Brigitte Hafner

Christmas crays

Yabbies and marrons, Australia’s favourite freshwater crayfish, are perfect for the festive table, writes Brigitte Hafner.

Caviar is a delicate hors d’oeuvre and Brigitte Hafner is discriminating in her affections for the decadent victual.

Quality flour is crucial when baking, but for Brigitte Hafner it’s old-fashioned care and skill that ensure fabulous results.

Brigitte Hafner loves cooking with live mud crabs. It’s not for the faint of heart but the rewards are great.

Brigitte Hafner falls for wild leafy greens – some peppery, some bitter, all delicious whether boiled, in pasta or in a pie.

Now’s the time to head to your farmers’ market for a taste of ripe apples fresh from the orchard, writes Brigitte Hafner.

In this new column, Brigitte Hafner invites us into her seasonal kitchen. For May, she’s cooking rare-breed pork.

Australian Gourmet Traveller recipe for red sensation pear, quail, walnut and radicchio salad.

Australian Gourmet Traveller recipe for heirloom tomato salad with baked ricotta and olives.

Australian Gourmet Traveller recipe for sardines grilled with chilli, haloumi and mint.