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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  • 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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  • 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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  • 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.
    Read more…

January, 2014

December, 2013

November, 2013

Top local chefs talk Australian cuisine

By
Interviews: Casey Warrener
Added
20 January, 2016

In anticipation of Australia Day, we called on a selection of top local chefs to share with us what Australian cuisine means to them – and what they’ll be cooking on the day!

Lyndey Milan

What is the essence of Australian cuisine?
This is a perennial question that I partly address in my book Lyndey Milan’s Taste of Australia, which won Best TV Chef Cookbook at the Gourmand Cookbook Awards 2015. Australian cuisine is based on the freshness, availability and affordability of the huge variety of foods we grow and produce in this vast land. Then it’s influenced by the many nationalities that call Australia home, from the first Indigenous Australians to the migrants who have made it a truly multi-cultural society. However, it most importantly depends on attitude. We are a great nation of borrowers and adaptors with an irreverent personality allowing us to experiment and break rules. It’s the edible version of the Australian spirit!

And what are you cooking on Australia Day?
I’m immensely proud of the fact that I’ve been an Australia Day ambassador since 2003, and I always ask to go to the country to celebrate, as that’s where our food and wine is produced. This year I’m going to Moree in New South Wales, so I won’t be cooking. There will be a Lions’ Club breakfast, followed by a lunch that I hope will include local products. If I were to cook, I would choose one of the recipes in my cookbook that incorporates Australian native foods. Bush chapter is especially relevant with everything from mustard pikelets with minted lamb to BBQ beef sirloin with native flavours, to yabbies with lemon myrtle butter, warrigal greens and wattleseed damper. Or, go really patriotic and try my seared kangaroo loin with licorice sauce and parsnip colcannon!

Ben O'Donoghue

What is the essence of Australian cuisine?
I think the essence of Australian cuisine is our multiculturalism! We have an exciting mix of cultures and cuisines, and as a country a youthful excitement in experimenting with and blending these flavours. We also have a wonderful clean environment in which we’re able to grow a variety of produce and build on these ideas. And finally, we have the belief that anything is possible!

And what are you cooking on Australia Day?
I’ll be cooking a BBQ flavoured with some Spanish love!

Billy Law

What is the essence of Australian cuisine?
With my Malay Chinese background and having lived in Australia since 1996, I count myself lucky to have been exposed to some of the most spectacular cuisines from both worlds. And I think all Australians can share in this sentiment; the many cultures that call this country home mean we have access to authentic dishes from near and far, and unique fusions of complementary cuisines.

And what are you cooking on Australia Day?
I love a good ole Aussie burger with a thick, juicy beef pattie sandwiched between a soft crumbly damper roll. And don’t forget the beetroot; it’s not an Aussie burger without it! This is a recipe that I like to cook in the outdoors with nothing but a campfire. I reckon the damper roll can be listed as one of the seven wonders of the culinary world, as it doesn’t need yeast or baking powder to rise — all it needs is a bottle of beer! How true-blue Aussie is that?

To celebrate Australia Day – and relaxed summer dining in general – dip into a pool of cool Australian talent with our free Cooked magazine.

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