Vegemite hit shelves for the first time 96 years ago today, and oh how we have enjoyed it since. From mixing it with rissoles to something called a Vegemite Lifesaver, here are some weird and wonderful ways Australians have consumed the delicious spread through history.
What does it take to literally feed our troops? Spoilers: buffalo skewers, lemon-myrtle coated croc and lamb shanks are just a few of the mains on offer.
Search interest in pavlovas, puddings and trifles spikes around Christmas — but which one comes out on top?
There are fears some of our favourite baked goods could face a price hike as a national butter shortage puts pressure on Australian food producers.
Chef Sabina Spindler has cooked in some of Europe's best Michelin starred restaurants but now she is helping others reduce their waste with a range of tips and recipes includes pickling and making fermented pineapple skins into Mexican soda drinks.