Good Food - Latest Articles

Hot food: Roasted bone marrow

Roasted bone marrow.

Rich in fat, flavour and texture, this timeless dish is updated to produce a deeply satisfying treat.

Cook | Hot food | Tue Jun 25 03:00:00 EST 2013

How to make the perfect souffle

16.Chocolate souffle made by Guy Grossi at Florentino restaurant.  The Age. Photo: Angela Wylie. June 18 2013.

Guy Grossi shares his souffle making tips and recipe with Justine Costigan.

Cook | Make it easy | Mon Jun 24 17:22:50 EST 2013

A Greek classic


Neil Perry warms up the kitchen with a classic moussaka and quince jellied candies.

Cook | Neil Perry | Sat Jun 22 03:00:01 EST 2013

The soft option

Poached madelines with lemon curd

My dad's love of food, incredible thrift and engineering knowledge were once combined to spectacular effect.

Cook | Frank Camorra | Sat Jun 22 03:00:00 EST 2013

Down the rabbit hole

rabbit ragu
pic and recipe Kate McKay


I like the peasant attitude of making a meal out of what is on hand.

Cook | | Wed Jun 19 03:00:00 EST 2013

Sharing the love

Share, forward by Meryl Streep, edited by Alison Oakervee (Kyle Books, distributed in Australia by Simon and Schuster, May 2013, $40).

Share is a cookbook by a charity that supports women in war-affected countries.

Cook | Emma Macdonald | Wed Jun 19 03:00:00 EST 2013

Pushes the buttons

Pig's ear terrine.

Whenever a local pig is sacrificed ... you never can get enough ears.

Cook | Paddock to plate | Wed Jun 19 03:00:00 EST 2013

June cookbook releases

Cook books for Epciure. 31 May 2013.The Age Epicure. Photo:EDDIE JIM.

Jump between the covers with five local releases that add simmering warmth and a little indulgence to winter.

Cook | Jane Holroyd | Tue Jun 18 03:00:00 EST 2013

Three desserts in one

Vanilla custard.

Roasted pears, chocolate cake and vanilla custard are made for each other, but try them on seperately if you prefer.

Cook | Karen Martini | Tue Jun 18 03:00:00 EST 2013

Venture beyond the shallows

'Fiddly' garfish is worth the effort.

Sure, we all love barra, but there's no need to be narrow-minded - after all, there are plenty of other fish in the sea.

Cook | Hilary McNevin | Tue Jun 18 03:00:00 EST 2013

Kitchen spy: Marion Grasby

Marion Grasby in her Bangkok kitchen.

The TV personality, creator of Marion's Kitchen and cookbook author shows us inside her Bangkok kitchen.

Cook | Kitchen spy | Tue Jun 18 03:00:00 EST 2013

Tea, please: Making the perfect cuppa

Armchair Collective cafe, Mona Vale. Picture: Jennifer SooTea pot / tea strainer / tea cup

Cafes that use the water out of the espresso machine for tea are not tea lovers.

Cook | Brain food | Tue Jun 18 03:00:00 EST 2013

Hot food: Quinces

Jill Dupleix Hot Food. June 18. Quince. GOOD FOOD photo: Marco Del Grande on 12th. June, 2013

What is it? That strange, large, knobbly yellow fruit that appears on trees and in greengrocers from March to June, and which, as the Oxford English Dictionary reminds us, is ''hard-fleshed and...

Cook | Hot food | Tue Jun 18 03:00:00 EST 2013

Sweet Greek

Sweet Greek, by Kathy Tsaples.

Sweet Greek, by Kathy Tsaples, Melbourne Books, $39.95.

Cook | | Tue Jun 18 00:00:00 EST 2013

Homemade Patisserie

<i>Homemade Patisserrie</i>.

Homemade Patisserie, by Vincent Gadan and Michelle Guberina, New Holland, $45.

Cook | Vincent Gadan and Michelle Guberina | Tue Jun 18 00:00:00 EST 2013

Ancient grains

Ancient Grains, June 2013.

New-release cookbooks: Ancient Grains, by Catherine Saxelby, June 2013, Arbon publishing, $34.99.

Cook | | Tue Jun 18 00:00:00 EST 2013

Shank heavens

Twice-cooked veal shanks.

Ward off the winter chills with this classic comfort food from Neil Perry.

Cook | Neil Perry | Sat Jun 15 03:00:01 EST 2013

Crunch time

Soft chocolate with almond prailine.

Almonds always take me back to Andalusia in southern Spain. The versatile nuts were introduced by the Moors, and they are now Spain's second-largest export crop, behind olives.

Cook | Frank Camorra | Sat Jun 15 03:00:00 EST 2013

Squid and calamari: what's the difference?

Calamari versus squid.

Squid and calamari are two different beasts. Squid is cheaper and tougher; calamari is more tender and expensive.

Cook | Brain food | Tue Jun 11 13:29:00 EST 2013

Bowl 'em over

Potato-leek soup with pistachio dukkah.

Cold winter day, home on a Saturday, time to spare. It's a perfect opportunity to make a soup for lunch that will warm you to your toes.

Cook | Frank Camorra | Tue Jun 11 00:02:50 EST 2013