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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.
    Read more…

  • Halfway Home

    16 November, 2015 Halfway Home

    I’ve been sugar-free for a total of two weeks, and things are going surprisingly well...
    Read more…

  • 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.
    Read more…

  • 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.
    Read more…

  • 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

Modern ideas for your festive menu

17 December, 2017

Mix up your traditional Christmas dishes with modern twists that work well for the weather and add a sense of fun to the day.

Christmas breakfast
Wake up to these tasty recipes

Expand your horizons beyond the standard ham and eggs this Christmas.

Italian brioche croissants
Breakfast cups
Monkey bread
Breakfast-stuffed croissants
Galettes with ham and eggs
Almond croissants

Thirst-quenchers for all comers

Slurpable cocktails will be appreciated on a hot Christmas day, with spritzes an on-trend options and batch-made mixes ideal for smart hosting.

Elderflower spritz
Negroni flip
Blood orange spritz
Sangria made with Spanish sparkling wine
Orange sangria
Jimmy’s punch #4
Mint julep punch
Rum punch
Watermelon margarita
‘Splash of lash’ mocktail

Bright, fresh flavours shine in these impressive entrees

Homemade gravlax, summery tomato salads and oysters with spicy sauce are just some of the tasteful ways you can kick off your Christmas lunch. 

Tomatoes with lime, ginger and tamarind
Kombucha gravlax, burnt chive and kohlrabi
Ocean trout cured with beetroot and vodka
Mini caprese salads
Grilled peach, witlof and burrata salad
Tomato, buffalo mozzarella and basil salad
Crostini with pecorino, pear and walnuts
Fig and haloumi skewers
Oysters with pico de gallo
Broad bean, mint and goat’s cheese crostini
Ocean trout and watermelon cebiche
Crostini with lardo, honey and pepper
Oysters with habanero mignonette
Grilled haloumi and zucchini pickles
Tomato, buffalo curd and basil bruschetta 

The main event
Play it hot or cold

Serve your meat banquet-style alongside lots of hearty salads, and try other centrepiece proteins such as roast pork and whole-baked fish.

Cola baked ham
Glazed ham with prickly pear chutney
Marinated roast pork leg
Whole fish Thai style
Roast chicken Mexico City style
Baked whole leather jackets
Pork hock pibil with lettuce cups and fragrant jicama salad
Porchetta with dried peach and thyme

All about the extras
Your source for sauces

Great condiments can elevate your dish and everyone loves elements such as stuffing, so go big on those extras.

Stilton dip
Achiote relish
Kimchi butter
Zucchini and lime pickles
Apple and sage chutney
Dill and lemon butter

Shake up your sweets

Mix up your festive finale with these cool twists and contemporary flavours.

Chia, mango, coconut and macadamia trifle
Pavlovas with raspberries in vinegar
Christmas spiced plums, ricotta and coffee ice
Blood orange and dark chocolate trifle
Mince pie ice cream sandwiches
Meringue layer cake
Christmas and marzipan ice cream
Rhubarb trifle with rye crumbs
Christmas pudding slice
Negroni sorbet
Salted caramel and gingerbread puddings

Next up: Chefs share their traditions and tips for the holiday

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