It's vividly scarlet on the outside, and beautifully streaked with red and white on the inside. Quay chef Peter Gilmore explains the history of the unique Japanese vegetable.
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.
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