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Ben Dearnley

Photographer

Ben Dearnley is a Sydney-based photographer who has been shooting since 1995, after completing a Bachelor of Arts in Communication Studies at Newcastle University. He was a photography assistant for three years before starting his own photography business focusing on food, still life and lifestyle. He has worked for a large number of local magazines and cookbook publishers, including Australian Gourmet Traveller, Donna Hay Magazine, Delicious, Coles, Australian Women’s Weekly Cookbooks, Murdoch Books, Pan Macmillan and others. He also shoots content for brands such as Sonoma Bakery, The Heart Foundation and Napoleon Perdis. When not in his studio, he enjoys swimming, walking his current Cavalier King Charles Spaniel Hazel, and tinkering in his shed.

Vodka clam bake recipe with fregola and smoky tomatoes

Vodka clam bake with fregola and smoky tomatoes

Comforting, delicious and easy to prepare.

Almond-crusted snapper with buttermilk dressing and summer slaw

Almond-crusted snapper with buttermilk dressing and summer slaw

Inspired by Australiana, green and gold combine in this fresh and easy midweek fish dish.

Pickled pineapple and pink peppercorn granita oysters

Oysters with pickled pineapple and pink peppercorn granita

Pink peppercorns bring a hit of spice to these oysters.

Ōra king salmon with tomato and peach salad

Ōra king salmon with tomato and peach salad

This makes a vibrant centrepiece for a stress-free late summer lunch.

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Grilled marinated artichoke and buffalo ricotta salad

Grilled marinated artichoke and buffalo ricotta salad

Marinated artichokes are the star of this dish.

Caribbean coconut broth with prawns and fried aromatics

Caribbean coconut broth with prawns and fried aromatics

You'll recognise the Southeast Asian influences of Malaysia and Thailand in this delicious broth.

Prawn yiouvetsi recipe - prawns with risoni, oregano, fennel and dill on white and blue striped bowl with blue spoon.

Prawn yiouvetsi

A classic Greek dish of prawn, risoni, oregano and fennel. What's not to love?

Pork Milanese with white anchovy bagna cauda and cavalo nero

Pork Milanese with white anchovy bagna cauda and cavolo nero

This is a classic Italian dinnertime staple.

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Chickpea fritters in light blue dish with blue and white paper and herb and garlic yoghurt in small yellow dish to side.

Snacks and sides

Revithokeftedes (chickpea fritters with herb and garlic yoghurt)

Serve these crunchy fritters with a glass of ouzo this summer

Flounder with avgolemono sauce with salad and lemon on light blue dish with grey cutlery.

Flounder with avgolemono sauce

The delicate flavours of flounder are elevated by the richness of a traditional Greek avgolemono sauce in a sensory escape to the Greek Islands.

Ricotta gnocchi with mapo bolognese

Alex Wong’s ricotta gnocchi with mapo Bolognese

Creamy ricotta and doubanjiang are the stars of the show in this twist on Bolognese.

Date, gingerbread and yoghurt naked layer cake with burnt orange caramel

Gingerbread cake with yoghurt, dates and burnt-orange caramel

Sugar and spice make this layer cake an impressive festive dessert.

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Peach and Champagne jelly with creme fraiche panna cotta

Champagne and peach jelly with crème fraîche panna cotta

This dessert will definitely wow a crowd.

Mango and lemon verbena trifle with verjuice jelly and salted lime meringue

Panettone and mango trifle with lemon verbena and verjuice jelly

Christmas calls for a trifle. And this panettone and mango trifle, topped with torched meringue, is just the ticket.

Spiced pineapple Christmas cake with rum-lime icing

Christmas cake with spiced pineapple and rum-lime icing

Rum adds a boozy edge to this irresistible Christmas cake.

Scorched honey parfait with hazelnut dacquoise and agrodolce cherries

Scorched-honey Christmas parfait with hazelnut dacquoise and agrodolce cherries

Begin this Christmas parfait recipe a day ahead for best results.

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Blue swimmer crab cocktail with avocado cream

Snacks and sides

Blue swimmer crab cocktail with avocado cream

This riff on the classic prawn cocktail is dressed to impress.

Barbecued lobster with lemongrass and coconut sugar FB

Thai-style barbecued lobster with lemongrass, makrut lime and palm sugar

A vibrant take on a classic seafood Christmas dish.

Dry-brined five-spiced roast turkey for Christmas

Dry-brined roast turkey

Prepping ahead ensures an effortless Christmas Day centrepiece.

