Aussies are very good at breakfast and brunch, but a 'Full English' has no peer. Beyond fried bread — which is way better than toast — the incorporation of umami-rich mushrooms and sweet, incidentally good-for-you tomatoes make it a meal to be reckoned with. Here's how to make your own.

Mushrooms are the meatiest vegetable — both in texture and flavour — which is why it shouldn’t be surprising that they take quite well to a marinade. And, unlike meat, the sponge-like ‘shrooms absorb flavour fast, which is always good news for the impatient.

Trendy faux-dive bars are all about the pickleback, but back in my day, I had to sneak sips of the salty brine because it was “weird” and “the pickles were starting to dry out”. But pickle juice is more than a cucumber-preserving liquid, and I’m glad the world is starting to appreciate its broader culinary uses.

Turkey burgers are the egg white omelets of the burger world. Known for being dry, bland, and decidedly unsexy, I didn't see a point in ever making one. Until now.

Morel mushrooms are two things: Delicious and expensive. If you are going to shell out the required dough (or go through the trouble of foraging them), you want to make sure you get to enjoy every bit of their rich, meaty flavour.

If you're chasing a perfect sear, mushrooms are a huge pain to deal with. Whether or not you rinse them, slicing and chopping alone releases enough of their natural moisture that even previously bone-dry mushrooms can turn soggy before they hit the pan - and that simply won't do.

Some people prefer sweet foods, others savoury. Sweet potato is equipped to handle both. Not only are these babies the perfect base for all sorts of fillings, they provide a bit more flavour (and nutrients) than their paler counterparts, and can be enjoyed morning, noon, and night. Here are three delicious options for breakfast, lunch and tea.

Mushrooms are like people: some of them are great to invite home to dinner, while others are poisonous and want to kill you. Do not rely on an app, or a downloadable fact sheet, or someone who says "yeah, these are probably fine."

You can keep your asparagus, and your peas, and whatever other green thing you're excited about right now, as I am pretty much only here for morels: The frilly, tasty little mushroom morsels.

Using any kind of drug comes with some inherent risks, but there's no denying some drugs are safer than others. According to this year's Global Drug Survey, munching on magic mushrooms is one of the safest ways to trip.

You've probably seen king oyster mushrooms, also often called king trumpet mushrooms, before at your local Asian grocery, but you might not know exactly what they're good for.

Dried mushrooms are a quick way to add flavour depth to any dish, especially soups, stews and sauces. They already bring a lot of oomph on their own, but you can add even more flavour when cooking with dried mushrooms by changing what liquid you rehydrate them in.

Some people will say that you shouldn't rinse mushrooms because they absorb water and become difficult to cook. But it's totally doable as long as you have a salad spinner and a few extra seconds to spare.

Like all roasted vegetables, roasted mushrooms are pretty glorious. If you've ever made them, you've most likely noticed a bit of liquid pooling in the pan. This liquid should be drained to encourage browning, but it should not be tossed, as it makes a delicious, savoury condiment.

For most of us, the process of keeping food fresh in the fridge usually involves plastic bags, plastic wrap and/or a sealable plastic container. That's actually a bad idea when it comes to mushrooms.