How to

How to store ham for freshness and flavour weeks after Christmas Day.

A vibrant cocktail primed for long weekend lunches or lavish dinner parties. Garnish with lime slices before serving.

We ask three American chefs to share their pumpkin carving secrets.

A spritzy cocktail primed for dinner parties and lazy weekends. MATTY HIRSCH, introduces us to the Waratah Spritz from renowned bartender, Evan Stroeve.

Made with tempura flour, this grilled Japanese pancake snack can be dressed up or down with your favourite toppings.

Few know the art of baking like Lorraine Godsmark of Lorraine's Patisserie. She shares her method for making light, fluffy sponge.

This classic olive oil-drenched Italian bread is surprisingly simple to make at home. Chef David Lovett shows how it’s done.

A little know-how equals better lasagne, cauliflower cheese and croques monsieur. Chef and doyen of French cooking Jacques Reymond shows how to achieve that silky-smooth result.

Cheesemaker Kristen Allan gives us the 101 on how to make ricotta from scratch. The result? Fresh curds for days.

The Vietnamese savoury pancake, rendered into crisp, golden goodness before your very eyes.

Not much goes better with chocolate than salted caramel. Pastry chef Lauren Eldridge walks us through the process.

Casey Wall of Melbourne's Bar Liberty and Capitano shares his recipe for pancakes inspired by the American South.

It’s big. It’s bold. It’s an occasion in itself – the classic plateau de fruits de mer is a thing of joy. Here's what's needed to do it justice.

Pavlovas seem simple enough, but they reward care and patience. Baking extraordinaire Nadine Ingram whisks us through the essentials.

This semi-hard, unripened cheese is easy to make at home, and even easier to devour.

And how to use the sweet alliums in a French onion soup.

These days, making your own quality coffee at home is considered an essential skill. Canberra barista James Perry shows how it's done.

This classic recipe is an excellent introduction to baking.

A look at the Korean health product popping up in menus across Australia.

Executive chef Chase Kojima talks us through the precise art of draping finely cut slices of seafood over hand-pressed rice.

Need an icy refresher for summer? Lisa Featherby shows how to make this fruity dessert, step by step.

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.

Follow these tips from seafood expert John Susman and you’ll be on your way to perfectly shucked oysters every time.

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

Nicolas Poelaert of Choux Patisserie is a master of éclairs. Here, he talks us through an essential component.

We explain hong shao, a common Chinese braising technique that adds rich flavour and a red-tinted finish.

The Saint Peter chef lifts the lid on spanner crab to show how to get the most out of this sweet crustacean.

A well-stocked cellar should satisfy every taste and occasion with bottles worthy of the wait. And always, always buy wine from your children's birth year.

We asked our favourite confectioners and café owners from around the country for their hottest tips.

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

Alistair Wise, of Hobart’s Sweet Envy, steers us through one of the pastry kitchen’s most essential – and mesmerising – preparations.

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.

After years behind the stick at Manhattan’s best watering holes, Jim Meehan knows his way around a drink. Here’s how he likes to throw down at home.

This potent Italian flavour enhancer will be your new secret kitchen weapon.

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

Beach banana, pigface – whatever you call it, this native succulent adds a welcome salty hit and juicy crunch to fish dishes, salads and stir-fries.

The best fillets are those you cut yourself. Here, seafood savant Josh Niland shows you how it’s done.

With a rich toffee flavour, coconut sugar adds an extra dimension of interest to baking.

Whatever the buzz around its purported magical powers, this intriguing ingredient has texture and flavour all its own.

This fiery spreadable salami turns up the flavour dial on everything from eggs to pizza.

Versatile cacao nibs add crunch and flavour to sweets and savouries alike.

Aquafaba is growing in popularity among the vegan community as an egg substitute. But what exactly is this strange sounding ingredient?

It may be the world’s smallest food grain, but its nutty flavour and gluten-free status give it culinary clout.

Now is the time to start planning for your cooler-climate crops, says Mat Pember, starting with easy-growing leeks.

