Last Updated: November 29, 2015

Weather: Canberra 13°C - 27°C . Partly cloudy.

Wine adds a little zing

WINE has three main uses in the kitchen — as a marinade ingredient, as a cooking liquid and as a flavouring in a finished dish.

Recipe of the Week

Japanese Ginger Noodle Soup

Japanese Ginger Noodle Soup
ENJOY the fragrant aromas of Japan in this pungent ginger noodle soup.

More Food

In unfamiliar grain

CL Food Shoot
THE popularity of specialist grains has allowed adventurous cooks to create wonderful dishes for both family and friends.

It’s so sweet to use sour cream

CL Food Shoot
THESE days, sour cream is a staple in many family refrigerators.

There’s a pear in there

CL Food Shoot
I WAS pleasantly surprised during a visit to my local supermarket recently to see five different varieties of pears available.

Mint’s a marvellous mixer

CL Food Shoot
MY HERB patch is going great guns and I’ve been using its stock in many ways since the end of winter.

Beautiful, versatile eggplant

CL Food Shoot
WHETHER you feature it in ratatouille, moussaka or the Middle Eastern dip babaghanouj, there is no doubting the popularity of the eggplant across the world.

Lovely soup weather

CL Food Page
A STEAMING bowl of soup can be a big turn-off when the temperature starts to climb, but chilled soups are a different story altogether.

Against the rules

CL Food Page
IN MOST polite circles, the union of fish and cheese has long been frowned upon, but in some culinary circumstances, rules can comfortably be broken.

Layers of tasty appeal

CL Food Page
There’s something really satisfying about making your own lasagne, layering the ingredients to create a dish that has visual appeal as well as great taste.

Fish for complement

CL Food Page
THE warmer weather invariably prompts a change of diet away from the winter’s comfort foods.

More clout with stout

CL Food Page
DON’T stop at beer being just a beverage to have around the home.

Be careful with cauli

CL Food Page
EASILY ruined by overcooking, and as a result too readily overlooked, cauliflower has had a difficult life.

Slow shanks, thanks

CL Food Page
THE secret to cooking lamb shanks is to cook them low and slow, until the meat is fall-apart tender.

Roast pork belly bliss

COUNTRY LIVING: Food Shoot with Jeremy Vincent
PORK belly seems to be one of the meat cuts of the moment.

Try a dollop of delight

COUNTRY LIVING: Food Shoot with Jeremy Vincent
THE supermarket fridge is full of a huge range of yoghurt products, both natural and flavoured.

Warm to a zesty soup

COUNTRY LIVING: Food Shoot with Jeremy Vincent
A FRIEND who enjoys a vodka tonic with lime recently brought me a bag of the tasty citrus fruits.

Cabbage adds colour

COUNTRY LIVING: Food Shoot with Jeremy Vincent
CABBAGE is one of those vegetables which some people steer away from.

Tasty snack, or meal

COUNTRY LIVING: Food Shoot with Jeremy Vincent
SIMPLE minced meats and spices combine to create the foundation for a delicious and versatile meal.

Super savoury spuds

COUNTRY LIVING: Food Shoot with Jeremy Vincent
IT MAY be old-fashioned, but potatoes baked in their jackets make for true comfort food.

Top off Christmas in July

COUNTRY LIVING: Food Shoot with Jeremy Vincent
WE go out of our way to make plum puddings at Christmas but the weather just isn’t suited to such a rich dessert.

Dip into biscuits

COUNTRY LIVING: Food Shoot with Jeremy Vincent
THE smell of homemade biscuits in the oven and that ‘just-baked’ finish is a winner every time.

A fraîche, tasty snack

COUNTRY LIVING: Food Shoot with Jeremy Vincent
CRÈME fraîche, while once a novel and trendy dairy ingredient, has now settled into mainstream cooking.

Let onions be the star

Jeremy Vincent - Food for CL
THE common brown onion is a feature of much of our cooking.

Warming to the core

Jeremy Vincent - Food for CL
NOTHING says early winter quite like an apple that’s sweet, crisp, tart and juicy.

Find comfort in soup

Jeremy Vincent - Food for CL
THERE are few foods as comforting as homemade chicken noodle soup.

Their hearts will melt

Jeremy Vincent - Food for CL
WORKING with chocolate in the kitchen can have its pitfalls, particularly when it comes to applying heat for melting.

Good stewardship pays

Jeremy Vincent - Food for CL
I SPENT a recent rainy Sunday morning in the kitchen cooking up a stew for later in the week.

Persimmon perfection

THE persimmon is definitely one of the more esoteric finds in the stores and farmers’ markets at this time of the year.

Spinach and cheese squares

 Cafe Morucci at broadway. A spinach and ricotta quiche in a napolli sauce. 16/1/01. Picture: john Appleyard
WITH eight ingredients and just six steps, readers can have themselves a healthy and tasty snack.

Rabbit, so versatile

Jeremy Vincent - Food for CL
DESPITE what some critics say, domestic rabbit meat does not taste gamey or wild.

Andrews takes stock

Andrews sweats the small stuff

ONE year in and the Andrews Labor Government says it is listening to country Victoria.

Country talent in Rookie Draft

AFL 2015 Under 18 - VIC C Headshots

THERE’S been more good news for country hopefuls in the AFL Rookie Draft.

Disgruntled growers speak out

 Paul & Sara Schreurs, Vegetable growers at Devon Meadows

GROWERS have grilled Horticulture Innovation Australia at its first annual general meeting.

eHat takes guess work out

eHat takes guess work out

ARE you stuck in the sticks with a technical problem that has you stumped?

Devoted to making lives better

Jeff Robinson

HE flies planes, fights fires with the CFA, cross-country skis, runs a beef and olive farm and volunteers in remote Aboriginal communities.

Wet may not follow dry

Wet may not follow dry

THERE is no guarantee ­Victorian farmers will get a wet 2016, even if the El Nino finishes next year as predicted.