A little know-how equals better lasagne, cauliflower-cheese and croques monsieur. Chef and doyen of French cooking Jacques Reymond shows how to get that silky-smooth result.
Brent Savage, chef at Sydney’s trailblazing vegetarian fine-diner Yellow, lets us in on his secret ingredients that make whipping up vegetarian dishes a breeze.
We asked two people in the know – a cheese buyer and a food writer – for their tips on buying great cheese every time. And the good news is that tasting the cheese is strongly encouraged.
A punchy paste packing citrus and chilli, yuzu kosho is the kind of versatile flavour bomb that’ll spice up pretty much anything. Get the lowdown on this Japanese condiment.
Big Green Egg or binchotan, asado or braai - there's more than one way to stoke a fire. We ask chefs for their hot tips and tricks for summer grilling.
Cocktail king Michael Madrusan, of The Everleigh in Melbourne, prides himself on precision and principles, which also form the foundation of a great drink. Here are his golden rules.
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