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From the Food desk

Our coverage of what's happening on plates locally and around the world.

Catering for a cause

A menu that spans Africa, Asia, the Mediterranean and the Middle East also provides skills and confidence.
Knowing the difference between sweetness and sugar means that, just like Yotam, I’m happy to bake my cakes and eat them, too.
The enjoyment of oysters in Australia reaches back for thousands of years.
Here's how one man radically slashed his grocery bill for a month - and what he learned.
Muslim-born restaurateur Ibrahim Dogus provided "food, drinks and warmth" to police and emergency workers in the wake of London's terror attack.

Eat well

Interested in feeling good and eating better? Separate the food from the fad with our health news and diet tips.

Are all sugars equal? Are some healthier than others? We get down to the nitty-gritty of sugar.
There's a clear relationship between diet and mood that's nothing to do with body weight.
After a decade of fighting to give up coffee, I finally understand why my addiction to a daily brew has nothing to do with caffeine.
A new study has revealed some surprises in the levels of salt in the bread products eaten by millions of Australians.
About 20 per cent of the population are "super-tasters", and there's a reason why they pass on the veg.

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