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

Matt Wilkinson's 7 salads for 7 days: Autumn

Matt Wilkinson
30 March, 2015

Chef Matt Wilkinson shares an autumn salad for every day of the week, from his new book, Mr Wilkinson's Simply Dressed Salads.

For me, more than any other season, autumn is broken into two halves: early and late.

Early autumn is taking advantage of the last of the summer bounty. There is the last of the tomatoes, zucchini and corn coming through in the garden. It is all about getting the most out of the days, while it is still light in the afternoons, before the chill of winter descends, before the days get shorter, and the sunlight diminishes. Autumn mornings are amazing – crisp, clean and cold – and the nights are clear and full of stars. I love to get out and forage and fish, before it gets too cold. This is the season of mushrooms, and mushrooming. Of earthy scents and flavours. There are endless goodies that we can now get all year round which used to be ‘seasonal’, but if you really want to enjoy produce at its peak, indulge yourself by going to your local farmer’s market in autumn and getting a selection of wild mushrooms from around your area. Cook them down in a pan with a bit of butter, seasoning and some soft herbs… what a start to the day on toast!


Broad bean, mint, parsley and pomegranate fattoush

I have this love affair with Arabic flavours; it all started when I move to Melbourne. There is something magical about the flavours, texture, ease and yet complexity to the dishes - none more so than a fattoush, seasonally changing to whatever is around.


Baby red beets cooked in cranberry juice, with ricotta, cumin and dill

I have no problems in saying ‘I love you beetroot!’ We cook them in cranberry juice to add to the natural sweetness of the beets, then finish them over a grill or barbecue to add a smoky caramelised flavour.


Brown rice and feta salad with hot ’n’ sour dressing

I used to hate brown rice – childhood memories of tinned tuna and frozen sweetcorn, uck! – until a trip to Barham in country New South Wales, where I met the McConnell family, who are amazing biodynamic growers. They cooked lunch for me and I ate this rice for the first time. The nutty complexity of it is divine. So good simply boiled, but in this salad, excellent.


Salad of clams, potato, sorrel and sour cream

The beginning of autumn says hello to wonderful new potatoes. These, mixed with clams that have been feasting over summer, make for a sublime dish. Add a little zing of sorrel, a slurp of sour cream and a hint of white pepper and it’s simply delicious.


An old man's slaw

Generally we eat salads in the summer, but think of coleslaw: everything in it is seasonal and at its best in the colder months. I love this kind of slaw – raw, crunchy and so flavoursome. Make it up as you go along, just use this as a base ... I truly love this slaw in between two slices of buttered bread with some blue cheese.


Salad of witlof, grapes, walnuts and quail

A good friend of mine, Riccardo Momesso, took me quail shooting once. Afterwards we sat on this hill overlooking the country, eating grilled just-shot quail. An amazing surreal day, but it hit home just how great simple food can be. This is one of those dishes.


Torn fresh figs and grapes with almonds and strawberry balsamic

Whether used in dishes savoury or sweet, figs just rock. I warm the fruit in the oven to give the figs a sun-warmed feel. I like it… a lot!

Cooked members can now make all of Matt's beautiful dishes from his book Simply Dressed Salads.


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