How To

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

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.

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.