Latest Articles

A week without meat


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

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

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

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

You say tomato

Heirloom tomatoes.

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

Cook | Richard Cornish | 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

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

Hot food: Crumbed brains

Crumbed brains

Beloved by oldies, lambs' brains are now being discovered by a new generation of adventurous eaters.

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

When to bake with pastry weights


The role of pie weights, egg white seperation anxiety, the importance of chicken evisceration and discerning the correct marsala

Cook | Richard Cornish | Tue Mar 11 03:00:00 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

Inside Darren Robertson's kitchen

Darren Robertson in his Bondi home.

Chef, restaurateur and TV presenter Darren Robertson shows Stephanie Clifford-Smith what's in his kitchen cupboards.

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

Fresh now: durian


The fruit that Asian hotels ban from bedrooms is at its best this month. Durian is famously stinky, but fans can’t get enough of its intense flavour.

Cook | Robin Powell | Mon Mar 10 23:59:03 EST 2014

Recipes to dial up the garlic


Sometimes you just want something simple. But that doesn't mean you have to compromise on flavour, especially if you love garlic.

Cook | Neil Perry | Sat Mar 08 04:00:01 EST 2014

Over the campfire

Chicken and chorizo.

Simplicity is the key to a happy cooking experience in the outdoors.

Cook | Frank Camorra | Sat Mar 08 03:00:00 EST 2014

Campfire winners: Frank Camorra's flame-licked meals

Potato hash browns with sardine salad.

Food always tastes great cooked over an open fire but a sophisticated hash brown brekkie and a chicken-chorizo one-pot dinner will glam up your next camping trip.

Cook | Frank Camorra | Sat Mar 08 03:00:00 EST 2014