Good Food - Latest Articles

Kitchen Spy: Anthony DeGeorge

Anthony DeGeorge has been a chef with Cirque du Soleil for several years.

'An accordion' is how chef Anthony DeGeorge describes Cirque du Soleil's mobile kitchen.

Cook | Kitchen spy | Tue Feb 26 03:00:00 EST 2013

Brain food

Pot au poulet.

Answering your vexing culinary questions. This week: the quest for tasty poultry.

Cook | Richard Cornish | Tue Feb 26 03:00:00 EST 2013

Hot food: Cobb salad

Cobb salad is bright, crunchy and fresh.

A dish favoured by Hollywood stars has its origins in leftovers.

Cook | Hot food | Tue Feb 26 03:00:00 EST 2013

Nigella Lawson's 20 ways to cook better

Nigella Lawson

The much-loved British cook gives Sally Webb her recipe for bliss in the kitchen.

Cook | Sally Webb | Tue Feb 26 03:00:00 EST 2013

Eastern promise

Steamed lemon chicken.

Neil Perry's Asian banquet featured a Thai-style squid salad and steamed lemon chicken.

Cook | Neil Perry | Sat Feb 23 04:00:01 EST 2013

Farmhouse favourite

Goat's curd with soda bread and pickled beetroot - Frank Camorra.

Goat's curd cheese adds a subtle twist to a host of dishes.

Cook | Frank Camorra | Sat Feb 23 03:00:00 EST 2013


Barbecue eggplant and grilled lamb.

Crown yourself with delicious eggplants and enjoy a long and fruitful purple reign, writes Justin North.

Cook | Justin North | Fri Feb 22 04:00:01 EST 2013

Tastes of Ireland

Lyndey Milan's 'A Taste of Ireland'.

Three recipes from Lyndey Milan's latest cooking show, A Taste of Ireland.

Cook | | Wed Feb 20 14:55:50 EST 2013

Apple harvest under way

Owen Pidgeon in the garden good food dinkus

The apple harvest began several weeks ago for us, although there's still plenty of time left in the season.

Cook | Owen Pidgeon | Wed Feb 20 03:00:00 EST 2013

Tea time treats

Almond Biscuits

This classic biscuit recipe is one you need to perfect and keep in your repertoire.

Cook | Robbie Howard | Wed Feb 20 03:00:00 EST 2013

Conquering the demon

Mud crab.

Having a shellfish allergy, finding this black pepper crab in Singapore was a dream come true.

Cook | Paddock to plate | Wed Feb 20 03:00:00 EST 2013

Baking just for show

Karen Drummond of Charnwood, Canberra with her spice cake.

Strict judges pacing along an aisle of trestle tables brandishing measuring tapes and score charts. Mention the Royal Canberra Show cooking competition and this might be what comes to mind.

Cook | Estelle Griepink | Wed Feb 20 03:00:00 EST 2013

Three ways with eggplant

Grilled eggplant with tahini and yoghurt dressing, pomegranate, chilli and mint.

A trio of eggplant recipes from Karen Martini: Grilled eggplant with tahini dressing; melanzane sotto aceto, and yellow miso eggplant.

Cook | Karen Martini | Tue Feb 19 03:00:00 EST 2013

Kitchen spy: Maeve O'Meara

Maeve O'Meara in her home kitchen.

Food Safari presenter Maeve O'Meara has spent 20 years exploring ethnic cuisines.

Cook | Stephanie Clifford-Smith | Tue Feb 19 03:00:00 EST 2013

Spicy shakshuka

Shakshuka surprises every time with its rich complex flavours.

This Middle-Eastern egg dish surprises every time with its rich, complex flavours.

Cook | Hot food | Tue Feb 19 03:00:00 EST 2013

A muffin mystery

Why is good ice cream heavier?

Addressing the mystery of the crusty muffin top.

Cook | Brain food | Tue Feb 19 03:00:00 EST 2013

Making your own snags

Arabella Forge's home-made snags.

Sausages are high on my list of perfect comfort foods; meat, herbs and spices rolled together in a delectable sack of fatty goodness.

Cook | Arabella Forge | Mon Feb 18 00:00:00 EST 2013

Twice the spice

Lamb cutlets with pumpkin purée

Lamb and mint is a classic combination, but add a little something extra and the flavours take on a whole new dimension.

Cook | Neil Perry | Sat Feb 16 04:00:01 EST 2013

Sardines on toast

Sardines on toast.

Sardines and tuna are miraculous when paired with grilled sourdough.

Cook | Frank Camorra | Sat Feb 16 03:00:00 EST 2013

Lunchtime hits

Scotch eggs

Pic Steve Shanahan

Story Debbie Skelton


Scotch Eggs 01.jpg

With the challenging morning ritual of filling school lunchboxes comes the dilemma of finding something appetising and somewhat healthy to put in them.

Cook | Debbie Skelton | Wed Feb 13 03:00:00 EST 2013