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Australia-based chefs on their must-cook Christmas meals: ‘Mum learned it off a packet of Diamond pasta’

From lasagne to Fijian mud crab, seven Australia-based chefs share the dishes they’re cooking this festive season

The Guardian - AU · Dec 16, 2024

‘It has the best cheesy flavour’: five ways to make vegan food creamy, crispy or fluffy

From fermented tofu to the wonders of aquafaba, three Australian plant-based cooks share their favourite ways of replicating omnivore dishes

The Guardian - AU · Oct 16, 2023

Faux lox: a smoked-salmon-lover’s hunt for a more sustainable alternative

Food writer Max Brearley has had a long love affair with ‘fancy fish’. Now, for the sake of the environment – and his conscience – he’s seeking something new

The Guardian - AU · Dec 19, 2022