Rhubarb Louise cake
The New Zealand cake-slice hybrid, reimagined with soft baked rhubarb.
Smoky eggplant with sumac onions
This recipe makes cooking eggplant to that perfectly soft and gooey texture foolproof – pricking and charring the eggplant leaves it tender enough to spread on a crusty piece of bread.
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Paski’s pappalá
If you've exhausted your usual dip-and-spread options, why not try this spread from Sydney's Paski? Made from blended milk-soaked cod, bread, and tomato, this unusual dish is a must-try.
Whipped tofu and zucchini tart with fennel salad
If you've been wanting to ease into tofu but unsure where to start, this tofu tart is the perfect segue.
Cauliflower cheese
This easy cauliflower dish will soon become your new go-to side for any meal.
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Buttery potato and leek soup with croûtons
The hearty soup you need this winter.
Pollo al mattone with peach and barley salad
Make the most of stone fruit season by tossing sweet yellow and white peaches through the barley salad accompanying this pollo al mattone.
A classic cream of pumpkin soup
And it's super quick to whip up.
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Beef Wellington
It's a prime cut of beef with a heavenly mix of pâté and mushrooms in a golden parcel of puff. What's not to love?
Lemon meringue pie
Sweet but tangy, there's no denying the pull of this retro classic.
Feta and greens gözleme
Roll up your sleeves, then roll and fold your way to flatbread heaven.
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Tonkatsu with curry sauce
It's made for cold nights and second helpings.
Diana Chan’s savoury brioche loaf
Butter-lovers, rejoice.
Jane Strode’s scallop sang choi bau
This scallop sang choi bau recipe by chef Jane Strode makes for the perfect party snack.
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Warrigal greens Rockefeller
Classic Rockefeller oysters, balanced out by South Australian warrigal greens.
Garden greens and herb tortilla
A leafy green twist on the classic Spanish tortilla.
Vegetable tian with thyme crumb
The beauty of this dish is in its versatility - use any seasonal vegetable to satisfy your own tastes.
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Shiraz gin and pear brioche cake with gin ice-cream
This recipe calls for a pear poaching syrup made with shiraz gin that flavours and colours the pears, but doubles as the base for the accompanying ice-cream.
Blueberry millefeuille with rosemary and sweet vermouth crème pâtissière
With the option to make each element ahead of time, this stunning millefeuille practically assembles itself.
Date puddings with sesame ice-cream and salted caramel
These rich little puddings have been adapted from one of Neil Perry's classic sticky date recipes to feature a deliciously surprising sesame hit.
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Berbere-spiced pumpkin with broccoli fatteh
This vegan-friendly dish can be served individually as a main or as a side to share.
Orange-scented cheesecake with figs and Amaro syrup
This light cheesecake pairs perfectly with sweet pan-roasted figs and Amaro di Angostura syrup.
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Abruzzo cheese pies
These golden brown half moon shaped pastries from the Abruzzo region of Italy are irresistibly flaky and cheesy.
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Tuscan rosemary buns
Tired of your usual breakfast? These soft, savoury buns are the answer.
Bethany Finn’s lemon delicious pudding
Don't forget the cream.
Rockwell & Sons’ pumpkin pie
A very contemporary take on the American pie.
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Farro, white bean and smoked ham soup
This is a super-easy dish that’s rich, hearty and full-flavoured, but doesn’t require a whole lot of work. Just let the flavour of the hock come through and do the work for you. Begin this recipe a day ahead to soak the beans.
Cassoulet
Our take on the French classic.
Gianduja and affogato mousse cake
Topped with roasted hazelnuts and toffee shards.
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Palisa Anderson’s gaeng keow wan gai (Thai green chicken curry)
Drop that takeaway menu. Once you've tried making curry paste from scratch, you'll never look back.
Coq au vin
The timeless French recipe that delivers comfort with every bite.
Broccoli soup with Gorgonzola toasts
The creamy soup uses broccoli stalks for the soup base and sauteed florets as a garnish. Add Gorgonzola toasts for dipping and you've got a satisfying meal.
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Spiced Fuji apple crumble with dulce de leche ice-cream
Hints of clove, nutmeg and cinnamon add a subtle spice to this crunchy fruit crumble, balanced by a homemade creamy dulce de leche ice-cream.
Embla’s cheddar gnocchi, crushed tomato and olive oil
This Roman-style gnocchi is rich with the sharp flavour of cheddar, making it an ideal side dish for robust stews, braises and roasted meats.
