Next Wednesday (March 17) is St Patrick's Day and with it comes a once a year opportunity to claim Irish heritage. It's a day synonymous with good cra...

I have inherited a wild and overgrown garden from the previous owners who happily planted a number of fantastic edible plants amongst the maples and jacarandas and climbing roses.

There’s both a lemon, an orange and a lime tree, rhubarb crowns, a strawberry patch, herbs galore including a clump of lemon grass and even an olive tree.

Matt Gant came to wine making because he was a student and wanted to drink. Looking for a source of cheap booze, he opted for a wine appreciation course as a way to complete the credits for his degree. Over the years, via a stint in Burgundy, then New Zealand working for St Hallett's, Matt honed his passion and his skills as a winemaker, to uncover some underappreciated Italian and Spanish varieties. As Young Winemaker of the Year in 2004, he has pressed home his advantage.

It’s the dog days of summer and with the humidity and the endless wait for the next southerly change (apologies to our Northern Hemisphere readers who...

It's the night before payday and the next big grocery shop is still 24 hours away. The pantry is suspiciously bare except for some penne, some olive oil, an old red onion and a tin of lentils. The fridge doesn't hold much promise either. What isn't mouldy or past its use-by date could fill just one shelf. There's a sealed container of salad leaves, left over from the weekend barbeque. Half a chicken from last night's takeaway. Some boutique cheese that your beloved bought back from a trip to the vineyards. A tomato. Half an avocado. Two eggs. Some sourdough bread that is going stale.

Sandra Reynolds News out of Britain recently saw Bill Whitwam of Aylestone, Leicester claiming that he had the world's oldest working vacuum cleane...

There is a moment in last season’s MasterChef when Chris Badenoch, the dour beer-loving nose-to-tail aficionado presents a roasted pigs head to the judges. The knife skewers through the cheek and the perfectly roasted skin with a satisfying crackle and the eyes on every face in the room lights up at the sound.

Easter starts on April 2 this year. Allowing for the 40 days of Lent, this means that today is Shrove Tuesday, or Pancake Tuesday. Traditionally the...

The release of Lenard's Vegemite range of chicken products prompted a discussion here at All Eaten Up, namely the hitherto secret world of Vegemite as a meat marinade.

It seems the world is divided into two camps – those who swear by the flavour of vegemite marinade, and those who have never heard of the practise.

It was a chance discussion with a friend earlier in the week that lead me to open up the cupboard in the kitchen where I keep all my recipe books, and take down the tome that is titled, "Gourmet Delights". It's an old tin with a flip top lid hinged to the side that opens like the cover of a book. I bought it in a flea market decades ago, and originally it contained chocolates. These days it contains scraps of paper and newspaper cuttings of recipes that I promise I will one day write down and store properly for posterity.