September, 2018

August, 2018

  • Cracking the code on cheffy terms

    28 August, 2018 Cracking the code on cheffy terms

    Sometimes fine-dining menus can seem like more of a maze than a relaxing pre-dining experience. Here, we breakdown some of the cheffy terms you’re likely to come across and include recipes so you can test them out at home.
    Read more…

  • Cooking the classics

    27 August, 2018 Cooking the classics

    We consider those classic recipes we go back to time and time again.
    Read more…

  • IGNI: The first year

    06 August, 2018 IGNI: The first year

    VIDEO: Acclaimed chef Aaron Turner's stirring account of love, loss and starting again.
    Read more…

May, 2018

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.
    Read more…

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.
    Read more…

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.
    Read more…

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.
    Read more…

  • Halfway Home

    16 November, 2015 Halfway Home

    I’ve been sugar-free for a total of two weeks, and things are going surprisingly well...
    Read more…

  • 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.
    Read more…

  • 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.
    Read more…

  • 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.
    Read more…

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.
    Read more…

  • 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.
    Read more…

  • 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.
    Read more…

  • 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.
    Read more…

  • 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.
    Read more…

  • 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.
    Read more…

  • 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.
    Read more…

  • 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

Cheese lovers' guide to Tasmania

By
Sarah Gamboni
Added
27 June, 2016

We’ve teamed up with our friends at Spirit of Tasmania to bring you six of the best cheese experiences in Tasmania, along with tempting cheese recipes from the Cooked collection.

Ashgrove Cheese

Your Tasmanian cheese adventure begins a 25-minute drive from the Spirit of Tasmania terminal in Devonport. First port of call is Ashgrove Cheese, near Elizabeth Town. Here, there’s a lilting British accent to the cheese menu, which includes cloth-matured cheddar, bitey Lancashire, mellow Double Gloucester, mild Rubicon Red and creamy fetta. Plus, there’s farm-fresh milk, luscious cream, and ice cream in flavours such as choc-cherry and sticky caramel.

Try: Ashgrove Mr Bennett’s Blue on Ben O’Donoghue’s potato and blue cheese pizza

Red Cow Dairies 

A 75-minute drive west of Devonport brings you to Red Cow Dairies, near the town of Oldina in the state’s north-west. The 300-strong herd of Aussie Red Cows produces nutrient-rich milk for the range of Redder Fetta, Moozorella, washed rind Reddest Red, Well Red Brie and Cream Cream Cream, an indulgent triple-cream brie. We also love the old-school glass bottles of milk, which boast a thick layer of cream on top.

Try: the Red Cow Dairies Moozorella in Giancarlo and Katie Caldesi’s deep-fried mozzarella sandwiches

Pyengana Dairy Company

In the fertile pastures of Pyengana, two hours east of Launceston, the Healey family has been farming dairy cows for more than 100 years. Fourth-generation farmer John Healey started the Pyengana Dairy Company in 1992, and has been reaping in the awards for his English-style cheddar ever since. Visit the dairy to sample his intense, crumbly cheeses, along with milkshakes and light meals in the Holy Cow Café.

Try: the Pyengana Cheddar in James Martin’s cheddar, smoked bacon and zucchini quiches

Bruny Island Cheese Company

On pristine Bruny Island, a 40-minute drive and a 20-minute ferry ride from Hobart, Nick Haddow crafts sublime cow’s milk cheeses at Bruny Island Cheese Company. One of Australia’s leading cheesemakers, Nick’s artisan delights are inspired by his time in the UK, France, Italy and Spain. Try the sharp Raw Milk C2, pungent Oen washed in pinot noir and wrapped in vine leaves, and the soft and oozy Saint. You can also sample Nick’s award-winning wheels at the Hobart Cellar Door in the Salamanca Arts Centre. Keep an eye out for Nick’s new book, Milk.Made, coming to Cooked in August 2016.

Try: the Bruny Island Cheese Company Saint in Gillian Reith’s camembert fondue

Grandvewe Cheeses

A 40-minute drive south of Hobart, in the seaside town of Middleton, brings you to Grandvewe Cheeses. Visit the farm for stellar sheep’s milk cheese, wine tastings and the chance to spot baby lambs. Try the manchego-style La Mancha, Cypriot-inspired Halloumi, Italian-accented Pecorino, and Roquefort-like Sapphire Blue.

Try: the Grandvewe Halloumi in Philippa Sibley’s grilled haloumi with zucchini pickles

King Island Dairy

Further afield, off the northwest tip of Tasmania, lies the King Island Dairy. Pay a visit to this tiny Bass Strait isle to sample the dairy’s famed range of soft white cheeses, blue veins, washed rinds and cheddars.

Try: the King Island Dairy Cape Wickham Double Brie in Raph Rashid’s chilli cheese croquettes

For more on the gourmet delights of the Apple Isle, take a peek at our Postcard from East Coast Tasmania. Or, download your free Spirit of Tasmania touring guide at spiritoftasmania.com.au.

    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again