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 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.

Analiese Gregory to take the reins at Franklin

Analiese Gregory

Analiese Gregory

Chef Analiese Gregory is leaving Darlinghurst restaurant Bar Brosé to head up the kitchen at Hobart's acclaimed Franklin on 2 August, taking the reins from David Moyle, who is focusing on his new Melbourne venture, Longsong.

"It's bittersweet," she says of the decision to leave Brosé. "But I also really want to be in the countryside and grow vegetables. Since my time cooking with Michel Bras, I realised I love being in the countryside. It's a good way to de-stress from this kind of work."

While plans for her Franklin menu are a work in progress, Gregory is keen to start exploring Tasmania's bounty straight away. "I just want to find super-specific ingredients that make me happy," she says.

The larger kitchen at Franklin, kitted out with static fridges for ageing fish, a wood-fired oven and a large cool room, is bound to bring smiles, too. Gregory says house-made charcuterie could be on the cards, along with plenty of seafood and dishes matched to the cooler temperatures on the island. She's also excited about the possibility of working with neighbours Pigeon Whole Bakery, who share the same building as Franklin.

Moyle, meanwhile, is excited about Gregory's arrival. "Franklin is a constantly changing and evolving space, and I can't be there all the time," he says. "We want it to improve, not go through a period of uncertainty.

"Analiese is a perfect fit. She's always had an affinity to cooking from a direct source. There's a relaxed feel to her food while also being quite complex, and she's a great person, which is just as important. I can't wait to eat her food there."

For Gregory's last month in the Bar Brosé kitchen, she'll focus on the hits, scouring every menu since the restaurant opened in March last year for favourites. While there aren't many specifics yet, the poulet au vin de Marrickville is a definite.

Following Gregory's departure, the restaurant will bring in powerhouse team Adam Wolfers and Marc Dempsey (formerly of Yellow) for a two-month takeover beginning at the end of June. Expect to see more of the Eastern European and Jewish-inspired fare Wolfers was turning out at his recent Casoni pop-up.

Gregory's last service at Bar Brosé will be 25 June.


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