It may be too late in the season to make it now, but the recipe will keep.

Lemon drizzle cake usually has a icing as well, but I prefer a dusting of icing sugar.

Potato salad has many versions. This is my latest.

An unusual soup, surprisingly refreshing, from a 19th century cookbook

This is no ordinary pavlova, this is made by a queen. The Pav Queen.

This is my go-to salad, made with what’s in the house.

In 2020, during an early lockdown, I was asked to devise recipes to suit the Thursday concerts on Melbourne Digital Concert Hall.

One of my favourite dishes – to eat, and to cook. It’s a bit fiddly, which has made it perfect for lockdown cooking.

So far, two batches of fig jam, tomato chutney, and green tomatoes pickles. And did I mention the marrow chutney?

Now that restrictions are eased, I have had the pleasure of cooking for the family (although not all of them at one time yet), and for friends.

Enjoying the beginning of spring, even as it lurches from winter to spring and backwards and forwards again until it is summer.

What a challenge: what could I do with a whole fillet? These are the dishes I made: beef stroganoff;  Russian-style beef pies…

I've been cooking for weeks during COVID-19. And now we are confined to home in Victoria, I'm cooking more. Interesting, how my cooking has changed

It's the season, and it's a very good season, too, in Western Australia (where most of Australia's truffles are grown) and also in Victoria.

Specifically cheesecakes, and even more specifically, ricotta cheesecakes. I had an idea, some flavours in my mind, and went searching for recipes.