How to
The juicy secrets behind Gimlet’s legendary late-night cheeseburger (and how to make it)
Andrew McConnell and Troy Wheeler reveal the recipe for the Melbourne restaurant-bar’s signature supper.
- Andrew McConnell and Troy Wheeler
Adam Liaw definitively answers the biggest question of the day: How to make gravy
It’s the 21st of December. And that means just one thing: it’s (Paul Kelly) gravy day! Adam Liaw shares how to make a great one.
- Adam Liaw
Four simple but irresistible ways to jazz up a Jatz cracker
Former Young Chef of the Year winner Mitch Orr is perhaps best known for his Jatz crackers. Here are some of his best ideas.
- Mitch Orr
Emelia Jackson’s blueberry cookies with a crumble topping you can put on anything
Already mastered the classic chocolate chip cookie? Step things up a notch with this fresh seasonal bake plus bonus pro-tips to lift your baking game.
- < 30 mins
- Emelia Jackson
Pop! Nine ways to open a stubborn jar with minimum fuss
The squeeze, the tap, the rubber band or the bum whack – find out which method suits you the best.
- Jill Dupleix
Weekend baking project: Emelia Jackson’s eclairs (and the secret to her MasterChef-famous choux pastry)
Like magic, choux transforms from pasty dough to puffed up pastry. And it’s easier than you might think.
- 2 hrs +
- Emelia Jackson
How to clean the essential appliances in your kitchen using everyday household items
It’s incredible what you can achieve with dishwashing liquid, bicarb, vinegar and an old toothbrush.
- Jill Dupleix
Acid test: Your essential guide to vinegars (and does your pantry really need so many?)
Do you know your red wine vinegar from your sherry? Your cider vinegar from your rice wine? Pucker up, pals, it’s time to find out which vinegar to use with what.
- Becky Krystal
I asked AI to conjure a recipe using fridge ingredients, and now I make it on repeat
Neil McMahon asks AI to come up with a recipe based on the contents of his crisper. The result is terrifyingly good.
- Neil McMahon
Adam Liaw’s shepherd’s pie masterclass (plus a genius tip for browning the meat)
Lift this comfort-food favourite several notches by employing simple chef-approved techniques for better-tasting mince and creamy mash.
- 1-2 hrs
- Adam Liaw