Latest Articles

Smokin': Frank Camorra's salmon dishes

Croque Madame.

This twist on the croque monsieur is a fantastic breakfast - fill the bread the night before, then keep it wrapped in the fridge.

Cook | Frank Camorra | Sat Sep 07 03:00:00 EST 2013

Familiar ingredients, unexpected results

Italian cheesecake.

Bring a little surprise back to the table, with everyday ingredients that deliver a look-at-me feast.

Cook | Neil Perry | Sat Sep 07 03:00:01 EST 2013

Pudding steams ahead

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It is funny that such a simple thing can be so loved.

Cook | | Wed Sep 04 03:00:00 EST 2013

How to make classic chocolate mousse

Cooking with chocolate: Mousse.

A great dessert for beginner cooks, there's little that can go wrong with chocolate mousse. Better still, the recipe only takes 15 minutes.

Cook | Make it easy | Tue Sep 03 10:43:20 EST 2013

Take the bull-boar sausage by the horns

Blanch sorrel briefly in boiling water then refresh it in ice-cold water to help retain the colour.

This week: Cooking with sorrel, buying brown jasmine rice and what to do with bull-boar sausages.

Cook | Richard Cornish | Tue Sep 03 03:00:00 EST 2013

Hot food: Al cartoccio

A bag of shellfish.

Delightful little parcels come packed with irresistible aromas.

Cook | Jill Dupleix | Tue Sep 03 03:00:00 EST 2013

Kitchen spy: Martin Benn

Martin Benn.

The British-born chef shows us inside his pantry and shares his secret vice.

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

These greens get my vote

Spring minestrone with rocket and basil pesto.

You know it's spring when the food in your pantry takes on a healthy shade of green.Before it feels like winter has really started to fade, the signs of spring are already at the market with peas and...

Cook | Karen Martini | Tue Sep 03 03:00:00 EST 2013

These greens get my vote

Macaroni with mussels, spring peas and toasted breadcrumbs.

Before it feels like winter has really started to fade, the signs of spring are already at the market with peas and broad beans leading the charge - and the food in my home starts to take on a...

Cook | Karen Martini | Tue Sep 03 03:00:00 EST 2013

In season now

Loquats

Loquats are the first fruits to ripen in spring. The season is short — search them out now.

Cook | Robin Powell | Mon Sep 02 23:16:13 EST 2013

Frank Camorra's slow-cooked duck

Slow-cooked duck leg

These birds fit the bill for a rich and decadent treat.

Cook | Frank Camorra | Sat Aug 31 03:00:00 EST 2013

Rich hit

Zuppa Inglese.

A textural dish that gives a kick to most meals or works well on its own, and an Italian take on the humble trifle.

Cook | Neil Perry | Sat Aug 31 03:00:01 EST 2013

Books for cooks (and dads)

Father's Day books.

What better way to treat your dad this Sunday than asking him to cook? We take a look at some recent book releases including vegetarian for the barbecue, and Bill Granger's latest.

Cook | Jane Holroyd | Thu Aug 29 13:44:24 EST 2013

A French vanilla slice

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An oozy, vanilla custard layer that squeezes out as you bite. Yes, it's a vanilla slice. Here's how to make it.

Cook | Debbie Skelton | Wed Aug 28 03:00:00 EST 2013

A patch of plenty

Susan Parsons good food dinkus

Perfect shortcrust pastry filled with zesty homemade lemon curd, are Michelle McDonald's lemon tarts the best in Canberra?

Cook | Susan Parsons | Wed Aug 28 03:00:00 EST 2013

So, a reason for Maitland

Bryan Martin good food dinkus

Thank you, fate - the entire township is gearing up for the national teapot competition.

Cook | Paddock to plate | Wed Aug 28 03:00:00 EST 2013

Kitchen spy: Jacques Reymond

Chef, father, restaurateur Jacques Reymond.

Chef, father and restaurateur Jacques Reymond shows us around his kitchen and shares his secret vice.

Cook | Michael Harry | Tue Aug 27 03:00:00 EST 2013

Baking for beginners

Muffins

Always follow the recipe and measure! Baking is a science. Anneka Manning shares her baking tips.

Cook | Sally Webb | Tue Aug 27 03:00:00 EST 2013

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

Hot food: Cocoa nibs

Cocoa nibs

Jill Dupleix reveals how cocoa nibs are used to add bitterness and crunch to savoury and sweet dishes.

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