A Brand Champion Aims For Champion Brands

Family business has prepared Sue Morphet for her role as CEO, writes Nabila Ahmed.

A Bread Maker's Fall And Rise

He had everything, then lost it. Now the former top chef is back from the brink - thanks to a loving sister.

Italian Job

It's better than the bread from the old country.

Feeling Wet And Doughy

POURING rain made the smell of freshly cooked bread at the Southside Festival even more tempting.

Three Ways With Stale Bread

Three ways with stale bread By Ross Dobson Murdoch Books, $34.95

Quick Bread Winners

Sweet or savoury, muffins suit every meal of the day and, as Viviane Buzzi writes, they're robust and easy to make.

User Pays

Seamus Byrne sorts his household bills before getting into some pumpkin-carving.

Early Favourites

These recipes make breakfast special - whether you're having decadent French toast a deux or sitting down to a late, leisurely brunch.

Crusty Courses

French bread will be a hot topic of conversation on the Southern Highlands this year as Paddy Murray holds a number of bread-making courses for interested foodies.

Pare And Share

Great food is often the simplest. Fresh fish, barbecued and finished with lemon juice, salt, parsley and olive oil, is beautiful. So is an omelet made from free-range eggs and served with sourdough bread. A chicken, roasted and served with some fat green asparagus dotted with a little butter, is another wonderful pleasure.

Oven Proving The Toast Of Cringila

MACEDONIAN, Muslim and Aboriginal communities united at Cringila Park yesterday to unveil a communal bread oven.

Off The Shelf Mad About Bread

THERE'S nothing quite like the smell of a loaf of home-baked bread cooking in the oven.

Back On The Crawl

HOW many bread rolls and bottles of wine do you need to feed 4500 people? The organisers of the World's Longest Lunch will find out today, when thousands of diners take their seats at tables across the state on bridges, in gardens and by the sea.

A Bigger Fish To Fry

This week we introduce a new approach to our popular cooking column by Steve Manfredi (above). Each week Manfredi will appear in a brief video, preparing a recipe and offering a few tips. Go our website - smh.com.au/stevemanfredi - to view the first one. As the weeks go by, readers will have access to a growing online "bank" of Manfredi's seasonal recipes. Our Interactive Cook will also answer a limited number of reader emails each week at smanfredi@smh.com.au

The Bread And Batter Of A Genre

Earthly Delights By Kerry Greenwood Allen & Unwin, 277 pp, $19.95 Blindside By J. R. Carroll Allen & Unwin, 413 pp, $21.95

Almond Bread

There are some recipes that you grow up with and remember with great fondness. For me, this almond bread is one of them. Whenever my mother is baking and there are egg whites left over, this is the recipe she whips up in a jiffy. She's a very thrifty cook. Following last week's ice-cream recipe

Bay Views

Although many recipes call for a bay leaf or two, do you really know when to bay leaf it? Valued for the flavour it adds to soups, stews or sauces, the bay leaf leaves its mark with long, slow cooking. Only recently available fresh in small bunches at the markets, bay leaves should be used in small amounts, as their flavour can easily overpower.

Our Daily Bread

This most ancient food has been maligned as unhealthy or fattening but, from fluffy white to crusty woodfired, all bread is good for you.

A Love Of Food Reaps Its Rewards

COMPETITORS stood little chance against the pies and cakes entered by Ron Brums of Umina's Bremen Patisserie at last week's Castle Hill Bread and Pie Show.

Home Rules

Eating out? We love it. Can't get enough of it. Feel humbled by the quality of Sydney restaurants. But Christmas is about home, family, children and the pleasure of cooking for those closest to us. With this in mind, we've chosen gifts that are beautiful yet practical, earthy but stylish, aimed at encouraging you to break the bread at your own dining table.