Five ways with fermenting

Chefs and mixologists alike are having fun playing with the different textures and flavours that come from the anaerobic fermentation process, so it's little wonder we're seeing them popping up ...

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Good-mood food: Recipes from 'The Happy Kitchen'

Feel like you need some good-mood food? Incorporate more of these ingredients (and recipes) into your cooking routine.

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My Kitchen Rules winners Amy and Tyson share their home-cooking tips

Queensland siblings Amy and Tyson Murr have been crowned winners of My Kitchen Rules for 2017, clinching their victory with a menu of pea and ham soup, parmesan and truffle mousse, a seafood ...

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Diary of Dan Hunter: Brae owner-chef shares his restaurant reflections

Snapshot of a chef on a mission to take his food from the vegetable garden of his country restaurant to the world.

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Ministers say yes to legalising hemp foods

For the first time, Australian shops will be allowed to sell hemp foods legally.

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The single most important ingredient: Salt

If a dish falls flat, the answer usually lies in adjusting the salt.

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For pho's sake: Chefs reinvent Vietnam's favourite soup

Pho-groni, pho'plings, and pho-guettes: chefs reinvent the Vietnamese broth.

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COMMENT

What would science know about making tea?

You expect us to take the word of a scientist about how to drink tea? I think not.

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What can home cooks learn from great chefs?

Understand ingredients, don't be a slave to recipes, use more salt – advice from the world's great chefs.

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Why does supermarket meat last longer than meat from my butcher?

Brain Food, in which Richard Cornish attempts to answer your vexing culinary dilemmas.

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