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.
    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

An uncomplicated guide to complicated menus

Shauny Talbot
30 August, 2016

Food-loving thrill-seekers look no further: we at Cooked have compiled a list of exotic and exciting, albeit sometimes confusing, foods that are popping up on Australia’s top menus.

This list is dedicated to those items that may leave you scratching your head and hungry for more. According to a survey conducted by Harris Poll almost one third of diners find menus difficult to decipher, and 74% fear not enjoying their meal! Well, fear no more, because we’ve got all your obscure food desires covered.

Let’s start with a crowd favourite: dumplings. You can’t go wrong with dumplings, and these delicate little morsels are native to the Middle East, particularly Turkish cuisines. Similar in etymology to Chinese mantou, or Korean mandu, the distinctive feature of manti is that they are often drizzled with, or surrounded by, yoghurt to cool down the palate. We recommend Greg and Lucy Malouf’s manti in yoghurt with sizzling paprika butter.

An exotic name for the humble meatball, these babies are done Spanish or South American style. Spiced with cumin, smoked paprika, chilli and oregano, they make for fabulous canapés, skewered and roasted until tender, or in a hearty bowl of lamb and tomatillo soup with ancient grains, as done by Paul Wilson.

Often sold as “plum wine”, this Japanese liqueur is actually made when unripe Japanese ume (similar to an apricot) are steeped in a mixture of alcohol and sugar. Its unique sweet and sour flavour can only be derived from unripe fruits, and can be served on the rocks, carbonated, or even as a “Flaming Plum” cocktail. It also makes an aromatic addition to your kitchen. Try this Japanese-style poached Nashi pears recipe.

Perhaps this is one that you are more familiar with, as ramen seems to be rapidly rising to hangover-cure fame. Tonkotsu is the type of ramen made with pork bones, cooked down into a cloudy, fatty broth that’s packed with flavour and texture. It is particularly popular in Kyushu and Fukuoka. Here is a shortcut miso ramen recipe from Ben O’Donoghue, which features lean pork loin and a miso soup base. It’s not to be confused with the equally delicious Japanese tonkatsu (golden-fried pork cutlets with sweet barbecue sauce).

Traditionally made with veal, this Italian specialty literally means ‘jump in the mouth’. Tender veal steaks are flavoured with salty prosciutto and sage, plus wine, olive oil or even salt water. You can roll up your veal, prosciutto and sage into little cigars, or try this classic version by Rachael Lane. Thinly sliced chicken and pork also works a treat.

Moh Hin Gah
Praised by Luke Nguyen as the Burmese equivalent of Japanese ramen or Vietnamese pho, moh hin gah translates roughly to “soup snack”. An unctuous soup stock, filled with vermicelli noodles, hard-boiled eggs, it’s a deeply satisfying meal. The base of the soup is made from boiled banana trunk heart, but if you can’t find this difficult-to-source ingredient, then Luke’s recipe provides you with some easier alternatives. He does warn us that it’s time consuming, but oh so worth it as you dive into a bowl of the warming soup!

Patatas Bravas
Spanish chips. Basically. Okay, that might be an oversimplification, but these potato gems are first boiled in salted water to soften them, before they are rubbed dry and deep-fried until golden. They are then smothered in a rich, thick sauce of tomatoes, vinegar, capsicum and various spices, drizzled with garlicky aioli. Our favourite way to eat this dish is to add copious amounts of spicy sausage, like Rohan Anderson does in his recipe for patatas bravas with unnecessary chorizo.

Next article: Want to know the Colonel's secret recipe? We reveal the herbs and spices to mix up here

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