Che-Marie Trigg

Sydney

Writer, Subeditor and Digital Producer at Freelance

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Articles

Masterchef's Emelia Jackson's Grapefruit Creams Recipe

1 week ago | broadsheet.com.au | Che-Marie Trigg

Emelia Jackson really loves biscuits – in fact, last year she published a cookbook dedicated to the sweet treats: Some of My Best Friends Are Cookies. More recently, she’s brought biscuits back to the table for The Baker’s Book, a just-published collection of more than 60 recipes from top bakers and chefs including Nadine Ingram (Flour and Stone, Sydney), Natalie Paull (Beatrix Bakes, Melbourne) and Dougal Muffet (Sydney’s AP Bakery).
Raya Baker Raymond Tan's Danish-Malaysian Pandan Drommekage Recipe

1 week ago | broadsheet.com.au | Che-Marie Trigg

“As a tourist to the Freetown Christiania commune in Copenhagen, I came across the drømmekage, which translates literally to ‘dream cake’,” writes Raymond Tan in The Baker’s Book, a new collection of recipes from 30 leading Australian bakers and chefs. “Traditionally, this Danish cake is a fluffy vanilla sponge topped with sweet, sticky caramelised coconut.
Circl's Rainbow Trout Recipe With Egg and Horseradish

1 week ago | broadsheet.com.au | Che-Marie Trigg

Melbourne’s Circl describes itself as a wine house – it places equal importance on wine and food, with the intention of making fine wines accessible. Executive chef Elias Salomonsson has built his menu around the venue’s extensive wine library, drawing influences from his Swedish heritage. This dish, which is perfect for Good Friday lunch or any other time you’re after a speedy showstopper, also riffs on Salomonsson’s background.
Beatrix Bakes Dark Chocolate and Almond Cookies Recipe

1 week ago | broadsheet.com.au | Che-Marie Trigg

In recent years, Australia has experienced a bakery renaissance. If we’re not queuing at one of the scores of new bakehouses that have opened across our cities and towns, we’re popping into old favourites, planning road trips around the bakeries we want to try, or digging into cookbooks from the bakers themselves. Now, food editor and writer Ruby Goss has brought together 30 of the country’s best-loved bakers and sweets-savvy chefs to create one impressive cookbook.
Domus Vim Points Us to Sydney's Best Restaurants

2 weeks ago | broadsheet.com.au | Che-Marie Trigg

Sydney’s Sign GuyIan Tran turns the previously perfunctory into an art form. His signs change how we find Sydney’s bars, restaurants and cafes. And the world is catching on. Sydney’s Sign GuyIan Tran turns the previously perfunctory into an art form. His signs change how we find Sydney’s bars, restaurants and cafes. And the world is catching on. Words by Che-Marie Trigg·Friday 11 April 2025Even if you’ve never heard of Domus Vim, you’ve probably seen – and used – its work.
Australia’s Best Easter Eggs and Chocolate

2 weeks ago | broadsheet.com.au | Che-Marie Trigg

Easter means something different to us all. For some it’s a religious celebration. For others, an extra-long weekend. But for most it’s a rock-solid reason to get stuck into chocolate. If you’re going to go full-throttle on the cacao-based goods, you’ll probably want to avoid poor-quality chocolate that tastes like plastic and has the same texture as chalk.
Meatsmith's Simple Roast Leg of Lamb Recipe for Easter

2 weeks ago | broadsheet.com.au | Che-Marie Trigg

Recipe: Meatsmith’s Super Simple Roast Leg of Lamb is the Perfect Easter CentrepiecePhoto: Courtesy of Meatsmith / Parker BlainThe best quality leg of lamb you can find, a little oil, a bit of salt and a hot oven is all you need to make this Easter show stopper. Back before grocery shopping involved fluorescent-lit supermarkets, and meat came enveloped in plastic, butchers played a role that went way beyond retail.
Ten Lamb Recipes by Top Australian Chefs for Easter Lunch

2 weeks ago | broadsheet.com.au | Che-Marie Trigg

For some, Easter without lamb is like Easter without chocolate or hot cross buns – a bit of a travesty. Although the tradition stems from the northern hemisphere, where lamb starts to hit its peak in spring, it’s one that’s continued down under even as the weather begins to cool. Here we’ve collected a slate of lamb recipes that’ll feed a table of family and friends, sourced from top local chefs including Mark Best, Andrew McConnell and Analiese Gregory.
Meatsmith's Jansson’s Temptation Potato Bake Recipe

2 weeks ago | broadsheet.com.au | Che-Marie Trigg

A golden-topped potato gratin is a magnificent thing and a stunning sidekick once the weather starts to cool. And Sweden – no stranger to cool weather – might be the home of the ultimate take on this classic potato bake: Jansson’s temptation. Here, potatoes are cut into fry-like matchsticks and coated in cream. But the real kicker is the addition of sprats (in other countries anchovies are typically used) for depth and saltiness.
Rocco’s Bologna Discoteca’s Rigatoni alla Vodka Recipe

2 weeks ago | broadsheet.com.au | Che-Marie Trigg

Melbourne restaurant Rocco’s Bologna Discoteca is a Melbourne lockdown pop-up that went full-time. It started out doing ultra-saucy Italian-style sandwiches, but at its permanent digs in Fitzroy it’s branched out into serving a handful of pastas, heavier dishes like steak, and plates of salumi. While the menu often changes, there’s a good chance you’ll find Rocco’s punchy take on rigatoni alla vodka on the menu.