Being one of the forerunners in bringing food and cooking back to the public consciousness, Jamie Oliver is one of my favourite chefs. I've never met ...

I have never quite understood the fascination and interest that people have in cooking shows such as MasterChef or My Kitchen Rules. The contestants ...

I am a staunch carnivore and I'm a little miffed at what appears to be a growing trend. Is it just me, or is there an epidemic of vegetarians in ou...

The lipstick economy is a term that many became familiar with during the global financial crisis. Referring to the little luxuries one allows onese...

This is not a story about food, but a story about the person behind the food; and this story starts off with a book. Walking by it in the bookstore...

There's more to Mexican cuisine than tacos, tortillas and tequila and Lori Horton has just the pedigree to introduce the clean flavours to the Australian palette.

Horton is the daughter of Brent Horton who, with his friend Bill Chicolte, opened the firdt licenced restaurant in St Kilda, Melbourne.

How do you teach a budding barista the skill of making the definitive, perfect espresso? Can such a pinnacle of attainment be demonstrated in the classroom, or is it a dark intuitive art honed after years of experience?

We have lost the art and the joy of eating according to a pioneer of French cuisine in Australia, Jean Daniel Ichallalene.

The elder statesman of the restaurant industry in Western Australia said that food for many people had become less important than the energy it delivered. This practice, he said, had led to a dulling of the senses.

Blame Adriano Zumbo and THAT cooking show, but 2009 has seen the rise and rise of the pastry chef. And thank goodness for that, I say.

If a head chef is the conductor of the kitchen orchestra, then a good pastry chef is a true alchemist.

Western consumer concern over climate change can do more harm than good if it cuts demand for food produced in developing nations, warns a new book by Oxfam and the International Institute for Environment and Development (IIED).

The authors say locally produced food can actually cause greater emissions of greenhouse gases, and that consumers can harm the livelihoods of poor farmers in developing nations if they stop buying their produce.