Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

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Pea and ham soup

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.

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.

Event: Bacon Week

A celebration of one of our favourite breakfast foods.

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.

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?

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.

Local Knowledge: Moscow

The Pushkin Museum of Fine Arts, Moscow

The Pushkin Museum of Fine Arts, Moscow

Director of Shakespeare theatre company Cheek by Jowl Declan Donnellan walks us through the essential sights and his favourite cafés and restaurants of his hometown.

When I first went to Moscow more than 30 years ago, it was called "the Big Village". Now Pushkinskaya Square lights up like Las Vegas.

My local canteen is Moloko, a downtown café open 24/7 in a former Soviet dairy shop. For the sinful, it serves especially penitent food during Orthodox Lent. It's fun to see people discussing business deals and leg waxing over plates of buckwheat and cabbage.

A common hazard in Moscow restaurants is deafening music and multiple TV screens showing continuous catwalk scenes - so boring you start to hallucinate. CDL, by contrast, is a quiet spot in a beautiful mansion that serves great traditional Russian food. One half is trendy and redesigned, the other is for members only who are served Soviet-style dishes such as chicken Kiev, pirozhki and borsch by women in old-fashioned uniforms with aprons and those odd tiara-style hats. I became a member recently after opening Measure for Measure.

We take visitors to the Eliseevsky food shop on Tverskaya: masses of food brilliantly displayed, basically unchanged from Tsarist times. A great place to buy Russian biscuits, chocolates, caviar, and vodka, of course.

Who knew Moscow has great ice-cream?

For the finest Russian art I love the Tretyakov Gallery. The icons in particular are breathtaking.

With more than 250 theatres in the city, I try to see work by my friends and colleagues at the Bolshoi, Moscow Art Theatre, Pushkin Theatre and Theatre of Nations.

On a rainy afternoon I love seeing the paintings I know well at the Pushkin museum.

The quintessential Moscow experience is a long evening in a friend's apartment. You really have to spend a night sharing vodka and pickles with Muscovites to discover what they're really like.

Declan Donnellan is the artistic director of Cheek by Jowl theatre company.

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2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

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