Good Food - Cook

Weekly meal planner

Neil Perry's smoked ocean trout dip with lemon thyme toast.

There's a light at the end of the tunnel! Spring is in the air, so shrug off those winter layers with some healthy salads and start to turn your thoughts to picnics.

Cook | | Fri Aug 22 17:15:09 EST 2014

Gift guide: Father's Day

Make your own bacon!

From DIY bacon kits to fiery relish, we've got your Father's Day foodie gifts covered.

Cook | | Fri Aug 22 16:42:07 EST 2014

Use your noodles

Chow mein-style pork

Whether you're talking udon, hokkien, rice or ramen, wiggly squiggly noodles put the fun factor into countless Asian dishes.

Cook | | Fri Aug 22 13:47:29 EST 2014

How to make the perfect creme brulee

Creme brulee at C'est Bon, Brisbane.

Tap, tap, tap, crack. Is there any moment more delightful than when the burnt-sugar top of a creme brulee is cracked open?

Cook | Anne-Louise Brown | Fri Aug 22 09:00:40 EST 2014

How to make the perfect creme brulee

Creme brulee

Tap, tap, tap, crack. Is there anything more delightful than that special moment when the burnt-sugar top is cracked open, exposing the delicious custard below? The owner of French restaurant C'est...

Cook | | Thu Aug 21 11:35:28 EST 2014

What do dietitians snack on - and avoid?

Protein balls.

Three dietitians reveal which foods they tuck into between meals - and which ones they avoid.

Cook | Megan Johnston | Thu Aug 21 08:32:48 EST 2014

Soft polenta with mushrooms

Soft polenta with mushrooms.

What pasta is to the south of Italy, polenta is to the north. Traditionally, polenta is a winter food, but it makes great summer eating as a rich base for simply cooked vegetables such as steamed...

Cook | Frank Camorra | Wed Aug 20 13:38:57 EST 2014

Baby cos with polenta croutons and streaky bacon

Traditionally, polenta is a winter food, but it makes great summer eating as a rich base for simply cooked vegetables - or as here - to add some texture to a salad dish.

Cook | Frank Camorra | Wed Aug 20 13:35:57 EST 2014

Broccoli stem noodles with snow peas and Japanese dressing

Yes people, it's time to Save Our Stalks, Steam Our Stems and Serve Our Shoots. Broccoli stems, in particular, are deliciously tender, and many people (including my mother) actually prefer them to...

Cook | Jill Dupleix | Wed Aug 20 11:28:29 EST 2014

Smoked ham hock, rosemary and taleggio risotto

Infusing the stock with rosemary perfumes this risotto with beautiful flavour and it's a natural match for the smoky hock and pungent taleggio.

Cook | Karen Martini | Tue Aug 19 12:40:24 EST 2014

Apricot lemon cupcakes, with a tahini coconut frosting

Our everyday ingredients give us huge scope to harness science to achieve stupendous results. In these recipes it's the humectants and emulsifiers that star.

Cook | Dan Lepard | Tue Aug 19 09:28:41 EST 2014

Chocolate-date layer cake with peanut butter chocolate ganache

Dan Lepard recipe
Chocolate date layer cake

Photograph by William Meppem
Styling and food prep by Hannah Meppem

Until they discover that the universe was formed by a giant cake exploding, baking science will forever remain kitchen-based.

Cook | Dan Lepard | Tue Aug 19 08:59:08 EST 2014

Kitchen spy: Henry Wagons

Henry Wagons, musician and BBQ-lover at home for Epicure's Kitchen Spy. 	
6th August 2014. Photo by Jason South

Touring the US ignited musician and TV presenter Henry Wagons' passion for food.

Cook | Peter Barrett | Tue Aug 19 03:00:00 EST 2014

A dinner party for $30? Top chefs show you how to cook for a crowd on the cheap

Tofu entree

Too broke to eat out? Three chefs have sorted the menu, so round up the gang for a frugal feast at your place.

Cook | Ruby Lohman | Tue Aug 19 03:00:00 EST 2014

Health food: Stalks and stems

Broccoli stem noodles.

Broccoli stems are deliciously tender, and many people actually prefer them to the florets.

Cook | Jill Dupleix | Tue Aug 19 03:00:00 EST 2014

What's the difference between cream of tartar, baking soda and baking powder?

They're all white powders used in the cooking process - so what's the difference?

Cook | Brain food | Tue Aug 19 03:00:00 EST 2014

Dave Verheul's dinner party menu: $30 for six people

Raw bonito, lemon, sesame and watercress.

A clever menu with zesty lemon and raw seafood, the comfort of slow cooking and a visually impressive parfait.

Cook | | Tue Aug 19 00:01:15 EST 2014

Dan Hong's dinner party menu: $40 for six people

Dan Hong's Asian-themed menu is full of bold flavours and textures and versatile ingredients.

Cook | | Tue Aug 19 00:01:00 EST 2014

Philippa Sibley's dinner party menu: $50 for six people

Sibley celebrates in-season produce with a light and elegant menu.

Cook | | Tue Aug 19 00:01:00 EST 2014

How to cook on a budget: Serina Huang's tips and tricks

Fish of the day: A bowl of haddock, leek and spinach risotto.

Canberra food blogger explains why she cooks frugally and shares her money-saving secrets.

Cook | Serina Huang | Tue Aug 19 00:00:00 EST 2014