Richard Cornish
Fairfax Good Food
Melbourne, VIC, Australia
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Past articles by Richard:
Victorian farmers, a fisher and a footy player band together to save local pub
The old pub at Woodside on the South Gippsland Highway was in a sorry state of repairs until a group of locals put their hands in their pockets to save the much-loved watering hole. → Read More
Everything you need to know about ... haloumi
Firm, fresh, salty and tangy haloumi is a fresh, cooked, brined cheese originally from Cyprus. → Read More
Everything you need to know about ... sardines
Sardines are delicious, nutritious little fishes that are becoming more popular in all forms. → Read More
Preserved lemon: Everything you need to know
A jar of homemade preserved lemons also makes a great gift for a friend or neighbour. → Read More
More Australian octopus set for restaurant menus
Move over, calamari. The pale octopus is set to take its place on more restaurant plates in Sydney and Melbourne. → Read More
Yuzu: Everything you need to know
Yuzu is very fragrant and used in cooking for zest, peel, and very sour juice. → Read More
‘This is going to ruin people’: Australia Post to stop delivering perishable food
Producers across the country are being forced to find new ways to send their artisan goods to customers after a decision by Australia Post to no longer deliver perishable food. → Read More
'Not even a kid to fill the sauce container': Destination dining stifled by staff shortages
Hungry tourists are heading home from popular regional destinations, disappointed they could not get a restaurant table. → Read More
From little things big tomatoes grow: A food revolution in the Upper Murray
A new co-operative of grassroots microfarms is supplying fresh, healthy food to the people of Corryong. → Read More
Is it safe to infuse garlic in oil?
Storing fresh garlic in oil can be more dangerous than you might realise. → Read More
The MasterChef effect: hibachi sales surge for barbies in the park
When hibachi grills appeared on MasterChef Australia, sales of the Japanese barbecue surged 1600 per cent. → Read More
How to stop berries sinking in muffins and cakes
A foolproof way to avoid all the berries sinking to the bottom of the muffins. → Read More
The big chill: everything you ever wanted to know about freezing food
How and for how long should we be freezing food? Richard Cornish has all the answers. → Read More
Five unexpected sources of food poisoning (and how to avoid it)
Meat and seafood are common food poisoning culprits, but there can be nasty bacterias lurking the most unexpected ingredients. → Read More
The secret to fluffy mashed potatoes
Are you Team Fluffy or Team Rich? Here's advice for those in the first camp. → Read More
The best way to crack an egg
Breaking an egg without getting shell in the dish isn't as easy as it's cracked up to be. → Read More
Diners behaving badly: Mind your modern table manners
Demanding chicken nuggets at a fine-diner, watching Married at First Sight on an iPad, and leaving chewing gum under their tables – why the new breed of customers has restaurateurs fed up and fighting back. → Read More
Is there actually any chicken in chicken salt?
Chicken salt, custard skins and Spanish paprika are the vexing questions of the week. → Read More
The secret to perfect grilled fish
Arm yourself with spatulas or a fish slice when chucking fish on the barbie. → Read More
How to make your sausages sizzle
Why sausages are curvy, to prick or not to prick, how to make your own: all the big sausage questions answered. → Read More