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Classic Australian cooking encompasses the dishes we invented, the food we grow and the recipes we have adopted as our own.

In a mortar (or Cuisinart), crush the sea salt and rosemary into a fine dust. Add the anchovies and garlic, and pound until the mixture has the consistency of a paste. Add the remaining ingredients, ...

Pasta with frozen squid is a simple but irresistible seafood first course, ideal when you want something practical without sacrificing taste. Frozen squid rings, always ready in the freezer, are ...

Jim Dixon wrote about food for WW for more than 20 years, but these days most of his time is spent at his olive oil-focused specialty food business Wellspent Market. Jim’s always loved to eat, and he ...