La Casita’s pork rellenos with tomato and pork-fat dressing
Just add beer and you're set.
Louis Tikaram’s stir-fried snake beans with pork
It's one of the Stanley chef's all-time favourite Chinese dishes, for good reason.
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Christmas ham glazes from Australia’s best chefs
If a ham is the ruler of the Christmas table, a well-made glaze is its crown. Here some of our leading culinary lights share their favourite formulas. It's brush hour.
The best Christmas hams for 2019
What makes a perfect Christmas ham? We asked a panel of experts to blind-taste test nine different versions, and the results are in.
Roasted pork with the best crackling and roasted nectarines
However hot it is outside, this roast pork is worth the oven time.
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Cacio e pepe sausage rolls
The much-loved pasta sauce makes a welcome appearance in Australia’s favourite finger food.
Pork scratchings with spicy salt
This could be the ultimate beer snack. The key is to dry the skin thoroughly in the oven so it puffs when it's fried.
Victor Liong’s masterstock-braised meats and tofu
The ultimate one-pot dinner (and the Lee Ho Fook chef's ideal death-row meal).
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What is red cooking?
We explain hong shao, a common Chinese braising technique that adds rich flavour and a red-tinted finish.
Pork, scallop and sticky rice siu mai
Our spin on the traditional Cantonese siu mai, with sticky rice for added texture, and scallops to up the luxe factor.