Latest Articles

Artichokes add a nutty lift

Conchiglie pasta with pork polpette and artichokes

Make the most of artichokes when they are pristine, shaved raw in salads, braised, roasted and pickled, and preserve them for when the season has faded.

Cook | Karen Martini | Tue Oct 22 00:00:00 EST 2013

Making asparagus scents


Well spring has sprung and the first flush of asparagus is well under way. But why does your urine smell?

Cook | Richard Cornish | Mon Oct 21 23:59:56 EST 2013

Hot food: Gyoza


These small pan-fried, crisp-bottomed Japanese dumplings can be filled with anything from pork to prawn, and even cheese.

Cook | Jill Dupleix | Mon Oct 21 23:59:34 EST 2013

Fresh now

Red grapes

Californian red grapes are arriving by boat; early black and green Australian-grown grapes can also be found.

Cook | Robin Powell | Mon Oct 21 23:59:58 EST 2013

Rene Redzepi's kitchen journal

Water pike from <i>A Work in Progress: Journal, Recipes and Snapshots</i>.

Top chef Rene Redzepi grapples with the perils of success.

Cook | Rene Redzepi | Mon Oct 21 23:58:11 EST 2013

Make ahead: Neil Perry's gnocchi beef ragu

Gnocchi ragu.

There’s sauce aplenty in Neil Perry’s gnocchi beef ragu.

Cook | Neil Perry | Sat Oct 19 04:00:01 EST 2013

Remote-controlled ribs

Slow Cooked American Ribs.

In Brisbane recently, I met chef Andrew Evans, an American who used to work in Australia but now has two restaurants back home called The BBQ Joint.

Cook | Frank Camorra | Sat Oct 19 03:00:00 EST 2013

Spread the word: Vegemite turns 90

Worms being squeezed from a Vita-Weat

It may not be the most epicurean ingredient but Vegemite scores a tick of approval from most of Australia's top chefs. Here's how they use it.

Cook | Sofia Levin | Fri Oct 18 10:19:40 EST 2013

Essential skills for every cook


One of Thomas Keller's greatest passions is teaching others how to be better in the kitchen, whether it's his own chefs or home cooks. Culinary smarts start here.

Cook | Thomas Keller | Thu Oct 17 09:55:40 EST 2013

How to make rice paper rolls with Miss Chu

Rice paper rolls

Nahji Chu's rise is quite an Australian story. Here she shares her tips for making her prized product.

Cook | Make it easy | Thu Oct 17 07:00:10 EST 2013

Eating for a physical challenge

Bread and pasta.

Bumping up the carbs is one thing you can do to prepare for a triathlon, big swim or run. But what else? Dietitian Tara Diversi shares her tips.

Cook | Tara Diversi | Tue Oct 15 18:53:00 EST 2013

Elbows on the table: when is it OK?

Table manners.

According to etiquette experts, while it is considered gauche to have one's elbows on the table while you have you knife and fork in your hands, it is acceptable to have one's elbows on the table at...

Cook | Brain food | Tue Oct 15 03:00:00 EST 2013

All about fresh turmeric

Turmeric and Chickpea curry

What is it? A rhizomatous herbaceous perennial plant of the ginger family, Zingiberaceae. ''Say wha..?'' You know, the bright yellow stuff in mustard, piccalilli and curries. ''Oh.

Cook | Hot food | Tue Oct 15 03:00:00 EST 2013

Fresh now


The first peaches of the season are low-chill clingstone varieties. The tastiest are still weeks off.

Cook | Robin Powell | Mon Oct 14 23:59:16 EST 2013

Red alert: Neil Perry's quick chicken enchiladas

Chicken enchiladas.

A little bit of Mexican heat fires up the taste buds. But the finish is smooth and sweet.

Cook | Neil Perry | Sat Oct 12 04:00:01 EST 2013

More than a bread roll

Spectrum. Bocadillos. Roasted Vegetable and Anchovy Rolls.

A bocadillo looks like a bread roll, but it's much more. It holds a special place in the Spanish imagination.

Cook | Frank Camorra | Sat Oct 12 03:00:00 EST 2013

Pests in the pantry? Making the kitchen a weevil-free-zone


Chocolate, nuts, dried fruit, rice, pasta. There's not much inside a pantry that an Indian meal moth larvae won't snack on, given the chance.

Cook | Roslyn Grundy | Fri Oct 11 10:56:10 EST 2013

How to cook noodles like David Thompson

gwi tio kua gai

The Australian-born chef shares a recipe and cooking tips for a classic Thai noodle dish.

Cook | Kate Gibbs | Thu Oct 10 17:02:20 EST 2013

Pining for sunny days


It feels like pineapple season. The chorus of lawnmowers leave you in no doubt summer is just around the corner.

Cook | Debbie Skelton | Wed Oct 09 03:00:00 EST 2013

Taste of nature in the raw


When you get to the edge of civilisation, there's this distillation of humanity.

Cook | Bryan Martin | Wed Oct 09 03:00:00 EST 2013