pudding

Rumours have been running rife in Sydney restaurant land about who will fill the elegant upstairs dining room at The Old Clare left vacant by the untimely departure of Silvereye. Now we have the answer. Or at least for the short-term. 

Auto.lab, a spin-off of Clayton Wells' acclaimed two-star Automata downstairs, opens on 4 November. Apart from the fact the name is something you can pronounce without consulting the internet, the pop-up's key difference to its parent restaurant is that it'll be brunch only, from nine to 3.30pm, Fridays to Sundays, until Christmas.

As the name (vaguely) suggests, it's an extension of the Co.lab event series Wells has been running with guest chefs for the past few months. The likes of O Tama Carey, Pasi Petänen and Mitch Orr are slated to make appearances, with dates and details to be announced soon. 

The dishes Wells has planned thus far sound far from pedestrian. His eggs Benedict come with a slice of black pudding, the grapes and berries are flavoured with with yuzu, shiso and yoghurt, while fermented pumpkin and serrano ham complement buffalo mozzarella, and the omelette is filled with smoked trout, fennel and ricotta. And what of rumours (that we may have started here in the GT office) that the brunch menu may include a toastie version of Automata's signature burrata and shellfish oil bar snack? "You never know," says Wells.

The coffee is Single O, and if you've ever thought "gosh, these eggs could really do with some booze," you're in luck. You'll find a Michelada and Tom Collins on a list of classic long drinks, plus a snappy wine list will focus on pét-nats and rosé.

Auto.lab, level 2, The Old Clare Hotel, 1 Kensington St, Chippendale, NSW, automata.com.au; 9am-3.30pm Fri-Sun from 4 November

 

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