Good Food - Latest Articles

Can pork be served rare?

Slow-roast shoulder of pork with fennel and apples.

It seems there is some leeway when it comes to cooking pork.

Cook | Richard Cornish | Tue Feb 25 03:00:00 EST 2014

A spicy fix from the deep south

Rice flour-crusted oyster po'boy with sriracha mayo.

Daniel Wilson shares three lip-smacking recipes from his new cookbook, Huxtabook.

Cook | Daniel Wilson | Tue Feb 25 03:00:00 EST 2014

A little fishy? Oh yes

Sardines on Toast.

This is a little more work than your average version of sardines on toast, but these three recipes are really versatile.

Cook | Karen Martini | Tue Feb 25 03:00:00 EST 2014

Fresh now

Rhubarb

Bring on a big rhubarb harvest for autumn pies, tarts and crumbles.

Cook | Robin Powell | Mon Feb 24 23:59:47 EST 2014

Wok magic: Neil Perry's dinners in a flash

Neil Perry's stir fried pork with hot bean paste.

Pressed for time? It doesn't come fresher, easier and tastier than a stir-fry straight from the wok.

Cook | Neil Perry | Sat Feb 22 04:00:01 EST 2014

Dinner from the deep

Crumbed Arrow Head squid with radish and romesco sauce.

Not long ago I took a trip to Lakes Entrance in east Gippsland, where I met farmers and fishermen interested in having a more one-on-one relationship with restaurateurs.

Cook,Good Food | Frank Camorra | Sat Feb 22 03:00:00 EST 2014

Wholefoods and the 20/20 diet

Lola Berry's healthy smoothie recipes.

Nutritionist Lola Berry lost 20 kilograms in 20 weeks. Here are three of her recipes.

Cook | | Thu Feb 20 09:50:29 EST 2014

Asian slaw

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What is it? A crisp and crunchy coleslaw using the pale, softer wong nga bak (wong bok/wombok/Chinese cabbage) and a hot, sweet-and-sour Asian dressing instead of the traditional raw green cabbage...

Cook | Jill Dupleix | Tue Feb 18 03:00:00 EST 2014

Karen Martini's creme fraiche recipes

Fried morcilla sausage.

Though creme fraiche and the less glamorously titled sour cream have different fat contents and are made a little differently, they both bring much to savoury cooking, with a lightly tart profile...

Cook | Karen Martini | Tue Feb 18 03:00:00 EST 2014

The 'slaw that makes salad hot

Horchata

Asian slaw adds freshness and crunch, plus a hot, sweet tang to complement meats.

Cook | Hot food | Tue Feb 18 03:00:00 EST 2014

Best of the best NSW produce

Batlow apples

Many years ago, wheat farmer Doug Cush was in Italy selling wheat. When a buyer for one of the large pasta manufacturers asked him where he was from, Cush told him somewhere between Narrabri and...

Cook,Food News | Barbara Sweeney | Tue Feb 18 03:00:00 EST 2014

How to make fortune cookies

Fortune Cookie

There's no reason why you can't make your own fortune cookies at home. Here's a recipe and folding tips.

Cook | Rachel Clun | Mon Feb 17 18:24:40 EST 2014

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

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

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

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

Home of the fry

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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

Chalk and cheese

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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