“I came up with this recipe when I was dreaming about Christmas ham one day. The glaze is sweet, sticky and ever so slightly bitter. Chicken legs, which comprise the thigh and drumstick, are the most flavourful part of the bird, and are made even better with a sweet glazed crispy skin.” - Olivia Galletly

"I first met Melanie Russo when she attended kinder with my daughter Pam, so I have known her a long time. Melanie’s big, bold cooking smacks you in the mouth. My father started working for the Russo brothers, Joe and Jack (distant cousins to Mel’s family), in the early 1950s. Joe, Jack and Diego bought a farm in Tyabb called Cumbrae…"

Before travel was easy and relatively affordable, a great cook book featuring recipes from some far flung cuisine was a real window into the world. Yes; we’re that old. We actually pre-date the internet. Short of jumping on a plane, the best way to expand our culinary horizons…

We dig the name ‘roly poly’ because it sounds as much a weight-gain alert as it does the description of a lovely rolled-up baked pudding. This old fashioned fave really is bloody delicious, straight-forward to conjure and is something everyone totally loves…

It’s a mystery to us how this favourite pudding even works; you make a batter, scatter the top with sugar and cocoa, pour boiling water over, bake, then the oozy stuff somehow ends up on the bottom, creating a gooey, thick sauce for the springy, cakey top…