Cooking
12 highly giftable cookbooks for every type of cook
From Seoul to Istanbul, Italy to the Philippines, these are the best kitchen tomes.
- by Georgie Gordon
Latest
Mum’s best cooking wisdom? Nagi Maehashi, Adam Liaw and other famous cooks spill all
Mums have left a lasting impression on these chefs and cooks from their signature dishes (like the gyoza that rivals Tokyo’s best) to some less successful meals.
- by Daniela Frangos
Opinion
Sunday Life
The worst part of being a grown-up is coming up with a family meal each evening
Food is glorious, but the cooking part has never been my strength.
- by Jessica Rowe
Annual WA food festival will make you taste the south afresh
Ever eaten kangaroo? No you haven’t – well, not like this, anyway.
- by Max Veenhuyzen
Dicey Topics
Good Weekend
Sex before, not after, a romantic dinner – and other advice from foodie Alison Roman
The New York-based cook and food writer on weighing up expiry dates, dining with political opposites – and how history will judge meat-eaters.
- by Benjamin Law
Opinion
Recipes
The stress of Bring A Plate dinner parties
Dinner parties are supposed to be fun, but my enjoyment entirely hinges on how many people compliment my roasted cauliflower and pine nut salad.
- by Thomas Mitchell
Give your pantry an overdue overhaul – and revamp your recipes at the same time
With food prices high, making better use of staple ingredients already in your pantry is a smart way to replenish your recipe repertoire.
- by Silvana Franco
Nine simple tips that will make you a better cook (including five key pieces of kitchen kit)
It’s not exciting, but it’s essential that if you want to be a good cook you must first master the basics. Here’s where to begin.
- by Sohla El-Waylly
Exclusive
Literature
Appetite for cookbooks remains hearty, but overall book sales dip
The book market slipped back in volume and value last year as cost-of-living pressures continued to bite.
- by Jason Steger
Opinion
For subscribers
The Aussie sunbeam who lit up London: Kathy Lette’s tribute to Bill Granger
I was meant to take Bill under my wing in London, but he simply took flight.
- by Kathy Lette
MSG was blacklisted, but now it’s back on the menu. What changed?
Is MSG “salt on crack” or a key ingredient to healthier cooking? The attitudes towards MSG are changing in surprising ways.
- by Sarah Berry