Latest Articles

Time to sniff out the fancy fungus

Black magic: Flavours and aromas vary between regions.

The aromatic, seasonal delicacy can elevate everyday dishes into something special.

Cook | Jane Holroyd | Tue Jul 02 03:00:00 EST 2013

Sunshine on your plate

Rustic-style ratatouille.

Ratatouille is a great full-flavoured dish for winter and one of Karen Martini's favourite ways of eating Mediterranean vegetables.

Cook | Karen Martini | Tue Jul 02 03:00:00 EST 2013

Good v bad: navigating the supermarket aisle

Natural selection: Fresh, unsweetened foods and liquids should dominate your shopping list (left) over processed, seed oil- and sugar-loaded treats, conveniences and condiments.

Ten ways to change your shopping list that could help you live longer.

Cook | David Gillespie | Tue Jul 02 03:00:00 EST 2013

When to throw out potatoes

Pile of freshly harvested Kestrel potatoes.

Green-potato poisoning is not common but not unheard of.

Cook | Brain food | Tue Jul 02 03:00:00 EST 2013

Back to your roots


Celeriac is the root of the celery bulb and offers a deep celery-like flavour and perfume along with extreme versatility.

Cook | Justin North | Mon Jul 01 16:11:49 EST 2013

Life of brine

Camorra salt cod recipe
Credit: Marina Oliphant

Salt cod is a staple of Mediterranean cookery and, as a preserved food, was integral to many a great maritime discovery.

Cook | Frank Camorra | Mon Jul 01 10:30:52 EST 2013

Baked fish 'n chips


Neil Perry's winter version of fish and chips.

Cook | Neil Perry | Mon Jul 01 10:14:01 EST 2013

Five of a kind: Fermented foods

Kim Chi

Originally designed to preserve foods, the ancient art of fermentation brings a taste of something special.

Cook | Richard Cornish | Sat Jun 29 03:00:00 EST 2013

A gourmet date with tradition

Diana Lampe good food dinkus

Liptauer is a tasty cottage cheese spread that is a popular snack with rye bread.

Cook | Diana Lampe | Wed Jun 26 03:00:00 EST 2013

A shoulder to try on the family

Lamb shoulder and harissa.  For Bryan Martin's column June 26. Photo: David Reist.

Lamb shoulder gives you lots of hidden treasures and plenty of connective tissue.

Cook | Bryan Martin | Wed Jun 26 03:00:00 EST 2013

Looking good, practically speaking

-- Ardyn Bernoth?|?Editor, Good Food?|?Fairfax Mediat?02 9282 2357?|?f?02 9282 2481?|? 5681 BP, ESW 5080-14.jpg

A move away from industrial-looking and polished galley kitchens has given way to smaller, more considered spaces, says Cameron Krone of Smith & Carmody design studio.

Cook | Carli Ratcliff | Tue Jun 25 03:00:00 EST 2013

Where do nachos come from?

Pulled pork nachos at the Good God Club, Sydney. Three of a kind. GOOD LIVING-SMH photo by Marco Del Grande on September 21, 2001

There are two schools of thought about the origins of nachos. But it seems neither side wants to take the blame, writes Richard Cornish.

Cook | Brain food | Tue Jun 25 03:00:00 EST 2013

Winter warmers

Chicken, leek and mushroom pie.

This is a fairly traditional pie, old-fashioned even, but delicious, creamy and rich.

Cook | Karen Martini | Tue Jun 25 03:00:00 EST 2013

Hot food: Roasted bone marrow

Roasted bone marrow.

Rich in fat, flavour and texture, this timeless dish is updated to produce a deeply satisfying treat.

Cook | Hot food | Tue Jun 25 03:00:00 EST 2013

How to make the perfect souffle

16.Chocolate souffle made by Guy Grossi at Florentino restaurant.  The Age. Photo: Angela Wylie. June 18 2013.

Guy Grossi shares his souffle making tips and recipe with Justine Costigan.

Cook | Make it easy | Mon Jun 24 17:22:50 EST 2013

The soft option

Poached madelines with lemon curd

My dad's love of food, incredible thrift and engineering knowledge were once combined to spectacular effect.

Cook | Frank Camorra | Sat Jun 22 03:00:00 EST 2013

A Greek classic


Neil Perry warms up the kitchen with a classic moussaka and quince jellied candies.

Cook | Neil Perry | Sat Jun 22 03:00:01 EST 2013

Pushes the buttons

Pig's ear terrine.

Whenever a local pig is sacrificed ... you never can get enough ears.

Cook | Paddock to plate | Wed Jun 19 03:00:00 EST 2013

Sharing the love

Share, forward by Meryl Streep, edited by Alison Oakervee (Kyle Books, distributed in Australia by Simon and Schuster, May 2013, $40).

Share is a cookbook by a charity that supports women in war-affected countries.

Cook | Emma Macdonald | Wed Jun 19 03:00:00 EST 2013

Down the rabbit hole

rabbit ragu
pic and recipe Kate McKay


I like the peasant attitude of making a meal out of what is on hand.

Cook | | Wed Jun 19 03:00:00 EST 2013