Yes, you can grow your own food too!
Urban gardener and author Connie Cao is convinced that anyone can cultivate a flourishing edible garden, even in small spaces. She shares exactly how.
View Article15 great ways to take a flatbread, make it a meal
Whether you use store-bought breads, or make your own (easier than you might think!) these recipes turn flatbreads into great breakfasts, lunches and dinners.
View Article9 great rendang recipes that offer a taste of history in each bite
This rich, meltingly slow-cooked meat dish, a favourite across Indonesia, Malaysia and Singapore, has a flavour as deep as its historical roots.
View ArticleMaldivian chicken curry
I've been lucky enough to travel to the Maldives and it is a stunning paradise. This is a curry that we would eat at breakfast, but of course it's fantastic for lunch or dinner.
View ArticleGerman poppy seed cake (Mohnkuchen)
This treasured German cake balances nutty ground poppy seeds with a buttery base and vanilla-scented crumble topping. Courtney Act's favourite version adds marzipan, raisins and amaretto for extra...
View ArticleVol au vents with asparagus and smoked cheese
Courtney Act recommends these buttery puff pastry cases, filled with a velvety smoked cheese sauce and tender asparagus, for a sophisticated starter or light main.
View ArticleThe case for eating more eels
Eels are a beloved delicacy in some cuisines, and can feel a bit ick for others. An ancient and important source of sustenance for Indigenous Australians, could eel be the sustainable protein solution...
View ArticleWild plum barbecue sauce
Managing the abundance of wild plums when they’re in season can be daunting because they have a high pip‑to‑flesh ratio, which means they’re time‑consuming to prepare for jam or chutney. This sauce...
View ArticleQuick jam cake
‘Quick’, ‘jam’ and ‘cake’ are words that make many people happy. This combo of all three makes use of basic ingredients, very little effort, and just ten minutes of active work to produce a delicious...
View ArticleCatie pie (weedy greens pie)
Winter heralds the arrival of an abundance of leafy green veggies and weeds that are delicious and full of nutrients. Things like chickweed, dandelion, sow thistle, bittercress and wild brassica work...
View ArticleWhy baking is a lot like marriage counselling, according to Christopher Thé
The baking guru reveals the most valuable lessons he has learned over the years from being a pastry chef.
View ArticleIs this finally Peruvian cuisine’s moment to shine in Australia?
According to Peruvian chef Alejandro Saravia, yes. With a growing food scene taking off here, he decodes the delicious, diverse fusion of influences that have shaped the cuisine that has captivated the...
View ArticleKing of ribs
Lovers of sweet and sour pork will enjoy this one, made with crisp, meaty pork spare-ribs and an addictive plum sauce and Worcestershire glaze. Add a crisp lettuce leaves for freshness and contrast.
View ArticleRibs with Sadie’s BBQ sauce
Chef, farmer and co-owner of Fat Pig farm Matthew Evans shares his partner Sadie’s family recipe for ribs with homemade barbecue sauce. The secret? A whole puréed lemon. This recipe comes from...
View ArticleChar siu pork ribs
The secret to cooking USA-style pork ribs? Cook ‘em low and slow, and slathered with a Chinese char siu glaze, with this recipe from TV show host and journalist Marc Fennell.
View ArticleBougatsa
For a sweet Greek breakfast treat, try this crisp filo pastry, filled with a creamy semolina custard scented with orange zest. Dust with icing sugar, ground cinnamon and a few sea salt flakes for the...
View Article1 ingredient, 21 different cuisines: Our best fish recipes
From street food staples to refined delicacies, discover fish recipes that highlight the world’s diverse culinary heritage.
View ArticleWhole flounder with sorrel and curry leaf burnt butter
For an impressive meal that’s ready in minutes, try this flounder recipe by Jason Barratt – this whole fish for four only takes 10 minutes to cook in the oven. For an elegant touch, spoon over a curry...
View ArticleCrispy salt and pepper chicken wings
The secret ingredient for Anisa Nandaula's wings recipe is most likely already sitting quietly in your pantry – that’s right, we’re talking about humble baking powder. Baking powder releases carbon...
View ArticleSmoked chicken curry
This Dhungar smoking method is a popular way to add smoky flavours to many Indian dishes, but it could be used to smoke anything from vegetables to roast chickens to cheese on toast if you wanted to.
View ArticleTomato pizza
For when you want simple but brilliant, prove your pizza dough overnight in the fridge for the best-tasting pizza base. Top with a cherry tomato sauce, then add toppings of choice to the cooked pizza,...
View ArticleBBQ Persian chicken with toum and pickled chillies
These barbecue Persian chicken skewers are prepared in the style of joojeh kebabs — marinated with onion juice and turmeric. Brush with plenty of toum (garlic dip) just before serving for a hit of...
View ArticleSmoky fish cakes with chipotle mayo
Mix up the classic fish cake with Tegan Higginbotham's irresistible smoky twist — a triple combination of smoked paprika, liquid smoke and smoked salt. For easy mid-week meals, cook half and freeze the...
View ArticleFalafel curry
The Middle East meets South Asian cuisine with this falafel curry from Adam Liaw.
View ArticleBeetroot curry with pickled beets and charred shallots
Popular in Sri Lankan and Indian curries, beets add an earthy flavour and a bright-pink hued tint to the sauce. Serve with extra pickled beetroot over the top and a sprinkle of feta cheese for creaminess.
