Bread

• Baking

Cheese, Vegemite and spring onion pull-apart loaf

This fun-to-make-and-eat bread makes a great accompaniment to soup or a tasty starter on its own.

• 2 hrs +
• Helen Goh

• Recipe collection
• Breakfast & brunch

Five fun French toasts to make this weekend featuring Adam Liaw’s new easy cheesy recipe

From sweet, to savoury, to feed-a-whole-family, these eggy toasts are sure to brighten your weekend.

• Tips & advice

Five thrifty ways to use up stale bread, including chips, croutons, soup and more

If you’re staring down bread that’s past its prime, here are some suggestions.

• August 10, 2023
• Becky Krystal

• Quick & easy

Adam Liaw’s cinnamon toast

I haven’t included it in the recipe, but if you wanted to serve this with a big scoop of ice-cream I wouldn’t hold it against you.

• < 30 mins
• Adam Liaw

• Quick & easy

Adam Liaw’s cheesy egg toast

A bit like French toast, this thick slab of cheesy, eggy, toasty deliciousness would make a perfect brunch or lunch. You can even cook it on the barbecue.

• < 30 mins
• Adam Liaw

• Comfort food

Helen Goh’s Welsh rarebit with leek and cider

Served alongside a celeriac and apple salad, this makes a fine lunch or Sunday-night supper.

• 30 mins - 1 hr
• Helen Goh

• Baking

How to keep bread fresher for longer (and why you should never keep it in the fridge)

Nothing beats bread on the day it was baked, but these simple tips make sure you can enjoy every last crumb.

• June 4, 2023
• Aaron Hutcherson

• Baking

Chocolate hot cross buns with sugar glaze

Here’s a delicious way to use up the annual surfeit of Easter eggs.

• 2 hrs +
• Adam Liaw

• Quick & easy

Adam Liaw’s simple pan-fried garlic bread will go with everything you eat this weekend

I make this garlic butter in a big batch and keep it in the fridge so that garlic bread is always just a piece of toast away.

• < 30 mins
• Adam Liaw

• Light lunch

Savoury tabbouleh quick bread with whipped feta

Soaked for just a few minutes, bulgur wheat lends its characteristic nutty and chewy texture to this savoury quick bread. The addition of a good amount of chopped parsley, lemon juice and olive oil to brighten the flavours gave me the idea that this was a kind of tabbouleh in loaf form. Together with the whipped feta spread and a simple salad of sliced tomatoes, torn mint leaves, olive oil and salt and pepper served alongside, it makes a lovely light lunch.

• 1-2 hrs
• Helen Goh