Tips & advice
We went shopping with Donna Hay and picked up some surprising tips along the way
The cookbook queen filled up her baskets with her favourite ingredients and shared some golden cooking and hosting advice we can all benefit from.
- Ardyn Bernoth
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Why confidence is key for relaxed, low-key entertaining (and eight simple hosting rules)
Home entertaining doesn’t need to be difficult, or expensive. Here’s how to show generosity without it being costly.
- Katrina Meynink
Three techniques that give protein-packed eggs exciting main-meal energy
How to triple-cook, deep-fry and bake eggs the Indian way for maximum flavour and bang for your buck.
- Sarina Kamini
Three wines that work well with fish ‘n’ chips (featuring a ‘rare value’ pinot noir)
Beer cuts through the oiliness, but these fresh and light wine styles also do the job.
- Huon Hooke
Constant companion: Why we still trust Stephanie Alexander’s kitchen bible
In the “just Google it” era, what makes a 2.8kg book essential? Stephanie Alexander reflects on her 30-year mission to build Australia’s definitive kitchen guide.
- Roslyn Grundy
Stephanie Alexander’s Cook’s Companion turns 30: Share your book’s ‘battle scars’
Splashed, stained or held together by tape? Send a photo of your well-loved “kitchen bible” and the recipes that have shaped your cooking adventures.
- Sarah Norris
Is dark chocolate actually healthy (and is a square a day OK)? A dietitian explains
Dark chocolate comes in a wide variety of options, so it’s worth taking a closer look at the ingredient list to really understand the nutritional differences.
- Susie Burrell
Why you should rest your lamb roast for 20 minutes before carving (plus other pro tips)
Chefs Ozge Kalvo of Olympus Dining and Jenna Abbruzzese are experts on lamb. They share their tips for making the most of each cut, this Easter and beyond.
- Dani Valent
Find the one for you, and fruit beers can be riotously fun and breathtakingly refreshing
Fruit beer is the friendly extrovert of the brewing world. Yes, they can be out there, but these three will convince you to go fruity.
- Mike Bennie
From the bleachy to the bubbly: The ultimate plain-salted crisp taste test
In a quest to find the best, Frank Sweet blind taste-tested 17 plain-salted crisps. Which home-brand supermarket crisps knocked the posh ones off the podium?
- Frank Sweet
How to make In-N-Out Burger’s famous off-menu loaded fries
Plus four other genius recipes to upgrade frozen crinkle cuts, including leftover bolognese fries and ’nduja, hot honey and feta chips.
- Katrina Meynink
