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.
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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

What's in my pantry? Kenko Kitchen's Kate Bradley

Hannah Koelmeyer
13 February, 2015

Kate Bradley shares the secrets of her pantry – her key ingredients for delicious and simple simple sugar-free, gluten-free, vegan cooking.

Kate Bradley has always been a passionate cook. When she was a teenager she cooked anything and everything, spending all of her spare time in the kitchen, taking inspiration from her heroes Heston, Jamie and Nigella.

As she got older, Kate started to shift her focus to healthier cooking. When she gave up refined sugar, gluten and all processed foods in late 2012, it completely revolutionised her health and wellbeing, not to mention her cooking style.

But this shift meant that her toolkit had radically changed. “I didn’t know what to do with these new healthier ingredients I now had in my kitchen. And so the experimenting began. I started the easiest way I knew how, which was to look at all my old favourite recipes and adapt them. Sometimes it worked, sometimes it failed miserably, but I never stopped trying.”

The trying paid off. Wanting to share what she’d learned and to inspire others to embrace a healthier approach to food and cooking, Kate started her widely-beloved website, and has now just released her first cookbook, Kenko Kitchen – a stunning collection of simple sugar-free, gluten-free, vegan recipes.

Kate gave us a rundown of some of the most indispensable items in her pantry, sharing her amazing knowledge of her top 10 ingredients for delicious healthy cooking.


I can’t get enough of this stuff! I crush it up and sprinkle it on everything. Perfect in stir-fries and Asian dishes, and amazing in salads. It helps prevent bloating and is packed with calcium and magnesium as well as a number of important trace minerals and vitamin B12. It can also help in the prevention of heart disease, cancer, diabetes and viral infections. Such a good staple!

Enoki mushrooms

I love these! Weird long little legends! These guys contain major nutrients, are a low-calorie source of protein and are virtually fat and sugar free. They are high in B vitamins, many trace minerals and many beneficial phytochemicals which can reduce high cholesterol. Plus they are also known for lowering your risk of cancer! Whip these guys up in salads, soups, stir-fries and noodle dishes for an amazing texture and taste!

Enoki mushrooms are fantastic in quick healthy dishes, like Kate’s rainbow Thai stir-fry

Hemp seeds

While not exactly legal for consumption in Australia, hemp seeds are very easily accessible at all health food stores. Hemp seeds come with a huge list of health benefits including lowering blood pressure, improving organ function and reducing inflammation and symptoms of PMS. They are a great digestible protein and are packed with essential fats, vitamins and enzymes. They have a super nutty flavour and are great sprinkled on salads, on top of pasta dishes, breakfasts or even blitzed with water to make a quick milk alternative.


This is my go-to powder when making desserts or smoothies. It’s a great sweetener and has a beautiful caramel taste. Lucuma contains 14 essential trace elements and is known for its anti-inflammatory properties and for promoting tissue regeneration and wound closure. It’s an anti-ageing skin-healing wonder! Put a tablespoon in your next juice or smoothie.

Matcha Powder

It’s nothing new to say I love this stuff. I use it daily! It’s amazing with almond milk as a replacement for coffee, popped into smoothies or even used in desserts. Matcha is a stone ground green tea powder which is known for its metabolism-boosting properties as well as being incredibly high in antioxidants. It contains a very important amino acid which helps us stay calm and reduce stress whilst promoting clarity. Matcha can work as a calorie burner and is a great help in detoxing. 

The addition of a spoonful of matcha powder to a fruit smoothie gives it amazing metabolism-boosting properties

Date paste

Date paste is easy to make and it’s an incredible sweetener. Who needs processed sugar when you have fibre-rich dates? High in many trace minerals, dates are great for bone health and strength, anaemia and muscle development. Not to mention they increase sexual stamina. Dump the oysters and eat some dates!

Coconut sugar

This is my absolute go-to for refined-sugar replacement in baking. Use it 1:1 as you would regular or brown sugar for a delicious flavour and many health benefits. Coconut sugar is low GI (sitting at about 35) so your blood sugar won’t spike and it’s also contains many trace minerals. It is also the most sustainable sugar on the planet!

Cacao powder

Get in my body! I am a total chocoholic so I can’t go a day without using cacao powder. Incredibly high in antioxidants, known for boosting your metabolism, cacao is high in magnesium and contains many other trace elements. It is also a natural mood booster (get those endorphins flowin’) and is full of therapeutic benefits. Use it instead of cocoa in baking, make yourself a delicious chocolate smoothie or use it to make your own chocolate!

Kate’s chocolate molten puddings use cacao powder in this decadent dessert that’s totally dairy- gluten- and processed sugar-free

Brown rice noodles

These are seriously used in my kitchen so often it’s crazy. A perfect fibre- and protein-rich gluten-free replacement for wheat-laden noodles and spaghetti. Perfect for Asian and Italian dishes, for quick stir-fries and easy dinners. 

Coconut oil

I don’t know where I would be without coconut oil. I smear it on toast, use it for all my baking and frying, and even use it all over my body and hair! Coconut oil is a totally underrated product which needs to be on everyone’s shelves! It contains essential fats that are so important for our skin, metabolism and hair. It helps you BURN fat and will increase your energy. It is a HUGE bacteria killer and virus and infection fighter which is used in many countries as a replacement for antibiotics, can reduce seizures in epileptic patients, lower risk of heart disease and basically just be an all around legend. 

Check out all of Kate's sugar-free, gluten-free, vegan recipes in her gorgeous new cookbook, Kenko Kitchen.


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