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Illustration: Simon Letch

How to keep your fresh herbs strong, green and perky

Don’t let those lovely fresh herbs go to waste. Here’s how to store them in the fridge – and the best way to give your herbs a second life instead of withering away.

  • Jill Dupleix

Natural, Greek, coconut, high-protein: The nutritional pros and cons of your favourite yoghurt

With the range of yoghurts ever expanding in the supermarket, how do you know which one is right for you? Here’s a simple guide to get you started.

  • Susie Burrell
Illustration: Simon Letch

Sour grapes: Why don’t my dining companions praise my top-shelf wine?

These people are probably not real friends of the vine. Those who truly appreciate wine know when it’s good and they let their enthusiasm show.

  • Huon Hooke
Jill Dupleix's mushroom and lentil bolognese recipe.

The single best way to cut your food bills (and up your health)

Up your legume game with these tips to embrace cooking with budget-friendly lentils, chickpeas and beans.

  • Kimberly Gillan
Cote de boeuf for two served at Victor Churchill in Melbourne.

How to order the perfect steak, from marble scores to dry-ageing – and the buttery cut of the moment

Make the most of your restaurant steak experience with these expert tips.

  • Jill Dupleix
Ratatouille on toast with soft-boiled eggs.

Does a slice of toast help or hinder sleep? The do’s and don’ts of eating before bed

It’s not news that you shouldn’t eat late, but there are ways to mitigate the damage and ensure a better night’s sleep.

  • Boudicca Fox-Leonard
Koi Dessert Bar owner-chef Reynold Poernomo with his truffle and tonka bean caramel soft serve at Monkey’s Corner, Chippendale.

‘It makes me dry retch’: Are truffle oils and salts ever worth splashing out on?

We’ve hit peak truffle season. So, how do you know what products are worth splashing your hard-earned cash on and which ones should be left on the shelf?

  • Dani Valent
Illustration: Simon Letch

Heaven bacon: An expert’s guide to cooking perfect crispy rashers (hint: you won’t even need a frypan)

Keep this trick up your sleeve if you’re cooking for a crowd, or wrangling frypans of eggs and baked beans as well.

  • Jill Dupleix
Boiled new potatoes with salmon and dill.

A dietitian on why you need to eat much more seafood (and easy and affordable ways to do it)

If you think a can of tuna every now and then is going to cut it, unfortunately you’re wrong. But there are budget-friendly alternatives.

  • Susie Burrell
Illustration: Simon Letch.

How is low- and no-alcohol beer made?

Dilution, distilling under a vacuum and reverse osmosis are common de-alcoholisation methods.

  • Huon Hooke

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