Good Food - Latest Articles

Seven easy steps to becoming a better cook

Good Food, William Meppem

Simple tips and tricks to sharpen your kitchen skills.

Cook | Larissa Dubecki | Tue Jul 15 03:00:00 EST 2014

Hot new cookbooks

Huey's

Food for men, flexible family meals and Huey's all-time faves are among the latest cookbook themes.

Cook | Roslyn Grundy | Tue Jul 15 03:00:00 EST 2014

How to make the perfect salt-and-pepper squid

SALT AND PEPPER SQUID.

Ideal as a starter or snack, it's easy to make this spicy and crisp dish at home.

Cook | Ruby Lohman | Tue Jul 15 03:00:00 EST 2014

Kitchen Spy: Benjamin Cooper

Chin Chin and Kong's head chef Ben Cooper for Kitchen Spy column. 26 June 2014.
The Age Epicure. Photo:Eddie Jim.

Take a look inside the Warrandyte kitchen of Chin Chin and Kong's executive chef.

Cook | Peter Barrett | Mon Jul 14 12:52:00 EST 2014

Diana Lampe's midwinter heartwarmers

Diana Lampe's Shepherd's pie .

Diana Lampe's three recipes are sure to warm the cockles.

Cook | Diana Lampe | Thu Jul 10 17:38:52 EST 2014

Can hemp seeds get you high?

Raw hemp seed chocolate fudge balls.

Hemp seed tastes delicious and are highly nutritious. Here's a recipe for raw hemp-seed chocolate fudge protein balls. But beware, they come with a whiff of illegality.

Cook | Elissa McCallum | Tue Jul 08 10:55:32 EST 2014

How to cook a good roast chook

Belinda Jeffrey's roast chook.

A good roast chook is a staple in any home cook's repertoire. But how do you do it? And how do you make sure the roast vegies with it are done just-right? Cookbook author Belinda Jeffery shares her...

Cook | Angie Schiavone | Tue Jul 08 07:10:50 EST 2014

Hot food: Quinoa porridge

Quinoa

What is it? It's the new porridge, made with the tiny, grain-like seeds of the goosefoot plant, traditionally grown in the Andes and known by the Incans as ''the mother of all grains''.

Cook | Jill Dupleix | Tue Jul 08 03:00:00 EST 2014

Is it hygienic to use a wooden chopping board for my meat?

Raw beef steaks on chopping board with thyme, onion and garlic.

Treat your wooden board carefully as nicks and grooves will prove a haven for bacteria.

Cook | Brain food | Tue Jul 08 03:00:00 EST 2014

Fresh now: Corella pears

Pear

Corella pears grown on the outside of the tree develop ruby-red skins in response to sunlight. They glow like Christmas baubles.

Cook | Robin Powell | Mon Jul 07 23:20:52 EST 2014

Recipes to help you cut the carbs

Cut the carbs omelette.

Three recipe ideas (lunch, salad and dessert) from Cut the carbs author Tori Haschka.

Cook | | Mon Jul 07 17:05:50 EST 2014

Kitchen Spy: Pia Miller

mcj 26th June 2014
Pia Miller hosts kitchen spy at her Elwood home. The Age/Epicure/Kitchen Spy, Picture Michael Clayton-Jones, Elwood, Story Peter Barrett

Pia Miller is inspired by her Chilean grandmother's simple and lovingly prepared meals.

Cook | Peter Barrett | Mon Jul 07 11:22:00 EST 2014

Neil Perry's fuss-free Chinese banquet

william meppem, food, neil perry

A fuss-free banquet with spice, texture, colour and vibrancy on the palate (and plate).

Cook | Neil Perry | Sat Jul 05 03:00:01 EST 2014

Frank Camorra's French toast with bacon and banana

<p></p>

A few rashers of crisp fried bacon go a long way with many dishes.

Cook | Frank Camorra | Wed Jul 02 17:46:13 EST 2014

Antonio Carluccio's eggplant parmigiana changed me

Smokiness: Bryan Martin's eggplant parmigiana.

Bryan Martin recalls the impact of making the chef's simple eggplant parmigiana 'back in the day'.

Cook | Paddock to plate | Wed Jul 02 11:55:47 EST 2014

Kitchen spy: the Monday Morning Cooking Club

The Monday Morning Cooking Club members, Merelyn Chalmers, Natanya Eskin, and Lisa Goldberg, in Lisa's kitchen in Vaucluse, Sydney.
11th June 2014
Photo: Janie Barrett

The six women who make up the Monday Morning Cooking Club share their kitchen secrets.

Cook | Stephanie Clifford-smith | Tue Jul 01 03:00:00 EST 2014

Hot food: Kale chips

Kale

Don't eat them because they're healthy. Eat them because they're delicious.

Cook | Jill Dupleix | Tue Jul 01 03:00:00 EST 2014

Fresh now: Rhubarb

Rhubarb

Rhubarb grows most of the year, but we love it best when the weather demands crumbles and pies and simple stewed fruit.

Cook | Robin Powell | Mon Jun 30 23:51:02 EST 2014

How to make tom kha gai soup

Tom kha gai soup.

This aromatic coconut chicken soup is a Thai favourite. Katrina Ryan shares her step-by-step guide.

Cook | Anne-Louise Brown | Mon Jun 30 10:22:50 EST 2014

Frank Camorra's slow-cooked lamb

Winter treat: Slow-cooked lamb shoulder is great served with a farro and roast pumpkin salad.

Winter is the best season for spending afternoons in the kitchen without feeling guilty.

Cook | Frank Camorra | Sat Jun 28 15:59:24 EST 2014