A vegetable patch without rocket lacks a great staple, according to Mat Pember. The perennial performer is a leaf for all seasons.

A quick grower with a pleasing flavour, the red beard onion truly delivers – in both name and nature, writes Mat Pember.

This juicy, golden fruit spells summer. Serve it in a slushie, a salad or a dessert for an instant lift of sweetness.

Powerhouses of flavour, olives add punch to any savoury dish, brightening the likes of braises, sauces and more.

They're not called prickly for nothing, and peeling a prickly pear isn't quite as straightforward as other fruits - providore John Velluti walks us through it.

Served hot or cold, these buckwheat noodles are a smart standby for making fast and tasty one-bowl meals.

Red mizuna welcomes winter's chill. Plant while it's still cold for many happy returns, writes Mat Pember.

Coriander, or cilantro as it’s known in the Americas, can be tricky, but a little know-how goes a long way towards success, writes Mat Pember.

The fizzy fermented drink has been brewed for thousands of years.

This ancient staple is a handy standby in the modern kitchen, adding ballast to soups and braises, and making robust salads and sides.

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?

From frying to finishing, olive oil has proved itself indispensable. In this drill-down guide, we reveal the trade tricks behind your pantry’s number one staple: liquid gold.

Seafood expert John Susman praises the oft-ignored and underused parts of fish like the heads, roes, wings, fins, and more.

In this world there are two types of relationships: those that are easy and those that take work. The same applies to vegetables.

Packed in salt or preserved in oil, these little fish make a big splash in the flavour stakes.

We explain how to create the Basque's rich barramundi-boosting sauce.

A rare catch at Sydney's fish markets, mantis prawns have dedicated admirers.

When it comes to the pick of the patch, Mat Pember goes weak at the peas. To harvest or not to harvest is the question.

Whether you prefer Dutch-process or natural, step out of the chocolate box and enrich both savoury and sweet dishes with this adaptable ingredient.

One of the most prevalent of the so-called superfoods these days, kale is easy to grow and resilient, writes Mat Pember, and keeps on keeping on.

Like mini hearts of cabbage, Brussels sprouts are the best of the brassica family, writes Mat Pember, and they put on the best show in the patch.

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

The less time spent in the kitchen on hot days the better, so have these thin noodles on hand for quick-fix summer dishes.

A real ace of the garden, strawberries may require attention but bring real joy...

Quinoa keeps well and lends its nutty goodness to salads, snacks and sweets.

As much as we love seafood steamed, roasted and fried, the best method of cooking a fish is over a fire...

For Mat Pember life is not complete without basil, making this heat-loving herb a highlight of summer.

What can you suggest that’s low maintenance and high impact for parties?

Nuts are a must on the festive menu, not least almonds, the most versatile of the bunch.

Sweetcorn can thrive in the home patch if it’s in good company. Follow a few simple tips and say cheers to big ears.

Leftover flatbread is smartly turned into a meal or snack when you want a quick party trick.

When it comes to pumpkins, big is beautiful, and they can flourish even if you’re short on space.

When it comes to cheese, writes Will Studd, it’s one time when it pays to judge something by its cover.

It’s salad season; how do you dress yours?

When you’re talking the tiny refined French variety of lentil, you’ve got a legume ready for prompt deployment.

Whether they’re climbing or bush, Windsor Long Pod or Scarlet Runner, beans benefit a lot from just a little care.

The hero of the classic Middle-Eastern tabbouleh, this grain gives true grit to soups and pilafs.

Why does fish in restaurants so often taste better than what I cook at home?

Despite their name, spring onions are great growers year round but they’re ideal for this tricky time in the garden.

This freakishly shaped fruit, aka fingered citron, hails from the citrus family.

This handy Chinese condiment is a sure-fire speedy way of adding a flavour boost to a raft of dishes.

What’s the key to nailing a really good classic Sunday roast?

This garden stalwart takes root at the mere spill of a seed packet no matter what the season...