Recipes

A calamari salad perfect for your next alfresco feast.

Yuzu and custard is the flavour combination you didn't know you needed.

A non-traditional Anzac biscuit recipe that raises the stakes — in cake form.

Our Greek-style lamb cutlets, finished with traditional feta skordalia and crushed olives, is primed for weeknight cooking. Opa!

This Japanese-inspired eggplant sandwich recipe makes for a great vegetarian lunch.

This potato focaccia recipe is light, fluffy and comes with an incredibly moreish garlic butter.

Pumpkin and slow-cooked lamb with pasta? That's cold weather comfort in a bowl.

How do you make the arancini even better? Fill them with tender braised beef cheeks.

A comforting eggplant recipe that epitomises the big-flavoured goodness of Greek home cooking.

Prolific restaurateur and chef ANDREW MCCONNELL shares his take on the French classic that sets hearts (and crêpes) on fire at Melbourne’s Gimlet.