View ArticleCreamy Thai sweet potato curry
For a hearty but satisfying plant-based meal, Dave Hughes whips out this creamy Thai sweet potato curry. A dash of vegetarian ‘fysh’ sauce adds a complex umami flavour to the sauce and salted roasted...
View ArticleMushroom and seaweed okonomiyaki
Got a head of cabbage wilting away in the fridge? Use it up in this quick vegetarian Japanese pancake recipe.
View ArticleVenison and macadamia kofta with tahini yoghurt
Embracing venison offers a delicious, eco-friendly alternative that supports responsible land management.
View ArticleSea urchin spring roll
Few Australians realise that sea urchins are an invasive pest in our local ocean. Their overpopulation, driven by climate change, has devastating impacts on abalone and lobster populations. Harvesting...
View ArticleBraised tofu with black beans
This recipe employs a clever trick of rinsing fried firm tofu in boiling water. The helps remove any saturated oil present in the deep-fried tofu, which can have a slightly rancid flavour – giving your...
View ArticleChakalaka with fried eggs
Chakalaka is fun to say, but also brilliant to eat, with it's combination of spice, sweet, salt and crunch. Originally from Soweto, the relish is now found across South Africa as an accompaniment to...
View ArticleVegetarian ‘protein packed’ congee
For those searching for a textural difference in their congee, look no further than this version from writer Michelle Law. Packed with tricolour quinoa, Chinese peanuts and toasted sesame seeds, each...
View ArticleDai-style beef with mint
This dish originates from Yunnan, in the south of China, a very ethnically diverse region including the Dai peoples. Though this dish bears a striking resemblance to Southeast Asian cuisine, this...
View ArticleBeef and chorizo tacos
Our family wouldn’t go a week without having ‘taco night’, as my little ones just love the freedom to build their own dinner (and make a riotous mess while they’re at it). My kids are little, but I’ve...
View ArticleSpicy chilli beef mince
This beef mince rice bowl recipe comes from comedian Becky Lucas. Ready in just 20 minutes and with a sauce made from pantry staples, it’s sure to be a new weekly favourite!
View ArticleQuick tempura okra with smoked paprika salt
Adam’s secret tip for perfect okra comes from his wife, Asami, who rubs okra with salt before cooking – it not only seasons the okra but also helps remove any plant ‘hairs’ from the skin of the okra.
View ArticlePrawn fiesta with fire-roasted salsa
This celebration dish is a dedication from chef Duncan Welgemoed to the Mexican city of Ensenada, known for its love of seafood. He describes it as “like a blanched ceviche”, as the prawns are served...
View ArticleVietnamese fried banana
This dessert by Jillian Nguyễn requires ripe lady finger bananas – try different varieties such as banaito, mazano or xiem. This technique cleverly divides one tin of coconut milk between the batter...
View ArticleSalted honey pecan cookies
These cookies are fantastic as they are, but are also absolutely brilliant as ice-cream sandwiches, or simply chopped up and folded through vanilla ice cream.
View ArticleTim tam slam
This ice-cream sandwich by Terri Mercieca pays homage, with a cool twist, to the Australian 'Tim Tam slam' method of eating the popular biscuit.
View ArticleCinnamon scroll cookies
Brisbane-based cookie CEO and owner of Brooki Bakehouse, Brooke Bellamy, knows her cookies! Try her expert tips for a cookie inspired by a famous American pastry, the cinnamon scroll.
View ArticleScampi chowder
This luxurious seafood chowder, a favourite of actress Danielle Cormack, balances delicate scampi with smoky speck and aromatic vegetables in a silky, creamy base.
View ArticleDolly potato
The humble roast spud is elevated with a generous scoop of caviar to serve — Danielle Cormack recommends this for when you're feeling in need of comfort and decadence.
View ArticleFish and chips with tartare sauce
This version of classic fish and chips features delicate flathead in airy beer batter served with crisp wedges and a bright, herb-laden tartar sauce. A dreamy combination, especially for actress...
View ArticleMoussaka
This classic Greek dish combines aromatic spiced lamb, tender eggplant, and a rich and fluffy béchamel for the ultimate in comfort food — especially for actress Danielle Cormack, bringing back...
View ArticleChilean beef, chicken and corn pie (pastel de choclo)
Sometimes described as a Chilean shepherd's pie, this beef mince and shredded chicken concoction, topped with a fresh corn and basil purée, is the ultimate soul food. Jorge Cerda-Vargas from SBS...
View ArticleFor Courtney Act embracing difference - in life and in food - has always paid...
Courtney Act has never been one to follow the crowd, whether it’s in drag, on stage, or in the schoolyard with a liverwurst and beetroot sandwich in hand.
View ArticleHow much protein do we really need to eat to survive?
Whether you’re living in the wilderness or battling it out in the urban jungle, we all need to consume protein to survive. We ask the experts to weigh in on why, and how much protein to eat.
View ArticleBaked tiella rice
The great thing about this recipe, which Jamie Oliver discovered during his travels in Puglia, is that the vegetables are prepped so they cook in the same time as the rice.
View ArticleThis culinary project is helping migrant women find connection through food
A series of cooking workshops are giving older women from migrant backgrounds a chance to share their recipes and food memories – and find community along the way.
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