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Vegetable Oil Articles

Guillaume's autumn vegetable risotto

This risotto is always on the menu at Guillaume at Bennelong, with the vegetables changing according to the season.

Baghdadis now able to throw another carp on the barbie

Iraqis are tentatively reclaiming the capital's restaurants and streets, writes Jason Koutsoukis.

what i cook when...

Gilbert Lau fires up his wok when friends come round for a Cantonese lunch.


Pickled, puréed, roasted or raw, cauliflower is a delicious and versatile vegetable, says Sean Moran.

Ask Chef

Q When making batter for fish or chips, I just can't seem to get the mix right, it always goes soggy. Is there any magic behind a decent batter? Should I be using a particular oil as well?