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.
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  • Cooking the classics

    27 August, 2018 Cooking the classics

    We consider those classic recipes we go back to time and time again.
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  • 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.
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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.
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  • Halfway Home

    16 November, 2015 Halfway Home

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

A Malaysian Christmas

Jackie M
15 December, 2015

Jackie's Malaysian-inspired Christmas menu will add a whack of spice and exoticism to your festivities.

Aromatic Prawns

Aussie prawns are marinated in Malaysian aromatics and then barbequed to smoky perfection.

Serves 4 as part of a banquet

• 500g green Aussie prawns
• 1 tbs minced lemongrass, chopped
• 2 cloves garlic, minced
• ½ tsp chilli flakes
• 1 tsp coriander seed, toasted and lightly crushed
• 2 tbs chopped fresh coriander stems
• Zest of 1 lime
• 2 tbs lime juice
• 2 tbs oil
• ¼ cup coconut cream
• ¼ tsp salt
• A pinch of sugar


Combine all ingredients and marinate for 30 minutes.

Drain prawns, reserving marinade, and barbeque for approximately 2 minutes per side until just charred and cooked through.

Simmer reserved marinade for 1 minute until just thickened. Drizzle sauce over prawns.

Serve with lime wedges and picked coriander leaves.

Nasi Lemak Roast Lamb

Comprised of a number of side dishes including coconut rice, dried anchovies, vegetable pickle and curry, Nasi Lemak comes wrapped in banana leaves from street-side stalls. This recipe turns the dish inside out, using its key ingredients for a festive stuffing.

Serves 4


• ¼ cup dried anchovies
• 2 tbs oil
• 1 small brown onion, grated
• 1 cup white rice
• 1¼ cup stock or water
• ½ cup coconut cream, plus ¼ cup extra
• ½ cup roasted crushed *peanuts, divided

• 4 washed potatoes, cubed
• 1 tbs oil
• 2 tbs *Malaysian meat curry powder, divided
• 800g-1kg lamb, deboned and butterflied
• 1 tbs chopped lemongrass
• 3 cloves garlic, chopped

Vegetable Pickle

• ¼ head green cabbage, thinly sliced
• 2 carrots, coarsely grated
• 1 cucumber, thinly sliced
• ½ cup apple cider vinegar
• ½ cup water
• 1 tbs sugar
• ¼ tsp chilli flakes
• ¼ tsp salt

Rinse anchovies in cold water, pat dry and roughly chop.

Heat oil in a saucepan over medium heat and sauté anchovies for one minute. Remove half, drain on paper, and set aside as a garnish.

Add onion to the remaining anchovies and cook over medium heat for 3 minutes, until just starting to brown. Add rice, stir to coat, and then add water or stock. Cover, reduce heat to low, and cook for 10 minutes until the liquid is just absorbed.

Remove from heat, spread ½ cup of coconut cream over the surface of the hot rice, and re-cover until needed.

Preheat your oven or BBQ to 180ºC.

Place potatoes in a roasting dish and toss with 1 tbs of oil and half the meat curry powder.

Rub both sides of the lamb with the remaining curry powder. Place roast fat-side down on a board and massage with chopped lemongrass and garlic.

Stir half the peanuts through the rice. Spread 1½ cups of the rice filling over the lamb, reserving the rest to serve as a side dish. Roll lamb around filling and tie with un-waxed kitchen string.

Place the lamb roast in the centre of a pan, drizzle meat and potatoes with the remaining coconut cream, and roast for approximately 1 hour until lamb is cooked through and the potatoes are tender and golden. Cover with foil and rest for 15 minutes before carving.

While the lamb is roasting make your vegetable pickle. Bring vinegar and water to boil, and then reduce to simmer. Stir through your vegetables, cover and remove from heat. Let sit for 5 minutes before draining and discarding the liquid. Stir through sugar, chilli, salt and reserved crushed peanuts.

Serve the lamb roast with curried potatoes, vegetable pickle, rice and reserved anchovies.

*Meat curry powder is a common Malaysian spice blend found in Asian grocers. It includes coriander, cumin, fennel, turmeric, star anise, cloves, cardamom and cinnamon.

*If you have allergy concerns, substitute peanuts with almonds, walnuts or sunflower seeds.

Malaysian Summer Salad (Rojak)

In this fresh summer salad, crisp fruit and vegetables are tossed in a tangy-sweet dressing. For a special twist cut the fruit and veg a bit larger, thread onto skewers and drizzle with dressing.

• 3 thin-skinned cucumbers
• ½ fresh pineapple, peeled and cored
• 1 *nashi pear
• 2 tbs *petis udang (Malaysian wet shrimp paste)
• 2 tbs lemon juice, divided
• 2 tbs caster sugar
• 1 tsp chilli flakes
• ¼ tsp salt
• ¼ cup water

• ¼ cup chopped peanuts, plus extra to garnish
• 1 tbs sesame seeds, toasted

Cut the fruit and vegetables into bite-sized pieces, toss with 1 tbs of the lemon juice.

Combine dressing ingredients in a saucepan and simmer until the sugar is dissolved.

Toss 2 to 3 tbs of the cooled dressing through the vegetable mixture, and then stir through the peanuts. The remaining dressing can be stored in the refrigerator.

Garnish with the extra peanuts and sesame seeds.

*Traditionally jicama (yam bean) is used instead of nashi pear, however the pears are a great substitute if jicama is not available.

*Malaysian wet shrimp paste is a thick, treacly product that comes in a plastic jar; not to be confused with the hard, dark brown blocks or granules called belacan.

Kaya Bread Pudding

Kaya jam is a sweet, coconutty caramel similar to dulce de leche. It is often served at breakfast, spread on grilled toast with a pat of butter. This recipe uses kaya to give traditional bread pudding a Malaysian twist.

Serves 6 – 8

• 40g (¼ cup) sultanas
• 80ml (⅓ cup) hot water
• 50g softened butter, divided
• 400ml (1 can) coconut cream
• 4 large eggs
• Pinch sea salt
• 10 thick slices soft fruit bread
• 250ml (1 cup) kaya jam, divided, plus extra to serve
• 1½ tbs raw sugar

Preheat oven to 180ºC.

Soak sultanas in hot water until plump, about 5 minutes. Rub half the butter across the base and sides of a *22x33cm baking dish.

Whisk coconut cream, eggs and salt until well combined. Drain sultanas and whisk soaking liquid into the coconut mixture.

Coat bread slices in coconut mixture and layer in your buttered dish, adding a spoonful of kaya jam and some sultanas between each slice.

Pour any remaining coconut mixture and kaya jam over the top of your bread layers, and then dot with butter and sprinkle with sugar.

Bake for 30 to 40 minutes until golden brown and bubbly.

Serve warm or at room temperature with a bit of extra kaya drizzled on top.

*Recipe can be halved and prepared in a square 20cm cake tin.

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