263blog entries

Note to closet chickpea lovers: you are not alone

Whether rendered silky smooth in hummus, roasted til moreish and crunchy, or popped into stews for extra oomph, chickpeas are the great all-rounder. They're touted as a health food, and rightly so, which means you can feel good about your hunk of...
1. My chana romance Break up with your local take-out joint and lap up the superb curries of Indian cuisine at home. Case in point, this chana masala recipe is surprisingly easy (once you track down black salt), and its deliciousness a result of ...

13 reasons to get your pickle on

Packed with health benefits; swimming in spice-laden brine; and sporting sweet-sour cut-through that compliments any dish – pickles are one power house of a food group. From garlicky gherkins and cheat's kimchi, to a super-simple sauerkraut, here...
1. The result is hard to beet From bowls of borsch to beetroot-cured trout; the Poles love cooking with beets. This recipe from Feast sees pickled baby beets team up with prosciutto, sour cream and dill-adorned rice cakes. 2. Experimentation ext...

Why patient cooks come out tops

It's one of seven heavenly virtues; a tortoise-y talent; and the key ingredient in slow-cooking success. Patience is paramount – particularly in the kitchen – so go down a gear this winter, and delay your gratification with a gentle braise or...
1. It pays to turn the other cheek Fast and furious cooks may mock your leisurely pace, but you’ll have the last laugh with O Tama Carey’s juicy beef cheek. Marinated overnight in orange, fennel, rosemary and wine, then roasted for three hours, ...

19 ways to stuff your dinner and come out a hero

It looks sensational on the table, is simple enough to do, and instantly ups your kitchen cred. Yes, filling one ingredient with another is where it's at. Here are our picks from a growing collection we like to call, "stuffed".
1. Put a little mussel into it Never again feel the bitter pang of picking up a hollow shell. These aromatic rice-stuffed mussels are filled to the brim with a fresh mix of cracked rice, pine nuts, tomato, mint and raisins. 2. Batter up! The Moo...

Why Aussie cuisine deserves a “coming of age” party

We've come a long way from meat and three veg. These days, our prawns are Sichuan pepper-coated, our fish fingers fancy, and our melting moments gluten-free. So charge your glasses for the flavours Down Under. 'Strayan cuisine is all grown up!
1. We’re schooled … on prawns Nothing says Aussie summer more than a bucket of prawns and an icy cold beer. Go one better with these babies from the food dept. Coat your crustaceans in salt and Sichuan pepper, then dip into coriander and lime aïo...