Explainers

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.

Yabbies and marrons, Australia’s favourite freshwater crayfish, are perfect for the festive table, writes Brigitte Hafner.