Author Archives: Scott Perry
Hot Toddy
Whisky, hot water, honey, lemon, cinnamon, clove. The drink that has been curing colds and
Boeuf Bourguignon
Beef chuck, half a bottle of red, three hours of nothing to do but check
20 Wines Under $30 That Drink Like $50
Twenty Australian bottles under thirty bucks that taste like fifty. No imported plonk, no obscure
Weekend Roast Pork with Crackling
Pork belly with proper glass crackling, a quick chunky apple sauce, roast vegetables in the
Rusty Nail
Scotch and Drambuie, equal parts, single big rock, lemon twist. The drink your grandfather ordered
Winter Vegetable Soup
Three hours of slow extraction, an old parmesan rind, a few cheap vegetables. The soup
Sazerac
Rye, absinthe rinse, Peychaud’s, sugar cube. Stirred not shaken. The official cocktail of New Orleans
Lamb Ragu with Pappardelle
Slow-cooked lamb shoulder, pulled into ragu, tossed through wide ribbons of pappardelle. Beef ragu’s rangy
Vieux Carré
Rye, cognac, sweet vermouth, Bénédictine, two bitters. Built in a rocks glass over ice. The
Mushroom Tart on Puff Pastry
Field mushrooms, gruyère, thyme, store-bought puff pastry, thirty minutes. The dinner you make when the
Smoked Old Fashioned
Bourbon, demerara, Angostura, and a glass cloche of applewood smoke. The Old Fashioned for nights
Slow Osso Buco with Saffron Risotto
Veal shanks braised slow until the bone marrow surrenders, served on a saffron risotto the
Rye Manhattan
Rye, sweet vermouth, three dashes Angostura, expressed orange. Sharper than a bourbon Manhattan and twice
Miso-Glazed Eggplant
Whole eggplant, white miso glaze, fifteen minutes of patience and one short interlude where you
The Proper Aussie Beetroot Burger
Why you should cook this The Aussie burger is the only burger format that openly
Pork & Cabbage Dim Sims (Aussie Style)
The Australian-Chinese fish-and-chip-shop dim sim. Why you should cook this Dim sims are the Australian-Chinese
Vegemite & Cheese Scrolls
Why you should cook this The lunchbox classic that you remember as the highlight of
Savoury Cheese & Bacon Muffins
School lunchbox classic, grown-up version. Why you should cook this The lunchbox muffin that actually
Fairy Bread (The Right Way)
Australian birthday parties have one constant. Why you should cook this Fairy bread is the
Homemade Pork & Fennel Sausage Rolls
The sausage roll you wish the bakery sold. Why you should cook this The sausage
Classic Aussie Meat Pies
Why you should cook this The Aussie meat pie is the only food I miss
Sheet Pan Rosemary Chicken Thighs with Roast Potatoes
Crispy-skin chicken thighs over potatoes that catch all the chicken fat. Why you should cook
Sheet Pan Crispy Gnocchi with Tomatoes & Mozzarella
Roasted gnocchi at high heat goes crispy outside, fluffy inside. Why you should cook this
Sheet Pan Harissa Chickpeas with Roast Veg
The vegetarian weeknight dinner that doesn’t apologise. Why you should cook this The vegetarian dinner
Sheet Pan Italian Sausage & Peppers
Italian-American street food on a tray. Why you should cook this Italian street-food on a
Sheet Pan Salmon & Greens
Eighteen minutes, one tray. Why you should cook this Eighteen minutes. Start to finish. Four
Sheet Pan Lemon Chicken & Vegetables
The weeknight workhorse. Why you should cook this The weeknight workhorse. Eight bone-in chicken thighs,
Slow Cooker Chilli Con Carne
Mexican-American chilli that does the work overnight. Why you should cook this Mexican-American chilli that
Slow Cooker Beef Ragu (Pappardelle Sauce)
The proper Italian-American Sunday gravy. Why you should cook this Sunday gravy, the proper Italian-American
Slow Cooker Osso Buco
The Milanese masterclass, simplified. Why you should cook this The Milanese masterclass made hands-off. Four
Slow Cooker Chicken Curry
The Anglo-Indian curry. Why you should cook this The slow cooker chicken curry that earned
Slow Cooker Beef Stew
Eight hours in the slow cooker turns chuck steak into the kind of beef that
Roasted Vegetable Lasagne
The vegetarian lasagne that doesn’t taste vegetarian. Why you should cook this The vegetarian lasagne
Beef Shepherd’s Pie
Beef mince, vegetables, gravy, mash on top. Why you should cook this The Sunday-night classic.
Sausage & White Bean Casserole
The French cassoulet, simplified. Why you should cook this French cassoulet, simplified, weeknight-ised. Eight Italian
Baked Mac & Cheese Casserole
The American baked mac and cheese. Why you should cook this The American baked mac
Tuna Mornay Casserole
The Australian school-night classic. Why you should cook this The Australian school-night classic that nobody
Chicken & Leek Casserole
The English-Sunday-lunch casserole. Why you should cook this The English Sunday lunch in a casserole
Quick Almost-Professional Buttercream Icing
The buttercream that goes on every cake at every birthday. Why you should cook this
New Orleans Creole Gumbo
Gumbo is the long-simmer pot of the American south. Why you should cook this The
Lobster Rolls (Maine Style)
The Maine lobster roll is a celebration of one ingredient. Why you should cook this
How to Make Cabbage Kimchi
Kimchi takes ten minutes of work and two weeks of waiting. Why you should cook
Homemade Pork & Chive Dumplings
Dumplings are a project. Why you should cook this The Saturday afternoon project that makes
An Introduction to Korean BBQ
Korean BBQ is not a single dish. Why you should cook this Korean BBQ at
Classic French Crepes (Sweet and Savoury)
Crepes are easier than pancakes. Why you should cook this Crepes are easier than pancakes.
Honey & Brown Sugar Glazed Christmas Ham
The Christmas centrepiece. Why you should cook this The Christmas centrepiece. Sticky, sweet-savoury, sliced thin,
Philly Cheesesteak
Real Philly cheesesteak is shaved beef, sweated onions, and melted cheese in a soft hoagie
Classic Buttermilk Waffles
Waffles you make from scratch in the time it takes the iron to heat up.
Egg Fried Rice in 15 Minutes
The trick to fried rice that doesn’t go gluey is day-old rice. Why you should
Real Roman Fettuccine Alfredo (No Cream)
The fettuccine alfredo you’ve been ordering at Italian restaurants in Australia is not Italian. Why
Reverse-Seared Prime Rib
Reverse-searing is the only way to cook a prime rib at home and not blow
