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.
    Read more…

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.
    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

October and November releases: cuisines of the world, from the Middle East to Mexico – via China and Thailand

Jane Willson
18 September, 2014

New Thai Food

Like his early mentor David Thompson, Martin Boetz is a name synonymous with Thai food in Australia. Martin reckons he’s terrible when it comes to writing things down – but he’s channelled the discipline for New Thai Food, presenting some of the food he served at Longrain, but putting the home cook and kitchen front and centre. He says his No.1 rule is to taste: “What I really want to stress to you is that much of the success of each recipe relies on tasting throughout the cooking process.” He says there are always opportunities to fix things (sugar when something is too hot, lime juice when it’s too salty, for example) and though the book includes familiar classics, there’s plenty for the cook who wants to push the boat out a bit more as well. For the record, Martin’s signature egg net dish – one of the most requested items on the Longrain menu – is part of the line-up too.

The Real Food of China

This formidable 400-plus page book tells the real, unvarnished story of the rich, varied food of China. Leanne Kitchen and Antony Suvalko have pushed beyond the clichés to mine the vast country’s eight officially recognised culinary styles.  Leeanne says she still feels they’ve only scratched the surface! Asked for the recipe they keep returning to, Leanne nominates pork belly with preserved mustard leaf and wine, and Antony says his family is a big fan of the crisp roast pork belly (pictured) – which makes us hungry just thinking about it. The pair, both former chefs, are responsible for the food and location photography, too. Leanne says she has harboured a love for all things China since as long as she can remember, and Antony has been hooked since a business trip there many years ago.

Cantina, Recipes from A Mexican Kitchen

After a massive few years running the Melbourne Pub Group restaurant empire, an exhausted Paul Wilson was looking to kickstart his cooking mojo. Cantina did just that; the product of three months in Mexico discovering new perspectives on our ideas of what authentic Mexican really means. UK-trained Paul says his goal is to unlock the secrets of this diverse, oft-misprepresented food, to get people thinking beyond the cheesy burrito – and to have some fun. He starts with the building blocks (adobo sauce; any number of moles, relishes and sauces, for example) and after that, the sky is the limit, really, for the Latin lover.

New Feast, Modern Middle Eastern Vegetarian

Malouf fans rejoice, Greg and Lucy have produced their seventh book, this one a new interpretation on Middle Eastern food with a focus on making vegetables the hero. Greg, now living in Dubai, says that he and UK-based former wife Lucy discovered that they were quite independently changing the way they ate: less animal protein, more plant-based foods. It was a dramatic turnaround for this “chef and confirmed carnivore”. He says his Lebanese heritage stood him in good stead to adopt a more veg-dominant approach, and New Feast is really the product of that new food adventure. “I found myself returning to favourite vegetable dishes from my childhood and re-reading old travel journals for inspiration. Lucy and I started comparing notes and swapping recipes by telephone and, before long, the idea for a new book was born.” In the mould of Ottolenghi’s Plenty, New Feast is bound to be part of the shift in the way we think about vegetables, too.


Brent Owens has no shortage of fans after walking away with the 2014 MasterChef title. He’s set to win more with his first book, Dig In! Nothing too fussy, just his take on dishes you want to cook, and eat, and share (Roast pumpkin and pine nut salad; whole Thai barbecue snapper; pulled pork with barbecued corn salad, for example). Former bobcat operator Brent got himself MasterChef ready watching cooking shows – Jamie Oliver and Heston Blumenthal, in particular. His new career includes plans for a pre-made meal range and a possible TV series (involving a food truck) as well.

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