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Scottish breakfasts are worth getting up for: think eggs and potato cakes in a freshly baked roll, or toasted barley bread laced with sticky plums and honey butter
I’ve switched lamb pieces for lamb sausages for a quicker tagine that is both affordable and easy.
This fruity central European pancake dish can be served as part of a main course or as a dessert. Our resident perfektionistin flips through a selection of the best recipes
Wine guys love wine to the depth of their being. To them, it is more than a drink.
As Israel’s largest regional council, Ramat HaNegev is home to approximately 10,500 residents spread across communities, kibbutzim, and farms covering 22% of Israel’s landmass.
I always have a few packets of good-quality, all-butter pastry in the freezer. I love making my own flaky pastry, but it’s reassuring to know I can create something beautiful with minimal effort when time is limited.
Cooking at this time of year is all about low-effort, maximum-impact options. This savoury dish comes together quickly but looks striking, while the dessert showcases figs at their most flavoursome
The winners of the 20th Sheikh Zayed Book Award will be honoured on Wednesday at the Abu Dhabi International Book Fair, marking two decades of one of the Arab world's most prestigious literary and cultural prizes.
This is a kind of simplified and sped-up caponata. It’s sweet yet savoury, rich but not too much. That’s why it’s good in so many situations: as a smart warm starter, a fridge staple to stuff into pita, or a side to go with meat, fish or a bowl of rice.
Wobblesome, firm or silken, tofu is a star ingredient in Chinese cooking. These dishes show why
This simple bacon sauce is ready in the same amount of time as it takes to cook the pasta.
Cast your minds back to those “halcyon” days of the COVID-19 mandatory vaccines, masks, lockdowns, and all manner of logistical nightmares. Chiefly among the latter was the ordinarily simple matter of ensuring you had all the necessities of keeping body and soul together, naturally including vittles.
For those who know and love their classic Ottolenghi salads this is something of a greatest hits collection. The French bean and mangetout salad in the first Ottolenghi cookbook – with hazelnut and orange – is for many still a go-to. Dates, oranges, tahini, bulgur: they’ve all met, in various guises, in various sala…
This is either a simple speedy supper for two, with rice or bread, or part of a spread to serve more. It works really well with the green beans with miso and grapefruit, or any seasonal green veg. It’s also great as it is for a late breakfast, with a couple of fried eggs sitting on top.
It’s Roslyn Grundy’s last day at work, and we’re having lunch to mark the occasion. The veteran editor is clearly not yet off duty. “We should order something green,” she says, looking over the menu at Roma, one of Melbourne’s hottest openings for 2026. “If everything’s too brown, it will be a boring photo.” She’s r…
In Ayurvedic cooking, bitter ingredients are celebrated for their ability to refresh and rebalance. Here, the elegance of tahini and the cleanliness of grapefruit do the heavy lifting
The salty-sweetness of coconut rice is a perfect match for these chilli prawns. And don’t forget the lime: a generous squeeze or two is needed to complete the dish.
Making your own filo is notoriously faffy but, luckily, there are great ready-made versions out there that make these crunchy, golden savoury treats a doddle
This bowl of lemon and chickpea ravioli with baby spinach leaves is topped with grated Parmesan cheese and Mascarpone. (ABC News: Hetty Lui McKinnon)
Hidaka, Hokkaido – The world of publishing is a fickle place where, without rhyme or reason, even internationally acclaimed authors can have projects surreptitiously scuttled.
Rosh Hashanah is around the corner. From a wine point of view, it rivals Passover as the wine-buying peak of the year. Large family meals will be arranged. It is one of those occasions that is an opportunity to meet and get together, as much as anything else. Wine is central.
When approached to review Tenne, I was initially skeptical. While I assumed a high-end food delivery concept would be perfectly edible, I was in the dark about its true culinary quality and the merits of recommending it to our Magazine readers.
