Explainers

Does preparing raw seafood require special knife skills?

We explain what white soy sauce is and how you can use it.

A dollop of this staple adds a welcome bite to sharpen and season many a savoury dish.

This is the time of year for vegetables that like it hot and when it comes to heat, chillies love to both give and take.

Wondering what to do with that leftover loaf? Here are some ideas for making the most of your daily bread.

All this meat on the grill is all very well, Hugh, but what about the veg?

They may look tough, but eggplants play nice, and with the right amount of TLC they keep on giving.

Whether it’s bringing its riches to salads or barbecues, this winter favourite becomes a summer star...

"Press your tongue against the roof of your mouth," the queen is saying...

This might sound like a Dorothy Dixer, but does beef have a place on the Christmas table?

In its unrefined state, sugar is much more than a sweetener, affecting texture and flavour in baking.

It’s officially summer and party season for us and our vegetables, not least the capsicum...

These handy wrappers for dim sum can also do double-duty as stand-ins for fresh pasta.

How do I make cocktails for a big party?

Rediscover the true taste of tomatoes – there’s no substitute for the home-grown, vine-ripened real thing.

Is there still a place for the classic French-style seafood platter?

Whether you’re entertaining on the hop or stuck for a midweek meal, a stash of frozen pastry can save the day.

The French say courgettes, we say zucchini – whatever you call the versatile squash, now is its time to shine in the sun.

Your stockpot is still in the cupboard and winter has depleted your supplies. Don’t despair...

Spring planting ups the anticipation of warmer weather, so start with cucumbers for salads, pickles and refreshing G&Ts.

Pick up marinated artichokes from the deli counter or keep a jar or two in the pantry to use with pizza, pasta and meats when time’s short or the season is past.

’Tis the season to be roasting; how about something new to stick in the oven this Sunday?

Beetroot: it’s an agreeable grower, cures hangovers and boosts the sex drive – what’s not to love? And it’s good to grow, writes Mat Pember.

Even though most of us associate seafood with summer, it’s actually at peak value in winter and spring...

Take the hard graft out of pounding your own spice mix and pick up a prepared paste to make light work of a Thai meal.

How do the experts approach that winter essential, cheese on toast?

In the first outing of our new gardening column, Mat Pember of The Little Veggie Patch Co gives us the lowdown on growing carrots.

As kale’s popularity has soared, more and more growers have been planting it...

Whole, sliced or cut into rounds, sheets of fresh lasagne are the answer when you crave a fix of egg pasta but lack the time to prepare the dough.

Italian cooks know a thing or two about tomatoes, so follow their lead and enjoy the full flavour of ripe tomatoes all year with passata.

Is there any truth to the saying: “the nearer the bone, the sweeter the meat?”

Used in dips, soups, salads and pasta, char-grilled peppers bring richness to many a midweek meal.

How can I pack seafood to take to the beach house this Easter?

Quality canned or jarred tuna can turn a fast pasta dish or quick snack into a favourite.

I’ve got a surplus of herbs in the garden; how do I get the best flavour out of them when I’m drying them at home?

There are gems to be found all over Italy, but nowhere will you find the combination of dough and cheese more addictive...

Lacquered in finger-licking glaze, Cantonese pork from your local barbecue shop makes light work of fast meals.

What are your hot tips for quick weeknight eats?

How do you cook prawns on the barbecue without overdoing them? Should you grill with shells on or off? John Susman is here to offer advice.

In the hands of Texan pitmasters, the humble hunk of meat known as brisket is elevated to culinary nobility.

That stack of bean cans in the pantry is more versatile than you may think.

A fresh chestnut is a hard nut to crack, so we’re lucky, then, that we can buy them ready to go...

How do you manage the trade-off between freshness and convenience when you’re shopping for Christmas lunch?

Top tips for picking hams from a professional fleischmeister, plus the winners of Australia's best ham.

For no-fuss meals that are ready crowd-pleasers or for a last-minute picnic favourite, nab a barbecued bird.

We ask Anthony Puharich of Vic's Meat for his show-stopping go-to when he invites friends around for a barbecue.

I love sea urchin in restaurants, but I’m a bit daunted by the idea of preparing them at home. Is there much to it?

From a light and tasty salad to an Asian-inspired broth, make hot-smoked trout a fridge staple...

I want to put more life into my salads this spring. What can you recommend?

When well acquainted with a slab of bacon and other piggy bits, baked beans become the perfect soothing antidote to dark winter months.

