Cooking Tips

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.