Latest Articles

Life of brine

Camorra salt cod recipe
Credit: Marina Oliphant

Salt cod is a staple of Mediterranean cookery and, as a preserved food, was integral to many a great maritime discovery.

Cook | Frank Camorra | Mon Jul 01 10:30:52 EST 2013

Baked fish 'n chips


Neil Perry's winter version of fish and chips.

Cook | Neil Perry | Mon Jul 01 10:14:01 EST 2013

Five of a kind: Fermented foods

Kim Chi

Originally designed to preserve foods, the ancient art of fermentation brings a taste of something special.

Cook | Richard Cornish | Sat Jun 29 03:00:00 EST 2013

A gourmet date with tradition

Diana Lampe good food dinkus

Liptauer is a tasty cottage cheese spread that is a popular snack with rye bread.

Cook | Diana Lampe | Wed Jun 26 03:00:00 EST 2013

A shoulder to try on the family

Lamb shoulder and harissa.  For Bryan Martin's column June 26. Photo: David Reist.

Lamb shoulder gives you lots of hidden treasures and plenty of connective tissue.

Cook | Bryan Martin | Wed Jun 26 03:00:00 EST 2013

Looking good, practically speaking

-- Ardyn Bernoth?|?Editor, Good Food?|?Fairfax Mediat?02 9282 2357?|?f?02 9282 2481?|? 5681 BP, ESW 5080-14.jpg

A move away from industrial-looking and polished galley kitchens has given way to smaller, more considered spaces, says Cameron Krone of Smith & Carmody design studio.

Cook | Carli Ratcliff | Tue Jun 25 03:00:00 EST 2013

Where do nachos come from?

Pulled pork nachos at the Good God Club, Sydney. Three of a kind. GOOD LIVING-SMH photo by Marco Del Grande on September 21, 2001

There are two schools of thought about the origins of nachos. But it seems neither side wants to take the blame, writes Richard Cornish.

Cook | Brain food | Tue Jun 25 03:00:00 EST 2013

Winter warmers

Chicken, leek and mushroom pie.

This is a fairly traditional pie, old-fashioned even, but delicious, creamy and rich.

Cook | Karen Martini | Tue Jun 25 03:00:00 EST 2013

Hot food: Roasted bone marrow

Roasted bone marrow.

Rich in fat, flavour and texture, this timeless dish is updated to produce a deeply satisfying treat.

Cook | Hot food | Tue Jun 25 03:00:00 EST 2013

How to make the perfect souffle

16.Chocolate souffle made by Guy Grossi at Florentino restaurant.  The Age. Photo: Angela Wylie. June 18 2013.

Guy Grossi shares his souffle making tips and recipe with Justine Costigan.

Cook | Make it easy | Mon Jun 24 17:22:50 EST 2013

The soft option

Poached madelines with lemon curd

My dad's love of food, incredible thrift and engineering knowledge were once combined to spectacular effect.

Cook | Frank Camorra | Sat Jun 22 03:00:00 EST 2013

A Greek classic


Neil Perry warms up the kitchen with a classic moussaka and quince jellied candies.

Cook | Neil Perry | Sat Jun 22 03:00:01 EST 2013

Pushes the buttons

Pig's ear terrine.

Whenever a local pig is sacrificed ... you never can get enough ears.

Cook | Paddock to plate | Wed Jun 19 03:00:00 EST 2013

Sharing the love

Share, forward by Meryl Streep, edited by Alison Oakervee (Kyle Books, distributed in Australia by Simon and Schuster, May 2013, $40).

Share is a cookbook by a charity that supports women in war-affected countries.

Cook | Emma Macdonald | Wed Jun 19 03:00:00 EST 2013

Down the rabbit hole

rabbit ragu
pic and recipe Kate McKay


I like the peasant attitude of making a meal out of what is on hand.

Cook | | Wed Jun 19 03:00:00 EST 2013

Venture beyond the shallows

'Fiddly' garfish is worth the effort.

Sure, we all love barra, but there's no need to be narrow-minded - after all, there are plenty of other fish in the sea.

Cook | Hilary McNevin | Tue Jun 18 03:00:00 EST 2013

Kitchen spy: Marion Grasby

Marion Grasby in her Bangkok kitchen.

The TV personality, creator of Marion's Kitchen and cookbook author shows us inside her Bangkok kitchen.

Cook | Kitchen spy | Tue Jun 18 03:00:00 EST 2013

Three desserts in one

Vanilla custard.

Roasted pears, chocolate cake and vanilla custard are made for each other, but try them on seperately if you prefer.

Cook | Karen Martini | Tue Jun 18 03:00:00 EST 2013

Tea, please: Making the perfect cuppa

Armchair Collective cafe, Mona Vale. Picture: Jennifer SooTea pot / tea strainer / tea cup

Cafes that use the water out of the espresso machine for tea are not tea lovers.

Cook | Brain food | Tue Jun 18 03:00:00 EST 2013

Hot food: Quinces

Jill Dupleix Hot Food. June 18. Quince. GOOD FOOD photo: Marco Del Grande on 12th. June, 2013

What is it? That strange, large, knobbly yellow fruit that appears on trees and in greengrocers from March to June, and which, as the Oxford English Dictionary reminds us, is ''hard-fleshed and...

Cook | Hot food | Tue Jun 18 03:00:00 EST 2013