Good Food - Latest Articles

Gaga about the Aga

Aga story
Jackie Power's Aga
Photo - Danielle White

The retro ovens are quite the thing in modern kitchen renovations, Danielle White writes

Cook,Food News | | Tue Jul 23 14:17:20 EST 2013

Kitchen spy: Annabel Crabb

Annabel Crab.

The columnist, political commentator, TV presenter and cook shows Stephanie Clifford-Smith inside her kitchen.

Cook | Kitchen spy | Tue Jul 23 03:00:00 EST 2013

Hot food: Mulled wine

Good Food. Hot Food. Jill Dupleix. July 23 Mulled Wine.Photo: Edwina Pickles. 3rd July 2013.

What is it? It has been the classic warming drink since the days of ancient Rome; alight with spices and fragrant with winter fruits.

Cook | Jill Dupleix | Tue Jul 23 03:00:00 EST 2013

Olive oil: A guide to the 2013 vintage

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Not all olive oils are created equal. Not even all extra virgin olive oils are created equal. True, a drizzle of the golden liquid will spruce up a tangled bowl of spaghetti, but there's more to a...

Cook | Kate Gibbs | Tue Jul 23 03:00:00 EST 2013

Answering your vexing culinary questions

Pardon Coffee in Prahran. 27 June 2013.The Age Epicure. Photo:EDDIE JIM.

What should you do when your morning coffee smells like your barista's aftershave?

Cook | Brain food | Tue Jul 23 03:00:00 EST 2013

Family dinner in a flash

Pennette with tuna, silverbeet and  mascarpone.

Karen Martini shares three of her no-fuss family-style meals you can pull together for a fast midweek dinner.

Cook | Karen Martini | Tue Jul 23 03:00:00 EST 2013

Fresh now

Blood orange juice is especially good.

Blood oranges have a wonderful, rich flavour and their juice is especially good.

Cook | Sophie O'Neil | Tue Jul 23 03:00:00 EST 2013

Truffles and the warm, satisfying scent of winter

Flavour boost: Truffles are best at this time of year.

The magic of a truffle lies in the way it intensifies the flavours around it.

Cook | Rita Erlich | Tue Jul 23 03:00:00 EST 2013

Family dinner in a flash

Pennette with tuna, silverbeet and  mascarpone.

Karen Martini shares three of her no-fuss family-style meals you can pull together for a fast midweek dinner.

Cook | Karen Martini | Tue Jul 23 03:00:00 EST 2013

Hot food: Mulled wine

Good Food. Hot Food. Jill Dupleix. July 23 Mulled Wine.Photo: Edwina Pickles. 3rd July 2013.

It has been the classic warming drink since the days of ancient Rome; alight with spices and fragrant with winter fruits.

Cook | Jill Dupleix | Tue Jul 23 03:00:00 EST 2013

Going coco

Neil Perry's coconut duck.

Neil Perry goes coco with wok-fried duck with coconut milk, and raspberry coconut pudding.

Cook | Neil Perry | Sat Jul 20 03:00:01 EST 2013

Ragu to riches

Potato gnocchi with prawn ragu.

Though I'm known for Spanish cooking, I used to make gnocchi every day when I worked at the Grossi restaurants in Melbourne.

Cook | Frank Camorra | Sat Jul 20 03:00:00 EST 2013

Hero of distant age

ocean trout

Superman has shown us that everything old is new again. Bryan Martin goes old-school by using gelatin.

Cook | Bryan Martin | Wed Jul 17 03:00:00 EST 2013

The working mum's friend

Food&Wine. Kitchen Garden column. Barton resident, Janet Hughes with her home grown cumquats and home made cumquat crumble. June 23rd. 2013 Photograph by Graham Tidy, The Canberra Times.

In their home garden in Barton, Janet Hughes and Rupert Summerson take an experimental approach to ornamental and edible plants.

Cook | Susan Parsons | Wed Jul 17 03:00:00 EST 2013

Luscious Italian

Food and Wine. Cook This Week.   Fennel, Orange and Spinach Salad with Italian Cauliflower and Rice Gratin.  26 June 2013 Canberra Times Photo by Jeffrey Chan

A cauliflower and rice gratin from northern Italy.

Cook | Diana Lampe | Wed Jul 17 03:00:00 EST 2013

Your vexing culinary questions

Ginger.

What's the best way to store fresh ginger?

Cook | Richard Cornish | Tue Jul 16 03:00:00 EST 2013

Turn over a new leaf

Chicken livers with sumac, currants and radicchio.

Salads can lift a meal and add complexity, contrast and refreshment, writes Karen Martini.

Cook | Karen Martini | Tue Jul 16 03:00:00 EST 2013

Three ways with saffron

saffron

The secret to unlocking the flavours and aromas of saffron.

Cook | | Tue Jul 16 03:00:00 EST 2013

Hot food: Beef cheeks

Good Food. Hot Food. Jill Dupleix. July 16 Beef Cheeks.Photo: Edwina Pickles. 3rd July 2013.

What are they? Not the rump cheeks, silly, but the facial cheeks of beef. Because they are working muscles, their connective tissue helps them to hold their shape after slow cooking, even when...

Cook | Jill Dupleix | Tue Jul 16 03:00:00 EST 2013

Wanted: a cut above the rest

NCH GOOD TASTE. Wayne McGee Head Teacher Meat Programs at Hamilton TAFE will be teaching Butcher for the Day Course. Wayne pictured cutting lamb.31st OCTOBER 2012. Picture by SIMONE DE PEAK.

The late Eric Rolls - farmer, poet, historian and food writer - once reminisced about the butchers of his NSW country childhood.

Cook | John Newton | Tue Jul 16 03:00:00 EST 2013