Cook

Ted Kizor's easy one-pot feast for a Canberra winter

What Ted Kizor served at Clonakilla one lunch time is one of the best one-pot dishes you'll have.

Cook | Bryan Martin | Tue Apr 21 23:45:00 EST 2015

Anzac Day centenary: Perfect recipes to commemorate the day

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Diana Lampe shares a selection of deeply-considered and thrice-tested Aussie recipes to mark the Anzac Day centenary.

Cook | Diana Lampe | Tue Apr 21 23:45:00 EST 2015

Debbie Skelton's Turkish sumac roast chicken with flatbread

Sumac roast chicken with flatbread.

Debbie Skelton shares her sumac roast chicken with flatbread recipe.

Cook | Debbie Skelton | Tue Apr 21 23:45:00 EST 2015

Canberra chef Serif Kaya from Ottoman talks Turkish food

Serif Kaya in Ottoman

Ottoman's chef Serif Kaya says there's more to Turkish food than kebabs and pide.

Cook | Natasha Rudra | Tue Apr 21 23:45:00 EST 2015

Salmon and nori cream pasta

Japanese Pasta: Salmon and Nori Cream pasta

It's no surprise that a country obsessed with noodles such as ramen, soba and udon would take to pasta like a duck to water, but pasta in Japan is a law unto itself.

Cook | Adam Liaw | Tue Apr 21 13:22:42 EST 2015

What causes the skin to form on heated milk?

And more importantly - what steps can you take to avoid the film forming?

Cook | Richard Cornish | Tue Apr 21 09:30:00 EST 2015

A guide to Turkish kebabs

Sweet treats from Anatolia.

A traditional Turkish kebab is a barbecue sauce and grated cheese free zone.

Cook | Somer Sivrioglu and David Dale | Tue Apr 21 00:00:00 EST 2015

Roast banana, gingerbread and mascarpone trifle

My take on trifle is a bit radical, using my favourite gingerbread recipe and no jelly. It's still very quick to make and so moist it lasts for a few days.

Cook | Frank Camorra | Mon Apr 20 14:33:19 EST 2015

Roast brussels sprouts with hazelnuts

Go a little nuts with a vegie side for your next big family roast dinner. I love this sprout dish, but it also works really well with zucchinis or green beans.

Cook | Neil Perry | Mon Apr 20 14:25:30 EST 2015

Roast lamb with olive, anchovy and caper sauce

Roast lamb with olive, anchovy and caper sauce.

A marinade and a full-flavoured serving sauce give these lamb cutlets extra oomph. Go a little nuts with a vegie side and who could resist? It's best to start this recipe the day before.

Cook | Neil Perry | Mon Apr 20 10:13:46 EST 2015

Recipes from Magic Soup, by Nicole Pisani and Kate Adams

Magic Soup, by Nicole Pisani and Kate Adams, chicken soup for the soul.

There is something about soup that has both the ability to revitalise and to soothe. Here are three recipes from Magic Soup, by Nicole Pisani and Kate Adams.

Cook | | Sat Apr 18 23:45:00 EST 2015

Weekly meal planner

Roast spiced yoghurt chicken.

Dig in this weekend to a slow-cooked lamb stew or flavour-packed chicken roast.

Cook | | Fri Apr 17 14:16:25 EST 2015

To soak or not to soak? How to cook dried lentils, beans and peas

Sarah Britton's roasted cauliflower with Lebanese lentils and kaniwa (or quinoa) - recipe below.

Copenhagen based blogger Sarah Britton shares some tips for cooking legumes and a beautiful vegetarian recipe and protein bar recipe from her first cookbook, My New Roots.

Cook | Sarah Britton | Wed Apr 15 14:21:57 EST 2015

Cucumber salad with Chinese black vinegar

This delicious, cooling salad with a sweet edge helps to counter the chili in very spicy dishes (if you find them a little too hot to handle).

Cook | Neil Perry | Wed Apr 15 13:32:58 EST 2015

Cinnamon and chilli braised beef

Cinnamon and chilli braised beef.

A simple braise is really all about cooking the beef gently to make sure it is not only tender, but juicy – so fast boiling is out, guys.

Cook | Neil Perry | Wed Apr 15 10:20:15 EST 2015

Home-made Nutella

SYDNEY, AUSTRALIA - MARCH 30:  Home made Nutella on toast for Jill Dupleix's Good Food Column to on March 30, 2015 in Sydney, Australia.  (Photo by Dominic Lorrimer/Fairfax Media)

Italy's favourite chocolate and hazelnut spread is conquering the world, selling 180 million kilograms every year.

Cook | Jill Dupleix | Wed Apr 15 07:28:43 EST 2015

Canberra-raised chef Matthew Evans: Carp is worth eating

From left, Matthew Evans, Ross O'Meara and Nick Haddow set off on their adventure around Tasmania.

Canberra-raised foodie Matthew Evans says the fish is delicious if you know how to cook it.

Cook | Karen Hardy | Tue Apr 14 23:45:00 EST 2015

Diana Lampe: Greek-style baked fish with lemon potatoes and dill salad

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South coast snapper would be ideal for this Greek-style baked fish dish by Diana Lampe.

Cook | Diana Lampe | Tue Apr 14 23:45:00 EST 2015

Bryan Martin's veal tacos with tomatillo salsa

Enchiladas, tamales, tortillas and quesadillas - what's next in our homegrown Mexican revolution?

Cook | Bryan Martin | Tue Apr 14 23:45:00 EST 2015

Health food: Matcha balls

Matcha balls: Nutty, earthy, minty green balls of delight.

Chefs in the West are finally catching on to the colourful and nutritional properties of a traditional Japanese tea.

Cook | Jill Dupleix | Tue Apr 14 12:03:11 EST 2015