Good Food - Latest Articles

Hot food: Squid ink

Black Squid Ink.

A dark surprise that adds depth and drama to a host of dishes - no wonder chefs call it 'black gold'.

Cook | Hot food | Tue Aug 06 03:00:00 EST 2013

Life's good on an Italian Sunday

Zuppa Inglese.

Italians Luca Flammia and Francesco Rota share the delicious food of their homeland.

Cook | Dani Valent | Mon Aug 05 14:35:50 EST 2013

Ways with avocados

Barham avocados.

A lovely winter salad, a spicy dip and a light trout lunch.

Cook | Lynne Mullins | Mon Aug 05 00:00:00 EST 2013

Pot shots

One-pot chicken.

Rich, juicy and flavoursome, these basic meals guarantee a fuss-free feast.

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

Eggs are not just for breakfast

Scallop, prawn and garlic chive scrambled eggs.

Turn up the heat for a rich seafood and egg combo, or a spicy lamb sensation.

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

Bill's Italian Food

Bill Granger: Bill's Italian Food.

Bill Granger demonstrates how to live life like an Italian in his latest book with sophisticated yet simple dishes.

Cook | Jane Holroyd | Fri Aug 02 15:34:50 EST 2013

Bill's Italian Food

Bill Granger: Bill's Italian Food.

Bill Granger demonstrates how to live life like an Italian in his latest book with sophisticated yet simple dishes.

Cook | Jane Holroyd | Fri Aug 02 15:34:50 EST 2013

Off with the pair of you

Bryan Martin Paddock to Plate good food dinkus

It felt like an example of the butterfly effect when I finally made the decision that the pig had run its course.

Cook | Bryan Martin | Wed Jul 31 03:00:00 EST 2013

Out of the fire into the frying pan

Dinner with the Fyshwick fire crew. Firefighter Brett Slater.

In downtime, the Fyshwick firies turn to the stove, Hamish Boland-Rudder writes.

Food News,Cook | Hamish Boland-Rudder | Wed Jul 31 03:00:00 EST 2013

Go green this winter

Winter greens pie with nut pastry.

Kale, silverbeet and other leafy greens are a great way to boost your vitamin C levels in winter.

Cook | Arabella Forge | Tue Jul 30 15:30:20 EST 2013

What constitutes a "sprig" of any herb?

Thyme

Trying to define "sprig" in culinary terms is like trying to wina baton race using live eels - a slippery affair and perhaps a waste of time.

Cook | Brain food | Tue Jul 30 03:00:00 EST 2013

Kitchen spy: Anthony Puharich

Chef Anthony Puharich.

The owner of "the Bulgari of butcheries" reveals his secret vice and gives us a tour of his pantry.

Cook | Stephanie Clifford-Smith | Tue Jul 30 03:00:00 EST 2013

Terry Durack's steak and tips

rib-roast

Five ways to score a great steak for less.

Cook | Terry Durack | Tue Jul 30 03:00:00 EST 2013

Sushi hand rolls with a twist

Curried roasted pumpkin, parsnip & chilli soup with tamari nuts.

The nutty, chewy brown rice works so well with the ground tamari nuts in what are otherwise fairly classic sushi hand rolls.

Cook | Karen Martini | Tue Jul 30 00:05:30 EST 2013

Lessons from Heston Blumenthal, kitchen wizard

Heston Blumenthal.

Believe it or not, Heston Blumenthal has had his fair share of kitchen disasters. Now he tells us how to avoid our own.

Cook | Olivia Riordan | Mon Jul 29 17:20:50 EST 2013

Five ways with pears

Australian pears recipes for Five ways with pears July 2013.Asian pear slawCreamy Artichoke and Pear SoupPear, Smoked Trout and Dill Croque Monsieur

Five versatile ways to use this sweet, plump fruit.

Cook | Stephanie Wade | Mon Jul 29 14:33:30 EST 2013

Hot food: Croquetas

Croquetas make a great snack and are very handy for using up leftovers.

What's not to love? Your favourite flavours crumbled and then deep-fried.

Cook | Hot food | Mon Jul 29 11:58:20 EST 2013

Slice of spice

Neil Perry recipes. July 27th.

Give eye fillet some quality time with an aromatic rub and you'll get a dish to die for.

Cook | Neil Perry | Sat Jul 27 03:04:01 EST 2013

Moor, please

Quince and pumpkin ratatouille

People seem to think the Spanish eat very few vegetables. I say to them they are eating in restaurants and not people's homes.

Cook | Frank Camorra | Sat Jul 27 03:00:00 EST 2013

Rabbit, leek and prune pie

puff pastry, Bryan Martin
picture David Reist

This type of pie is basically a rich, starch-thickened stew topped with crispy, golden puff pastry.

Cook | Bryan Martin | Wed Jul 24 03:00:00 EST 2013