Cooking

Leading food writer, chef and restaurant owner extraordinaire, Bill Granger, talks to The Weekly about his new book Holiday in our 60 second celebrity grill! Your new cookbook, Holiday, is filled with lots of fuss-free recipes. Do you think most Australians are too busy to spend hours over a hot stove? Absolutely, although hours over […]

Question I have a glut of rhubarb in my garden and am not sure what to do with it other than make crumble. Could you please give me some ideas? Answer Although treated as a fruit, rhubarb is actually a vegetable. It grows in various shades of vibrant pink and red, but perishes quickly, so […]

Question There are so many different spices available in supermarkets today — I’ve got no idea what some of them are! I would love to try a couple out — could you please tell me a bit about sumac and ras el hanout? Answer With a name that loosely translates as “top of the shop”, […]

From kaffir lime leaves to shiitake mushrooms The Australian Women's Weekly ranks the best Asian inspired ingredients.

Question I was given a tagine as a present from my daughter and am a bit nervous about cooking on my stove top. Can I put it in the oven? Answer Tagine is the Moroccan word that refers to both the conical earthenware vessel and the food prepared in it. The tagine is used for […]

Question I’ve got a recipe here for an Asian-style fruit salad and it calls for rambutans and lychees — I don’t know what they are or where I can buy them! Please can you help me. Answer Rambutans and lychees, native to south east Asia, are close relations in the wonderful world of tropical fruit. […]

Question It’s that time of year and I’m busy in the kitchen preparing Christmas treats galore, however, I’m having trouble achieving the perfect Christmas fruit cake. After it’s cooked, I find that the bottom of the cake is burnt and the top of the cake has large cracks in it. Can you tell me what […]

Question What is celeriac? Answer Celeriac, a member of the celery family, is a tuberous brown-skinned root with white flesh that has a very earthy, more pungent celery-like flavour. Sometimes called knob celery, celeriac is the cooking celery of Northern Europe. Although it’s not winning any awards for prettiest vegetable, it’s very versatile — it […]

Question What is buttermilk and how do you use it? Carolyn Axelsen, via email Answer The name buttermilk was originally the term given to the slightly sour liquid left after butter was churned from cream. Today, buttermilk is intentionally made from no-fat or low-fat milk to which specific bacterial cultures have been added during the […]

Question I have been hearing about a root called galangal, similar to ginger root I think. Would you mind telling me how it is pronounced, if it tastes like ginger, if it’s used like ginger and if I can grow it in a pot. J Madden, Mudgeeraba, QLD Answer Also known as Ka, Thai or […]