Good Food - Latest Articles

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

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

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

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

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

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

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

Ways with truffles

Cooking with fresh truffles.

Welcome to the esoteric world of the truffle. Here are some tips to take you to truffle heaven.

Cook | | Mon Jun 10 13:45:50 EST 2013

Hot food: Protein balls

Protein balls.

These likeable little bombs lend an energy burst on the run.

Cook | Hot food | Mon Jun 10 13:27:50 EST 2013

Give the spices a fresh shake

Spiced calamari with fennel and smashed avocado.

Spices can add layers of subtlety and detail to any number of dishes without necessarily adding heat.

Cook | Karen Martini | Mon Jun 10 12:04:20 EST 2013

Marinade magic

Thyme, oregano and citrus chicken.

Serenading with marinades: Neil Perry serves up thyme, oregano and citrus chicken, and a spicy kimchi.

Cook | Neil Perry | Sat Jun 08 03:03:01 EST 2013

Do-it-yourself rotisserie pork

A rotisserie pancetta from Josh Murphy, The Builders Arms.

Cooking meat by slowly turning it over hot coals is a method of roasting that's both ancient and universal.

Cook | Make it easy | Thu Jun 06 14:12:20 EST 2013

They're a choux in

macarons
Debbie Skelton
pic Steve Shanahan

The traditional eclair - a favourite from my 1960s school tuckshop - is a simple affair.

Cook | Debbie Skelton | Wed Jun 05 03:00:00 EST 2013

An elaborate vegetable roast

How to make a vegetarian roast.

Chef Mauro Callegari from Melbourne's True South demonstrates his spin on a traditional Argentinian dish; "Burnt market vegetables".

Cook | Mauro Callegari | Tue Jun 04 11:35:40 EST 2013

Making a meal of the morning

Scrambled curried tofu with spinach and peas.

Three very different breakfast recipes to get your day off to a good start, especially in the colder months.

Cook | Karen Martini | Tue Jun 04 03:00:00 EST 2013