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.

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.

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.

Event: Bacon Week

A celebration of one of our favourite breakfast foods.

Good times with Christine Manfield

Good Times Ice-cream's The Ziggy Stardust

Good Times Ice-cream's The Ziggy Stardust

It's time to get Insta-ready, people. Chef Nathan Sasi has opened a soft-servery, Good Times Artisan Ice-Cream, on Macleay Street in Sydney's Potts Point and dessert diva Christine Manfield has consulted on the first menu. On opening night, every item was sold out by 9.15pm.

"I love collaborating with gen-next," says Manfield, who's been working with the former Nomad chef on the menu since last December. "I did a couple of pop-ups when Nathan was at Nomad and we've always stayed mates. He asked me to be involved because we're on the same page, and Potts Point is my hood."

The artisan ice-creamery has transformed a former noodle bar with a big neon ice-cream cone outside, bright pastels and playful signage reading "No lick-out laws here" and "Lick me till ice-cream". It's about the good times, all right.

The menu will evolve, but for the opening the duo have gone with a loosley Mardi Gras theme. All up, there are six soft-serve cones and four ice-cream sandwiches, each with elaborate toppings or "hair-styles", as Manfield calls them.

In a tribute to David Bowie, The Ziggy Stardust sees strawberry ice-cream pressed with crunchy, dehydrated blackberry and gold-dusted white chocolate stars, while the Absolutely Fabulous-inspired Sweetie Darling teams chocolate and strawberry soft-serve with toasted marshmallows and chocolate pretzels. As for the ice-cream sandwiches, the, ahem, Lickalotapuss is a favourite of Manfield's, with vanilla ice-cream, tropical fruit sorbets and ice-creams and liquorice sandwiched between vanilla shortbread. Then there's the Start Me Up, complete with an espresso-chocolate ball hidden in the centre.

"With most soft-serves you buy a base and all you do is add your milk," she says. "Nathan is making everything from scratch on-site daily. It's more than just ice-cream. The ice-cream is just the starting point." Everything comes in at a neat (if exxy) $10, and there are also vegan and gluten-free options.

Although Sasi counts New York's Big Gay Ice-cream as one of his main inspirations, his love affair with soft-serve started young. "I remember playing touch footy on the road with my mates and mid-game we would hear the Mr Whippy music coming up the street," he says. "The biggest part of deciding to do this was to build on that childhood dream."

Sasi's new CBD restaurant, Mercado, is slated to open just after Easter. "It's coming, I promise," he says. "We're waiting on the build to be complete, but then we'll be straight into it." Good times.

Good Times Artisan Ice-Cream, 87b Macleay St, Potts Point, NSW


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