Food

For this version of a prawn cocktail, Melissa Clark takes advice from the great chef James Beard, for a classic French remoulade with a kick, and from Ina Garten for more flavoursome, roasted seafood.

Creamy Tuscan chicken pasta and cheesy nacho rice — dump-and-bake recipes that do the work for you.

Courtney Roulston uses Karumba Banana prawns for this delicious snack.

We have a complicated relationship with salt, writes nutritionist Sarah Di Lorenzo.

Wellness in 2026 could see a return to the simple pillars of movement, rest and repair and looking within — specifically to the gut — to unlock physical and mental health and wellbeing.

Long before the grasshopper, the pina colada and the frozen daiquiri, there was the Sgroppino. Today’s version marries prosecco with vodka and sorbet, and it can be found in and out of Northern Italy.

Sarah Di Lorenzo on why your New Year’s food goals backfire and how to succeed this time.

The perfect side dish bursting with colour and flavour.

THE ECONOMIST: How top chef manages a shipload of food and thousands of hungry passengers.

Sydney-based cake sensation Kat Sabbath reveals how to make the perfect cinnamon rolls for this festive season.

NZ food blogger gives leftover ham sandwiches and chocolate almonds a much-needed upgrade.

Do you prefer a peach Melba (named for opera star Nellie Melba)? Or a pavlova (named for ballerina Anna Pavlova)? This daydreaming led to my idea for a raspberry-stippled pavlova with peaches and cream.

A golden roast chicken, crispy potatoes and a dessert that feeds a crowd.

Think a ham sandwich is harmless? Nutritionist Sarah Di Lorenzo says otherwise.

This salad combines two components, crisp cucumbers and creamy yoghurt dressing, to lend a cooling counterpoint to any summer menu.