Latest Articles

Use your noodle: A guide to noodles

Chow mien style pork  with cabbage, peas & hokkien noodles.

We seek expert help to sort through the oodles of Asian noodles available.

Cook | Mary-Jane Daffy | Thu May 02 10:00:20 EST 2013

Silverbeet made irresistible

Food & Wine: Vegie Kitchen, Polpettone di bietole (silver beet and potato pie). 8 April 2013 Canberra Times photo by Jeffrey Chan

Give leafy greens the Italian treatment with these recipes.

Cook | Diana Lampe | Wed May 01 03:00:00 EST 2013

Cold comforts

Bryan Martin good food dinkus

The mention of chestnuts makes me think about yet another summer job not finished.

Cook | Bryan Martin | Wed May 01 03:00:00 EST 2013

The label makers

Marion Grasby.

Brand or bland? As leading chefs race from kitchen to marketplace, restaurant critic Larissa Dubecki checks out the offerings fighting for a place in your shopping trolley.

Cook | Larissa Dubecki | Tue Apr 30 03:00:00 EST 2013

Add some punch to your lunch with kimchi

Kimchi.

The tangy, spicy Korean pickled staple adds crunch and punch to a meal.

Cook | Hot food | Tue Apr 30 03:00:00 EST 2013

A drizzle of saucy citrus magic

Vanilla and fig-leaf panna cotta with scorched lemon syrup.

The bitter-sweet marmalade tang of this syrup adds a great accent to desserts, sauces and savoury dishes.

Cook | Karen Martini | Tue Apr 30 03:00:00 EST 2013

Inside Maggie Beer's kitchen

Maggie Beer.

Peek inside the cook, grower, winemaker and author's home kitchen.

Cook | Kitchen spy | Tue Apr 30 03:00:00 EST 2013

Five ways with tapioca

Bubble tea drink from Popo Cup in Melbourne.

White pearls of tapioca form the basis for bubble tea. Here's how to make it at home.

Cook,Food News | Gail Thomas | Tue Apr 30 03:00:00 EST 2013

A drizzle of saucy citrus magic

Duck breast, beetroot and chickpea salad, scorched lemon vinaigrette.

Karen Martini's restaurant-style main course, roasted duck breast with a chickpea salad. Pre-make the syrup and it can be on the table in under an hour.

Cook | Karen Martini | Tue Apr 30 03:00:00 EST 2013

Best bones for fish stock

Kingfish: White fish bones are ideal for fish stock.

Steer clear of salmon, opt for white fish instead.

Cook | Brain food | Tue Apr 30 03:00:00 EST 2013

Into the mouths of babes

Melanie Gill

No wonder the French have sophisticated palates: they start early. According to nutrition research, French mothers introduce their infants to a wide variety of vegetables within a month of the baby...

Cook | Caroline Baum | Tue Apr 30 03:00:00 EST 2013

Five ways with over-ripe bananas

Banana and cashew nut bread.

Not sure what to do with the surplus bananas in your fruit bowl? Here are some great ideas to get you right through the year.

Cook | Annabel Smith | Mon Apr 29 07:28:30 EST 2013

Good vibrations

Frank Camorra's pulse recipes.

Although they're humble ingredients, beans, chickpeas and lentils are extremely versatile. Soups, braises, salads, purees - they all work well with pulses.

Cook | Frank Camorra | Sat Apr 27 03:00:00 EST 2013

Simply Spanish

Churros.

Spanish comfort food doesn't get better than a hearty soup and crisp, sugary churros.

Cook | Neil Perry | Sat Apr 27 03:00:01 EST 2013

Good vibrations

Frank Camorra's chickpea, calamari and chorizo salad.

Although they're humble ingredients, beans, chickpeas and lentils are extremely versatile. Soups, braises, salads, purees - they all work well with pulses.

Cook | Frank Camorra | Sat Apr 27 03:00:00 EST 2013

Egg pasta

You can roll out pasta dough by hand, using a rolling pin, but it's easier with a machine. I recommend a small pasta machine with a handle - it is all you need; the bigger ones aren't necessarily...

Cook | Brigitte Hafner | Thu Apr 25 16:38:14 EST 2013

Middle Eastern match-up

Lamb shanks, pear and pomegranate

Debbie Skelton recipe

Pic: Steve Shanahan
 

Lamb Shanks & Pears 01.jpg

Making the connection between food production and the changing seasons is traditional in many parts of the world.

Cook | Debbie Skelton | Wed Apr 24 03:00:00 EST 2013

Deliver me

lamb breast ribs
pic David Reist
story and recipe Bryan Martin

Bryan Martin tackles a lamb breast recipe.

Cook | Bryan Martin | Wed Apr 24 03:00:00 EST 2013

Hot food: caramel popcorn

Caramel popcorn

At home or as part of a favourite dessert, this snack is popping up everywhere.

Cook | Jill Dupleix | Tue Apr 23 03:00:00 EST 2013

Cooking with quince

What to do with quinces? Brain food.

It's about more than just paste and jam.

Cook | Brain food | Tue Apr 23 03:00:00 EST 2013