And so the weather has turned in most states and the autumn winds are sweeping through our cities and towns. Which for cooks means that it's time to get back to the kitchen. This week our contributing cook Elizabeth Hewson is using the best of the seasonal ingredients: mushrooms and pears. Her mushroom pasta uses a variety of funghi to achieve a beautiful umami flavour, while her pear cake has the addition of thyme for a floral note. Delicious.

Meanwhile, French cooking never goes out of style. In their new cookbook, French at Heart, mother-and-daughter duo Marjorie Taylor and Kendall Smith Franchini prepare three classic French dishes that speak to timeless good cooking and family entertaining.

Bon appetit.

Cellar director John Lehmann selects three exciting riojas for a super-six saving of $88. Details here.

New research on how to eat well to optimise health continues to emerge. This week, a new report suggests 10 foods to eat that have anti-inflammatory properties, including ginger, pineapple and sour cherries. What else is on the list? Read the full story here.