Stephanie Wood Sticky lemon chicken and sweet & sour pork are a portal to a different Australia.
Stephanie Wood A food lover, a road trip and an attempt to ditch the list of restaurants to try.
Stephanie Wood And we must ask, is the Thermomix worth all of the hype?
Stephanie Wood And other reasons why you should have a food crush on Fuchsia Dunlop.
Stephanie Wood Horse meat in the meatballs? 800,000 tonnes of food going to landfill in NSW alone? Need more proof?
Stephanie Wood Nostalgia has no place when it comes to kitchen appliances.
Stephanie Wood The pushback against the food as art/window to your soul/personal brand is nigh.
Stephanie Wood Generosity of spirit doesn’t have to equal a gluttony of appetite. But there must always be pudding.
Stephanie Wood Stephanie Wood on why braving the spikes of sea urchins is completely worth it.
Stephanie Wood The new rules of restaurant etiquette, with thanks to Emily Post.
The price of food
Stephanie Woood All those free-range, seasonal, organic, artisanal, local, line-caught, heirloom ingredients come at a price.
Dinner party throwbacks
Stephanie Wood STEPHANIE WOOD consults her collection of vintage cookbooks for party planning ideas.
Stephanie Wood There's often special story behind the recipes in a cook book.
Celebrity eating habits
Video tutorial: Lamb
Stephanie Wood Stephanie Wood learns some tips from master butcher, Colin Holt. (probably not for the squeamish or vegan among us).
Getting fish right
Stephanie Wood The secret of soulful chicken soup lies in a calculation.
Stephanie Wood What's wrong with food magazines today, and how to fix them.