Gochujang glazed ham with cherries

Gochujang-glazed ham with roast cherries

This is an elevated take on the classic centrepiece.

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Spiced coral trout with eggplant ezme

Spiced coral trout with eggplant ezme

Seafood is the star of an Australian holiday table.

Three Plum and thyme prosecco spritzes with sprigs of thyme in cocktail glass.

Plum and thyme prosecco Spritz

This sophisticated springtime spritz is made by the batch. Leave the pitcher on the table for breezy top-ups.

Goats cheese tart with strawberries on white plate with dollop of double cream.

Sean Moran’s goat’s cheese tart with strawberries

This tart hits the perfect balance between sweet and savoury flavours, topped off with a jammy glaze.

Spring ravioli with peas, ricotta and zucchini flowers on blue plate with slice of lemon.

Sean Moran’s spring ravioli with peas, ricotta and zucchini flowers

Spring is Sean Moran's ultimate muse for this pasta.

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Calamari fried in its ink with chilli aioli on white and blue plate.

Sean Moran’s calamari fried in its ink with chilli aïoli

Dark and dramatic, this crisp ink calamari evokes an ever-so-sweet flavour, complemented by fiery chilli aioli.

Ube babka with blood orange

Ube babka with blood orange

The addition of ube is a new-wave take on the classic babka.

Hong Kong French toast with smoked cinnamon ice-cream and cherry with spoon on blue background.

Hong Kong French toast with smoked cinnamon ice-cream and spiced cherry sauce

This softly spiced take on French toast is sure to delight.

Koji rubbed steaks with whisky and miso butter on blue background.

Koji-rubbed steaks with miso butter and whisky

Miso butter makes the perfect accoutrement for these koji-rubbed steaks.

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Calabrian chilli and lamb stracci pasta with striped napkin and cutlery.

Calabrian chilli and lamb stracci pasta

Calabrian jarred chilli, a popular pantry staple, adds depth and kick to this ragù.

Two midnight negronis

Midnight Negroni

Move aside, hot toddy!

Three limoncello tiramisus in glasses on green benchtop.

Limoncello tiramisù

This not-so-traditional version of the layered Italian coffee dessert swaps coffee and fortified wine for zesty limoncello – a worthy adaptation in our eyes.

Lemon rice with vongole and dill oil on white dish with blue and white patterned napkin and silver knife and fork.

Lemon rice with dill oil and vongole

Lemon rice is decidedly Greek. Here it is served with vongole to celebrate Mediterranean flavours.

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Linguine with lemon chilli and parmesan on white and blue serving platter.

Sean Moran’s linguine with shredded rocket, lemon, chilli and parmesan

This perfectly balanced linguine is enhanced by zesty lemon and a kick of spice.

White chocolate and rosemary nougat

Sean Moran’s white chocolate and rosemary nougat

If a nougat can be considered iconic, Moran's take is it.

Kangaroo, ale and mushroom pie in ramekin on black background.

Kangaroo, ale and mushroom pie

This wild red meat benefits from a slow bath with unctuous portobellos and ale.

Roast murray cod with puttanesca butter topped with anchovies in purple bowl.

Roast Murray cod with puttanesca butter

Alex Wong's riff on roast fish mingles Asian ingredients with Italian flavours for a delicious and versatile dish.

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Sweetcorn and prawn chowder with crusty baguette.

Prawn chowder with sweetcorn from Sean Moran

This warming bowl of prawn chowder is an elegant variation of the North American classic.

Grilled calamari salad with yoghurt and ouzo dressing on blue serving platter with pickled peppers in orange and white dish to side.

Grilled calamari salad with yoghurt and ouzo dressing

A calamari salad perfect for your next alfresco feast.

Slices of potato focaccia with black garlic butter

Snacks and sides

Potato focaccia with black garlic butter

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

Alex Wong's tres leches tiramisu recipe.

Alex Wong’s tres leches tiramisù with wattleseed

Forget everything you knew about tiramisù.

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Steak sandwich

Steak sandwich

This is one luxe sandwich, bringing together steak, cheese and truffle, while an artichoke salad balances things out.

Pork neck sliders

Pork neck sliders

Australian Gourmet Traveller recipe for Pork neck sliders from 10 William Street, Sydney

Confit tuna and beans

Confit tuna and beans

Australian Gourmet Traveller recipe for confit tuna and beans.