Bakeproof

Meet our everyday baker Anneka Manning. She shares baking rituals, modern and ancient, and techniques from around the world.

Meet our everyday baker, Anneka Manning. Each fortnight, she'll be sharing her baking rituals, modern and ancient, and baking techniques from around the world. This...
Traditionally made with apples, this classic upside-down French tart was created by the Tatin sisters who ran a hotel in France in the early 1900s.
Hailing from the mountainous region of Lorraine in northern France, quiche Lorraine is traditionally made with just eggs, crème fraîche and bacon. It began as a...
At their best warm from the oven, these classic French pastries are based on the same pastry as a croissant, known as a yeast-leavened laminated dough (basically...
These small French tea cakes were first made in the late 19th century, by a pastry shop in the financial district of Paris near the stock exchange, in small...
Each fortnight in my online column, Bakeproof, I'll be sharing baking rituals, modern and ancient, from around the world for everyday baking.
Bakeproof – SBS Food Online
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The seasonal cook

Chef O Tama Carey, from Sydney's Berta restaurant shows you how to eat with the seasons, with casual modern Italian dishes for sharing.

The seasonal cook: lettuce

It's chef and columnist O Tama Carey's wish that we embrace the gamut of lettuce in ways we've not dreamed. Braised baby gem, just-charred cos and stir-fried iceberg...
A delicious light spring soup with an array of lettuces and bitter greens. Making a minestra is all about building flavours, layer by layer, until you have...
Based on a classic French dish, this recipe has the addition of speck that adds an extra tasty smoky element.
I love this classic Chinese flavour combination; it’s light, fresh and aromatic and allows the salty sea flavour of mussels to shine through. The iceberg gets...
A tasty and simple little side dish that combines a nicely charry lettuce flavour, a saltiness from the olives and a hint of acidic sweetness from the tomatoes.
Each month in my online column, The Seasonal Cook, I focus on my favourite fresh ingredient to cook dishes meant for sharing.
The Seasonal Cook - SBS Food online
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