Healthy Eating

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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.

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.

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?

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.

Alpha to open Beta, a striking new upstairs bar and eatery

Alpha

Alpha

Here's an argument for making plan B your first choice: Sydney's Alpha is opening Beta Bar, and it's far from a second-string offering.

The new complement to the CBD's favourite modern Greek eatery, which opens on the floor above the restaurant-proper in June, is all about mezze and cocktails.   

"We're taking that old principle of a Greek mezze bar - similar to how tapas work where they bring you a small plate with your drink," says chef Peter Conistis, "and making it modern."

That could mean red mullet grilled on lemon leaves with spanakorizo rice and green-almond "saltsa" with a Dry Tai (gin, ginger, Campari and lime), or Conistis's favourite: feta custard and duck-skin crisps with a Dirty Greek Martini (vodka, cucumber and tomato tea, French vermouth and crushed Volos olives).

Alpha chef James Roberts will be on the grill, while the restaurant's bar manager of the past two and a half years, Nathan Cannon, will wrangle the drinks. 

"Alpha-Beta" might sound a bit Animal House, but the design will be anything but frat-boy. Paul Papadopoulos of creative studio DS17, who also designed the original restaurant, has retained the original honeycomb ceiling, arches and brickwork, juxtaposing them with old leather furnishings, cane and fretwork-backed chairs, striking Aegean-blue doors and brass finishes. "He's sourced some beautiful '50s gold-plated glassware from an old hotel in New York, too," says Conistis. "It's all a bit dark and luxe." 

The upstairs space will include a separate private dining room and a glass-encased courtyard featuring a 10-person chef's table and a sunken fire-pit for spit-roasting meats. 

"It's not like Alpha," says Conistis. "It's a new take on mezze, a step up, and it's very much its own beast."

Beta Bar, level 1, 238 Castlereagh St, Sydney, NSW, (02) 9098 1111, hellenicclub.net.au/about/beta

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