December, 2018

September, 2018

August, 2018

  • Cracking the code on cheffy terms

    28 August, 2018 Cracking the code on cheffy terms

    Sometimes fine-dining menus can seem like more of a maze than a relaxing pre-dining experience. Here, we breakdown some of the cheffy terms you’re likely to come across and include recipes so you can test them out at home.
    Read more…

  • Cooking the classics

    27 August, 2018 Cooking the classics

    We consider those classic recipes we go back to time and time again.
    Read more…

  • IGNI: The first year

    06 August, 2018 IGNI: The first year

    VIDEO: Acclaimed chef Aaron Turner's stirring account of love, loss and starting again.
    Read more…

May, 2018

February, 2018

  • How a chef cooks for those he loves

    13 February, 2018 How a chef cooks for those he loves

    Skipping the crowds in favour of a lovingly prepared meal at home is your best bet for a romantic Valentine’s Day. This is chef Jock Zonfrillo's idea of a nice night in.
    Read more…

January, 2018

December, 2017

October, 2017

September, 2017

  • Win a pro toastie pack

    18 September, 2017 Win a pro toastie pack

    Indulge in the ultimate comfort food with this kit, including a no-mess Breville press, a copy of Darren Purchese's Chefs Eat Toasties Too and a subscription to Cooked.
    Read more…

August, 2017

July, 2017

June, 2017

  • Winter entertaining with Gill Meller

    08 June, 2017 Winter entertaining with Gill Meller

    Gill Meller is in the country, his first time to Australia, showcasing his beautiful book Gather with a series of dinners and classes. We caught up with him to find out what's on the menu for his Aussie guests.
    Read more…

May, 2017

April, 2017

February, 2017

January, 2017

December, 2016

October, 2016

September, 2016

August, 2016

July, 2016

June, 2016

May, 2016

April, 2016

March, 2016

February, 2016

January, 2016

December, 2015

November, 2015

  • Christmas basics: the perfect custard

    27 November, 2015 Christmas basics: the perfect custard

    We're looking at those staple recipes that can make or break your Christmas spread. First up, the much-misunderstood sweet seductress, custard.
    Read more…

  • Halfway Home

    16 November, 2015 Halfway Home

    I’ve been sugar-free for a total of two weeks, and things are going surprisingly well...
    Read more…

  • Bubbles or nothing

    11 November, 2015 Bubbles or nothing

    Out to impress this party season? To take your entertaining game to the next level, we’ve teamed up with our friends at Halliday Wine Companion to share tips on matching sparkling wines to a range of show-stopping canapes.
    Read more…

  • The anatomy of the perfect burger

    11 November, 2015 The anatomy of the perfect burger

    Looking for your next weekend challenge? Why not have a crack at making your own cheeseburgers from scratch? Chef Daniel Wilson shares the secret recipe to recreating his famed Huxtaburger, from bun to patty and everything in between.
    Read more…

  • No Sugar November

    04 November, 2015 No Sugar November

    This month while the boys are growing staches, I’ll be growing a conscience about all the confectionary I consume.
    Read more…

October, 2015

September, 2015

May, 2015

April, 2015

March, 2015

February, 2015

January, 2015

December, 2014

November, 2014

October, 2014

September, 2014

August, 2014

July, 2014

June, 2014

May, 2014

April, 2014

March, 2014

February, 2014

  • Margaret Fulton's expert guide to preserves

    27 February, 2014 Margaret Fulton's expert guide to preserves

    Jams, pickles, chutneys, sauces, compotes and conserves are the best way to preserve abundant produce so you can enjoy your fruit and veg all year round. Margaret Fulton shares her guide to the art of preserving.
    Read more…

  • Melbourne Food & Wine Festival 2014 | Our picks

    27 February, 2014 Melbourne Food & Wine Festival 2014 | Our picks

    The Melbourne Food & Wine Festival, running from February 28 to March 16, begins in just over a week. We’ve put together our picks of the fest.
    Read more…

  • Philippa Sibley's expert guide to sweet pastry

    24 February, 2014 Philippa Sibley's expert guide to sweet pastry

    Master of the dough Philippa Sibley shares her step-by-step guide to making sweet shortcrust pastry, taking you through everything you need to know to perfect the art of peerless pâte.
    Read more…

  • In season | Eggplant

    21 February, 2014 In season | Eggplant

    The unsung hero of the nightshade family, eggplant is found in cuisines the world over. From Sicily to South East Asia, the Middle East to the Mediterranean, many signature dishes feature the versatile aubergine. We sing the praises of the humble eggplant.
    Read more…

  • Everything you need to know about cuts of pork

    17 February, 2014 Everything you need to know about cuts of pork

    Meat expert and chef Adrian Richardson explains the different cuts of pork, and what you should use them for.
    Read more…

