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.
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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.
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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.
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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 to Z of native ingredients

Casey Warrener
21 January, 2016

Discover an abundance of Australian native ingredients, including tips on how to use them at home.

A to Z of native Australian ingredients

Australian cuisine is hard to define. ‘Modern Australian’ implies a chef’s interpretation of our country’s multiple cultural influences. Items like pavlova and lamingtons spring to mind as traditionally ‘ours’, but even those are contentious claims. What we can say with certainty is that indigenous ingredients are an important part of our national heritage, and there are a number of Australian chefs that employ native wares with flair. Here are some of our favourite examples from Cooked.

Barramundi: one of Australia’s most popular food fishes, this species is versatile in the kitchen. Traditionally, it was wrapped in the leaves of wild ginger plants and baked in the ashes of a fire. Try Luke Nguyen’s chargrilled barramundi in betel leaves.

Crocodile: offering a firm white flesh that’s low in fat and high in protein, this aquatic reptile is often found on outback menus. Try Lyndey Milan’s crocodile nori tempura cigars.  


Eucalyptus: a flowering tree linked to the myrtle family, you’ll find species of Eucalyptus all across Australia (as anyone having observed the landscape will note). Traditionally used for its medicinal properties, its distinct flavour also adds interest to food. Try Mark Best’s chocolate mousse écrasé, eucalyptus and coconut.

Finger limes

Finger limes: this elongated lime (in the shape of its namesake) is filled with seeds that pack a flavourful punch. A sought after item both in Australia and abroad, it can be used in myriad ways, but it’s a classic accompaniment with seafood. Try Paul Wilson’s heirloom tomato escabeche with finger lime goat’s crema.

Kangaroo: packed with iron and low in fat, kangaroo makes a lean, local alternative to beef or lamb. Try Rohan Anderson’s kangaroo shanks.

Lemon myrtle: the leaves from this flowering plant are dried and ground, and used to flavour everything from seafood to sweet dishes. Try Bitesize Savoury’s barramundi burgers with lemon myrtle mayonnaise.


Macadamia nuts: indigenous to Australia and one of our largest exports worldwide, macadamias have a creamy flavour and crunchy texture (we like to freeze them and eat them as a cool treat in summer). Try Kate Bradley’s macadamia ‘ricotta’ cheese.

Moreton Bay bugs (or Balmain bugs): closely linked to lobsters, this seafood species is a native Australian delicacy. Best bought fresh from seafood markets, if buying chilled bugs check when they were last alive (they deteriorate quickly unless frozen). Try Ben O’Donoghue’s Moreton Bay bugs with figs and pancetta kebabs.

Pepperberry (aka dorrigo pepper): both the leaves and the berries from this native plant are used as a spice. Much hotter than your run-of-the-mill pepper, when experimenting with this in your recipes keep in mind your tolerance of heat and adjust accordingly. Try Bitesize Savoury’s fig galettes with jamon and pepperberry mayonnaise.

Quandong: a native berry often likened to a peach, it has a tart flesh and was also used by Indigenous Australians for the medicinal properties of its leaves.


Samphire: fresh samphire has a woody appearance, and in season (October to March) it’s bright green. This native succulent is found primarily in South Australia’s waterways, with a crunchy texture and salty flavour (though saltiness is reduced with cooking) that works well with seafood. Try Matt Wilkinson’s crab, samphire and mustard on toast.

Warrigal greens: a native spinach that’s high in antioxidants and much more robust than its English counterpart, this was a popular ingredient with early settlers. Warrigal greens must be blanched in boiling water before use, even when using in salads, to remove any harmful oxalates. Try Paul Wilson’s hapuka with clams and sea vegetables.

Wattleseed: this prevalent flowering plant has been a part of the Indigenous Australian diet for thousands of years. Traditionally ground into flour and used in bush breads, roasting wattleseeds creates a nutty aroma and flavour that works well in drinks and desserts. Only some wattles are edible – the most sought out species is the AC retinodes – Wirilda, which is now being planted commercially for its popularity in cooking. Try Lyndey Milan’s wattleseed Anzacs


Yabbies: this freshwater crayfish is endemic to South Australia, though there are various similar species found across the country, including Western Australia’s marron. Try Jim McDougall’s salad of yabby, nashi and caramelised macadamias.

For more Australian inspiration, download our FREE Australia Day Cookbook.

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