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The Latest Breaking News from Tony Tan

How to make the perfect smacked cucumbers – recipe

This cool, crunchy Sichuan salad, drenched in garlicky dressing and fiery chillies, is now a global favourite. The secret? Make sure you bruise the cucumbers, rather than actually smash them

The Guardian - UK

From Caribbean favourites to everyday vegetarian recipes: Observer Food Monthly’s best food books of 2024

Essential reading for would-be top chefs, stocking fillers for the fermentation curious and odes to the simple pleasures of the kitchen. Ask Santa for the set

The Guardian - UK

Music memoirs, cooking classes and squatting at Kanye’s: the best Australian books out in November

Each month Guardian Australia editors and critics pick the upcoming titles they have already devoured – or can’t wait to get their hands on

The Guardian - AU

From analysis to the latest developments in health,
read the most diverse news in one place.

Pissaladière, tortillas and ice-cream with fish sauce: chefs’ go-to dishes for entertaining at home

From a savoury Niçoise tart topped with olives and anchovies to tortillas with ‘a million’ possibilities, three Australian chefs share their favourite crowd-pleasing foods.

The Guardian - AU

Singapore to vote on new president amid rumblings of discontent

Former finance minister Tharman Shanmugaratnam is leading the field of three candidates chosen under demanding criteria.

Al Jazeera

Lots of shallots: why do spring onions come in such big bunches – and how can I use them all?

From the white bulbs to the tattered green ends, here’s how to make the most of your bundle of joy

The Guardian - AU

From pilaf to pudding: six winter-friendly ways with rice

Whether you like your rice fluffy, fried or stuffed with cheese, this staple grain can produce a dish to suit any palate, on a minimal budget

The Guardian - AU

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