Good Food - Latest Articles

Fresh take on golden oldies

Lamb, vegetable and cheddar pasties with olive oil pastry.

Sure we tire of some foods, and food fashions constantly change, but good dishes never date.

Cook | Karen Martini | Tue Aug 27 03:00:00 EST 2013

Fresh take on golden oldies

Golden Tubetti with tuna.

The tuna bake was a staple of the family dining table of the '70s and is popular again now. This quick version makes for a great midweek dinner.

Cook | Karen Martini | Tue Aug 27 03:00:00 EST 2013

To sift or not to sift? That is the question

Sifting

You would be suprised what you find when sifting, or when making TV programs for that matter.

Cook | Brain food | Tue Aug 27 03:00:00 EST 2013

Tagine time: Rich stews with Moroccan flavour

Duck, olive and date tagine.

Tagines - rich stews made with North African aromatics - burst with the flavour of the casbah.

Cook | Neil Perry | Sat Aug 24 03:00:01 EST 2013

Get creative with crepes

Crepes with pecans and dulce de leche.

Crepes are a favourite dessert in our house. My children get a thrill from swirling the mixture in the pan, watching it cook and then, the really fun bit, flipping it.

Cook | Frank Camorra | Sat Aug 24 03:00:00 EST 2013

Organic produce blooms for surfer-turned-farmer

John Cutts.

Twenty years ago it was artichokes, but now it's the demand for kale that market gardener John Cutts can barely keep up with.

Cook | Natascha Mirosch | Fri Aug 23 13:55:00 EST 2013

These totally take the cake

Chocolate recipes.

Kate Gibbs tracks down six master bakers in Sydney and Melbourne and talks chocolate. Here are some of their best recipes.

Cook | Kate Gibbs | Thu Aug 22 11:17:40 EST 2013

How to ice a cake like a professional

Baker Christopher Montebello of Let Them Eat Cake in South Melbourne.

Icing has a special place in every baker's repertoire. Not only can it turn a simple, if delicious, cake into something special, but it also has the power to transform an ugly duckling into a swan.

Celebration,Cook | Justine Costigan | Thu Aug 22 11:16:00 EST 2013

Here comes the sun

Owen Pidgeon good food dinkus

The challenge of planting tomatoes now is that night temperatures are still quite low.

Cook | Owen Pidgeon | Wed Aug 21 03:00:00 EST 2013

Winter mezze

Diana Lampe good food dinkus

A touch of the Middle East with seasonal vegetables such as spinach and cauliflower.

Cook | Diana Lampe | Wed Aug 21 03:00:00 EST 2013

Umami with your chips

Hot chips.

What is chicken salt and why does it go so well with deep-fried food?

Cook | Paddock to plate | Wed Aug 21 03:00:00 EST 2013

What men like*

Macro bowl.

Men are from Meatland, women are from Planet Chocolate, writes Terry Durack.

Cook | Terry Durack | Tue Aug 20 03:00:00 EST 2013

Unstabilised oats: what are they?

Stabilised oats: Brain food.

Without wanting to replicate "activated almondgate", it's all about how the oats are treated and whether that makes them better for you.

Cook | Brain food | Tue Aug 20 03:00:00 EST 2013

Essence of sophistication

Prawn wontons with Sichuan salt and prawn essence.

Karen Martini's luxurious prawn essence really has the humblest of beginnings.

Cook | Karen Martini | Tue Aug 20 03:00:00 EST 2013

Hot food: Black garlic

Black garlic

The fermented cloves add caramelised sweetness and depth to savoury dishes.

Cook | Jill Dupleix | Tue Aug 20 03:00:00 EST 2013

Prawn recipes from Karen Martini

Prawn wontons with Sichuan salt and prawn essence.

Prawn essence or oil is a handy flavour boost to have on hand to drizzle over seafood pasta, risotto or soup.

Cook | Karen Martini | Tue Aug 20 03:00:00 EST 2013

Kitchen spy: Dom Bagnato

Fashion designer Dom Bagnato.

Fashion designer Dom Bagnato shows us what's in his pantry and shares his secret vice.

Cook | Kitchen spy | Tue Aug 20 03:00:00 EST 2013

Neil Perry's curry paste classics

Thai fishcakes with cucumber relish.

Making your own curry paste from scratch is worth the effort, but these recipes are just as easily made with good-quality, store-bought pastes.

Cook | Neil Perry | Sat Aug 17 03:00:01 EST 2013

Five of a kind: Local harvest

Wasabi: Though it's the long root of the plant that produces the famously spicy wasabi paste, both the stems and leaves are edible.

From fertile pockets of Victoria and environs come these precious and flavoursome offerings.

Cook | Sarina Lewis | Sat Aug 17 03:00:00 EST 2013

Flex your mussels

Mussels escabeche.

Savour the briny flavour of the sea with a simple shellfish feast.

Cook | Frank Camorra | Sat Aug 17 03:00:00 EST 2013