Cookbook extracts
The secret to making fried rice just like a country Australian-Chinese restaurant
Plus how to make tangy lemon chicken, sweet and sticky honey prawns, and savoury beef with black bean.
- Jennifer Wong and Lin Jie Kong
‘Amazingly crisp’: Rick Stein’s secret to convincing people to eat (and cook) more fish
The British chef, restaurateur and food writer shares three of his favourite seafood dishes from his latest cookbook.
- Rick Stein
The secret to grilling the perfect steak from the chef who really knows his meat
Luke Powell from Sydney’s LP’s Quality Meats shares his simple steps to cooking a better, tastier steak.
- Luke Powell
- Exclusive
- Food travel
Why Yotam Ottolenghi loves Australian food (plus three new recipes you’ll love)
In this exclusive extract from new cookbook, Comfort, Yotam Ottolenghi and team write in praise of the land down under — and share recipes to put on high rotation.
- The Ottolenghi team
How to make this elegant lemon tart from cult Melbourne pastry shop Tarts Anon
This fragrant, zingy dessert is the perfect balance of creamy sweetness and sour refreshment.
- Gareth Whitton and Catherine Way
Top Melbourne chef shares the crucial secret behind his cloud-like gnocchi
Tipo 00’s Andreas Papadakis is one of Australia’s greatest pasta makers. He shares his step-by-step guide.
- Andreas Papadakis
This simple slow-cooker tomato soup with shop-bought tortellini is pure comfort
Plus a hearty steak and Guinness pie and a chilli con carne macaroni melt that will come up beautifully in your slow cooker.
- Nathan Anthony
Level-up your roast chicken with this prized recipe from a hatted restaurant
Chef Dave Verheul of Melbourne restaurant Embla shares the secret to his restaurant’s popular chicken dish with sauce vin John.
- Dave Verheul
These easy cauliflower fritters are your new Med-inspired meat-free meal
Plus three more home-style Mediterranean recipes to add more veg into your week: a pumpkin and feta pie, green minestrone or crustless zucchini pie.
- Meni Valle
- Exclusive
- Soup
RecipeTin Eats’ creamy mushroom wild rice soup is your first taste of her second cookbook
This soup is just right for a brisk winter’s night, writes Nagi Maehashi, in this exclusive extract from her upcoming cookbook, Tonight.
- Nagi Maehashi