Maggie Beer’s herb pasta with sorrel butter and lemon thyme
Maggie Beer shares her recipe for a vegetarian herb pasta, where the rich pasta, made with duck-egg, is offset by the sweet sorrel butter.
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Pumpkin ravioli with sage brown butter
A combination that's a classic for good reason.
Tacconi with Ligurian olives, pine nuts and oregano
Our recipe for tacconi with Ligurian olives, pine nuts and oregano.
Gnocchetti Sardi with tomato sugo, broccolini and pecorino
A fast recipe for gnocchetti Sardi with tomato sugo, broccolini and pecorino.
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Tipo 00’s potato and cauliflower tortelloni
If there are black truffles in season, shave some on top - Andreas Papadikis, head chef at Tipo 00, promises a dish that becomes "something extraordinary".
Zucchini flower, mint and pecorino penne
A simple and light recipe for zucchini flower, mint and pecorino penne.
Alice Waters’ pounded almond and mint pasta sauce
Iconic chef Alice Waters shares her recipe for pounded almond and mint pasta sauce.
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Enrico Tomelleri’s pici with cacio e pepe and shiitake
A recipe for perfect hand-rolled pici with a cacio e pepe and mushroom sauce.
Colomba Pasquale
A recipe for a classic Colomba Pasquale.
Ricotta and pecorino tarts (casadinas)
This recipe for ricotta and pecorino tarts (casadinas) is by Giovanni Pilu from Pilu at Freshwater.
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Torta di riso
A recipe for a light and delicately scented rice tart.
Cassata
There's a good reason Sicily is known as the sweets centre of Italy, and cassata – decorative and delicious – is it.
Chocolate and hazelnut babka
Take a buttery, brioche-like loaf, add a generous swirl of rich chocolate and what do you get? A little slice of heaven.
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Danielle Alvarez’s slow-cooked ocean trout with peas, and Meyer lemon and fennel salsa
This recipe for slow-cooked ocean trout comes courtesy of chef Danielle Alvarez.
Cauliflower mac and cheese
For this recipe, we've added cauliflower to the classic comfort food. (And three different cheeses and crunchy rye breadcrumbs, too.
Beef short ribs in miso and beer
In this recipe, we've combined red miso and Guinness to create an umami-rich sauce.
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Potato, leek and silverbeet gratin
A sumptuous recipe for potato, leek and silverbeet gratin.
Enrico Tomelleri’s risotto with pumpkin, Gorgonzola and brown butter
A hearty autumn-friendly dish from the Paski co-owner and chef that's perfect for the transition from warm to cold.
Sweet Italian Easter bread
Gubana is a half brioche, half strudel from Friuli-Venezia Giulia. It's traditionally eaten after Lent.
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Cheat’s wonton soup
This wonton soup is an express version of the recipe that cuts time, not flavour.
Brigitte Hafner’s guide to making luxe mashed potato
Just make sure you choose the right potatoes for the job.
Burnt honey and teriyaki Japanese eggplant
This smoky eggplant recipe pairs miso with an irresistible burnt honey teriyaki glaze.
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Shaved zucchini, fennel and mint salad with burrata
A simple recipe for shaved zucchini, fennel and mint salad with burrata.
Beetroot soup with burrata
This recipe for beetroot soup with burrata is by Shaun Kelly from Au Passage in Paris.
Burrata with green relish
A simple recipe for burrata with green relish.
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Focaccia with potato, onion, olives and burrata (focaccia con patate, cipolle, olive e burrata)
Our recipe for focaccia with potato, onion, olives and burrata (focaccia con patate, cipolle, olive e burrata).
Scampi with burrata and ’nduja
A recipe for scampi with burrata and 'nduja by Fratelli Paradiso restaurant in Sydney.
Peaches with burrata, prosciutto crudo and rocket
Our recipe for peaches with burrata, prosciutto crudo and rocket.
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Tuscan chicken liver crostini with rosemary and anchovy (crostini di fegatini)
Australian Gourmet Traveller's recipe for Tuscan chicken liver crostini with rosemary and anchovy (Crostini di fegatini).
Choc-cross buns
This winning combination of Easter's big treats (chocolate and hot-cross buns) is going to be snapped up very quickly. In the unlikely event of leftovers, serve them toasted.
