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A cold weather feast from the Monday Morning Cooking Club

Beef Bourguignon

Bite-sized honey cakes, beef Bourguignon and spinach and feta coils are tempting winter treats to warm body and soul.

Cook | | Fri May 01 02:17:44 EST 2015

Recipe: Classic French Daube a la Provencale from Bryan Martin

Bryan Martin's delicious French dish Daube a la Provencale.

Cook | Bryan Martin | Tue Apr 28 23:45:00 EST 2015

How to make heart-warming gnocchi

Gnocchi alla sorrentina.

Emiko Davies shares recipes for two classic Italian dishes: Gnocchi alla romana and gnocchi alla sorrentina.

Cook | Emiko Davies | Tue Apr 28 23:45:00 EST 2015

Health food: Whey

SYDNEY, AUSTRALIA - APRIL 27:  Hot Food with Jill Dupleix. Cumquat Jam on April 27, 2015 in Sydney, Australia.  (Photo by Dominic Lorrimer/Fairfax Media)

Whey is versatile, nutrient rich, packed with probiotics and great for your skin.

Cook | Jill Dupleix | Tue Apr 28 13:10:42 EST 2015

What is the best way to thaw frozen fish?

On ice: whole Atlantic salmon.

Freezing fish doesn't kill bacteria, so be careful when it comes time to defrost.

Cook | Richard Cornish | Tue Apr 28 09:15:00 EST 2015

Hot food: Beef tendon

One of the cheapest parts of a cow you can buy, transformed into golden clouds of awesomeness.

Cook | Jill Dupleix | Tue Apr 28 00:15:00 EST 2015

Recipes from Let's Eat, by Margaret Pomeranz and Philippa Whitfield Pomeranz

Come and sit at the table of Margaret Pomeranz to share stories of movie stars and directors, family adventures and simple, delicious food.

Cook | | Sat Apr 25 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

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

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

Brown butter sage polenta.

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

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

Recipe: Japanese potato salad and curry rice

Japanese cuisine puts its own spin on favourite dishes from other cultures.

Cook | Diana Lampe | Tue Apr 21 23:30:00 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

Chicken kebabs 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

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

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

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

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

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