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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

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

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

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

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

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

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

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

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

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

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

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

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