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...

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.

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.

All Eaten Up was invited along to Sydney Seafood School at the fish markets last week for IGA's Food 4 Life program launch.

The focus of the program is to promote simple, healthy and affordable meal solutions for Australian families and to emphasise the importance of home cooking and using fresh, in-season produce.

Once a year, many Sydney-siders (including myself) make the pilgrimage to Oberon, in the Blue Mountains to pick mushrooms. Mushroom season is late summer to late autumn, (February-late May) but the earlier the better if you want to beat the crowds.

Recipes can be handed down from generation to generation and so can myths surrounding food safety - sometimes with sickening consequences.