Good Food - Latest Articles

Spicy shakshuka

Shakshuka surprises every time with its rich complex flavours.

This Middle-Eastern egg dish surprises every time with its rich, complex flavours.

Cook | Hot food | Tue Feb 19 03:00:00 EST 2013

Kitchen spy: Maeve O'Meara

Maeve O'Meara in her home kitchen.

Food Safari presenter Maeve O'Meara has spent 20 years exploring ethnic cuisines.

Cook | Stephanie Clifford-Smith | Tue Feb 19 03:00:00 EST 2013

Making your own snags

Arabella Forge's home-made snags.

Sausages are high on my list of perfect comfort foods; meat, herbs and spices rolled together in a delectable sack of fatty goodness.

Cook | Arabella Forge | Mon Feb 18 00:00:00 EST 2013

Twice the spice

Lamb cutlets with pumpkin purée

Lamb and mint is a classic combination, but add a little something extra and the flavours take on a whole new dimension.

Cook | Neil Perry | Sat Feb 16 04:00:01 EST 2013

Sardines on toast

Sardines on toast.

Sardines and tuna are miraculous when paired with grilled sourdough.

Cook | Frank Camorra | Sat Feb 16 03:00:00 EST 2013

Business is blooming

Food & Wine - Susan Parsons vege garden. Belinda Whitney and Lou Moxom use the

Consider an edible posy or a hot chilli for Valentine's Day.

Cook | Susan Parsons | Wed Feb 13 03:00:00 EST 2013

Lunchtime hits

Scotch eggs

Pic Steve Shanahan

Story Debbie Skelton


Scotch Eggs 01.jpg

With the challenging morning ritual of filling school lunchboxes comes the dilemma of finding something appetising and somewhat healthy to put in them.

Cook | Debbie Skelton | Wed Feb 13 03:00:00 EST 2013

You have just one day

Bryan Martin Paddock to Plate good food dinkus

Wake up! You only have a day to pull this thing together. Do I have to remind you that tomorrow is Valentine's Day? There's not much time, so listen up.

Cook | Paddock to plate | Wed Feb 13 03:00:00 EST 2013

Going nuts over coconut

Young coconut.

Under that green skin, this newcomer is sweet, tender and oh-so-versatile.

Cook | Hot food | Tue Feb 12 23:59:03 EST 2013

Straight to the heart

Strawberries in vinegar caramel, with curd.

Scampi ceviche; prawns with lettuce, avocado, anchovies and crisp garlic; and strawberries with caramel, goat's curd and crystallised ginger.

Cook | Karen Martini | Tue Feb 12 03:00:00 EST 2013

25 sophisticated sandwiches

Beetroot and rare roasted beef from Phillippa's in Armadale.

Neil Perry, Bill Granger and other top cooks breathe new life into the lunchtime staple, with recipes that make it easy to go back to work.

Cook | Mary-Jane Daffy | Tue Feb 12 03:00:00 EST 2013

Answering your culinary questions

Brain food.

Can I buy quinoa that won't make the Bolivians starve?

Cook | Brain food | Tue Feb 12 03:00:00 EST 2013

Sweet, savoury and crunchy

Egg noodle salad with barbecue duck

Best of both worlds; crunchy prawns paired with honey soy and barbecue duck teamed with a hoisin dressing.

Cook | Neil Perry | Sat Feb 09 09:00:00 EST 2013

Simmering affections

Poached seafood salad  (salpicon).

Healthy, fast and fuss free, poaching offers the time-poor a wealth of flavours.

Cook | Frank Camorra | Sat Feb 09 03:00:00 EST 2013

Lettuce celebrate

San Choy Bau

I like to cook Chinese dishes each year during the Chinese New Year. This year, it's san choy bau.

Cook | Diana Lampe | Wed Feb 06 03:00:00 EST 2013

Lashings of good omen

Food and Wine: Patty Yang talked to us about Chinese New Year . 30th January 2013.  Photo by MELISSA ADAMS of The Canberra Times.

The right food at Chinese New Year can set you up for the year.

Eat Out,Cook | Estelle Griepink | Wed Feb 06 03:00:00 EST 2013

Hot food: Black rice vinegar

Dumplings with vinegar.

A dash of this black magic transforms soups and noodles.

Cook | Jill Dupleix | Tue Feb 05 23:59:41 EST 2013

A nod to the noodle

Egg noodles with shitake mushrooms & bacon.

These three Karen Martini recipes might not be traditional, but they're a tasty way to usher in the year of the snake.

Cook | Karen Martini | Tue Feb 05 03:00:00 EST 2013

Answering your culinary questions

Maceration – the process that transforms table fruit into a  flavourful dessert –  has become a menu staple.

This week's brain food includes tips on maceration, osso bucco, sticks of butter and bicarbonate of soda.

Cook | Richard Cornish | Tue Feb 05 03:00:00 EST 2013

What does 'macerate' mean?

Macerated peaches. Peaches and nectarines in fortified wine.

Richard Cornish answers your vexing culinary questions.

Cook | Richard Cornish | Mon Feb 04 23:59:03 EST 2013