Slow down for autumn

Casseroles come into their own as the weather cools.

Summer has faded and at last it’s time to pull out the stockpots and casserole dishes from the back of the pantry.

There’s no doubt the Australian summer has many delights, from luscious tropical fruits and barbecues to …

The Essential Guide to Lentils

Lentils are perhaps the most versatile of the pulses. They are equally delicious hot and cold, can be used in soups, stews and salads, as a vegetable accompaniment or bed to soak up the juices of poultry, lamb or pork. They work with grilled or boiled sausages, mixed with yoghurt and herbs as a filling for pita bread, in vegetable curries and …

The Essential Guide to Beans

Tuscans are so fond of beans that they are called “mangiafagoli”, or ‘bean-eaters’, by other Italians.

There are hundreds of varieties of bean, as the term is applied to any legume whose seeds or pods are eaten and which is not classed as a lentil or a pea. They are grown worldwide and remain a culinary staple in many countries.

In Australia, …

Cooking with black turtle beans

Food needs to be good for the tastebuds, the eyes and, of course, the body. Creating a visually spectacular feast with no nutritional value will win you no friends the day after your dinner party, just as a healthy yet dull and lifeless salad will impress few as it is heaped onto plates.

So how do you provide something full of …