Guides

Tinned duck confit is already cooked: you just heat it through and crisp the skin. The pan and oven methods, how long each takes, what to do with the fat and what to serve with it.

Truffle salt is a finishing salt: a pinch at the end, never in the pan. What’s in a good one, how much to use, ten ways to use it, and how it differs from truffle oil.

Hemp hearts have gone from health-shop curiosity to everyday pantry staple — a mild, nutty seed you can spoon over almost anything. This is a plain-English guide to hemp seeds and hemp hearts: what they are, how they differ, how to use them, and the Australian-grown hemp we stock. Hemp seeds vs hemp hearts Hemp…

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…

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.

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.

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.

White beans, duck confit, Toulouse sausage and a centuries-old three-town argument — everything you need to know about France’s greatest winter dish.

What foie gras actually is, how it’s made, duck versus goose, what ‘bloc’ means on the label — and how the French serve it.

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.