How to grow garlic
Garlic has a long growing time, but low maintenance and freshness reward your patience.
Does preparing raw seafood require special knife skills?
Does preparing raw seafood require special knife skills?
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What is white soy sauce?
We explain what white soy sauce is and how you can use it.
What to do with Dijon mustard
A dollop of this staple adds a welcome bite to sharpen and season many a savoury dish.
How to grow chillies
This is the time of year for vegetables that like it hot and when it comes to heat, chillies love to both give and take.
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What to do with leftover bread
Wondering what to do with that leftover loaf? Here are some ideas for making the most of your daily bread.
Tips for grilling vegetables
All this meat on the grill is all very well, Hugh, but what about the veg?
How to grow eggplant
They may look tough, but eggplants play nice, and with the right amount of TLC they keep on giving.
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The cheat: confit duck
Whether it’s bringing its riches to salads or barbecues, this winter favourite becomes a summer star...
How to eat caviar
"Press your tongue against the roof of your mouth," the queen is saying...
Can you serve beef for Christmas?
This might sound like a Dorothy Dixer, but does beef have a place on the Christmas table?
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How to bake with unrefined sugars
In its unrefined state, sugar is much more than a sweetener, affecting texture and flavour in baking.
How to grow capsicum
It’s officially summer and party season for us and our vegetables, not least the capsicum...
The cheat: dumpling wrappers
These handy wrappers for dim sum can also do double-duty as stand-ins for fresh pasta.
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Party drinks
How do I make cocktails for a big party?
How to grow tomatoes
Rediscover the true taste of tomatoes – there’s no substitute for the home-grown, vine-ripened real thing.
Seafood platters
Is there still a place for the classic French-style seafood platter?
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The cheat: shortcrust pastry
Whether you’re entertaining on the hop or stuck for a midweek meal, a stash of frozen pastry can save the day.
How to grow zucchini
The French say courgettes, we say zucchini – whatever you call the versatile squash, now is its time to shine in the sun.
Puff pastry
Australian Gourmet Traveller recipe for puff pastry.
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The cheat: stock
Your stockpot is still in the cupboard and winter has depleted your supplies. Don’t despair...
How to plant cucumbers
Spring planting ups the anticipation of warmer weather, so start with cucumbers for salads, pickles and refreshing G&Ts.
The cheat: marinated artichokes
Pick up marinated artichokes from the deli counter or keep a jar or two in the pantry to use with pizza, pasta and meats when time’s short or the season is past.
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Best meat for winter roasting
’Tis the season to be roasting; how about something new to stick in the oven this Sunday?
How to grow your own beetroot
Beetroot: it’s an agreeable grower, cures hangovers and boosts the sex drive – what’s not to love? And it’s good to grow, writes Mat Pember.
Winter seafood essentials
Even though most of us associate seafood with summer, it’s actually at peak value in winter and spring...
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The cheat: curry paste
Take the hard graft out of pounding your own spice mix and pick up a prepared paste to make light work of a Thai meal.
How to make perfect cheese on toast
How do the experts approach that winter essential, cheese on toast?
How to grow your own carrots
In the first outing of our new gardening column, Mat Pember of The Little Veggie Patch Co gives us the lowdown on growing carrots.
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Why is kale so expensive?
As kale’s popularity has soared, more and more growers have been planting it...
The cheat: fresh pasta
Whole, sliced or cut into rounds, sheets of fresh lasagne are the answer when you crave a fix of egg pasta but lack the time to prepare the dough.
The cheat: tomato passata
Italian cooks know a thing or two about tomatoes, so follow their lead and enjoy the full flavour of ripe tomatoes all year with passata.
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Is meat sweeter nearer to the bone?
Is there any truth to the saying: “the nearer the bone, the sweeter the meat?”
The cheat: roast capsicum
Used in dips, soups, salads and pasta, char-grilled peppers bring richness to many a midweek meal.
How to pack seafood for short trips
How can I pack seafood to take to the beach house this Easter?
