chefs, Tag

As many restaurant lovers know, James Beard Awards are to chefs what Academy Awards are to actors. It’s a big deal to be nominated, let alone to win. Nominees are announced in March and winners in June. This year, Tucson...

Pressure cookers can steam-cook anything from vegetables and pulses to fish and stews in a fraction of the time, and our panel of chefs agrees they preserve flavour, too

Our cooks say you can use up that residual heat for baking, roasting, drying out bread and herbs, toasting nuts – or just to warm plates

Beyond defrosting and reheating, you may be surprised to learn that microwaves are also great for cooking green vegetables, potatoes and even eggs

Do you go for the efficiency, cleanliness and response of induction, or the char-ability of gas – or both? We ask some of our favourite cooks what they prefer

Greenhouse in Melbourne’s Federation Square is forging new ground in low-waste living. But what’s it actually like to live in?

The Stockholm-based project is the work of Christian Isberg, Petter Johansson Kukacka, Lasse Korsgaard and chef Carl Berglöf, who see it as a "project about how food, interaction and anonymity can create discussion and commitment...