Cooking Tips

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  • Sunny side up

    You can’t beat an egg, each one’s fragile-yet-firm shell packed with culinary potential.

    Now to love|Jun 11, 2013

  • How to cook with fat

    Whether it be lardo, duck fat, suet or tallow, animal fat works magic in the kitchen, writes Brigitte Hafner.

    Now to love|Apr 12, 2013

  • The acid test

    Far from just a salad dresser, versatile vinegar tarts up many dishes, bringing out the best in the otherwise bland.

    Now to love|Mar 13, 2013

  • Marrow margins

    Size does matter, writes Brigitte Hafner, and when it comes to zucchini, 12 to 15 centimetres is about right.

    Now to love|Feb 12, 2013

  • How to use salt in cooking

    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?

    Now to love|Jan 17, 2013

  • Into the fire

    Don’t be afraid of cooking seafood on the barbie, writes Brigitte Hafner. Buy the freshest you can find, and get grilling.

    Now to love|Dec 10, 2012