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Preserved tuna
Quality canned or jarred tuna can turn a fast pasta dish or quick snack into a favourite.
How to get the best flavour out of home-dried herbs
I’ve got a surplus of herbs in the garden; how do I get the best flavour out of them when I’m drying them at home?
A fistful of focaccia
There are gems to be found all over Italy, but nowhere will you find the combination of dough and cheese more addictive...
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The cheat: char siu
Lacquered in finger-licking glaze, Cantonese pork from your local barbecue shop makes light work of fast meals.
Quick weeknight eats
What are your hot tips for quick weeknight eats?
Grilling shellfish
How do you cook prawns on the barbecue without overdoing them? Should you grill with shells on or off? John Susman is here to offer advice.
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So, here’s the beef
In the hands of Texan pitmasters, the humble hunk of meat known as brisket is elevated to culinary nobility.
Canned white beans
That stack of bean cans in the pantry is more versatile than you may think.
Prepared chestnuts
A fresh chestnut is a hard nut to crack, so we’re lucky, then, that we can buy them ready to go...
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How to shop for Christmas produce
How do you manage the trade-off between freshness and convenience when you’re shopping for Christmas lunch?
How to pick a Christmas ham
Top tips for picking hams from a professional fleischmeister, plus the winners of Australia's best ham.
The cheat: barbecued chicken
For no-fuss meals that are ready crowd-pleasers or for a last-minute picnic favourite, nab a barbecued bird.
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The best barbecue dishes for a party
We ask Anthony Puharich of Vic's Meat for his show-stopping go-to when he invites friends around for a barbecue.
How to prepare sea urchin at home
I love sea urchin in restaurants, but I’m a bit daunted by the idea of preparing them at home. Is there much to it?
The cheat: hot-smoked trout
From a light and tasty salad to an Asian-inspired broth, make hot-smoked trout a fridge staple...
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Spring salads
I want to put more life into my salads this spring. What can you recommend?
Beans supreme
When well acquainted with a slab of bacon and other piggy bits, baked beans become the perfect soothing antidote to dark winter months.
The cheat: frozen peas
Snap-frozen peas are usually superior to shop-bought fresh peas, and far more convenient.
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The offal truth
You may think you don’t like offal, but what’s that chicken skin on your plate?
The cheat: chickpeas
Keep some chickpeas in the cupboard and you’ve got an instant start point for soups, stews and salads.
Sunny side up
You can’t beat an egg, each one’s fragile-yet-firm shell packed with culinary potential.
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The cheat: Chinese roast duck
When you have to whip up a meal in a flash, a duck bought roasted and ready to eat is an easy – and delicious – solution.
How to cook with fat
Whether it be lardo, duck fat, suet or tallow, animal fat works magic in the kitchen, writes Brigitte Hafner.
The acid test
Far from just a salad dresser, versatile vinegar tarts up many dishes, bringing out the best in the otherwise bland.
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Pizza
Australian Gourmet Traveller recipe for pizza.
Marrow margins
Size does matter, writes Brigitte Hafner, and when it comes to zucchini, 12 to 15 centimetres is about right.
How to use salt in cooking
Salt – the amount you use, the type you use, and when you add it – defines a dish’s taste. So how do you get it right?
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Into the fire
Don’t be afraid of cooking seafood on the barbie, writes Brigitte Hafner. Buy the freshest you can find, and get grilling.
Dark fruit mixture
Recipe for dark fruit mixture for Christmas puddings.
Christmas trimmings
The Christmas sides – stuffings, compotes, chutneys and salads – make the festive table special, says Brigitte Hafner.
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How to prepare raw fish
Refreshing, light and simple to prepare, raw fish is perfect for easy entertaining, writes Brigitte Hafner.
How to cook rabbit
It’s a tricky beast to tackle, but when cooked with care, rabbit can be deliciously rustic, writes Brigitte Hafner.
Cabbage
Whether sautéed, pickled, or simply sliced raw, the humble cabbage can be magic on the plate, writes Brigitte Hafner.
