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Brain food

Brown rice and other grains can be cooked in risotto-style dishes.

Can you make risotto with brown rice?

Is white rice the only grain in town when it comes to making the classic Italian dish?

  • Richard Cornish
Tamarind.

Everything you need to know about ... tamarind

This tart paste’s clean tang is favoured by chefs everywhere.

  • Richard Cornish
Figs, blue cheese, honeycomb and pecans by Three Blue Ducks.

Why ripe figs are so hard to find in shops

Supermarket figs are not as ripe (and therefore not as delicious) as figs straight from the tree, but they can be improved with cooking.

  • Richard Cornish
Katrina Meynink's roasted broccolini with romesco and toasted pine nuts.

Everything you need to know about ... romesco sauce

A new generation of cooks are falling in love with this centuries-old Catalan sauce.

  • Richard Cornish
Tinned anchovies have a deeper, saltier flavour.

What's the difference between white and brown anchovies?

Many people develop an aversion to anchovies after eating the cheap version. But little good-quality fishes make brilliant canapes, tapas and snacks.

  • Richard Cornish
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At The Rover, lobes of roe are draped over a mound of finely chopped steak tartare.

Everything you need to know about ... sea urchin

The spiny armour of these simple sea creatures hides a rich and luscious interior.

  • Richard Cornish
Ajvar, a condiment made from red capsicum, garlic, eggplant and chillies.

How to use ajvar, the flavour-packed vegetable spread

Once known as red caviar, ajvar is a smoky, umami-packed spread its fans eat from the jar with a spoon.

  • Richard Cornish
Yarra Valley caviar.

Everything you need to know about ... caviar

These tiny salted fish eggs were once food for the poor but are now an expensive luxury item popping up on a growing number of restaurant menus.

  • Richard Cornish
Follow a few simple tips to keep your bread fresher for longer.

The secret to storing bread and how to make it last longer

The secret to keeping a loaf of bread fresh longer, and how to refresh (and use) a stale loaf.

  • Richard Cornish
Good eggs, good butter, a good pan, a little salt and pepper and a warm plate are essential for a good omelette.

What is the secret to the perfect omelette?

How to make a fluffy omelette, the word on processed cheese, and solid ham advice for Christmas.

  • Richard Cornish