February, 2018

  • How a chef cooks for those he loves

    13 February, 2018 How a chef cooks for those he loves

    Skipping the crowds in favour of a lovingly prepared meal at home is your best bet for a romantic Valentine’s Day. This is chef Jock Zonfrillo's idea of a nice night in.
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January, 2018

December, 2017

October, 2017

September, 2017

  • Win a pro toastie pack

    18 September, 2017 Win a pro toastie pack

    Indulge in the ultimate comfort food with this kit, including a no-mess Breville press, a copy of Darren Purchese's Chefs Eat Toasties Too and a subscription to Cooked.
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August, 2017

July, 2017

June, 2017

  • Winter entertaining with Gill Meller

    08 June, 2017 Winter entertaining with Gill Meller

    Gill Meller is in the country, his first time to Australia, showcasing his beautiful book Gather with a series of dinners and classes. We caught up with him to find out what's on the menu for his Aussie guests.
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May, 2017

April, 2017

February, 2017

January, 2017

December, 2016

October, 2016

September, 2016

August, 2016

July, 2016

June, 2016

May, 2016

April, 2016

March, 2016

February, 2016

January, 2016

December, 2015

November, 2015

  • Christmas basics: the perfect custard

    27 November, 2015 Christmas basics: the perfect custard

    We're looking at those staple recipes that can make or break your Christmas spread. First up, the much-misunderstood sweet seductress, custard.
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  • Halfway Home

    16 November, 2015 Halfway Home

    I’ve been sugar-free for a total of two weeks, and things are going surprisingly well...
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  • Bubbles or nothing

    11 November, 2015 Bubbles or nothing

    Out to impress this party season? To take your entertaining game to the next level, we’ve teamed up with our friends at Halliday Wine Companion to share tips on matching sparkling wines to a range of show-stopping canapes.
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  • The anatomy of the perfect burger

    11 November, 2015 The anatomy of the perfect burger

    Looking for your next weekend challenge? Why not have a crack at making your own cheeseburgers from scratch? Chef Daniel Wilson shares the secret recipe to recreating his famed Huxtaburger, from bun to patty and everything in between.
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  • No Sugar November

    04 November, 2015 No Sugar November

    This month while the boys are growing staches, I’ll be growing a conscience about all the confectionary I consume.
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October, 2015

September, 2015

May, 2015

April, 2015

March, 2015

February, 2015

January, 2015

December, 2014

November, 2014

October, 2014

September, 2014

August, 2014

July, 2014

June, 2014

May, 2014

April, 2014

March, 2014

February, 2014

  • Margaret Fulton's expert guide to preserves

    27 February, 2014 Margaret Fulton's expert guide to preserves

    Jams, pickles, chutneys, sauces, compotes and conserves are the best way to preserve abundant produce so you can enjoy your fruit and veg all year round. Margaret Fulton shares her guide to the art of preserving.
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  • Melbourne Food & Wine Festival 2014 | Our picks

    27 February, 2014 Melbourne Food & Wine Festival 2014 | Our picks

    The Melbourne Food & Wine Festival, running from February 28 to March 16, begins in just over a week. We’ve put together our picks of the fest.
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  • Philippa Sibley's expert guide to sweet pastry

    24 February, 2014 Philippa Sibley's expert guide to sweet pastry

    Master of the dough Philippa Sibley shares her step-by-step guide to making sweet shortcrust pastry, taking you through everything you need to know to perfect the art of peerless pâte.
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  • In season | Eggplant

    21 February, 2014 In season | Eggplant

    The unsung hero of the nightshade family, eggplant is found in cuisines the world over. From Sicily to South East Asia, the Middle East to the Mediterranean, many signature dishes feature the versatile aubergine. We sing the praises of the humble eggplant.
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  • Everything you need to know about cuts of pork

    17 February, 2014 Everything you need to know about cuts of pork

    Meat expert and chef Adrian Richardson explains the different cuts of pork, and what you should use them for.
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  • Sticky business | A guide to meat on sticks

    14 February, 2014 Sticky business | A guide to meat on sticks

    Skewers, kebabs, shaslicks, yakitori … Whatever you call them, meat just tastes better when cooked on a stick. We share our tips to help you ace the skewers at your next barbecue.
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  • In season | Figs

    06 February, 2014 In season | Figs

    Figs evoke the flavours of exotic decadence. Sweet and visually striking, figs make for a decadent tart topper, a sumptuous sticky jam or a delightful savoury venture with cold meats. We share some of our favourite fig recipes.
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  • Guide to styling handmade edible gifts

    05 February, 2014 Guide to styling handmade edible gifts

    There's nothing more thoughtful than a handmade edible gift. April Carter shares her tips and tricks for making beautiful and delicious treats for those you love.
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January, 2014

December, 2013

November, 2013

The Cooked team Christmas

Sarah Gamboni
18 December, 2015

We asked the Cooked.com.au team how they’ll be celebrating Christmas this year.


