Good Food - Latest Articles

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

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

Soup from scratch

Soup from scratch.

Good old-fashioned soup, made with a few thrifty cuts of meat, a handful of vegetables and a gelatin-rich bone broth.

Cook | Arabella Forge | Mon Jul 15 21:00:20 EST 2013

Don't be fishy about the anchovy

Anchovies.

The anchovy still seems to polarise people. It doesn't matter whether they're doused in vinegar, canned tight in salt or preserved in oil, these little fast-growing fish have got us on one side of...

Cook | Hilary McNevin | Sat Jul 13 14:53:20 EST 2013

Hot Italian

Farfelle with sausage, fennel and beans.

Give sausages a meal makeover in a hearty pasta and bean combo by Neil Perry.

Cook | Neil Perry | Sat Jul 13 03:00:01 EST 2013

Five of a kind: Rice

Long-grain rice.

Trying to get a handle on the huge range of rice available and the delicate differences separating varieties? Simone Egger has the long and the short of it.

Cook | | Sat Jul 13 03:00:00 EST 2013

Tongue in cheek

Beef cheek with Pedro Ximenez sherry.

There is nothing wrong with a bit of tough beef, the pieces with the muscles that work hardest. In most instances, more texture in a cut of meat translates to more flavour, as long as some extra...

Cook | Frank Camorra | Sat Jul 13 03:00:00 EST 2013

The French concoction

For Food and Wine. Cook This Week by Debbie Skelton. Tourteau de chevre.

Veal marengo is a retro dish that comes with its own crazy legend with Napoleon Bonaparte at its centre.

Cook | Debbie Skelton | Wed Jul 10 03:00:00 EST 2013

Winter's best fruit and vegetables

An A to Z produce guide.

Cook | Robin Powell | Tue Jul 09 17:09:49 EST 2013

Nutty but nice

Walnut, macadamia and honey tart.

Browning pastry, caramelising sugar or the scent of a chocolate cake is a surefire way to warm the spirits.

Cook | Karen Martini | Tue Jul 09 03:00:00 EST 2013

Answering your vexing culinary questions

How to clean leeks and slice leek knifesmh, good living, strode food, surry hills, 090216, pi by jennifer soo/jsz, story by jane and jeremy strode20 min meals - tip       job no 99904

What is an effective way to properly wash leeks?

Cook | Brain food | Tue Jul 09 03:00:00 EST 2013

Shanks for the memories

Hearty: Braised lamb shanks by Three Blue Ducks chef Mark La Brooy. Styling by Vicki Valsamis.

Mark La Brooy's braised lamb shanks with mint, pea and zucchini salad.

Cook | Mark La Brooy | Tue Jul 09 03:00:00 EST 2013

Hot food: Duck-fat potatoes

Good Food. Hot Food. July 9 Duckfat potatoesPhoto: Edwina Pickles. 25th June 2013.

Golden, hearty and crunchy, they're all they're quacked up to be.

Cook | Hot food | Tue Jul 09 03:00:00 EST 2013

Let them eat cake: Gluten-free baking

Peanut butter pikelets.

The words "gluten-free" need not mean and end to delicious baking forays. Arabella Forge on her favourite flours and binding agents (including peanut butter).

Cook | Arabella Forge | Mon Jul 08 16:48:50 EST 2013

Oasis found

Stuffed dates.

Spice up the midweek menu with a feast of Middle Eastern flavours.

Cook | Neil Perry | Sat Jul 06 03:00:01 EST 2013

Keeping afternoon munch time under control

Banana and cashew nut bread.

The clock ticks around to 4pm and the stampede to the vending machine begins. The chocolate wrappers crinkle and the chip packets pop. It's the familiar symphony of the late afternoon munchies.

Cook | Tara Diversi | Wed Jul 03 14:53:20 EST 2013

The magic of truffle time

Kipflers. Photo: David Reist.

The frost is tingling the toes as you dance around at 4am trying to round up your pig that is trying to get into the house.

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