294blog entries

Why Thanksgiving is a holiday worth hijacking

So what if our nation wasn’t “founded” on Plymouth Rock and native turkeys are nothing like their North American cousins? We’re thieving Thanksgiving, thank-you-very-much, and counting our blessings too. Join the gratitude club this weekend and...
1. Who’s for hamming it up?Think of Thanksgiving as a test-run for Christmas and hone your ham-glazing skills with this recipe from Matthew Evans. Mixing apple cider and sugar, with allspice berries, Seville orange marmalade and mustard powder,...

How to pack a picnic like a chef

Who better to inspire your Tropfest picnic basket than 10 chefs who've dined on many a checkered blanket? Start with Nic Wong's eggplant-miso dip, move on to Kirsty Chiaplias' crab and haloumi tart, then polish off Mitch Suchowacki's chewy choc...
1. Joel Valvasori | Lalla Rookh, Perth"When we go for a picnic, we like to keep it pretty simple. We bring a block of cheese, a cacciatore salami, fresh tomato, a loaf of crusty bread and some pickled or cooked vegetables. Plus, of course, a...

Kitchen farmacy: What's Cooking Good Looking

This week in Kitchen Farmacy – our food lover's blog where good health and great taste come together, with recipes to nourish the soul and body – we bring you Jodi Moreno, New York-based natural foods chef and blogger at What’s Cooking Good Looking.
As far as food bloggers go, Jodi Moreno – of What’s Cooking Good Looking - has it all. There’s her unique wholesome, vegetable-based recipes that bring out the very best in healthy eating, as well as her knack for stunning food photography (she...

Make like a pop-up restaurant at your place

Pop-ups are indeed sprouting all over our cities, teasing us with their adventurous menus and agonising impermanence. While the temporary lease on the Next Big Thing might be drawing to a close, set aside one night to turn your pad into an...
1. Presentation is everythingIf there was ever a course to make people gasp, it's this Lebanese chargrilled garlic chicken that's barbecued over charcoal for extra smokiness. Butterflied chooks naturally have an air of "restaurant fare", yet...

Almost too good-looking to eat

Our tummies are growling, our eyes are widening, and our cutlery-clutching fingers are ready to pounce; but there's something holding us back from inhaling our entrées and devouring dessert. It's the beauty – edible, unadulterated, oh-no-you-didn...
1. "Everything you see, I owe to spaghetti." We christen this dish from the food dept. “The Sophia Loren of Spaghetti”. Luscious locks of pasta are tossed with pork sausage, passata, red wine and olives. Make like the noodle-loving starlet and...