Column began as a simple idea: write about food the way newspapers write about everything else—with clarity, authority, and respect for the reader's intelligence. No breathless hyperbole, no recipe blogs padded with ten paragraphs of irrelevant backstory, no clickbait headlines promising life-changing brownies.

Instead, we approach food writing as journalism. Every recipe is tested multiple times. Every technique is explained clearly. Every claim is backed by experience. We write for home cooks who want to improve their skills, not for professionals who already know everything.

The format is deliberate. Clean layouts inspired by broadsheet newspapers. Serif typography that honors the tradition of food journalism. Multi-column text blocks that echo the editorial pages. Bylines and datelines that ground each piece in time and authorship. This is food writing as reportage.

The Philosophy

We believe that good food writing serves the reader first. It answers the questions you actually have, not the questions we want to answer. It teaches technique through clear instruction, not vague gestures towards "cooking with love" or "trusting your instincts." Instincts come from practice, and practice requires precise guidance.

We write primarily about cooking at home—the kind of food you make on Tuesday nights and Sunday afternoons. Restaurant reviews appear occasionally, but our focus remains the home kitchen. That is where most people cook, and where most people need the most help.

Our recipes prioritize ingredients you can actually find. We test everything using Australian measurements and ingredients available in Australian supermarkets. When we call for specialty items, we explain what they are, where to find them, and what you can substitute if necessary.

Editorial Standards

Every recipe published in Column has been tested at least three times by different cooks. We note common pitfalls, typical timing variations, and the visual cues that matter more than precise measurements. We include both metric measurements and descriptive benchmarks because ovens vary and ingredients differ.

Our photography is honest. We do not use food stylists or unnatural lighting. If a dish looks rustic and homemade in our photos, it is because that is how it looks when you make it at home. Professional food photography has its place, but it can create unrealistic expectations that discourage home cooks.

We maintain editorial independence. We do not accept payment for coverage, we do not run sponsored recipes, and we do not allow advertising to influence our editorial decisions. When we recommend a product or ingredient, it is because we genuinely believe it is the best option.

What We Cover

Our coverage spans the full spectrum of home cooking. Weeknight dinners that come together in thirty minutes. Weekend projects that reward patience with depth of flavour. Seasonal ingredients at their peak. Techniques that improve everything you cook. The occasional deep dive into culinary history or food science.

We write about Australian food culture—what that means, how it is changing, where it is heading. We celebrate native ingredients, multicultural influences, and the unique challenges of cooking in this climate. We are not interested in authenticity politics or gatekeeping. Good food is good food, regardless of its origin.

Above all, we write with the conviction that cooking is one of the most valuable skills you can develop. It saves money, improves health, brings people together, and provides daily satisfaction that few other activities can match. Our job is to make that journey easier, more enjoyable, and more rewarding.

Thank you for reading Column. We hope you cook something good this week.