Good Food - Latest Articles

Indian cooking lightens up

Anjum Anand stands in a test kitchen in Alexandria, stirring, tasting, adding a pinch of cumin, a dash of mustard-coloured turmeric, and then stirring again.

Cook | Carla Grossetti | Tue May 13 03:00:00 EST 2014

Beyond bok choy

These days, Australians are well acquainted with soy sauce, bok choy and curry paste. Take your pantry a step further with this shortlist of lesser-known Asian ingredients.

Cook | Alecia Wood | Tue May 13 03:00:00 EST 2014

Neil Perry's slow-braised shoulder of lamb

Slow-braised shoulder of lamb.

I love this method of cooking lamb. It develops a deep, rich flavour and melts in the mouth.

Cook | Neil Perry | Tue May 13 03:00:00 EST 2014

Five of a kind: Unusual spices

Not so long ago, the Moroccan spice mix ras el hanout may have included hashish.

Cook | Lauren Wambach | Sat May 10 03:00:00 EST 2014

Neil Perry's Korean seafood stew and stir-fried beef with cucumber

Neil Perry's stir-fried beef with cucumber.

Seoul'd out: A staple of Korean cuisine ramps up a seafood hotpot and a stir-fry.

Cook | Neil Perry | Sat May 10 03:00:01 EST 2014

Frank Camorra's pear and hazelnut cake

Pear and hazelnut cake.

A fruit that complements savoury flavours opens up a world of taste combinations.

Cook | Frank Camorra | Sat May 10 03:00:00 EST 2014

How to make caviar with humble mullet roe


Who needs salmon eggs, when there is the option of a rustic, ghetto caviar which is very easy to make.

Cook | Paddock to plate | Wed May 07 03:00:00 EST 2014

Olive harvest a time to plant


If you dream of producing your own olive oil, remember that it takes at least 5 kilograms of olives to make a litre.

Cook | Owen Pidgeon | Wed May 07 03:00:00 EST 2014

Jelly express going full steam ahead

I have come across lots of excellent jelly-making fruit lately, which led to a bout of steaming frenzy.

Cook | Kate McKay | Wed May 07 03:00:00 EST 2014

Mum's the word in the kitchen

Pancakes with dulce de leche.

Preparing breakfast in bed is a great way to nurture a budding cook.

Cook | Justine Costigan | Tue May 06 14:30:00 EST 2014

Cous cous, but not as you know it

Cauliflower cous cous with salmon.

Skip the heavy carbs with two recipes from My Petite Kitchen: Cauliflower 'cous cous' and nut-flour crepes with kale and toasted seeds.

Cook | | Tue May 06 07:05:50 EST 2014

Adam Liaw's tonkatsu and chicken doria


We all love Japanese food, but one part of the cuisine that doesn't get much notice outside Japan is youshoku: dishes from the West that have been adapted and interpreted into something uniquely...

Cook | Adam Liaw | Tue May 06 03:00:00 EST 2014

How to host a Eurovision house party

A try of Swedish meatballs is sure to be a crowd pleaser.

The annual Eurovision Song Contest is a good excuse to party. Here's our guide.

Cook | Annabel Smith | Tue May 06 03:00:00 EST 2014

Books: Pleasures of eating

<i>The Feast Goes On, The Monday Morning Cooking Club</i>.

Recipes for shakshouka eggs have Jane Holroyd pining for the Auntie Myrna she never had.

Cook | | Tue May 06 03:00:00 EST 2014

Can you make your own salt?

istock - sea salt

Home-made sea salt can have the tang of the sea and a mild seaweedy taste.

Cook | Brain food | Tue May 06 03:00:00 EST 2014

From Dad and kids, with love

Chef Shane Delia making pancakes with his children Jude and Jayda.

What do cheffy fathers cook with their children on Mother's Day?

Cook | Pete Barrett | Tue May 06 03:00:00 EST 2014

Hot food: sweet American cream pie

Peanut butter cream pie.

What Americans call cream pie is both amazingly delicious and borderline gross.

Cook | Hot food | Tue May 06 03:00:00 EST 2014

Karrysild smorrebrod: Curried herring and marbled egg open sandwich

Karrysild smorrebrod.

Danish chef Bente Grysbaek of Melbourne's Restaurant Dansk shares her recipe for a traditional open sandwich.

Cook | Bente Grysbaek | Mon May 05 15:21:26 EST 2014

Frank Camorra's DIY pappardelle with meatballs

Pappadelle with black cabbage and meatballs.

It is well worth the extra effort to make this Italian staple from scratch.

Cook | Frank Camorra | Sat May 03 03:00:00 EST 2014

Neil Perry's comfort food: Minestrone soup and chocolate cake

Minestrone soup.

Slow-cooked, filling soups and decadent chocolate desserts.

Cook | Neil Perry | Sat May 03 03:00:01 EST 2014