Good Food - Latest Articles

Does kale taste like cabbage?

Hail kale: It's the new juicing star, but don't overcook it.

What to eat with kale, the difference between butter and margarine and freezing rules.

Cook | Brain food | Tue Mar 25 03:00:00 EST 2014

Karen Martini's peanut recipes

Peanut butter cookies with oats and dark chocolate.

Peanuts can transition from savoury to sweet dishes without any fuss.

Cook | Karen Martini | Tue Mar 25 03:00:00 EST 2014

Neil Perry's chicken with horseradish cream and a berry trifle

Neil Perry Food - March 22

Make your own horseradish cream sauce to lift simple pan-fried chicken breast to a higher plane.

Cook | Neil Perry | Sat Mar 22 04:00:01 EST 2014

Five of a kind: Asian herbs

Ask a mate to close their eyes and wager they can't guess you put fish mint under their nose.

Cook | Lauren Wambach | Sat Mar 22 03:00:00 EST 2014

Just dessert

A lot of people are talking about coconut water, and before trying it I wasn't sure if it would be for me. But strangely enough I like it, although nobody talks of the dark side to the humble coconut.

Cook,Good Food | Frank Camorra | Sat Mar 22 03:00:00 EST 2014

Frank Camorra's soft chocolate, coconut jelly and hazelnut macaroon

Soft chocolate, coconut jelly and hazlenut macaroon.

If you can whip egg whites you can make this impressive-looking, coconut-water dessert.

Cook | Frank Camorra | Sat Mar 22 03:00:00 EST 2014

(Delicious) crimes against the hot cross bun

La Madre's choc cherry buns.

Artisan bakers and confectioners are bringing out the big buns this Easter and putting their spin on the spice-laden, fruity bread.

Cook | Annabel Smith | Fri Mar 21 08:04:10 EST 2014

A week without meat

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Thanks to British cook Hugh Fearnley-Whittingstall, we're now a meat and many more vegies family, writes Karen Hardy.

Cook | Karen Hardy | Wed Mar 19 03:00:00 EST 2014

Simple sous vide for the home, minus the fancy equipment

Sous vide chicken with Asian greens.

Brooks chef Nic Poelaert says you can sous vide at home with a zip-lock sandwich bag, pot of water and a digital thermometer.

Cook | Jane Holroyd | Tue Mar 18 14:16:30 EST 2014

Allioli, alioli or aioli?

Roasted garlic aioli. Caroline Velik GARLIC recipes for Epicure and Good Living. Food preparation and styling by Caroline Velik. Photographed by Marina Oliphant. November 15, 2010. The Age  and The Sydney Morning Herald. All props stylist's own.

What's the difference?

Cook | Richard Cornish | Tue Mar 18 03:00:00 EST 2014

DIY Italian: cooking classes in Sydney

Neil Perry's gnocchi with beef ragu.

These days, you don't need to be in a farmhouse in the fields of Tuscany to learn how to make fresh pasta or pizza dough from scratch or prepare a classic meat ragu low and slow.

Cook | Carla Grossetti | Tue Mar 18 03:00:00 EST 2014

Karen Martini's autumn recipes: Braised lamb, chicken kofta, and calamari, chorizo and chickpea salad

Grilled calamari, chorizo, palm heart and chickpea salad.

You get the best of both worlds in autumn: some days it feels like the height of summer and it's all about the barbecue and entertaining outside, but cool nights call for the French oven for a...

Cook | Karen Martini | Tue Mar 18 03:00:00 EST 2014

Kitchen spy: Chyka Keebaugh

Chyka Keebaugh.

Caterer, businesswoman and TV star Chyka Keebaugh shows us what's in her cupboards.

Cook | Kitchen spy | Tue Mar 18 03:00:00 EST 2014

You say tomato

New breeds of wild tomatoes are being created for flavour, not shelf life.

Cook | Richard Cornish | Tue Mar 18 03:00:00 EST 2014

Hot food: corn bread

Good Food. Hot Food. Jill Dupleix.
Corn Bread March 18th.
Photo: Edwina Pickes.
4th March 2014.

What is it? A buttery, golden bread made from cornmeal (stoneground corn) that's one of the more delicious staples of America's southern cuisine.

Cook | Hot food | Tue Mar 18 03:00:00 EST 2014

Fresh now

Brooks is a late-season mango that is mostly green when ripe, with just a touch of gold: a last bite of summer.

Cook | | Mon Mar 17 23:59:48 EST 2014

Happy glaze: Neil Perry's Japanese spice seafood recipes

Neil Perry's King prawn ball and shiitake mushroom hotpot.

Japanese spices give an exotic edge to simple seafood dishes. Just add sake to finish.

Cook | Neil Perry | Sat Mar 15 04:00:01 EST 2014

The meat of the earth: Frank Camorra's mushroom recipes

Mushrooms a la Greque.

The saying that mushrooms are meat for vegetarians rings true, especially when you have a large flat mushroom that has been pan fried with butter and a sprinkle of lemon thyme, then rested for a...

Cook | Frank Camorra | Sat Mar 15 03:00:00 EST 2014

Frying colours Korean noodle (japchae) recipe

Japchae Korean stir-fry recipe.

This sweet potato noodle stir-fry dish is a staple of Korean cooking.

Cook | Min Hui Lee | Tue Mar 11 08:41:10 EST 2014

Add a little spice

Roasted pumpkin and cashew with gochujang, sesame and rice wine vinegar.

Gochujang is a Korean condiment made from chilli, rice and fermented soybeans. It's hot, savoury and has a distinctive flavour that can really add complexity and depth to a dish.

Cook | | Tue Mar 11 03:00:00 EST 2014