Brigitte Hafner

Lemon is one of the defining flavours of Greece, lifting and enlivening even the simplest of dishes, writes Brigitte Hafner.

Artichokes take time to prepare, but their delicate flavour rewards those who persevere, writes Brigitte Hafner.

The transformation of onions by way of cooking should be approached gently and never rushed, writes Brigitte Hafner.

Brigitte Hafner says start with a free-range bird and great roast chicken is guaranteed: just season, baste and rest.

In search of the perfect pie, Brigitte Hafner braises, bakes and steams her way through a hearty and delicious line-up.

Anyone can cook pasta, but not everyone cooks it well. Brigitte Hafner shares her tricks of the nonna trade.

Whether pan-fried with onions or made into a country-style terrine, livers are goodness on a plate, writes Brigitte Hafner.

Summering in the sticks, Brigitte Hafner laments the lack of good bread and dreams of the sourdough she left behind.

Brigitte Hafner is smitten with Australian prawns, and delights in devouring them: heads, tails and all.

Brigitte Hafner delights in January’s juicy nectarines and shares her favourite ideas for cooking this heavenly fruit.