Good Food - Diana Lampe
Diana Lampe is a Canberra-based writer. She is a regular contributor to the cook this week column in Canberra's Food and Wine magazine.
In chestnut season, there's nothing for it but immersion.
Cook | Diana Lampe | Wed May 22 03:00:00 EST 2013
Give leafy greens the Italian treatment with these recipes.
Cook | Diana Lampe | Wed May 01 03:00:00 EST 2013
Serve smoked trout and pear salad for an al fresco lunch and enjoy our glorious autumn weather.
Cook | Diana Lampe | Wed Apr 10 03:00:00 EST 2013
Fish pie is a comforting British dish that is topped with creamy mashed potatoes.
Cook | Diana Lampe | Wed Mar 20 03:00:00 EST 2013
Stuffed grape-vine leaves are a much loved appetiser in the Middle East. We know them best by their Greek name, dolmades.
Cook,Good Food | Diana Lampe | Wed Feb 27 03:00:00 EST 2013
I like to cook Chinese dishes each year during the Chinese New Year. This year, it's san choy bau.
Cook | Diana Lampe | Wed Feb 06 03:00:00 EST 2013
Stuffed curried eggs and Afghan biscuits are old favourites that I think are perfect to share with friends and family as part of an Australia Day picnic.
Cook | Diana Lampe | Wed Jan 23 03:00:00 EST 2013
Be sure to make plenty of these eggs for your Australian Day picnic as they will be popular. The eggs should not be too fresh because fresh eggs are difficult to peel when boiled.
Cook | Diana Lampe | Tue Jan 22 00:00:00 EST 2013
Two salads for the festive season.
Cook | Diana Lampe | Wed Dec 19 03:00:00 EST 2012
Vegetarians need a special main course dish for Christmas.
Cook | Diana Lampe | Wed Dec 12 03:00:00 EST 2012
This year I offer some of my favourite salad recipes for you to make and enjoy during the summer. A few of these recipes have appeared in these pages before, while others, such as the vegetable salad...
Cook | Diana Lampe | Thu Dec 06 21:36:34 EST 2012
Scottish shortbread is very easy to make, especially if you have a food processor.
Cook | Diana Lampe | Wed Dec 05 03:00:00 EST 2012
Spaghetti alla puttanesca is a tempting and zesty dish from southern Italy, named for the ladies of the night.
Cook | Diana Lampe | Wed Oct 24 03:00:00 EST 2012