Good Food - Latest Articles

Books for cooks (and dads)

Father's Day books.

What better way to treat your dad this Sunday than asking him to cook? We take a look at some recent book releases including vegetarian for the barbecue, and Bill Granger's latest.

Cook | Jane Holroyd | Thu Aug 29 13:44:24 EST 2013

So, a reason for Maitland

Bryan Martin good food dinkus

Thank you, fate - the entire township is gearing up for the national teapot competition.

Cook | Paddock to plate | Wed Aug 28 03:00:00 EST 2013

A French vanilla slice

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An oozy, vanilla custard layer that squeezes out as you bite. Yes, it's a vanilla slice. Here's how to make it.

Cook | Debbie Skelton | Wed Aug 28 03:00:00 EST 2013

A patch of plenty

Susan Parsons good food dinkus

Perfect shortcrust pastry filled with zesty homemade lemon curd, are Michelle McDonald's lemon tarts the best in Canberra?

Cook | Susan Parsons | Wed Aug 28 03:00:00 EST 2013

Hot food: Cocoa nibs

Cocoa nibs

Jill Dupleix reveals how cocoa nibs are used to add bitterness and crunch to savoury and sweet dishes.

Cook | Hot food | Tue Aug 27 03:00:00 EST 2013

To sift or not to sift? That is the question

Sifting

You would be suprised what you find when sifting, or when making TV programs for that matter.

Cook | Brain food | Tue Aug 27 03:00:00 EST 2013

Fresh take on golden oldies

Lamb, vegetable and cheddar pasties with olive oil pastry.

Sure we tire of some foods, and food fashions constantly change, but good dishes never date.

Cook | Karen Martini | Tue Aug 27 03:00:00 EST 2013

Fresh take on golden oldies

Golden Tubetti with tuna.

The tuna bake was a staple of the family dining table of the '70s and is popular again now. This quick version makes for a great midweek dinner.

Cook | Karen Martini | Tue Aug 27 03:00:00 EST 2013

Baking for beginners

Muffins

Always follow the recipe and measure! Baking is a science. Anneka Manning shares her baking tips.

Cook | Sally Webb | Tue Aug 27 03:00:00 EST 2013

Kitchen spy: Jacques Reymond

Chef, father, restaurateur Jacques Reymond.

Chef, father and restaurateur Jacques Reymond shows us around his kitchen and shares his secret vice.

Cook | Michael Harry | Tue Aug 27 03:00:00 EST 2013

Get creative with crepes

Crepes with pecans and dulce de leche.

Crepes are a favourite dessert in our house. My children get a thrill from swirling the mixture in the pan, watching it cook and then, the really fun bit, flipping it.

Cook | Frank Camorra | Sat Aug 24 03:00:00 EST 2013

Tagine time: Rich stews with Moroccan flavour

Duck, olive and date tagine.

Tagines - rich stews made with North African aromatics - burst with the flavour of the casbah.

Cook | Neil Perry | Sat Aug 24 03:00:01 EST 2013

Organic produce blooms for surfer-turned-farmer

John Cutts.

Twenty years ago it was artichokes, but now it's the demand for kale that market gardener John Cutts can barely keep up with.

Cook | Natascha Mirosch | Fri Aug 23 13:55:00 EST 2013

These totally take the cake

Chocolate recipes.

Kate Gibbs tracks down six master bakers in Sydney and Melbourne and talks chocolate. Here are some of their best recipes.

Cook | Kate Gibbs | Thu Aug 22 11:17:40 EST 2013

How to ice a cake like a professional

Baker Christopher Montebello of Let Them Eat Cake in South Melbourne.

Icing has a special place in every baker's repertoire. Not only can it turn a simple, if delicious, cake into something special, but it also has the power to transform an ugly duckling into a swan.

Celebration,Cook | Justine Costigan | Thu Aug 22 11:16:00 EST 2013

Winter mezze

Diana Lampe good food dinkus

A touch of the Middle East with seasonal vegetables such as spinach and cauliflower.

Cook | Diana Lampe | Wed Aug 21 03:00:00 EST 2013

Here comes the sun

Owen Pidgeon good food dinkus

The challenge of planting tomatoes now is that night temperatures are still quite low.

Cook | Owen Pidgeon | Wed Aug 21 03:00:00 EST 2013

Umami with your chips

Hot chips.

What is chicken salt and why does it go so well with deep-fried food?

Cook | Paddock to plate | Wed Aug 21 03:00:00 EST 2013

Unstabilised oats: what are they?

Stabilised oats: Brain food.

Without wanting to replicate "activated almondgate", it's all about how the oats are treated and whether that makes them better for you.

Cook | Brain food | Tue Aug 20 03:00:00 EST 2013

Hot food: Black garlic

Black garlic

The fermented cloves add caramelised sweetness and depth to savoury dishes.

Cook | Jill Dupleix | Tue Aug 20 03:00:00 EST 2013