Latest Articles

Sydney rock oysters with champagne vinaigrette and salmon roe


There's a lot to like about life as a winemaker, so best to enjoy it while it lasts.

Cook | Bryan Martin | Tue Mar 03 23:45:00 EST 2015

Bryan Martin and David Reist's new cookbook Tongue and Cheek hits Canberra

Bryan Martin's columns have been turned into a book available in Canberra.

Cook | Bryan Martin | Tue Mar 03 23:30:00 EST 2015

Hot food: S'mores

Balance the sweet marshmallow with a good dark chocolate.

After one bite, anybody remotely human immediately wants s'more.

Cook | Jill Dupleix | Tue Mar 03 00:00:00 EST 2015

What's the best way to keep herbs?

Pesto is a great way of capturing the essence of late summer basil.

Pesto is not only a lovely sauce but also a great way of capturing the essence of late summer basil.

Cook | Richard Cornish | Tue Mar 03 00:00:00 EST 2015

Recipes from My Kitchen Rules' Vikki and Helena Moursellas' cookbook

Helene and Vikki's galataboreko (custard pie).

Twins Vikki and Helena Moursellas share Greek recipes for fritters, pork meatballs and a delicious custard pie from their new cookbook Taking You Home.

Cook | | Mon Mar 02 15:02:37 EST 2015

Recipes from Michelle Bridges' Powerful Living

Stir-fried beef with ginger

With more 70 percent of Australians suffering weight issues, the time is right for Powerful Living. Not just another recipe and exercise book, Powerful Living provides practical tools to empower what...

Cook | | Sat Feb 28 23:45:00 EST 2015

Kitchen garden: Susan Parsons finds chokos can be grown in Canberra


With a little care, chokos can thrive in Canberra. And cooked with a little chilli, they taste great.

Cook | Susan Parsons | Wed Feb 25 15:44:09 EST 2015

Expert bakers share their secrets


Bakers from around the world share their baking tips and tricks.

Cook | Peter Barrett | Tue Feb 24 08:24:05 EST 2015

How to make sweet potato fries

Fry time: For a healthier version, leave the skin on, and bake instead of fry.

Sweet potato is fat-free, packed with fibre and vitamins and has a lower glycaemic index than normal potatoes.

Cook | Jill Dupleix | Tue Feb 24 00:00:00 EST 2015

How long should I marinate a piece of meat?

Tender: Chicken in lemon marinade.

We answer your vexing culinary dilemmas.

Cook | Richard Conrish | Tue Feb 24 00:00:00 EST 2015

Recipes by Tracey Meharg: sticky-hot doughnuts to make at home

Croissant-doughnut bites with dulce de leche.

Espresso cream-filled doughnuts and croissant-doughnut bites with dulce de leche

Cook | | Fri Feb 20 23:45:00 EST 2015

Recipes from New feast by Greg and Lucy Malouf

New Feast is the result of Greg and Lucy Malouf's delicious new food adventure: a collection of more than 130 Middle Eastern-inspired vegetarian recipes that celebrate the freshness, flavour and...

Cook | | Thu Feb 19 15:00:00 EST 2015

Give starchy carbs the flick: Lola Berry's lunchtime wraps

Lola Berry's nori and quinoa rolls.

Gluten-intolerant or just sick of sandwiches? Here are some wholesome wrap ideas that are big on taste.

Cook | Lola Berry | Tue Feb 17 22:15:00 EST 2015

Chinese New Year recipe: Duck buns by Eightysix, Canberra

Duck buns from Eightysix, Brad

The duck buns are among the most popular dishes at Eightysix in Braddon. Co-owner Gus Armstrong shares the recipe.

Cook | | Tue Feb 17 18:00:00 EST 2015

Chinese New Year recipe: Sebak kristang by Lanterne Rooms, Canberra

Sebak Kristang dish at Lanterne Rooms.

Lanterne Rooms' chef Daniel Mark shares a special Malaysian pork belly with shredded salad.

Cook | Daniel Mark | Tue Feb 17 18:00:00 EST 2015

Kitchen Spy: winemakers Bruce and Chris Tyrrell

Bruce Tyrrell with his son Chris Tyrrell.

Bruce Tyrrell's wife, Pauline, reckons he burns the water when he makes a cup of tea so cooking's not really his thing.

Cook | Kitchen spy | Tue Feb 17 14:25:20 EST 2015

How to make Kylie Kwong's prawn wontons

Billy Kwong's prawn dumplings.

Fresh, silky prawn wontons with a Sichuan-inspired sauce.

Cook | Mary Ward | Tue Feb 17 00:00:00 EST 2015

Does honey ever go off?

It's a keeper: Honey can stay fresh for thousands of years.

What's the buzz on the keeping quality of honey?

Cook | Richard Cornish | Mon Feb 16 23:30:00 EST 2015

eat in

A perfect little treat for princesses. The princes will love these popsicles too – even if they are pink!

Cook | Pete Evans | Mon Feb 16 23:30:00 EST 2015

Bryan Martin's summer nectarine tart tatin


Nectarines are in season so here is how make a sweet tart tatin dessert from the ones you haven't eaten, writes Bryan Martin.

Cook | Paddock to plate | Mon Feb 16 11:22:57 EST 2015