Good Food - Latest Articles

Growing pecans in Canberra isn't nutty

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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

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

Hot food: Faux roe

Pearls

What are they? Caviar pearls are small pearls of gel that add punchy pops of flavour to your food. Two very different techniques are popular.

Cook | Hot food | Tue May 13 03:00:00 EST 2014

Inside Ita Buttrose's kitchen

Ita Buttrose.

Media commentator and cookbook author Ita Buttrose shows us what's in her kitchen cupboards.

Cook | Kitchen spy | Tue May 13 03:00:00 EST 2014

Coconut milk and coconut cream: what's the difference?

What is the difference between coconut cream and milk?

One is good to fry curry pastes. The other should be added to the curry later.

Cook | Brain food | Tue May 13 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

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

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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

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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

Tonkatsu.

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