Summery salads are the perfect go-to dish as the weather warms up.

Banana bread is too often seen as last-resort in a café or the only use for “that bunch of bananas buried in the cupboard”. But made with care, quality ingredients and a little imagination, it can be a thing of beauty. It’s even better when lightly toasted and smothered with butter.

Banana bread is too often seen as last-resort in a café or the only use for “that bunch of bananas buried in the cupboard”.

Perth-based travel food blogger Inexology has provided The Record magazine with a healthier alternative to the common fried spring roll. This recipe makes a hearty snack for the cooler months.

Recipe by Chef Parween Ramsahye from Marist Lodge at Catholic Homes.

How often have you attended a morning tea function, a church community gathering, or potluck dinner where sausage rolls are on the table?

By Matthew Lau In this December 2018 edition of The Record Magazine, we celebrate great women of the Church. In the culinary world of inspirational females, one can look no further than Julia Child, a passionate chef recognised for bringing French cuisine to the American public. Fish baked in parchment paper is a foolproof and versatile recipe, the technique of which cooks the fillet ever so...

There is nothing more satisfying than the taste of zingy, soy-based sauce on succulent chicken wings, accompanied by fresh lettuce, tomato and cucumber on a fine spring afternoon.

A chilly day calls for some comfort yet healthy meals. This flavoursome and easy-to-prepare dish is definitely a winner! Tasmanian salmon is Australia’s pride and joy. Accompany it with sweet cherry tomatoes, zesty lemon juice, and crunchy capsicum and bundle it up with some juicy bacon, for an unforgettable combination. And let’s talk about how perfectly the puff pastry compliments and...

Keeping with the theme of faith and science, the recipe in this month’s issue involves the art of baking. Baking, simply put, is a science.