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.
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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.
    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.
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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.
    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.
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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.
    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.
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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

Easter around the world

Sarah Gamboni
10 March, 2016

Top chefs and food personalities share Easter specialties from around the world.


Easter Monday lamb

Luca Lorusso’s  Easter Monday lamb

“Lamb is closely associated with Easter in Italy and spring produces the tastiest lamb in the area. It was always a luxury to eat meat at home, so therefore meat was mainly consumed to celebrate festivals and at those times when it was in season and most affordable. Eggs are a feature in this dish as they symbolise Easter, rebirth and spring. Once added to the lamb, the eggs help to create a rich creamy sauce, which adds extra flavour and texture to the meat.”

Margaret Fulton’s torta pasqualina

“This savoury pie from Italy was originally made with 33 sheets of pastry, one for each year of Our Lord’s life. As the pastry had to be made by hand, it could take the cook all morning just to mix and roll it. Today, we use less pastry in line with a lighter approach to food, and packaged filo makes the job even easier.”



Pam Talimanidis' tsoureki

"In Greek villages the making of tsoureki is still a special tradition reserved for the Thursday before Easter. Tsoureki is a rich, buttery brioche flavoured with masticha and mahlep and after the strict vegan diet that many people observe during Lent, it is greatly anticipated as celebration food. Waiting until after the Easter Mass is finished before indulging can often be almost too much to bear – especially when the tsoureki is fresh out of the oven, and still warm and fragrant. I always make my tsoureki on Easter Saturday so it is still very fresh on Easter Sunday. And I have been known to sneak in a taste before the appointed time, justifying my weakness by saying that the cook needs to know that a dish is successful before offering it to others."

Paskalina avga

Paskalina avga, Tess Mallos

"Dyeing eggs is a ritual in every Greek and Cypriot Greek Orthodox household on the day before Good Friday. This is performed without great attention to detail by many cooks, and the eggs can end up cracked, rendering them useless for the ritual game on Easter Sunday morning of who can crack whose eggs, a game children delight in. Also, uneven dyeing frequently occurs with the usual method of boiling the eggs in the dye bath, so I suggest hard-boiling them first, then giving them a brief boil in the dye."



Flaounes – Easter Cheese piece by Tess Mallos

"These pleasant cheese pies are prepared in enormous quantities to be eaten on Easter Sunday morning. The recipe given to me by a good Cypriot cook began with 6 pounds cheddam, 3 pounds haloumi cheese and 3 or 4 dozen eggs. You can imagine the proportions of the rest of the recipe! She has a large family, and would certainly need some helpers to prepare the pies. I have scaled the recipe down considerably.

"Cypriot cooks abroad find that ‘cheddam’ cheese — a combination of cheddar and edam cheeses — is a good substitute for the cheese used in Cyprus. Should this not be available, try the Greek kasseri cheese, or use a mild-flavoured cheddar combined with edam. The flavouring of the cheese mixture also varies. Some cooks use the easily available dried mint, others insist on fresh mint, and others still substitute sultanas for the mint. I prefer the mint flavour."


Salt cod salad

Salt Cod salad

"Bacalhau (dried salt cod) was introduced to Brazil by the Portuguese, who have been using this preserving technique for centuries, and it has become an essential ingredient of Brazilian cuisine. Bacalhoada is cherished throughout the country and is usually prepared for special occasions, especially at Easter time when the large Catholic population replace the traditional meat in their diet with fish."

* Paskalina avga photo:

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