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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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.
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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

Going up: the trends rocking the food world

By
Sarah Cuthbert
Added
01 August, 2016

As we move towards the latter end of the year, let's take a look at the golden, smoking-hot food trends that have risen to our attention over 2016. Why save the trendiest food for dining out? Ensure your eating is always en pointe with our guide to what's trending and how to achieve it at home.

Turmeric lattes

Not content with the ‘old’ chai latte, a recent trend toward non-coffee alternatives has seen the rise of the Golden Latte. Made with a combination of turmeric, ginger and foamed coconut or almond milk, the Golden Latte boasts health benefits beyond those of traditional chai blends. An anti-inflammatory ingredient dating back centuries, turmeric is one of the principal spices in Indian cuisine and is said to offset some of the heavier eating that happens in the winter months.

Try Green Kitchen Smoothie’s turmeric tonic.

Sweet bacon

It’s fair to say that salted caramel has made its way into everything from desserts to doughnuts, entrenching itself as more than just a passing fad. Not content with this sweet-come-salty treat, chefs and bloggers alike have begun experimenting with salty-come-sweet instead – and we like where they’re heading. This trend is easy to experiment with at home either with your favourite small-batch kaiser bacon, taken from the fatty middle of the pig, or your more generic middle bacon, available from your local supermarket.

Try Billy Law’s spicy beer and maple candied bacon, or spend an afternoon making jam flavoured with sugared bacon and coffee – thanks to the girls at the Hang Fire Cookbook.

Pickling & fermenting

Late 2015 saw the rise of kimchi and a return to traditional ways of making sauerkraut and dill pickles. This year, pickled radish, carrots, daikon and mushrooms are appearing on restaurant menus, and health writers are spruiking the benefits of fermented foods. But what’s the difference? In Freddie Janssen’s new book, Pickled, she explains that pickling is the process of preserving food in an acidic medium (usually vinegar). Meanwhile, fermentation actually creates nutrients through a longer process that uses salt and filtered water.

Outside of Korea’s combination of cabbage, chilli, radish, garlic ginger and fish sauce, home cooks can now try their hand at both processes with just about anything. Keeping fermented vegetables in the fridge not only offers great health benefits, but also a fantastic way to use up those sad few remains in the bottom drawer!

Try rosemary pickled plums, coffee-picked mushrooms, or a twist on an old favourite with kale kimchi.

Bread is back, baby

Everybody loves toast. They’re not to be trusted if they don’t.

For most of us, toast was our first solid food and symbolises the ultimate comfort. The perfect standby for breakfast, lunch or something less righteous later in the night, 2016 has seen the welcome return of carbs to menus. Posh Toast combines bready classics with creative toppings such as hummus and spiced lamb and cauliflower cheese, and Matt Wilkinson takes toast into fine dining territory with his crab, samphire and mushroom-topped slices.

Or, why not step up your bread game with sourdough starters and homemade bakes? Leith’s School of Food and Wine provides easy to follow recipes sure to please a crowd, ranging from sandwich loaves to cheesy tearing bread.

Gluten not your friend? Never fear! There are plenty of wheat-free alternatives to keep your tummy happy. Kimberly Parson’s Yoga Kitchen, for one, features a gluten-free pea and mint sourdough.

Green bowls

Green juices are so last year. Now it’s all about green bowls. The team from Green Kitchen Smoothies suggests that while nutrition-packed drinks can be served in jars, bottles or glasses, scooping them up from a bowl makes them feel like more of a meal. Bowl smoothies also offer greater surface area for toppings, which is a bonus.

Try Green Kitchen Smoothie’s green goodness bowl, Kimberly Parson’s green breakfast bowl, or warm up with Jane Kennedy’s green soup.

Nordic cuisine

The cuisine of Scandinavian countries Denmark, Sweden, Iceland and Norway has made its mark on the dining scene around the world. Keen for a piece of the action, chefs and home cooks alike are drawing inspiration from the simple, seasonal food of the far north. Not only is Scandinavian food bright, fresh and Instagram-friendly, with its focus on seafood, grains, berries, vegetables and lean wild meats that are easily accessed here in Australia, it’s a synch to prepare at home.

Start your day with cardamom rye crepes with banana and salted caramel, lunch on kelp noodles with mackerel, radish and elderflower vinaigrette, and treat yourself to a slice of apple and hazelnut layer cake for afternoon tea.

Smoked food

Last but not least, smoking. And no, we’re not talking about taking up poor habits – we’re talking about those complex, umami flavours common in South American and Asian cuisine. While most chefs now have a smoking gun at their disposal, the rest of us can make the most of apple and hickory woodchips – available from hardware and kitchenware stores – which are easily used with woks and barbecues at home. Smoked flavours go well with earthy vegetables, oily fishes and roasting meats.

Try Matt Wilkinson’s smoked tomatoes with basil vinaigrette, Sevtap Yuce’s smoked eggplant dip, or April Carter’s smoked paprika almonds. Feeding a crowd? Then you can’t go passed Ben O’Donoghue's smoked beef short ribs.

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