Latest Articles

Cooking with marinades and sauces

Barbecue chicken wings with spicy tomato sauce.

Finger-lickin' good: Unbelievably tender and sticky barbecue chicken wings.

Cook | Neil Perry | Sat Sep 14 03:00:01 EST 2013

Five of a kind: Salumi

Cold meat delights

Cured sausages bring a taste of Europe to the table as local producers seek a slice of the action.

Cook | Richard Cornish | Sat Sep 14 03:00:00 EST 2013

The dough you knead to try

Pissaladiere, a French taste of summer.

Pissaladiere gives a taste of France perfect as the weather warms up.

Cook | Diana Lampe | Fri Sep 13 11:49:24 EST 2013

Tips for growing herbs


A herb garden is a must for every cook. Owen Pidgeon's tip: don't over-water or over-feed them.

Cook | Owen Pidgeon | Wed Sep 11 03:00:00 EST 2013

Chermoula: it's quick, easy and quite delicious

Grilled Chermoula prawns with Pipirrana salad.

This North African herb and spice blend is a great marinade for seafood or chicken.

Cook | Diana Lampe | Wed Sep 11 03:00:00 EST 2013

Why we love bacon

A bacon inspired dessert called Stoner's Delight created by chef Dan Hong from Ms. G restaurant in Potts Point.

People don't just 'like' bacon. Unless you're talking about the Facebook page for bacon, which has more than 11 million likes.

Cook | Michael Harry | Tue Sep 10 03:00:00 EST 2013

Bright and vibrant sweets

Strawberry and pink peppercorn mascarpone cheesecake.

As the weather warms up, the rich comfort of winter desserts gives way to bright and vibrant flavours, and I look to pastries and sweets that have fruit in a starring role.

Cook | Karen Martini | Tue Sep 10 03:00:00 EST 2013

Fava beans: what are they?

Broad beans.

We all remember that scene from Silence of the Lambs. But do you know what fava beans actually are?

Cook | Brain food | Tue Sep 10 03:00:00 EST 2013

Serve with a generous dash of love


Forget cake stalls, sausage sizzles, chocolate wheels and face painting as key fund-raising initiatives at your local school fete.

Cook | Carla Grossetti | Tue Sep 10 03:00:00 EST 2013

Best for bacon: Sydney

Where to go for bacon in Sydney.

Cook | Kate Gibbs | Tue Sep 10 03:00:00 EST 2013

Potato skins make a comeback

Good Food Hot Food. Potato Skins. Sept 10.Photo: Edwina Pickles. 4th Sept 2013.

No longer the cheap, post-beer snack of choice in fast-food joints, they're turning up in hipster bars, in cafes as all-day breakfasts with eggs, and in upscale restaurants as appetisers or garnish.

Cook | Hot food | Tue Sep 10 03:00:00 EST 2013

Best for bacon: Melbourne

Melbourne Pantry's David Freeman (left) and David Freeman snr.

Melbourne Pantry's cold-smoked bacon has been flying under the radar since 2007.

Cook | Lauren Wambach | Tue Sep 10 03:00:00 EST 2013

Kitchen spy: Matt Stone

Matt Stone.

Chef Matt Stone invites us into his Fitzroy kitchen and shares his secret vice.

Cook | Michael Harry | Tue Sep 10 03:00:00 EST 2013

Baking for the cake stall

Coconut ice.

With school fair season on us, Larissa Nicholson asks the experts how to make the right impression at the cake stall.

Cook | Larissa Nicholson | Mon Sep 09 16:43:20 EST 2013

Smokin': Frank Camorra's salmon dishes

Croque Madame.

This twist on the croque monsieur is a fantastic breakfast - fill the bread the night before, then keep it wrapped in the fridge.

Cook | Frank Camorra | Sat Sep 07 03:00:00 EST 2013

Familiar ingredients, unexpected results

Italian cheesecake.

Bring a little surprise back to the table, with everyday ingredients that deliver a look-at-me feast.

Cook | Neil Perry | Sat Sep 07 03:00:01 EST 2013

Pudding steams ahead


It is funny that such a simple thing can be so loved.

Cook | | Wed Sep 04 03:00:00 EST 2013

How to make classic chocolate mousse

Cooking with chocolate: Mousse.

A great dessert for beginner cooks, there's little that can go wrong with chocolate mousse. Better still, the recipe only takes 15 minutes.

Cook | Make it easy | Tue Sep 03 10:43:20 EST 2013

These greens get my vote

Macaroni with mussels, spring peas and toasted breadcrumbs.

Before it feels like winter has really started to fade, the signs of spring are already at the market with peas and broad beans leading the charge - and the food in my home starts to take on a...

Cook | Karen Martini | Tue Sep 03 03:00:00 EST 2013

Hot food: Al cartoccio

A bag of shellfish.

Delightful little parcels come packed with irresistible aromas.

Cook | Jill Dupleix | Tue Sep 03 03:00:00 EST 2013