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The cut
Why you should rest your lamb roast for 20 minutes before carving (plus other pro tips)
Chefs Ozge Kalvo of Olympus Dining and Jenna Abbruzzese are experts on lamb. They share their tips for making the most of each cut, this Easter and beyond.
- Dani Valent
‘You won’t muck it up’: The basic formula for grilling great steak every time
From the most budget-friendly cuts to prized rib-eye, Colombian chef Juan Berbeo shares his expert, easy-to-remember tips for cooking tender, juicy steak.
- Dani Valent
How to cook chicken breast so that it doesn’t dry out plus more top chook tips
The average Aussie eats 52 kilograms of chicken per year, so you may as well cook it right. Here’s how to make the most of budget-friendly breast, thighs, mince and more.
- Dani Valent