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Vegetarian baked zucchini recipe from Grain Store

The Age bod131121.001.001 GOOD FOOD. Baked Zucchini with coriander salad and vegtablesfrom Grain Store Cafe,  Photo by James Boddington

German-born chef Ingo Meissner has been running the kitchen at Melbourne's Grain Store since it opened in the CBD last year.

Cook | Jane Holroyd | Mon Feb 17 09:45:40 EST 2014

Neil Perry's easy barbecued lamb cutlets

Neil Perry's barbecued lamb cutlets with salsa.

Neil Perry serves up lamb cutlets with salsa, and cucumber and ginger soup.

Cook | Neil Perry | Sat Feb 15 04:00:01 EST 2014

Five of a kind: Alternative grains

Barley is one of the world's most ancient cultivated grains.

Alternative grains cross cultural and dietary barriers, bringing flavour and texture to cooking's daily grind.

Cook | Lauren Wambach | Sat Feb 15 03:00:00 EST 2014

Frank Camorra's prawns with sweetcorn salsa and spiced eggplant salad

King prawns with chargrilled sweetcorn salsa.

The weekend morning ritual of going to a farmers' market to grab a coffee and a bacon and egg sandwich is fantastic after a gruelling Friday night at work.

Cook | Frank Camorra | Sat Feb 15 03:00:00 EST 2014

Homemade icy poles with a healthy twist

Raspberry mint ripple.

Get creative with flavours and make icy poles at home.

Cook | Arabella Forge | Wed Feb 12 13:30:50 EST 2014

Cafe Vue at Heide shares its recipe for basic lemon tart

Cafe vue lemon myrtle tart,.

The team from Cafe Vue at Melbourne's Heidi museum explain how to get creative with native ingredients, using this basic lemon tart recipe as a foundation.

Cook | | Wed Feb 12 09:13:34 EST 2014

Espana, por flavour


Reliving travel experiences through food keeps the memories and the travel bug alive, writes Debbie Skelton.

Cook | Debbie Skelton | Wed Feb 12 00:01:00 EST 2014

Chalk and cheese


If you're in the mood for pizza there is a sliding scale of how desperate you are, which is the inverse of the quality of the result.

Cook | Paddock to plate | Wed Feb 12 00:01:00 EST 2014

Home of the fry


Why is the land of the free so in thrall of the fry? Catriona Jackson takes a journey through America’s stomach.

Cook | Catriona Jackson | Wed Feb 12 00:01:00 EST 2014

So hot right now: A guide to cult condiments

A squiggle of French's mustard on a classic hot dog.

Sriracha, Kewpie, HP, French's mustard: here's a guide to some of our favourite cult condiments.

Cook | Annabel Smith | Wed Feb 12 00:00:30 EST 2014

Native pepperberry steak

Spice up your food the Australian way.

Native pepper berries have a sharp bite that peps up a pepper steak perfectly. Team with warrigal greens, samphire, sea succulents such as karkalla, or watercress.

Cook | Jill Dupleix | Tue Feb 11 08:58:41 EST 2014

17 essential ingredients

Neil Perry's pomegranate glazed chicken with herb pilaf.

These are the items to have on your shopping list in 2014.

Top 10 Cook,Cook | Jane Ormond | Tue Feb 11 03:00:00 EST 2014

Hot food: Zucchini flowers

Fried zuccchini flowers.

Zucchini flowers can be stuffed and steamed, deep-fried, baked or used in fritters and omelettes.

Cook | Jill Dupleix | Tue Feb 11 03:00:00 EST 2014

Dressed to thrill: Summer fruit recipes

Karen Martini's summer fruit pavlova.

With all that flavour and natural sweetness, fruit can easily handle a bit of intervention and even a bit of competition.

Cook | Karen Martini | Tue Feb 11 03:00:00 EST 2014

Sour taste leaves good gut feeling

Sandor Katz

'Fermentation revivalist'' Sandor Katz isn't a traditional celebrity cookbook chef.

Cook | Katie Falkiner | Tue Feb 11 03:00:00 EST 2014

Zucchini flowers

Zucchini flowers with mozzarella and anchovy.

Zucchini blossoms are versatile, easy to prepare and a real summer treat.

Cook | Jill Dupleix | Tue Feb 11 03:00:00 EST 2014

Do you need to cream butter and sugar when making a cake?

Sponge cake.

The magic of baking, for most cakes, happens when the gases trapped inside the batter expand during heating in the oven.

Cook | Brain food | Tue Feb 11 03:00:00 EST 2014

Fresh now


Fat and dark, long and violet, round and white, egg-shaped and striped – all shapes and colours of eggplant are in season now.

Cook | Robin Powell | Mon Feb 10 23:13:16 EST 2014

Twilight barbecue: chicken breast with sauce vierge

Barbecued chicken breast with sauce vierge and potato puree.

At your next evening barbecue, let tomato, fresh garden herbs and velvety potato take chicken to a new taste dimension.

Cook | Neil Perry | Sat Feb 08 04:00:01 EST 2014

Roll play: Frank Camorra's summer sandwiches

Frank Camorra's roast pork bun with pickled ginger and Asian slaw.

I love a good sandwich and have done since I was very young. The term ''dude food'' confuses me - people have been ordering the calamari boccadillos at MoVida in Surry Hills and calling them sliders.

Cook | Frank Camorra | Sat Feb 08 03:00:00 EST 2014