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The sweet spot
Ravneet Gill’s recipe for passion fruit and white chocolate mini baked cheesecakes

Creamy, tangy, rich, summery and shareable
Upper crust
Tarts Anon’s signature lemon tart recipe – and their tips on slicing it like a pro
AI recipes tested
‘One of the most disgusting meals I’ve ever eaten’

Stock take: what’s the difference between liquid, cube and powder – and what exactly is ‘bone broth’?

A food chemist, dietitian and chef boil down the facts on Australian store-bought stocks, from their ingredients to nutritional content – and how to best use them in your cooking
Faster pasta: Tipo 00’s spaghetti with garlic and chilli – plus two other speedy recipes

From the Melbourne pasta restaurant comes a recipe for spaghetti aglio olio, ‘little ears’ with bitter green leaves, and a sausage and radicchio casarecce

At least it’s cheap: celery headlines Australia’s best-value fruit and veg for August

It’s not particularly sexy, but celery is plentiful and affordable, at least. And buy up big on sumo and afourer mandarins – but be wary of broccoli
Pricey nice ice: is this $26 dessert made from imported Japanese ice worth it?

Sydney’s Kakigori Kaiji takes its kakigori so seriously, it only uses ice made from mountain waters from Kanazawa for its specialty dessert. But is it any different from regular frozen water?
Australian supermarket ravioli taste test: from the ‘sexy’ to the ‘aggressively al dente’

In a blind test of 11 ravioli, tortellini and agnolotti, Nicholas Jordan finds some pastas are silky and generously filled – while others have been stuffed up
How much should I be spending on a bottle of wine?

Or rather, what is the sweet spot where quality and value for money meet?

find something to cook

Ask Ottolenghi: how can I add texture to my cooking?

Sumac, dukkah and other spice mixes transform soups and salads, crisped pulses are perfect sprinklers, and even stale bread works wonders on a salad
Yotam Ottolenghi’s recipes for chilled summer soups

A cucumber, yoghurt and peanut soup that’s half gazpacho, half ajo blanco, and a genius watermelon and tomato gazpacho with almond paprika oil
Ask Ottolenghi: what’s the secret to vegetarian-friendly sauces?

There are endless takes on tomato sauce, as well as pesto- or yoghurt-based accompaniments, and you’ll find a very versatile friend in tahini …

This changeable weather is playing havoc with my appetite, so I’m eating summer-winter food

Rachel Cooke

My new seasonal diet doesn’t encompass melons, but it does involve all the tomatoes you could eat, says Rachel Cooke
Green is good: Alice Zaslavsky’s winter pie with brussels sprouts, leeks and cheesy potato – recipe

In her vegetarian twist on shepherd’s pie, the cookbook author makes the most of winter vegetables – and leftover potato mash.
Nigel Slater’s recipes for bean and chard soup, and sesame, date and pistachio bars

Use greens and beans as a base for a warming, thrifty dinner, and nuts and seeds in a good addition to the biscuit tin
How to make macaroni cheese – recipe

A step-by-step guide to making the British teatime favourite, and it’s very different from mac’n’cheese

Zero-waste cooking: fridge raid naan ‘pizza’ – recipe

A bit of leftover naan, ciabatta, baguette or flatbread is the perfect vehicle for using up all sorts of odds and ends in the fridge. Stick it under the grill and hey presto: homemade ‘pizza’
How to pickle peaches – recipe

Pickled peach is wonderful on a green salad or with cheese. It’s also a thrifty way to preserve a summer’s favourite stone fruit
How to turn surplus summer veg into an easy ferment – recipe

Lacto-fermentation is a great way to preserve a glut of summer vegetables. And it’s easy, too

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