Good Food - Latest Articles

Frank Camorra's crepes with vanilla chestnuts and orange cream

Chestnuts in syrup.

As the weather cools, transform chestnuts into a sweet surprise.

Cook | Frank Camorra | Sat May 24 03:00:00 EST 2014

A versatile ragu

Versatile pork and pea ragu.

Marinating requires a little forward planning, but you'll be richly rewarded for the extra effort.

Cook | Neil Perry | Sat May 24 03:00:01 EST 2014

How to make the perfect finger sandwich

The Hotel Windsor's traditional ribbon sandwiches.

Dainty finger sandwiches are a fixture of afternoon tea. The Hotel Windsor's Joel Alderson shares a recipe, and his tips for making perfectly uniform, fluffy and light ribbon sandwiches.

Cook | Make it easy | Thu May 22 07:09:40 EST 2014

Polenta's pure and simple appeal

Polenta and mushroom crostini.

Polenta is a staple of north Italian cooking and it's also good for gluten-free recipes. Emiko Davies shares three beautiful dishes.

Cook | Emiko Davies | Wed May 21 15:08:13 EST 2014

Hawkesbury producers coming up with the goods

The Hawkesbury region has long been the agricultural mainstay of Sydney, but over the past couple of decades, encroaching urban development and cheap food imports have put increasing pressure on its...

Cook | Sally Feldman | Tue May 20 03:00:00 EST 2014

Why do Jerusalem artichokes give you gas?

Jerusalem artichoke

Experts say there is a soluble fibre in Jerusalem artichokes that makes its way to the lower intestine where bacteria break it down.

Cook | Brain food | Tue May 20 03:00:00 EST 2014

Hot food: Hot oysters


Toss them on the grill or poach them in white wine. Oysters are in their prime.

Cook | Hot food | Tue May 20 03:00:00 EST 2014

Barber family's culture in cheddar

No more than a pinprick of bacteria is needed to make 16,000 kilograms of cheese. However, the mother culture at the centre of the world's oldest cheddar cheese recipe is so precious its custodians...

Cook | Inga Ting | Tue May 20 03:00:00 EST 2014

Kitchen spy: Marta Dusseldorp

Marta Dusseldorp

We take a sneaky peek inside the Paddington actor's kitchen cupboards.

Cook | Stephanie Clifford-Smith | Tue May 20 03:00:00 EST 2014

Dan Lepard's magic puddings

Gingerbread pudding with red wine pears.

While straightforward, there are tweaks that make your saucy puddings better.

Cook | Dan Lepard | Tue May 20 03:00:00 EST 2014

Neil Perry's Vietnamese coleslaw with prawn and roast chicken with chipotle-lentil sauce

food thumb

Birds of paradise: Be it butterflied and roasted or shredded in a salad, the humble chook has never tasted so good.

Cook | Neil Perry | Sat May 17 03:00:01 EST 2014

Frank Camorra's Andalucian lamb burger, pickled turnips and watercress

Be careful not to dislocate your jaw while trying to eat this monster!

Whip up a red-blooded dressing to create a classic with extra flair.

Cook | Frank Camorra | Sat May 17 03:00:00 EST 2014

Papas sisters find healthy paleo alternative

Merrymaker Sisters

Using social media as their weapon, the Papas sisters are trying to make the world a healthier place, one recipe at a time.

Cook | Jil Hogan | Thu May 15 11:04:54 EST 2014

Canberra's chestnuts have cracking appeal


It is chestnut season and Diana Lampe has two wonderful recipes to share.

Cook | Diana Lampe | Thu May 15 09:31:45 EST 2014

New-wave porridge

Porridge recipes.

Porridge is undergoing a revival - albeit with a superfood facelift.

Cook | Arabella Forge | Wed May 14 16:48:50 EST 2014

Picking mushrooms the safest way


Wild mushrooms and freshly picked chestnuts inspired Bryan Martin to think of late autumn pie.

Cook | Paddock to plate | Wed May 14 03:00:00 EST 2014

Growing pecans in Canberra isn't nutty


This variety of nut has been growing in Australia for more than 150 years and is worth the effort locally.

Cook | Owen Pidgeon | Wed May 14 03:00:00 EST 2014

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

Know your spuds

Duck fat potatoes.

Mash, fry or bake: how to make the most out of everyone's favourite tuber.

Cook | Cathy Gowdie | 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