Cooking
Kitchen cooking: the last stand of gas
Commercial kitchens are increasingly looking to use induction cooking over gas stove tops.
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Gas
Why the stovetop is the last front in war on household gas
A growing number of chefs are backing induction cooking over gas, including for the legendary “wok hei” of Asian cuisine.
- by Caitlin Fitzsimmons and Bianca Hall
Cooking for one can be fun, easy and delicious. Here’s how
The key to cooking well for one is choosing the right recipes. These tips will help you navigate what will work for you.
- by Genevieve Ko
Don’t try this at home: Why you should leave these dishes to restaurants
Pastries, Peking duck, parfait ... some foods are better outsourced.
- by Terry Durack
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
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