Healthy Eating

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Pea and ham soup

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.

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.

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.

Ham hock soup

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.

Paul Wilson arrives at Prahran Market

Paul Wilson

Paul Wilson

Prahran Market will soon be home to two new ventures from Paul Wilson: a restaurant and a chicken shop.

It's hard not to get a little bit excited when Paul Wilson describes Wilson & Merchant, his forthcoming restaurant at the Prahran Market, as "a luxe, younger version of the Bot". The Botanical Hotel was, after all, a high-water mark for Melbourne restaurants last decade, where the unofficial leader of the cheffing Britpack helped refine the notion of modern Australian food.

Wilson & Merchant promises double happiness - it also heralds Wilson's return to the kitchen after a long hiatus during which he acted as gun for hire, designing Latin American-leaning menus for the likes of the Newmarket, Albert Park and Middle Park hotels.

Tapping into his old Botanical networks (executive chef is Dave Marshall, the Bot's sous-chef who went on to open the Middle Park Hotel; bar chief is his former chef de partie and recent Black Pearl resident Sam Ng), there will be no tacos in sight when the 90-seater opens, replete with separate bar and café areas, in anywhere from three to six months. It's back to mod Oz, the menu enjoying a symbiotic relationship with the market, supplemented by biodynamic and organic produce grown specially for the restaurant.

"It will be a seasonal menu with a seasonal accent," says Wilson. "European-leaning in winter, more Mediterranean in summer. There are some amazing fishmongers here and as a chef I can order produce four times a day. It's like having a restaurant by the ocean."

You can expect rare-breed chicken on the wood-fired rôtisserie, too, a concept Wilson is trying out with a second Prahran Market project on the boil: a modern take on the classic Australian chicken shop. "There's no market in Melbourne where you can buy a roast chicken and they're usually disappointing quality. I really want to highlight real free-range, brined, wood-roasted chicken with different condiments and triple-cooked chips, all designed to take home."

The as-yet unnamed chicken shop is due to open in the former Swiss Bakery site in around six weeks. While Wilson is using the dreaded words "pop-up", he has a five-year lease and plans to move it to a larger location if the concept works out.

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