Beauty is in the eye of the beholder, but all eyes see beauty differently. For the past few years I have had the great pleasure of working with Earl Carter, the man whose vision is behind The Saturday Paper’s food page photographs. Our shoot …

Nothing says “I love you” more to my mother than a bit of pastry frippery for afternoon tea on Mother’s Day. And what could be better than a slightly more modern take on the vanilla slice? A lovely pistachio and raspberry mille-feuille. While the …

The pomegranate tree is a delightful specimen in any garden, and at this time of year its amazing fruit is ready to be harvested. It is a fruit that fascinates me on every level. From its etymology to its symbolism, it is full of wonder. Its English …

As we have tripped over the autumn equinox, it is time to start farewelling the vegetables that have filled our summer and early autumn months. It is also the time to start thinking about what to do with green tomatoes. I have to confess that my first …

Easter soon will be upon us, and with it a four-day break whose meaning seems to have changed for many as life becomes more secular. The traditional foods we eat at Easter have also changed as an increasing number of people eschew the consumption of meat. …

It’s been a crazy cold summer here in central Victoria. Sometimes late in the afternoon, the temperature drops into single figures. So my standard batch of easy after-work summer dinner dishes have seemed a little less appropriate. And now that autumn …

Produce gluts are now upon us. For all the home gardeners out there, this is the time of year that tomatoes and zucchinis become slightly problematic – there are just so many of them. Whereas tomato growing is not guaranteed to be full of joy – some …

The novel and subsequent film Like Water for Chocolate immortalised the combination of quail and rose petals as a romantic dish. So with Valentine’s Day upon us, what could be a more fitting union to revisit? Quails have been domesticated …

I am not sure whether it is the mousse or the meringue that is the hero of this dish. They are delicious together but also wonderful apart. This type of meringue is known as a Swiss meringue, which is made when the egg whites and the sugar are combined …