Dan Pepperell’s hot cross cannoli
It's the flavours of a spiced hot cross bun whipped into a cloudy ricotta filling, then coddled into a crisp chocolate shell. This is going to be a good Easter.
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Bodega’s hot cross buns recipe
This recipe offers a savoury take on classic hot cross buns, courtesy of Sydney's Bodega.
Sour-cherry hot cross buns
These sour-cherry hot cross buns are a refreshing take on this Easter favourite.
Apple and cinnamon hot cross buns
Our remix on an Easter classic.
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Classic hot cross buns
A no-fuss, traditional hot cross bun recipe, best suited for the purists.
Colcannon
This is chef Colin Fassnidge's take on colcannon, Ireland's favourite mashed potato dish. Don't be afraid of the butter, and serve with plenty of crusty bread.
Yuzu cream tarts with ginger strawberries
It's hard to believe that these beautiful gluten-free and dairy-free tarts are completely vegan.
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Leche and lime flan with burnt mango
This Filipino leche flan, with lime and burnt mango, tastes like a dense crème caramel.
Veal cotoletta with asparagus and preserved lemon
The lemon and asparagus prevent this dish from feeling too rich and heavy, and if you don't have veal, chicken breast will work just as well.
Tony Tan’s char kway teow
Char kway teow is a perennial Malaysian favourite for a reason. Tony Tan shows us how it's done.
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Scallops with Champagne and pea sauce
Sweet Australian scallops pair perfectly with this vibrant Champagne and pea sauce, topped with nuggets of chorizo and texture.
Green shakshuka with Brussels sprouts, olives and labne
The classic North African and Middle Eastern dish has been given a Mediterranean twist.
Duck-fat hasselback potatoes with rosemary salt
Hassle free potatoes.
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Coconut-poached chicken with mango and perilla
Use the freshest of mangoes to make these chicken rolls a standout snack.
Hellenika’s grilled octopus
The Brisbane restaurant's take on the Greek classic is a winner.
Saffron and lemon rice with fried onion
This simple and satisfying rice dish works equally well as a main or a side.
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Crab and potato rosti with salmon roe
This decadent snack is the perfect way to get the party started.
Roasted beetroot carpaccio
This stunning roasted beetroot carpaccio is more than just a pretty face – it’s complex, earthy and flavoursome.
Sticky pork ribs with mango and jalapeño salsa
This mango salsa is the perfect accompaniment for slow-cooked smoky pork ribs. Begin this recipe a day ahead.
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Burrata with balsamic buttered beetroot, vincotto and rosemary
This recipe for burrata with balsamic buttered beetroot, vincotto and rosemary comes from Sydney's Berta.
Sugar and fennel-crusted kingfish
Brushed with a honey and mustard glaze, and topped with a golden crust, this could be your next dinner party scene-stealer.
Crema Catalana
Vanilla custard with a burnt sugar crust – what’s not to love?
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Sean Moran’s mushrooms on toast
With a don't-be-shy amount of butter.
Hellenika’s chicken souvlaki
You've never had chicken souvlaki this good. This recipe, courtesy of Brisbane's Hellenika, is sure to become your new go-to.
Scallop crudo with crisp ginger and pomegranate
This elegant summer starter comes together in just 15 minutes.
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Fig, pomegranate and burrata with Sherry vinaigrette
Sherry vinegar adds brightness and depth to the winning combination of figs, pomegranate and burrata.
Coral trout with saffron and Sherry-roasted onions
Is there anything more showstopping than a whole baked fish?
Barbecued prawns with brown butter and tamari
Mat Lindsay recipe for barbecued prawns with brown butter and tamari from Ester restaurant in Sydney.
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Citrus dessert: Orange and lemon sorbet
This recipe from cook Diana Chan is equal parts sweet and tangy.
Spiced roast duck with peaches and oranges
Made for the Christmas main event.
Napier Quarter’s squid-ink spaghetti with cuttlefish, green pea and chilli
A near-perfect summertime pasta.
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Spiced plum, cherry and coffee trifle with cardamom crumb
Need a Christmas dessert to impress? Look here.
Cherry and gingerbread bombe Alaska
For dessert with drama.
Oysters two ways, with cucumber-lime dressing and cabbage-ginger tsukemono
Why settle for just one dressing when you can have two?
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Spice-roasted tomatoes, chickpeas and chilli
A satisfying vegetarian main, or a very able sidekick.
Apple-caramel sponge pudding
Sink your spoon into this.