This comforting Greek stew is a firm favourite of mine: falling-apart meat and whole, tender shallots or baby onions gently spiced with cinnamon, cloves, allspice and nutmeg. A good splash of red wine vinegar gives this stew the classic brightness expected in a Greek stifado. I often serve this simply with crusty br…
We usually eat fish 𝄒n𝄒 chips with the same amount of mindfulness as a morning commute. But, maybe we should approach it with more intent – savouring each chip and marvelling at the golden batter because, according to world-renowned Sydney chef, Josh Niland, it’s “without question one of the most challenging dishe…
Using a bachelor’s handbag as a shortcut, the cookbook author shares a cheesy chicken and leek potato bake, a chicken and bacon pie and a rich baked pasta
This rubbly cousin of hummus is flavourful and satisfying at any time of day, served warm, topped with a colourful salad and just made to eat with homemade flatbreads
When asked what his signature dish is, Sydney chef Josh Niland says he’s always found it tricky to answer. “I usually shrug the question off and say it’s more of a signature method of whole-fish cookery as opposed to a single dish,” he writes in his latest cookbook, his fourth, Saint Peter: Chapter & Verse.
The white chocolate tart gets an extra kick of flavour with the addition of thyme and burnt honey and is finished with dark berries and edible flowers. (ABC TV)
Celebrate the flavours of the coming season via this rewarding salad and rich dessert to share
Healthy eating rules are forcing brands to recook their recipes. Are consumers noticing the difference?
Weekend mornings are for family – and whoever happens to be over. Forget fussing and focus on just one big lovely thing for the middle of the table. Here’s how
The father in our house is usually very disciplined around desserts, but a deeply bronzed Basque-style cheesecake, with its cool creaminess and bittersweet, caramelised edges, is another matter entirely.
Serve this cold curry with a hot, fenugreek-flavoured preserve for a seasonal refresher
This recipe pairs zesty lemon butter snapper with oven-baked potato and Brussels sprout hash. It’s a simple, hands-off way to get crispy, golden vegetables without the stove-top fuss – perfect for busy weeknights.
The combination of fennel and potatoes perfectly complements the slow-cooked lamb in this pot roast. (Supplied: Alice Zaslavsky)
In an extract from her new book, the Prague-born food writer shares two ways to preserve summer vegetables so they can be savoured year-round
Celebrate the macro that’s having a moment, with dishes that centre beans, chickpeas and lentils
A meaty, Middle Eastern style stuffed vegetable feast finished off with an ice-cold berry dessert
This one-pan, umami-packed dish pairs earthy mushrooms and cavolo nero with a bright, zesty lift from Dijon mustard and lemon. Quick, effortless and far greater than the sum of its parts, it delivers pure comfort in under 20 minutes. A perfect winter-warmer.
French toast isn’t just for breakfast, it also makes a wonderful dessert.
Rich lamb mince takes centre stage in this comforting spin on a Thai favourite. Piled high over a bed of crispy, shallow-fried vermicelli, every bite balances rich depth – and satisfying crunch – with bright, fresh herbs and citrus.
Make the most of the season’s freshest produce with a light but richly flavoured tomato-dosed dinner and a booze-laced, New York-inspired dessert
The worst of artificial intelligence slop has cluttered Google searches with recipes for glue-topped pizza, Amazon listings with sham biographies and Facebook feeds with images of Shrimp Jesus.
Two Café Cecilia stalwarts that are just the thing for the summer heat
Cucumber and avocado gazpacho and addictive carrots: when it’s too hot to cook, contrast, texture and seasoning bring dishes to life
Japanese summers are now so sweltering that the Meteorological Agency created a word to describe a whole new category of hot.
These sticky, soy-glazed pork noodles deliver all the bold flavours of your local takeaway spot in less time than an app order. Loaded with tender pork, crisp greens and a hot, crunchy chilli-garlic oil, it’s fast-paced satisfaction delivered straight from your own kitchen.
There’s no need to overthink these Mediterranean roast vegies. Just throw them in the air-fryer and let it do its thing.
The gooseberry makes itself welcome in both sweet and savoury settings: in a tarte tatin, in a lively salad for spicy, herby pork chops and in a crumble custard cake