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The current row about the certification of Manuka honey, and whether it is a distinctly New Zealand product, is just the latest dispute involving Geographical Indications (GIs). These are markers that products have special qualities due to their origins in a specific region, like Champagne.

There is a debate as to whether a registered GI system for food should be adopted in Australia. It might be good for our farmers – to more effectively protect King Island Beef, Bangalow pork or Tasmanian lobster against low quality imitations. But would it be in the best interest of Australian producers and consumers to simply capitulate to demands about New Zealand Manuka, or about GIs in general?

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Temperature is probably the most important variable in cooking, but it can be hard to control if you don't know what it is. Sure, there are various tests you can employ to test "doneness" of various foods — the ol' palm trick for steaks; the toothpick inserted in a cake — but these only give you approximations. If you really want to cook your meats, cakes, and candies perfectly every single time, you need a thermometer.

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When you hand someone your phone to show them a picture, you should be able to trust them not to go swiping through your camera roll. But we live in a fallen world. And the worst violators of phone-borrowing etiquette are older relatives and in-laws — the same people who'd be most horrified to see your nudes or, so much worse, your 20 selfie outtakes.

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National Burger Day is coming up on May 28, which naturally means that places that specialise in burgers are already gearing up for their very own day of days. In some cases, even places that don't usually make burgers are getting in on the action — as with Zushi's sushi-and-Japanese-chicken-inspired burger.

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"Hygge" is a Danish word that essentially means the quality of cosiness, contentment and well-being. If you want to attain hygge in your household, one simple and cost-effective way is to invest in some plants. Unfortunately, they need to actually survive for it to work. This infographic looks at the types of houseplants first-time buyers and non-green thumbs should consider.

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This Sunday is International Burger Day. For Australians, this is as good an excuse as any to dig into some minced lamb between two burger buns. We asked Tom Walton, Head Chef at Bondi's The Bucket List to share his personal cooking tips and recipes for lamb burgers. Here are five nuggets of advice - along with three mouth-watering Lamb Slider recipes.

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Frozen, boneless, skinless chicken breasts may not be the sexiest piece of meat on the market, but there's no denying their convenience and affordability. Though they lack pizzazz on their own, you can jazz 'em up without too much trouble. Honestly, my biggest chicken challenge was never getting them to taste good, but remembering to take them out of the freezer the night before I intended to cook them.

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For lovers of burgers and fast food, the legend of the "secret menu" is a tantalising one, promising a secret club of tasty, cheap and ridiculously over the top food. Only one fast food outlet has openly confirmed having a secret menu — and that's the infamous In-N-Out, which is sadly not available outside of the US (unless you make your own). So how do we go for secret menus here, in the land down under?

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After upgrading my laptop, I spent months feeling bad that I hadn't yet sold the old one. It sat around for months, until one day when a friend was over to work on a writing project. He hadn't brought his computer, so I fired up the spare laptop, whisking away my guilt. That spare computer has now become a dedicated guest computer.

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Knives are some of the most important tools in the kitchen, yet there are people who keep them in drawers, where they clang around, knocking into each other, getting all dinged up and sad. Do not do this. There are much better ways to store your knives, and some of them you can even make yourself.

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I've never been a huge fan of peels, crusts, or any hardened, outer portions of various foods. Though I rarely take the time to do it, I prefer my apples peeled, and I still remove the crusts from my sandwiches if I'm feeling slightly juvenile. As a result, I tend to shy away from recipes that advocate the straight-up chomping of peels and the like.