A good tomato relish is the hardest-working jar in the fridge — sweet, tangy and savoury, it lifts a cheese toastie, a burger or a sausage sizzle in one spoonful. This is a reliable homemade recipe, plus the ready-made jar we reach for when there is no time to simmer. Ingredients 1 kg ripe tomatoes,…
If you have seen rillettes on a French menu or a deli shelf and wondered what they are — this is the short answer, and how to enjoy them. Rillettes (say “ree-YET”) are one of the great everyday luxuries of French cooking: humble, generous and impossible to stop eating. What are rillettes? Rillettes are meat…
One loud voice at a time: how to match crackers to cheese so the board sings — with our four Margaret River wine crackers, paired properly.
What foie gras actually is, how it’s made, duck versus goose, what ‘bloc’ means on the label — and how the French serve it.
White beans, duck confit, Toulouse sausage and a centuries-old three-town argument — everything you need to know about France’s greatest winter dish.
June to August is Australian truffle season — and most of the national crop comes out of the ground near Manjimup, a few hours south of Perth.
Truffle-salt popcorn, sticky truffle hot-sauce wings and shards of truffle chocolate on one board — the night in that out-eats any night out.
One is a dry spice-and-tea blend, the other arrives glossy with honey — the real differences between masala chai and sticky chai, and how to brew each.
Golden-crusted scallops in brown butter, finished with bursting lemon & black pepper flavour pearls — a ten-minute starter that eats like a degustation course.
What ‘raw’ actually means on a honey jar, why Jarrah tastes like no other honey on earth, and which jar suits which job in the kitchen.
