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.
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January, 2014

December, 2013

November, 2013

Five to try: Singaporean street snacks

Casey Warrener
26 July, 2016

It’s famed for its chicken rice, chilli crab, and bone-broth soup, but among this melting pot of Malay, Chinese and Indian cuisines are other dishes worth a look. Ahead are five Singaporean street snacks that should be on your radar.


This southern Chinese-style spring roll is the ideal balance of sweet, spicy and fresh flavours, combining hoisin sauce, sambal chilli, and veggies such as shredded turnip and carrot in a delicate crepe-like skin. It’s the ideal light meal to tide you over after hours of shopping and MRT-hopping, and you can pick up a plate at most hawker centres and food courts for just a few coins. The pictured are from a Halal-certified eatery in the bustling Bugis district called Qi Ji, where they use crispy rice instead of the traditional chopped peanuts for crunch-factor and make everything from the popiah skins to the sweet sauce in house.

Try Luke Nguyen's vegetable spring rolls

Kueh Tutu

Kueh Tutu loosely translates to ‘steamed cake’ and is a classic Singaporean snack of southern Chinese (Fujian) origins. A local friend of mine once said to me, “Tutu cakes are pretty old-fashioned – my dad loves them.” Well, it seems Mr Seah and I have something in common. This is my number one, must-have Singaporean treat, and I can eat them by the dozens (which is lucky as they typically come in stacks of five or six). The cake component is made from jasmine rice that is ground and finely sieved, placed into a special mould, topped with sweetened coconut or peanuts, steamed to cook and served on top of a pandan leaf for fragrance. Due to their dated nature they aren’t easy to come by these days, so I was surprised when a slick new food court along the highly frequented Harbour Front Walk featured a Tan’s Tutu stand. A Singaporean institution, Tan’s Tutu is made to order with all of the elements – from the flour to the filling – prepared from scratch.

Try Antony Suvalko and Leanne Kitchen's steamed coconut cakes 

Ais Kacang

You’ve been wading through the haze of Singapore’s heat all day, and beyond ducking into the arctic blast of every shop that crops up, you're constantly searching for ways to cool down. Here’s a tip: the tower of shaved ice, sweet syrup, grass jelly and beans that is Ais Kacang is one of the best. Literally meaning 'ice beans', this Malaysian dessert not only offers wicked refreshment, the sugar content is important for keeping hydrated is such humid conditions. It's an odd sweet in that you eat everything delicious first and finish with a pool of beans and corn: in Western cultures we're taught vegetables first and then dessert, and this flips that on its head. In Singapore, Ais Kacangs are a dime a dozen, so you won't have trouble finding one. I went for the strawberry flavoured option on a menu that included mango and Singapore's infamous durian, among many.

Try Yasmin Newman's shaved ice drink


A visit to Singapore wouldn’t be complete without stopping by Little India. The intensity of colours and smells on a walk through this quarter are a worthy experience alone, but it would be a shame not to sample the produce. You’ll find a number of flashy Indian restaurants with brash footpath representatives urging you inside. But the best dining, in my opinion, resides in an unassuming food court where two uncles toss fresh chapati atop a single hot plate and dish up a selection of curries for as little as $1.20 each. As you approach Azmi Chapati (look out for the slogan, Secret of good mood, taste of Azmi’s food) on the corner of Serangoon and Norris Roads, one of the uncles will greet you, seat you and take your order for food, which you pay for when your pile of chapati, bowls of curry and side of salad are delivered to your table – all for less than a five-dollar note. Just add a tall bottle of Tiger beer.

Try Charmaine Solomon's chapatis

Avocado Smoothie

Here’s another hot-weather saviour. When you wake up in Singapore and step out into the steam, you hardly feel like bacon and eggs for breakfast. On my Singapore stays I like to start each day with this cooling avocado drink from Juice Farm at the Maxwell Centre Food Court, Chinatown, where they have a menu that includes six different types of avocado smoothie. I always go for the original, a simple blend of avocado, milk and honey, which is not overly sweet but wonderfully creamy – a light start to a heavy day of snacking about town.

Try Andreas Pohl and Tracey Lister's avocado smoothie

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