David Chang’s guide to making kimchi
Only the best cabbage will do when making Korea's greatest culinary export.
Mini English muffins
Snack-sized versions of the breakfast favourite.
Fragrant seafood and burghul parcels
An all-in-one meal.
Wafu pasta: Fettuccine with prawns, tomato and sake-soy butter
An umami-packed combination that just works.
How to make ricotta
Cheesemaker Kristen Allan gives us the 101 on how to make ricotta from scratch. The result? Fresh curds for days.
How to make apple pie
The success of this all-time favourite lies in getting the basics just right. Pastry chef Catherine Adams rolls out the recipe for the best-ever apple pie.
Beef and potato Massaman curry
Have a few hours up your sleeve? There are worse ways to spend them than cooking a big pot of this curry.
Coconut-curried lentils
How to turbo-charge the humble lentil with fragrance and spice.
Three-hour lamb and chickpea curry
Yoghurt and buttermilk provide a creamy finish and welcome tang to this hearty curry.
Honey, polenta and buttermilk-ricotta pudding
It's rich, indulgent, light and fluffy all at once. Impossible? You'll have to see for yourself.