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.
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May, 2017

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January, 2017

December, 2016

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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

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December, 2014

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October, 2014

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June, 2014

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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.
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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

10 tips for reducing food waste at home

Casey Warrener
16 May, 2017

We recently caught up with chef Matt Stone to talk about smart kitchen management and reducing food waste at home. You can catch the full interview in the Cooked magazine, but we've shared some of the key pointers ahead.

1. Grow your own food
Even one ingredient can minimise the amount of plastic you bring into the house. Herbs are a good place to start and mint is especially resilient.
Try: figs with feta and mint, mint syrup, Moroccan mint tea

2. Plan ahead
Choose a set day to shop and cook meals for the week. When planning your menu, consider dishes that will make the most of what you've bought from the shops as well as use up ingredients you've already got. 
Try: five-vegetable pasta, overnight porridge 3 ways, quick egg-fried rice

3. Maximise your purchases
For example, if you buy a roast chicken you can cook it, pick off the meat for salads or sandwiches, and then throw the bones into a broth or a stock. 
Try: warm chicken tikka sandwich, restorative chicken broth, chicken stock

4. Make ‘fridge dinners’
Stir-fries, pastas, soups and soup bases are great ways to use up those veggies and herbs wilting in the crisper. You can even throw in stuff that would typically get thrown out, such as the stalks of leafy greens or meat bones.
Try: 'bring out your leftovers' chicken enchiladas, 'fridge harvest' focaccia

5. Be creative
Think like a chef and come up with creative ways to use up leftovers. Think DIY dairy and turning old loaves of bread into crunchy crostini.
Try: ricotta, broad bean, mint & goat’s cheese crostini, Italian bread salad

6. Avoid plastic
Choose shops where you can scoop up grains and spices by weight into paper bags. Excess packaging can be avoided if you look for good grocers.
Try: freekeh soup, bulgur and lentil salad, adzuki bean chilli

7. Organise your cupboards
A dry storage system with airtight containers and clear labelling will keep your food fresh for longer and ensure you don’t forget what you have.
Try: roasted vegetable, lentil and brown rice salad, spaghetti carbonara, baked rice pudding with quick strawberry jam

8. Compost
Invest in a smart and compact indoor system or try the traditional outdoor option.
Try: ginger turmeric tonic, Baa Baa's veggie paella, garlic & chilli kale, choko tendril salad

9. Make time to cook
Once you’ve done your shop, cook up meals for the week straight away. Doing it all at once will take the stress out of it.
Try: roast chicken with herbs, risoni salad, lemon ricotta lasagne for a crowd

10. Go local
If you have a local farmers’ market that’s awesome, but if not seek out independent grocers. If you’re shopping at supermarkets, look for Australian first and if possible choose products from your home state.
Try: smoked kingfish salad, chilli and soy stir-fried kangaroo with boy choy, tapioca dumplings with prawn and pork

To see the original interview with Matt, plus seasonal cooking inspiration and more chats with chefs, sign up for a free 30-day trial or choose one of our Cooked membership options.

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