Using a food processor to mince meat is a bit like using a Mercedes to pull a plough.
Forget the image of the pipe-smoking, tweed-wearing whisky drinker. A growing number of young people fancy a wee dram.
In Australia, it's rigdy-didge to cook on charcoal, but to eat it, well, we're coming around.
Thornbury's Carwyn Cellars has turned a storeroom into the Back Room Bar.
After supplying their distinctive black-shelled tarts to cafes, the folks behind indie bakery Nora Melbourne are opening a place of their own.
Yotam Ottolenghi shares the secrets of his craft with Peter Barrett.
The good old sausage roll is a tuckshop favourite and a truckies' staple. But with a little bit of careful treatment, they can be so much more. A dash of Thai spice, a sprinkling of fennel or a pinch of paprika can transform the humble sausage roll into something extra special.
Trentham has spawned a new industry - truffle farming - giving Summer the show dog a second job of sniffing out the edible find.
Rodger Gorey, of Torrens, has created a worm-wriggling mixture that is perfect for our plants in the capital.