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    Like a moth drawn to the flame, a trilogy to its end. The upper echelons of literary works have yet to be paralleled to such an eloquent, timeless classic as the We Are Cooking:...

Today is the day you’ve been waiting for.   Over the past week, I’ve observed an ever-present buzz across the College campus. Whispers, rumours, giggles, and bursts of excitement in...

Tim Tams – Part 1 Due to the extraordinary nature of this article, it will be split into two parts. Come back next week for part 2. Tim Tams – a staple of iconic Australian food. Some...

Another week, another apology. Last week I made the mistake of posting my recipe on “2-minute noodles”. While I thought this would be an appropriate recipe for all audiences, I was sorely mistaken...

It’s that time again – the recipe of the week.   First and foremost, an apology for last week’s recipe of Vegemite on toast, having received several complaints from the wider College...

  It’s as simple as it gets!   If you’re someone like me, you might’ve had a gander across the We Are recipes and been not bothered or motivated by any means to make any of them. I...

Taken from Recipe Tin Eats Ingredients PIE BASE AND LID 3 frozen puff pastry sheets, just thawed (300g/10oz) (Note 2) 1 egg , lightly whisked 3 frozen shortcrust pastry sheets, thawed (300g/10oz) FILLING: ...

For the Choux Pastry 1 cup water 6 tablespoons unsalted butter, cut into ½-inch cubes 2 teaspoons granulated sugar ½ teaspoon kosher salt 1 cup all-purpose flour, sifted ...

Taken from Recipe Tin Ingredients 1kg pork belly with skin on , NOT SCORED. Look for 3 – 3.5cm even thickness with flat, unwrinkled skin, preferably not vac-packed 1 1/2 tsp olive oil 1/2 tsp fennel...

Taken from Delish.Com Ingredients 2 pt. cherry or grape tomatoes 1 shallot, quartered 3 cloves garlic, smashed 1/2 c. extra-virgin olive oil, divided Kosher salt Pinch crushed...