How to
‘Eat around the mains’: How to order better (and save money) at restaurants
Throw out the rule book and prepare to share if you want to get the best value out of a menu.
- Alice Zaslavsky
Do you really need to brown meat to ‘seal in’ the juices? Five big kitchen myths, debunked
From searing meat to washing rice before cooking, here are five myths put to the test.
- Julia Moskin
The one way to roast every kind of vegetable (and why you should ‘skip the flip’)
This one-size-fits-all roasting method works with everything and in every season.
- Ali Slagle
The secret to making the perfect margherita pizza (leopard spots ’n all)
I’ve been an amateur pizzaiola for 15 years, but the perfect crust has eluded me. Can a margherita masterclass change my (leopard) spots?
- Ardyn Bernoth
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