How To

Explainers

What are beef cheeks?

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

Now to love|May 30, 2019

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  • Explainers

    How to make salted caramel

    Not much goes better with chocolate than salted caramel. Pastry chef Lauren Eldridge, of Melbourne’s Stokehouse, walks us through it.

    Now to love|May 20, 2019

  • Explainers

    How to make ganache

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

    Now to love|Apr 16, 2019

  • Explainers

    Barbecuing tips from chefs

    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.

    Now to love|Feb 04, 2018

  • Explainers

    How to make ricotta

    Cheesemaker Kristen Allan gives us the 101 on how to make ricotta from scratch – the result is fresh curds for days.

    Now to love|Jan 17, 2018

  • Explainers

    How to shuck an oyster

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

    Now to love|Dec 19, 2017

  • Explainers

    How to mix a drink

    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.

    Now to love|Dec 18, 2017

  • Entertaining

    How to throw a party

    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.

    Now to love|Nov 30, 2017

  • Explainers

    The A-Z of cooking terms

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

    Now to love|Nov 08, 2017

  • Explainers

    What is karkalla?

    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.

    Now to love|Oct 23, 2017