Lisa Featherby

Eugenio Maiale’s hand-wrought Italian cuisine has called many to the table at Sydney’s A Tavola. Here, he serves up dishes inspired by his childhood and his family’s rich Abruzzese heritage. Dig in.

Using secondary cuts of meat maximises flavour and texture and minimises costs. Apply a little know-how and you’ll be reaping benefits in purse and on palate.

Can I substitute pork for veal in vitello tonnato? If so, which cut would you advise? By Natalie Fox Lisa Featherby, GT food editor, writes: To start, pork has a much stronger flavour than veal and may clash a bit with the tuna sauce. It also depends on the cut you’re using and whether you’re […]

Does the idea of entertaining throw you into a mad panic? Hosting a great party doesn’t need to be an extravaganza. If you’re no Tetsuya or Neil – and let’s face it, who is? – here’s a smörgåsbord of great (and easy) ideas to make you the host with the most.