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.
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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.
    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.
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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.
    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

Is Izy Hossack the new Nigella?

Hannah Koelmeyer
15 August, 2014

Izy Hossack started her food blog, Top With Cinnamon, at 15. Now at the grand age of 18, The Times is touting her as the next Nigella.

Out this September, Izy’s gorgeous cookbook, Top With Cinnamon, is a collection of her favourite recipes ­– sweet and savoury – all written, styled and photographed by Izy, completed in between finishing her final year of secondary school.

“I suppose that growing up in my household, with two food-loving parents, it was inevitable that cooking would become a major part of my life,” Izy says. “However, it wasn’t until I was fifteen and finally discovered the wonderful world of food blogging that I really started to want to learn more about food.  It didn’t take long for me to set up my own food blog, even though I had no clue whatsoever about what I was doing.”

Izy’s beginning was fairly inauspicious, sneaking around the house secretly taking photos of food with the family camera. “It took about two weeks of this secret food photography for my mum to actually ask me if I had started a food blog, and for me to finally admit it. From then on, I couldn’t stop. I kept on baking, cooking and photographing, encouraged and inspired by the amazing online foodie community. I’ve not only learned even more about food and photography, but made friends and met numerous incredible people.”

Izy shares one of her favourite recipes from Top With Cinnamon. These s’mores are not only delicious, but also the best way to make use of left-over pastry.

Caramelised Pie Crust S’mores

So you’ve just made a pie. A beautiful, delicious pie. Now there are all these scrappy pieces of unbaked pastry sitting in a ball on your counter. I always feel sad throwing away pastry scraps (I made that with my HANDS, man). It’s such a shame to waste something so delicious, but I’ve found the perfect solution: roll out any pastry scraps using a mixture of flour and sugar to dust your work surface, and bake them with a little cinnamon-sugar sprinkled on top. The sugar embedded in the pastry caramelises and crisps so you end up with something like an American graham cracker. And if you sandwich them with super-dark chocolate, a toasted marshmallow and a pinch of flaky salt, they make the perfect s’mores.


plain flour, for rolling

demerara sugar, for rolling

any quantity of un-baked pastry (flaky pastry is especially good)

2 tbsp ground cinnamon

4 tbsp granulated sugar

dark chocolate chips or large, thin squares (minimum 60% cocoa solids)

flaky salt, for sprinkling

large marshmallows, halved lengthways


Preheat the oven to 180°C. Dust your work surface with a mixture of equal parts flour and demerara sugar. Sprinkle the pastry with a little of the flour and demerara sugar, too. Roll out the pastry to a thickness of about 3 mm.

In a small bowl, stir together the cinnamon and granulated sugar. Cover the surface of the dough with the cinnamon-sugar (there may be some left over, depending on how much pastry you have). Use your rolling pin to gently push the cinnamon-sugar into the surface of the pastry.

Cut into 5 cm squares and bake on a baking tray lined with baking parchment for 10–15 minutes until golden brown.

To make s’mores, flip the squares over, and transfer half of them to a wire rack. Sprinkle these squares with chocolate chips or top with a square of chocolate and a little flaky salt. Set aside, letting the chocolate melt. Preheat the oven to 200°C or heat the grill to its highest setting.

While the oven or grill is heating, top each square still on the baking tray with a halved marshmallow, cut-side down. Bake or grill until golden brown – watch them closely so they don’t burn.

Sandwich a marshmallow-topped and chocolate-topped square together and eat immediately.

Top With Cinnamon by Izy Hossack will be available on September 1.

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