Asparagus is a vegetable indelibly linked to gourmet French cuisine. It was the fancy dish in a sauce of I don’t know what. A celebratory vegetable course that communicated the chef’s pedigree. My first picking of asparagus highlighted how little …

Fungi are a fascinating food product. In recent years some incredible varieties have begun flooding the Australian market, but even so we are really only skimming the surface of their potential. We have gone from just using generic button or field mushrooms …

The ubiquitous tiramisu turns up on so many menus. You’ll find it everywhere from dinner parties to street-side Italian(ish) cafes. I’ve seen it with strawberries, or set with gelatine into fancy freestanding shapes, then topped with flourishes to …

Escabeche is a versatile method/dish that can apply to fish, meat, vegetables and even leafy greens. The origins of escabeche cross many borders, with it found in Latin American cuisine and also in African dishes. This version is less an escabeche and …

Pretty much every coastal country town has a fish and chip shop, and more often than not one is indistinguishable from another – they were all built around the same time, are often painted blue or feature blue signage in a familiar script, and have …

This recipe is all about the pistachio spice mix. For as pleasant as it is to enjoy this orange salad, the kicker is that you now have excess spice mix that can be kept in a sealed jar for months. It works equally well on your morning porridge as it does …

I can pinpoint one particular moment when my perspective on food changed. It involved a conversation in the media driven by a prominent food writer regarding the “value” of bone marrow and the concept of charging money for what is seen as a waste …

Where exactly does an omelette sit in meal classification? It is just as appropriate to serve one for breakfast as it is for dinner. It also makes a great brunch, lunch or late supper. Perhaps, then, that makes an omelette the perfect go-to meal – at …

Vegemite occupies a very specific place in the Australian culinary landscape – and has done for quite some time. It is synonymous with the whitest of bread and buttery toast and very little else. But it’s time for Vegemite to step out of the shadows …