Jane de Graaff
Good Food contributor
Jane de Graaff is a food writer and recipe developer who regularly demonstrates fun food on Nine’s Today Show.Connect via X.
Why chip charcuteries are the new loaded nachos (and how to make them)
It’s the viral social media trend that’s virtually impossible to mess up. Grab a packet of crisps, your favourite charcuterie platter toppings and pile it up.
- Jane de Graaff
The endurance of overnight Weet-Bix: Is this viral make-ahead breakfast worth the hype?
The humble Weet-Bix has had a glow-up, becoming a hit with meal-preppers. Here’s everything you need to know, plus a recipe you’ll actually enjoy.
- Jane de Graaff
Plastic out, low-tox in: How to pack a safe (yet cool) school lunchbox
Things have changed since the old plastic lunchbox with a Vegemite sandwich. Here’s the latest expert advice. Plus: new lunchbox muffins your kids will love.
- Jane de Graaff
The magic of fairy bread: Why everyone loves Australia’s rainbow party snack
This beloved childhood treat is the “perfect trifecta of carbs, sugar and fat”. And as it’s officially Fairy Bread Day today, perfectly acceptable to eat for lunch.
- Jane de Graaff
Mochi madness: How this stretchy, chewy, dramatic dessert became a viral hit
This pillow-soft Japanese social media sensation has endless flavours. Here’s your complete guide, including how to make it yourself.
- Jane de Graaff
From food fad to cafe fixture: Why acai bowls have outlasted the hype (and how to MYO)
Equal parts healthy breakfast bowl and vibrant dessert, the acai bowl can be customised to suit almost any palate.
- Jane de Graaff
Is your kid into mug cakes? These recipes will save you from having to eat disasters
All you need is a large mug, a microwave and a few simple ingredients for a molten chocolate, lemon drizzle and PB&J baking adventure.
- Jane de Graaff
Beef tallow is suddenly everywhere, but does it have a place in today’s health-conscious society?
Despite health concerns, a new generation of flavour seekers, wellness content creators and “skinfluencers” is turning to beef fat.
- Jane de Graaff
The secret to making the smoothest hot chocolate at home this winter
One of Australia’s top chocolatiers reveals the one step you cannot skip when making a velvety cup.
- Jane de Graaff
To prick or not to prick? The secret to the perfect DIY democracy sausage
Pork or beef? Slowly does it or lots of sizzle? And don’t forget the jammy onions. The experts share their brilliant banger tips, for election day and beyond.
- Jane de Graaff