Our Christmas Day celebration is a huge affair, with about 30 family members coming together in the Hunter Valley. We’re pretty late to get started, so at about 4pm we tuck into a massive feast of turkey, roast pork, ham, chicken and prawns – all served cold, as it’s steamy up there. This year I’m in charge of the glazed ham, and I’ll also whip up a beetroot, walnut and goat’s cheese salad, and a berry-topped pavlova with rosewater cream, matched with some stellar Hunter wines from Dad’s cellar.
Sarah Gamboni, editor

Try: Baked Guinness ham
Beetroot and feta salad
Summer berry pavlova


In the Warrener household we go the traditional route, with a pineapple and ginger glazed ham, cranberry and macadamia stuffed turkey breast, duck-fat roast potatoes, a mix of salads that includes an asparagus, tomato and feta number, the classic Christmas pudding, and a fruity trifle. Plus, there’ll be a marzipan-wrapped Christmas cake, purely for decoration. Naturally, all of this induces afternoon napping on the couch, and dinner is no more than toasted ham sandwiches.
Casey Warrener, content producer

Try: Christmas ham
Roasted stuffed turkey breast
Asparagus, tomato & feta salad
Rich Christmas pudding
Raspberry & pistachio trifle
Christmas cake

Christmas ice cream

We start the day at noon with Champagne, natural oysters, prawns and smoked salmon blinis. This is followed by a sit-down cold lunch that always includes traditional ham, stuffed turkey and cranberry sauce, and roast pork with apple sauce AND crackling! Pomegranate salad always features strongly because of the green and red ingredients. And we finish with homemade plum pudding ice cream. YUM.
Glenn Moffatt, art director

Try: Buckwheat blinis with smoked salmon
Turkey with apricot stuffing
Roast pork with spices and crisp crackling
Pomegranate & spinach salad
Christmas & marzipan ice cream

Summer salad

We’re mixing things up and breaking away from tradition by adding a theme to our feast this year – Mediterranean! Different family members have been tasked with making a dish for the various courses, from antipasto through to dessert and coffee. I’m bringing some side dishes to my dad’s Greek roast chicken and my uncle’s Med-inspired ham – bring on the jamon!
Erin Morris, digital and marketing manager

Try: Summer salad with bread
Burrata with green beans


As well as the usual starters of crayfish and prawns, I always buy a gorgeous piece of ocean trout from my favourite fishmonger in Prahran Market and make gravlax with sea salt, sugar and a mix of fresh herbs. I cure the trout for 24 hours, then make mini buckwheat and dill blinis. I spread the blinis with horseradish creme fraiche, then top with thinly sliced trout, sliced lemon segments, salmon roe and a sprig of dill. The other staple is crispy potatoes – it’s a secret recipe and you can only use firm Russett Burbanks or King Edwards, and the oil must be preheated in a baking tray in the oven!
Annie Clemenger, events manager

Try: Margaret Fulton’s blinis with gravlax
Best-ever roast potatoes

Garlic chilli bugs

The Hingeley family Christmas lunch is far from the traditional big bird – instead, we opt for fresh seafood, cooked simply. There’s nothing better than gathering around the barbecue with family and a nice bottle of chardonnay! For dessert, we'll go for something light and summery, like an Eton mess.
Rebecca Hingeley, sales director

Try: Garlic chilli bugs
Eton mess 

Ham and pineapple burger

I’m going to be baking a ham with pineapple and cherries a la 1982. I don’t think we have one on Cooked, but Margaret Fulton does a Guinness one that could be a good starting point. And if I have leftover ham on Boxing Day, then I’ll give one of Daniel Wilson’s grilled ham and pineapple burgers a go.
Michael Nugent, memberships manager

Try: Glazed ham
Grilled ham & pineapple burger with chipotle mayo 

Spiced ham

My mum is obsessed with cooked ham and macerated strawberries… it’s a weird combo, but it actually works! My new staple is making a “ducken”, that’s a turducken minus the turkey.
Amy Banks, account manager

Try: Spiced quince ham

For more Christmas inspiration, download our festive recipe guide.

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