Good Food - Latest Articles

Hot Food: Rhubarb rice pudding recipe


What is it? It looks like rose-pink celery, but Rheum rhabarbarum is a perennial plant related to sorrel and buckwheat, at its peak in late autumn and early winter.

Cook | Hot food | Tue Jun 17 03:00:00 EST 2014

Coconut oil: paleo superfood or health fad?

Shoku Iku in Northcote.

It's hailed as the new wonder oil, but why isn't everyone sold on this superfood?

Cook | Arabella Forge | Tue Jun 17 03:00:00 EST 2014

Do I need to salt my eggplant before cooking?

Eggplant dip.

Does salting eggplant reduce bitterness or does it serve another purpose?

Cook | Brain food | Tue Jun 17 03:00:00 EST 2014

Kitchen spy: Matt Perger

Matt Perger at homein Clifton Hill for Kitchen Spy column. 15 October 2013.
The Age Goodfood. Photo:EDDIE JIM.

St Ali barista Matt Perger is the go-to guy for coffee in Melbourne.

Cook | Stephanie Clifford-Smith | Mon Jun 16 14:47:47 EST 2014

Frank Camorra's miso pork belly

Miso-braised pork belly.

The miso pork belly is incredibly addictive. Once you have cooked it, try replacing the pork with chicken breast or tofu.

Cook | Frank Camorra | Sat Jun 14 10:36:58 EST 2014

Neil Perry's Shepherd's pie and spiced date cake

This golden shepherd's pie can be made with lamb or beef.

With the arrival of winter, it's time to heat up the hearth and make a baking date with a golden shepherd's pie.

Cook | Neil Perry | Sat Jun 14 03:19:01 EST 2014

Quiz: put your World Cup 2014 culinary knowledge to the test

Pancakes with dulche de leche.

Test your culinary knowledge of the host continent of the 2014 World Cup.

Cook | Callan Boys and Annabel Smith | Fri Jun 13 11:50:56 EST 2014

Hot food: Jerusalem artichoke

Honey-roasted Jerusalem artichokes.

What is it? It's not from Jerusalem, and it's not an artichoke. It originated in North America, and it's the funny-looking, knobbly little tuber of a type of sunflower.

Cook | Hot food | Tue Jun 10 03:00:00 EST 2014

Adam Liaw's lemon chicken and Chinese-Peruvian 'pasta'

Good Food. 11 April 2014. Shots for Adams good food recipes. Photo: William Meppem.

Chinese food as far away from home as Peru is evolving in new and creative directions.

Cook | Adam Liaw | Tue Jun 10 03:00:00 EST 2014

How can I make my quinces look rosy and red?


Quinces require special treatment to make them change colour.

Cook | Brain food | Tue Jun 10 03:00:00 EST 2014

Vegetarian party food recipes from Neil Perry

Cauliflower fritters.

Vegetarian finger-foods tasty enough to tempt the most committed carnivore.

Cook | Neil Perry | Sat Jun 07 03:00:01 EST 2014

Frank Camorra's chorizo and chickpea soup

Frank Camorra chickpea and chorizo soup.

In Spain, the chickpea (garbanzo in Spanish) is a staple ingredient, frequently used in cocidos, or one-pot meals.

Cook | Frank Camorra | Sat Jun 07 00:29:18 EST 2014

Brent Savage's perfect poached eggs

Brent Savage at Yellow. 
Poached eggs in burnt onion consomme

The poached egg is a breakfast mainstay but it has the power to intimidate even the fiercest of home cooks. Here's how to make the perfect poachie.

Cook | Ruby Lohman | Fri Jun 06 11:00:44 EST 2014

Veal parmigiana and Florentines are classic fare


Elegant Florentines and hearty veal parmigiana are great for entertaining at the dinner table.

Cook | Diana Lampe | Thu Jun 05 12:14:18 EST 2014

Lighten up: Winter comfort foods without the stodge

Lentils, beetroot, apple salad with grilled salmon.

Winter need not be about adding layers. It is possible to eat delicious, comforting food and be healthy at the same time.

Cook | Dani Valent | Tue Jun 03 03:00:00 EST 2014

Dan Lepard's sticky apple crumble and brandy syrup cake

Apple Brandy Syrup cake

Every apple season I reach first for lemon and sugar to add tartness and sweetness.

Cook | Dan Lepard | Tue Jun 03 03:00:00 EST 2014

Kitchen spy: Lucy Folk

Jewellery designer Lucy Folk.

The food-inspired jewellery designer grew up making sandwiches in her parents' cafe.

Cook | Pete Barrett | Tue Jun 03 03:00:00 EST 2014

The world of an oyster


Australians love an oyster and in winter these molluscs are in their flinty prime.

Cook | Richard Cornish | Tue Jun 03 03:00:00 EST 2014

Hot food: goat

Goat ragu

What is it? It's goat. You know - Nanny, Billy and the kids. In Australia, young milk-fed goat is marketed as capretto, and more mature (weaned) goat as chevon.

Cook | Hot food | Tue Jun 03 03:00:00 EST 2014

Why is some balsamic vinegar so expensive?


Traditional balsamic vinegar, Aceto Balsamico de Modena, is made from grape juice that is boiled to make a thick dark must.

Cook | Richard Cornish | Tue Jun 03 03:00:00 EST 2014