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The what, when, where and how of the foods we love.

Though they’re available here year-round, oysters are in fact seasonal. The mustard-yellow strands on the inside of a sea urchin shell are the creature’s reproductive organs, and that's what you’ll be eating when you order it. Poke, the Hawaiian fish dish, is pronounced poh-keh – not “pokay”, or even worse, the word used to describe prodding someone with a finger.

Explainer: Cultured Meat, or Real Meat Grown Without the Animal
Explainer: Cultured Meat, or Real Meat Grown Without the Animal
Food & Drink
You already eat numerous living products made in factories, like yoghurt, beer, cheese, soy sauce, sauerkraut and kimchi. Get ready to add meat to the list, following regulatory approval today.
Explainer: Mochi, Japan’s Traditional Celebration Food
Explainer: Mochi, Japan’s Traditional Celebration Food
Food & Drink
Let’s get one thing straight: the brightly coloured, shelf-stable sweets at supermarkets aren’t mochi. The real thing is almost impossible to find in Australia.
Explainer: Koji, Japan’s “National Mould” and the Umami-Maker in Miso
Explainer: Koji, Japan’s “National Mould” and the Umami-Maker in Miso
Food & Drink
The flossy fungus is foundational in Japanese cuisine, but is becoming increasingly popular in the West. Two fermentation experts break down everything you need to know about this centuries-old ingredient.
Purple Reign: What Is Ube, the Electric-Violet Yam Taking Social Media by Storm?
Purple Reign: What Is Ube, the Electric-Violet Yam Taking Social Media by Storm?
Food & Drink
Ube desserts are blowing up online for their striking colour – but the starchy root vegetable they’re made with has been a staple of Filipino and other Southeast Asian cuisines for centuries. Here’s where to try it.
Explainer: What is Teff, the Key Ingredient in Ethiopian Injera?
Explainer: What is Teff, the Key Ingredient in Ethiopian Injera?
Food & Drink
The ancient grain is eaten with every meal in Ethiopia, but unlike quinoa or farro, the nutrient-dense food is largely unknown to the rest of the world.
Mooncakes: An Explainer, From Red Bean Paste to Revolution
Mooncakes: An Explainer, From Red Bean Paste to Revolution
Food & Drink
Here’s what you need to know about those intricately decorated festive Asian cakes that turn up this time of year. Their history stretches back over 3000 years, and sometimes they contain custard.
Mafaldine Mania: The Pasta Is Popping Up on Menus Across Australia – But What Is It? And Why Is It So Popular?
Mafaldine Mania: The Pasta Is Popping Up on Menus Across Australia – But What Is It? And Why Is It So Popular?
Food & Drink
These pretty ruffled ribbons of pasta are hugely versatile, partnering well with both silky and meaty sauces. We unpack the story behind this Naples native, what makes it so covetable, and the best way to eat it.
Pandan: An Explainer
Pandan: An Explainer
Food & Drink
It’s known as “the vanilla of the East” and its use varies between countries and regions in Southeast Asia and South Asia – you’ll find it in coconut rice, curries, cocktails and bright-green desserts. As it makes its way onto a growing number of menus across the country, we unpack what it is, what it adds to dishes, and where to find it.
Oysters: An Explainer
Oysters: An Explainer
Food & Drink
Everything you need to know to enjoy this salty treasure of a mollusc – including why you should never swallow them whole.
Rubia Gallega: Australia Has a New Premium Beef That’s More Tender Than Wagyu, Extremely Rare, and Available In Only One Restaurant
Rubia Gallega: Australia Has a New Premium Beef That’s More Tender Than Wagyu, Extremely Rare, and Available In Only One Restaurant
Food & Drink
Its meat is twice the size of an Angus, and marbled like Wagyu, with an earthy, nutty flavour. You’ll find it in one restaurant in the country, and even then only very occasionally.
Birria Is Taking Off in Australia, But What Is Birria and Where Did It Come From?
Birria Is Taking Off in Australia, But What Is Birria and Where Did It Come From?
Food & Drink
The Tiktok-famous, crunchy, gooey, consommé-dipped quesabirria is a distant cousin of the centuries-old original. We unpack its history and where you can find it.
Caviar: An Explainer
Caviar: An Explainer
Food & Drink
Everything you need to know to be an expert on this creamy delicacy – including why you should eat “bumps” of the briny good stuff off the back of your hand (and where you can do it).
Oat Milk: An Explainer
Oat Milk: An Explainer
Food & Drink
It’s becoming the dairy milk replacement of choice for the lactose intolerant and those with plant-based diets. But how do you milk an oat?
Malatang: An Explainer
Malatang: An Explainer
Food & Drink
The Sichuan street food obsession – sometimes known as pick-and-mix express hotpot or hotpot for one – is the cause of queues around the country. Here’s where to get it, and how to order.
XO Sauce: An Explainer
XO Sauce: An Explainer
Food & Drink
This umami-rich ingredient can impart a complex flavour like nothing else, which explains why we’re seeing it on more and more menus. But what makes this condiment so special?
Seaweed as Food: An Explainer
Seaweed as Food: An Explainer
Food & Drink
It’s the slimy salad of the sea, the umami in your dashi and the wrap on your hand roll. But how else is it being used by chefs? And what’s its potential for growth in Australia?
Reducetarians: An Explainer
Reducetarians: An Explainer
Food & Drink
What it is and why you’ve heard about it.
Tsukemen: An Explainer
Tsukemen: An Explainer
Food & Drink
A ramen style inspired by a traditional Japanese dish.
Sea Urchin: An Explainer
Sea Urchin: An Explainer
Food & Drink
What are they, what do they taste like, and why are they now on menus around Australia?
Hawaiian Poke: An Explainer
Hawaiian Poke: An Explainer
Food & Drink
It’s hitting menus across Australia. But how is it different to other raw-fish dishes such as ceviche and tartare?
Orange Wine Explainer
Orange Wine Explainer
Food & Drink
Along with terms such as natural and biodynamic, “orange wine” is popping up on wine lists everywhere. But what is it exactly?

Other Series

Stephanie Alexander Recipes
Gluten-Free Recipes
Gluten-Free Recipes
General
What's Next On Your Watchlist?
What's Next On Your Watchlist?
Breakfast Recipes
Breakfast Recipes
General

VIDEOS

01:09

The Art of Service: It's All About Being Yourself At Reed House

01:35

No One Goes Home Cranky From Boot-Scooting

01:13

Flavours That Bring You Back Home with Ellie Bouhadana

More Guides

RECIPES

Recipe: O Tama Carey’s Succulent Sri Lankan Chicken Curry Is An Ideal Weekend Cooking Pursuit
Recipe: O Tama Carey’s Succulent Sri Lankan Chicken Curry Is An Ideal Weekend Cooking Pursuit
Three Comforting Chicken Soup Recipes for When It’s Cold or You’re Under the Weather
Three Comforting Chicken Soup Recipes for When It’s Cold or You’re Under the Weather
Recipe: Christine Manfield’s Spiced Chickpea Dal Is a Smooth and Hunky Ride of Texture and Taste
Recipe: Christine Manfield’s Spiced Chickpea Dal Is a Smooth and Hunky Ride of Texture and Taste

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