  • Sticky business | A guide to meat on sticks

    14 February, 2014 Sticky business | A guide to meat on sticks

    Skewers, kebabs, shaslicks, yakitori … Whatever you call them, meat just tastes better when cooked on a stick. We share our tips to help you ace the skewers at your next barbecue.
    Read more…

  • In season | Figs

    06 February, 2014 In season | Figs

    Figs evoke the flavours of exotic decadence. Sweet and visually striking, figs make for a decadent tart topper, a sumptuous sticky jam or a delightful savoury venture with cold meats. We share some of our favourite fig recipes.
    Read more…

  • Guide to styling handmade edible gifts

    05 February, 2014 Guide to styling handmade edible gifts

    There's nothing more thoughtful than a handmade edible gift. April Carter shares her tips and tricks for making beautiful and delicious treats for those you love.
    Read more…

January, 2014

December, 2013

November, 2013

No Sugar November

By
Added
04 November, 2015

This month while the boys are growing staches, I’ll be growing a conscience about all the confectionary I consume. Gotta eat fresh to feel fresh...

Today marks week one, day four of No Sugar November. By way of background, I struggle with that little ol' thing called 'balance'. And having a MONSTER sweet tooth doesn’t help. For me, a typical day looks something like this:

Smoothie at 7.30am, followed by the chocolate in my desk draw at 9.30

Hummus, tomatoes and grainy crackers at 1.30pm, followed by a muffin the size of my head

Whatever sweet treats I can rustle up on my way home, followed by {insert staple dinner here} and a sugar-laden serving of yoghurt (a ‘healthy’ dessert to compensate for earlier sins – flip this if I’ve refrained from pre-dinner snacking).

Sweet-restraint is not my strong suit, and a block of chocolate never lasts long. Same deal with tubs of ice cream, packets of biscuits, and leftover cake.

I never do anything by halves, and challenges are kinda my bread and butter. So this month while the boys are growing staches, I’ll be growing a conscience about all the confectionary I consume. Gotta eat fresh to feel fresh. To keep me motivated, I'll be whipping up a recipe or two from Cooked authors such as Dale Pinnock, Kate Bradley and David Frenkiel, and sharing my versions along the way.

It should be noted that this is not a diet, per se. Rather than measuring success in terms of weight, I’ll be measuring an overall sense of wellbeing (though the two can go hand-in-hand). I hope for my energy levels to plateau rather than yo-yoing all over the place. To relieve eczema caused by poor food choices and the trap of being ‘too busy’ (see 'energy levels'). I want to sleep soundly at night, without the sweet stuff in my system messing with its natural cues. Got to give up the need; got to kick the habit. Sugar is a drug, kids. I'm not saying it needs to be gone for good, forever, in all of its forms. In my humble opinion we need a little to get by. Potentially controversial to the fully-committed No Sugar crowd, but I think fruit is fine, honey won't hurt, and if you're celebrating, just eat the damn cake (or whatever your chosen poison).

To clarify, this month I will be eating fructose (although I'm pretty fussy on this front, so not a great deal). I won't be having honey, as it spikes your insulin levels like anything else (though coconut nectar doesn't, so that's in). And it goes without saying, no refined sugar in any form – even on the ingredients list of 'savoury' items (low-fat dairy, chips, dips and sauce, I'm looking at you). Basically, I'll be eating what I generally eat but cutting back the processed, packaged items. Which means getting creative – and more cooking!

Typically, I live a life fuelled by sugar and caffeine (note: I am not letting go of the latter, there is no, friggin' way). So I was anticipating a few, ahem, ‘side effects’. And day one – Sunday November 1 – was definitely tough. I ate grilled fish by the bay while my fellows tucked into hot chips with tomato sauce. My eyes made love to my boyfriend's chocolaty scroll while I absent mindedly sipped a beet juice. But it wasn't until I had finished dinner that night that I was desperately craving something. Something else, something sweet…

Phase 1. I scour the cupboards looking for ingredients to combine into something that resembles dessert: almond meal, an ancient bottle of liquid stevia, and peppermint essence are what I scrounge up. The result? A globby, mealy mess (that actually tastes okay).

Phase 2. Unsatisfied, I try to get inspired by browsing the Internets for ideas. My computer freezes, several times.

Phase 3. The computer cocking up bothers me more than usual; as a matter of fact I’m downright furious. I slam it shut, throw it down, get up and cast aside the cushion I'd been sitting with in annoyance. I brush my teeth – resigned to the fact I won't be eating anything delicious – and take myself off to bed. Because what else can I do? (I think other manuals might call this phase 'withdrawal'.)

Must. Stay. Strong. For those of you embracing the sweet stuff, below is a counterproductive effort to satisfy my sugary cravings. Stay tuned.

At Least I Can Dream...

    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again