The Age Logo
Advertisement

Tips & advice

To preheat or not to preheat? That is the question.

Why everything you thought about preheating your oven may be wrong

Alice Zaslavsky settles the debate once and for all in the interests of saving time, energy, and money every time we cook. 

  • Alice Zaslavsky

The best recipes from Australia's leading chefs straight to your inbox.

Sign up
Advertisement
Illustraton by Dionne Gain.

Elbows are back on the table as Gen Z say manners no longer relevant

More than three quarters of those polled aged over 16 said traditional table etiquette was outdated nonsense.

  • Ewan Somerville
Burgers might look tasty – but are they good for you?

Is there such a thing as healthy takeaway? A dietitian’s guide to what to pick if you just can’t quit

It might be hard to resist the lure of a take-home pizza or stir-fry, but are there other convenient and tasty takeaway options that are better for your health?

  • Susie Burrell
Light but tough enough to stand upright, the bagnum holds the equivalent of two bottles of wine.

Raise a glass to the bagnum, the plastic wine pouch that’s made cask wine cool again

There’s a growing thirst for wine in alternative packaging, from pouches and cans to the new-school goon bag.

  • Katie Spain

Drink straight after buying: Is the majority of wine made to be enjoyed immediately?

The most popular wines at the moment are not intended for storing in a cellar, writes Huon Hooke.

  • Huon Hooke
“It’s all about the theatre, the grandeur of a massive bit of steak,” says butcher Troy Wheeler.

$361 for a steak? Top butcher says the tomahawk is ‘a bit overrated’

If you’re going to splash your cash like the Seven Network allegedly did with Bruce Lehrmann, you can do better than the axe-shaped steak favoured for its showpiece-worthy size. Here’s what to order instead.

  • Tomas Telegramma
Advertisement
New Good Food columnist Alice Zaslavsky.

Embrace your inner salt bae with these essential pro seasoning tips

Learning how and when to add salt to a dish can make the difference between bland and ‘BAM!’

  • Alice Zaslavsky
Ice-cream sundae with leftover Easter egg chocolate sauce.

If life gives you leftover Easter eggs, make chocolate sauce (plus four more irresistible new ideas)

Use those post-Easter chocolate egg dregs in all manner of fun snacks and desserts.

  • Katrina Meynink
***EMBARGOED FOR SUNDAY LIFE / GOOD FOOD FLIP BACK MAG, OCTOBER 4/20 ISSUE***
Adam Liaw recipe : Picnic Pasta Alla Norma
Photograph by William Meppem (photographer on contract, no restrictions) 

Good news, pasta lovers. It’s not as bad for your health as you may think

The Italian staple is an enduringly popular go-to food. But it needn’t be a guilty pleasure – as long as you stick to these rules.

  • Hattie Garlick

Pork chop for $160 per kilo, $15 mineral water… who can afford to dine out these days?

We are living in the age of the $90 steak and $30 cocktail. What’s next?

  • Terry Durack

Why eating bananas can be more effective at reducing blood pressure than cutting down on salt

A mineral found in bananas and other produce could help people tackle high blood pressure.

  • Michael Searles

Popular on Good Food