Lee Ho Fook chef-owner Victor Liong reveals his step-by-step guide to prepare a delicious pullet chicken dish

We grilled chef Big Sam Young and Weber Grill Master Laura Romeo.

Amp up the flavour in every dish.

Perk up your poultry knowledge with this explainer on the humble chicken and its best cuts.

A master butcher explains everything you need to know about one of the most interesting beef cuts, beef cheeks.

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.

These are the tools chefs can't live without - and odds are they'd make your life in the kitchen better, too.

Smoked chicken vol-au-vents, duck glazed with wildflower honey and "imperfect" pavlova: welcome to flavour-town, James Viles-style.

Surf's up! Ben Devlin captures the essence of the sea in a seafood-focused menu that's perfect for spring entertaining.

Guy Grossi makes a strong case for Rome as the flavour capital of the world with a menu inspired by the Italian holiday of ferragosto.

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.

Chase Kojima reveals his recipes for a perfect picnic, blending Japanese aesthetics and Australians love of the outdoors.

Think global and eat local, with chef Jock Zonfrillo's fresh take on international recipes using all-Australian ingredients.

No time? No worries. Leading chefs dish on how to cut corners without compromise.

Guillaume Brahimi is here to guide you through every aspect of hosting your very own French dinner party, complete with Gallic charm.

In her pursuit of flavour, cook and writer Samin Nosrat has distilled the art of great cooking into its essence, writes David Matthews.

Your kitchen bible, explaining everything you need to know to navigate your way through a recipe, a French restaurant menu and more.

Every bit of this tall leafy herb can be eaten - Lennox Hastie says it adds a musky spice when scattered over eggs or cooked in pasta dough.

Sometimes called "shepherd's breadcrumbs", migas is a simple Spanish dish that makes the most of leftover sourdough.

John Susman gives us his tips to sailing the high seas of seafood cooking.

From dry-aged mutton to whole pheasant – when it comes time to warm the cockles, what do the country’s best butchers like to slow-cook, roast and confit?

What's the key to cooking a great beast on a spit?

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

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.

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 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.

For a special meal, nothing can match duck, writes Brigitte Hafner. And roast or confit, it’s easier to cook than you think.

Now’s the time to head to your farmers’ market for a taste of ripe apples fresh from the orchard, writes Brigitte Hafner.

In this new column, Brigitte Hafner invites us into her seasonal kitchen. For May, she’s cooking rare-breed pork.

Lamb production is pretty consistently good year-round in today's Australia, but spring lamb still has that extra cachet, so we thought we'd ask Richard Gunner, the South Australian butcher and sheep and cattle farmer who is one of the nation's authorities on the subject, for his thoughts on how to get the best out of the beast right now. Here's his cut-by-cut breakdown, from the everyday to the lesser-known.

Which cut of beef is best to flatten out and make a roulade with? By Arcanum Lisa Featherby, Gourmet Traveller food editor, answers: Last year, we ran a recipe from Journal Canteen’s Rosa Mitchell for falsomagro, a classic Sicilian stuffed beef roll. Generally, I would recommend using another cut of meat for a stuffed and rolled dish, […]

I adore baking and am currently putting in a new oven. Is gas or convection better for baking? By Rosa Lisa Featherby, Gourmet Traveller food editor, responds: All of our recipes are tested on conventional (non fan-forced) electric ovens. We find this is the best way to go for baking as the heat can be […]

I have finally made a successful hollandaise sauce, but how can I keep it warm or reheat it for a dinner party?

On occasion, I have been able to source duck eggs and have heard of their wonderful qualities for baking. So far I have made basic sponges and custards but am keen to produce something that stands out in taste and texture. Any ideas? By Mandy from Adelaide Lisa Featherby, Gourmet Traveller food editor, answers: You […]

Using secondary cuts of meat maximises flavour and texture and minimises costs. Apply a little know-how and you’ll be reaping benefits in purse and on palate.

Can I substitute pork for veal in vitello tonnato? If so, which cut would you advise? By Natalie Fox Lisa Featherby, GT food editor, writes: To start, pork has a much stronger flavour than veal and may clash a bit with the tuna sauce. It also depends on the cut you’re using and whether you’re […]

Nothing says ‘celebration’ more than a freshly cooked lobster or prawns. Seafood consultant John Susman reveals his pick of this summer’s buys.

A pea eggplant is, as you might have guessed, a very small eggplant – more the size of a large marble than a pea, in truth. They’re typically cooked whole in Thai soups and curries, and pop in the mouth when you bite them, releasing a burst of bitterness that combines nicely with richness or […]

The usual cause of crystallisation in caramel is impurities in the sugar or, more commonly, less-than-clean pans...

It's hard to substitute gluten-free flours for wheat flours in particular recipes like pasta or pastry dough and achieve the same result...

“I made the raspberry ripple and white chocolate ice-cream cake for Christmas Day. Whilst the flavour was lovely, why did it have icicles throughout it? Was it the milk in the recipe and the fact that you were asked to place cling film over the top that was the cause? It looked wonderful, but after […]

The trick to turning out crème caramel.

The difference between creams to cook with, explained.