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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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.

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.

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.

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.

Ham hock soup

Beef cheek recipes

The name 'beef cheek' really does refer to the facial cheek muscle of a cow. It's a tough, lean cut of meat often braised or cooked slowly to produce a tender and delicious result. Here are some of our favourite ways to serve them up.

Florentino Grill re-opens on Bourke Street

Florentino Grill's charcoal calamari

Florentino Grill's charcoal calamari

The furniture, kitchen, even the tablecloths have seen change at Florentino Grill, but its bones are mostly intact.

The tablecloths went with the renovation, as did the original canopy above the open kitchen, replaced by a magnificent stainless steel, size-of-a-small-apartment number, installed to deal with the smoke from the new asado and Josper oven. The furniture has changed too. Now it's all sleek-lined timber stained the same nearly black as the wood panelling.

But the Florentino Grill's Robin Boyd-designed bones are mostly intact. The room has retained its finger-poppin' sense of pace, all closely packed tables and white-aproned waiters dancing around each other in the tight space, so the most distinct change is a sharpening of focus on the menu. Gone is the pan-Italian greatest-hits brief, replaced by an authentic, rustic take that zooms in on Tuscany and its surrounds.

Grilling is central, aptly enough, and chef Mario Di Natale shows a deft hand with the asado. Calamari, Skull Island prawns, White Rocks veal, wild barramundi and five different steaks all get the charcoal treatment, but there's great stuff elsewhere, too. Entrées of note include a brilliant musetto (the terrine-like northern Italian pig's-head sausage) splashed with parsley oil; subtly smoky charred peppers (from the Josper) dabbed with ricotta; and pickled tongue, pan-grilled and moreish, served with salsa verde and thin slices of radish.

The short pasta section has a couple of musts - testaroli, Liguria's pancake-like shreds tossed with basil, pecorino and oil, and yolk-yellow pappardelle with a sublime duck and porcini ragù. Service, led by Carlo Grossi, is sharp and to the point, and the user-friendly Italian-heavy wine list plays a straight, enjoyable bat. "Reinvented" is not quite right. Reinvigorated certainly is.

Florentino Grill, 80 Bourke St, Melbourne, Vic, (03) 9662 1811, grossiflorentino.com. Open Mon-Sat noon-3pm6pm-11pm


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