On the road in Victoria's High Country: I eat big and learn lots at a 'Prosecco picnic' by the King River as the MoVida chefs and sommeliers source produce for High Country Harvest
Are you sceptical about steaming meat? I was. But once I got my head around it, I realised that the right recipes mean magical meaty meals, with the added bonus of making more use of your Thermomix's Varoma steaming attachment
I'm a keen camper and an even keener camp eater. I love cooking and eating outdoors and I also appreciate the challenges: no power, no fridges, goannas that want to eat your apples, total fire bans...you name it, we've encountered it!
The process of turning cocoa beans into delicious chocolate is a process that's rarely seen so I was thrilled to take a tour at Ratio Cocoa Roasters to uncover the whole process
Chefs and best-selling cookbook authors Allan Campion, 54, and Michele Curtis, 49, were in a relationship for 17 years. They separated 13 years ago but continue to co-parent and work together. Four years ago, Allan told Michele he was gay.
Sometimes duck is just duck: bird on a plate. But when chef Joe Grbac is cooking duck it's a shrewd but tender honouring of produce, a showcase of flavour matches and a sensitive mastery of cooking techniques that ensure the bird is conversation-haltingly delicious.
Have you ever been served eggs benedict in a bank? Well, you can make it happen now. Just go to Riddik, an all-day restaurant that's transformed the old ANZ bank building in Templestowe's shopping hub into a big, bright, eager-to-please hangout.
What's the sound of Thai food? If you're at BKK, the easygoing bar/restaurant off Chapel Street, it's the crunch of betel leaves, herbs and peanuts, the clack of chopsticks as you try (and, if you're me, fail) to pick up slippery rice noodles and the preoccupied "mmm-mh" when someone asks you if the food is tasty.
You know those people who touch food and it turns to gold? Mama Manoush's Elizabeth Kairouz, 50, is one of those culinary alchemists. She'll tell someone a recipe, exactly, and they'll follow it assiduously, but they always say the same thing: "It just doesn't taste like yours." She shrugs. "What can I do? I tell them, 'Take my hand.' That's the only thing that's different."
Lunar New Year (or Chinese New Year) is one of the world's great annual celebrations. How big? Well, in China people are expected to take around three billion journeys as they travel to join family for festivities. The shebang begins on Thursday February 15, with the Year of the Dog starting the following day, and celebrations continuing for 23 days. Special 'lucky' foods are eaten during this period, sometimes because of their colour (red is lucky) and often because their name is a homonym for words such as 'luck', 'prosperity', 'wealth'.