Snap-frozen peas are usually superior to shop-bought fresh peas, and far more convenient.

You may think you don’t like offal, but what’s that chicken skin on your plate?

Keep some chickpeas in the cupboard and you’ve got an instant start point for soups, stews and salads.

You can’t beat an egg, each one’s fragile-yet-firm shell packed with culinary potential.

When you have to whip up a meal in a flash, a duck bought roasted and ready to eat is an easy – and delicious – solution.

Whether it be lardo, duck fat, suet or tallow, animal fat works magic in the kitchen, writes Brigitte Hafner.

Far from just a salad dresser, versatile vinegar tarts up many dishes, bringing out the best in the otherwise bland.

Size does matter, writes Brigitte Hafner, and when it comes to zucchini, 12 to 15 centimetres is about right.

Salt – the amount you use, the type you use, and when you add it – defines a dish’s taste. So how do you get it right?

Don’t be afraid of cooking seafood on the barbie, writes Brigitte Hafner. Buy the freshest you can find, and get grilling.

The Christmas sides – stuffings, compotes, chutneys and salads – make the festive table special, says Brigitte Hafner.

Refreshing, light and simple to prepare, raw fish is perfect for easy entertaining, writes Brigitte Hafner.

It’s a tricky beast to tackle, but when cooked with care, rabbit can be deliciously rustic, writes Brigitte Hafner.

Whether sautéed, pickled, or simply sliced raw, the humble cabbage can be magic on the plate, writes Brigitte Hafner.

Brigitte Hafner was raised on German potato dishes, but it’s the French, she says, who take the humble spud to new levels.

Oxtail, beef cheeks, steak and kidney pie: Brigitte Hafner admires the British mastery of nose-to-tail eating.

Brigitte Hafner adores cooking and eating quail – whether it’s fried, roasted, or braised in wine and served on polenta.

A great bottle of Barolo needs a great pasta, and for Brigitte Hafner that means tagliatelle with a rich pigeon ragù.

You can eat the fruit, pickle the leaves, and smoke the wood: Brigitte Hafner marvels at the grapevine and its many uses.

Brigitte Hafner is in the mood for lychees, the fragrant and richly textured tropical fruit just ripe for summer.

Chef Lennox Hastie worked the coals at Spain’s famed Etxebarri. He says wood is more than fuel: it’s seasoning.

Just-caught fish cooked with skill needs little embellishment, writes Brigitte Hafner. Grab a line and plenty of lemons.

No other fruit spells Christmas like the cherry does. Brigitte Hafner gets pickling to make the most of summer’s bounty.

A table laden with fresh and colourful antipasti means happy guests and relaxed hosts, writes Brigitte Hafner.

Lemon is one of the defining flavours of Greece, lifting and enlivening even the simplest of dishes, writes Brigitte Hafner.

Artichokes take time to prepare, but their delicate flavour rewards those who persevere, writes Brigitte Hafner.

The transformation of onions by way of cooking should be approached gently and never rushed, writes Brigitte Hafner.

Brigitte Hafner says start with a free-range bird and great roast chicken is guaranteed: just season, baste and rest.

In some primal, totemic way, writes Frank Moorhouse, oysters are part of us – and what fine pleasure they are.

In search of the perfect pie, Brigitte Hafner braises, bakes and steams her way through a hearty and delicious line-up.

Anyone can cook pasta, but not everyone cooks it well. Brigitte Hafner shares her tricks of the nonna trade.

Whether pan-fried with onions or made into a country-style terrine, livers are goodness on a plate, writes Brigitte Hafner.

Summering in the sticks, Brigitte Hafner laments the lack of good bread and dreams of the sourdough she left behind.

Brigitte Hafner is smitten with Australian prawns, and delights in devouring them: heads, tails and all.

Brigitte Hafner delights in January’s juicy nectarines and shares her favourite ideas for cooking this heavenly fruit.

Yabbies and marrons, Australia’s favourite freshwater crayfish, are perfect for the festive table, writes Brigitte Hafner.

Caviar is a delicate hors d’oeuvre and Brigitte Hafner is discriminating in her affections for the decadent victual.

Quality flour is crucial when baking, but for Brigitte Hafner it’s old-fashioned care and skill that ensure fabulous results.

Brigitte Hafner loves cooking with live mud crabs. It’s not for the faint of heart but the rewards are great.

Brigitte Hafner falls for wild leafy greens – some peppery, some bitter, all delicious whether boiled, in pasta or in a pie.