Explainers

Is this Australia's answer to poutine?

Coriander, or cilantro as it’s known in the Americas, can be tricky, but a little know-how goes a long way towards success, writes Mat Pember.

What do I do with the cuts of beef labelled “asado” I see at my local butchery?

The fizzy fermented drink has been brewed for thousands of years.

This ancient staple is a handy standby in the modern kitchen, adding ballast to soups and braises, and making robust salads and sides.

Seafood expert John Susman praises the oft-ignored and underused parts of fish like the heads, roes, wings, fins, and more.

Packed in salt or preserved in oil, these little fish make a big splash in the flavour stakes.

We explain how to create the Basque's rich barramundi-boosting sauce.

A rare catch at Sydney's fish markets, mantis prawns have dedicated admirers.

When it comes to the pick of the patch, Mat Pember goes weak at the peas. To harvest or not to harvest is the question.