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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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.

Curry recipes

When you're in need of rejuvenation, there's nothing better than a warming bowl of curry, whether it's gently spiced potato and egg, a punchy Jamaican goat number or an elaborate Burmese fish curry. Here are our favourite recipes.

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.

Automata opening in Singapore

One of Sydney’s hottest restaurants is about to branch out in Asia.

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.

Qantas upgrades its economy-class dining

Qantas promises bigger portions and greater choice in their new economy-class dining program announced today and to be rolled out on November 25.

Passengers will now have the choice of three meal options (previously two) as well as a fourth special off-menu item, which will be made available online via the Qantas Select on Q Eat service, between seven days and 12 hours before your departure. "Today that offering is David Blackmore's braised wagyu beef with polenta mash and green beans," said Qantas CEO Alan Joyce at today's press conference. "Some fine-dining restaurants in Australia would like to have that product in their restaurants, and we now have it on board for our economy class."

Other dinner items include smoky barbecue beef with roasted sweet potatoes, broccoli and corn; yellow curry of barramundi with green beans and jasmine rice; and honey-roasted chicken with farro salad, seasonal vegetables and sunflower seeds. A new selection of popular self-serve grazing items, such as pulled beef sliders with capsicum and tomato relish, fresh fruit, Weis ice-cream bars and Carman's muesli bites will also be offered. Thanks to a redesign of the serving plates (which sees the removal of those fussy trays), Qantas crews will also be able to serve and clear meals up to 30 minutes faster. "People want more choice," says Joyce. "This is a very exciting development for the lucky five million economy passengers who fly with us internationally each year."

The updated dining experience will be rolled out first on international flights to London on November 25, and flights to the US and New Zealand from December. Hong Kong, Singapore, Honolulu, Johannesburg and other popular Qantas routes will follow from March 2015.

"We have a lot of first- and business-class suppliers who we have worked with in the past year to help us improve the quality of our product in economy," said Joyce. "We are now producing, what we believe, will be the best economy dining experience on the globe."

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