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Pommes de terre
Brigitte Hafner was raised on German potato dishes, but it’s the French, she says, who take the humble spud to new levels.
A cut above
Oxtail, beef cheeks, steak and kidney pie: Brigitte Hafner admires the British mastery of nose-to-tail eating.
Autumn broods
Brigitte Hafner adores cooking and eating quail – whether it’s fried, roasted, or braised in wine and served on polenta.
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Egg yolk pasta dough
Australian Gourmet Traveller recipe for Egg yolk pasta dough
Whole egg pasta dough
Australian Gourmet Traveller recipe for Whole egg pasta dough
Ravenous for ragù
A great bottle of Barolo needs a great pasta, and for Brigitte Hafner that means tagliatelle with a rich pigeon ragù.
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Vine dining
You can eat the fruit, pickle the leaves, and smoke the wood: Brigitte Hafner marvels at the grapevine and its many uses.
Heaven scent
Brigitte Hafner is in the mood for lychees, the fragrant and richly textured tropical fruit just ripe for summer.
Blame the flame
Chef Lennox Hastie worked the coals at Spain’s famed Etxebarri. He says wood is more than fuel: it’s seasoning.
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What a catch
Just-caught fish cooked with skill needs little embellishment, writes Brigitte Hafner. Grab a line and plenty of lemons.
The merry cherry
No other fruit spells Christmas like the cherry does. Brigitte Hafner gets pickling to make the most of summer’s bounty.
Before the meal
A table laden with fresh and colourful antipasti means happy guests and relaxed hosts, writes Brigitte Hafner.
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Lemon aid
Lemon is one of the defining flavours of Greece, lifting and enlivening even the simplest of dishes, writes Brigitte Hafner.
I heart artichokes
Artichokes take time to prepare, but their delicate flavour rewards those who persevere, writes Brigitte Hafner.
Onions sans tears
The transformation of onions by way of cooking should be approached gently and never rushed, writes Brigitte Hafner.
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Hot chick
Brigitte Hafner says start with a free-range bird and great roast chicken is guaranteed: just season, baste and rest.
Oyster love
In some primal, totemic way, writes Frank Moorhouse, oysters are part of us – and what fine pleasure they are.
Upper crust
In search of the perfect pie, Brigitte Hafner braises, bakes and steams her way through a hearty and delicious line-up.
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Vanilla crème anglaise
Australian Gourmet Traveller recipe for vanilla crème anglaise.
Pasta master
Anyone can cook pasta, but not everyone cooks it well. Brigitte Hafner shares her tricks of the nonna trade.
Offally good
Whether pan-fried with onions or made into a country-style terrine, livers are goodness on a plate, writes Brigitte Hafner.
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Tortillas
Australian Gourmet Traveller recipe for Mexican tortillas.
Daily bread
Summering in the sticks, Brigitte Hafner laments the lack of good bread and dreams of the sourdough she left behind.
Prawn tales
Brigitte Hafner is smitten with Australian prawns, and delights in devouring them: heads, tails and all.
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Mascarpone
Australian Gourmet Traveller recipe for mascarpone.
Sweet cheeks
Brigitte Hafner delights in January’s juicy nectarines and shares her favourite ideas for cooking this heavenly fruit.
Christmas crays
Yabbies and marrons, Australia’s favourite freshwater crayfish, are perfect for the festive table, writes Brigitte Hafner.
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Sweet pastry
Australian Gourmet Traveller recipe for sweet pastry.
Citrus curd
Australian Gourmet Traveller recipe for citrus curd.
Eggstravagance
Caviar is a delicate hors d’oeuvre and Brigitte Hafner is discriminating in her affections for the decadent victual.
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Baker’s delight
Quality flour is crucial when baking, but for Brigitte Hafner it’s old-fashioned care and skill that ensure fabulous results.
Stuck into mud
Brigitte Hafner loves cooking with live mud crabs. It’s not for the faint of heart but the rewards are great.
