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  • 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...
    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.
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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

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December, 2014

November, 2014

October, 2014

September, 2014

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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

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November, 2013

Christmas at our place

The Cooked team
13 December, 2017

We give you the inside scoop on what we’ll eat, drink and even wear this Christmas…

In some years I’ve gotten caught up in ‘my idea’ of the day. This year, my focus is on family. It’s about them. What do they like? My uncle is all about the Brussels sprouts. (He’s a Scottish, vegan, Smiths fan – go figure!) They’ve made up the majority of his plate in the past, but last year my partner and I brought a non-traditional addition in Smith & Daughter’s Peruvian pasta bake that was appreciated. My aunt loves a glazed, clove-studded ham, but she won’t touch the turkey after that one time she burnt it (check out Mike McEnearney’s tip for getting it right). My mum makes the old-school plum pudding, and in the years when we’re around early enough in the process she’ll have us ‘stir a wish’. My grandpa provides the prawns, which he’ll peel while sipping a cold one on the veranda. My dad and brother often start the day with the box of Celebrations (anything goes!). My sister does the roast veggies, and I can be relied upon for sweets and sides. It’s a little messy, but that’s okay. Today is about embracing the mess and being forgiving of each other. That’s family.

Casey Warrener, deputy editor

This Christmas I’ll be in New Zealand by the beach, so I’ll be bringing back surf and turf for the occasion. With such fresh produce right on our doorstep, I’ll be keeping the concept as simple as possible and focusing on share plates. We’ll be catching sea perch off the boat on Christmas Eve and using it in a summery recipe such as this fish escabeche from Lisbon. I’ll pair that with a spritz, which is my go-to for all-day drinking and eating. For dessert, it wouldn’t be Christmas without a traditional New Zealand Pavlova, taking inspiration from the legend herself Margaret Fulton.

Louise Ferguson, digital marketing manager

Recently for a Christmas dinner with girlfriends, I put big bunches of rosemary on everyone’s plate. They looked like little Christmas tree branches, but also filled the room with the most beautiful scent!

Marijke Adderley, memberships coordinator

The biggest challenge for me on Christmas day, and the one that I struggled with on my first Aussie Christmas after moving here from Ireland in 2015, is the barbecued food and seafood dishes. Coming from a traditional three-course roast dinner to a mash-up of flavours, my palate has been pushed to the max – especially after a Christmas Eve of over-indulgence in Aussie ale. I do love Christmas in shorts though, so it’s not all bad.

Marty Conaghan, marketing and customer service coordinator

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