Claire Delmar

There's a little labour involved in frying the eggplant slices before layering them, but the result is worth it.

The recipe for the traditional braise of Burgundy may have changed slightly, but one ingredient remains non-negotiable: a bottle of the region's red wine.

A big cut that will satisfy a crowd every time.

The hearty soup you need this winter.

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?

A simple and light recipe for zucchini flower, mint and pecorino penne.

Iconic chef Alice Waters shares her recipe for pounded almond and mint pasta sauce.

Char kway teow is a perennial Malaysian favourite for a reason. Tony Tan shows us how it's done.

Sink your spoon into this.

Fire up the grill and keep the good times rolling.

A well-made roti canai is a thing of beauty.

Rich brioche, tangy lemon curd and the savoury notes of almond - this winter pudding is a perfect balance of flavours.

These rib-eye steak tacos are a choose your own adventure in texture and flavour.

The curry laksa may be better known, but asam laksa is a breed all its own: sour, sweet and rich with fish.

Like a cross between a cacio e pepe and a carbonara, gricia is one of the great four Roman pasta sauces. This recipe by Santo Palato's Sarah Cicolini is a knockout, and it only requires four ingredients.

Picnic-perfect material.

Summer cherries and Lambrusco combine in a Spritz that screams Christmas in Australia.

The Argentinian eatery's recipe for those filled pastry crescents, with a vibrant green sauce to boot.

A luxurious take on the bite-sized sponge cakes.

A quick and easy dessert of soft warm pears roasted in a citrus-tinged maple syrup.

Feather-light ricotta dumplings, chilli and dark leafy vegetables – what a combination.

The refreshing drink you need for summer.

What can be more refreshing than a cold beer on a hot day? Answer: a cold beer with a splash of lime juice and a dash of hot sauce.

A perfect specimen of a dessert.

A juicier, tropical take on devils on horseback, with lychees in place of dates.

The sambal packs a mighty punch in these spicy prawn sticks, and using lemongrass stalks in place of skewers adds even more flavour.

What's better than fish sticks? Fish on sticks.

These barbecued Japanese pork skewers will keep you coming back for more, especially when glazed with the sweet and sticky tare sauce.

The classic combo of fragrant spices, cooling yoghurt and lamb, on a stick. A crowd-pleaser that's as simple as it is delicious.

A sure-fire crowd-pleaser. Brine the pork overnight for juicy, tender meat that just won't quit.

Sometimes, simplicity is everything, especially when it's a scorcher.

There's no better way to celebrate summer than firing up the barbecue and roasting a whole fish.

Butter makes everything better.

These frosty fruit pops hit all the right tropical notes.

Replace the usual mayonnaise with burrata and crème fraîche, and voilà – this summer potato salad is all yours.

How could grilled haloumi be any better? Answer: put it on a stick.

This summery spin on lox and bagels is a breeze to make.

A pretty-in-pink plate that's perfect for summer.

A childhood recipe from Sarah Cicolini of acclaimed restaurant Santo Palato in Rome.

Finish with a little grated lemon zest to freshen up this classic pasta dish.

Triple the milk, triple the delight. This Latin American go-to is so light and fluffy, you'll be making it again and again.

We use a three-step process for super-juicy wings: brine, marinade, then deep-fry. Irresistible, every time.

No ice-cream maker? No problem.

Once you've made these from scratch, you'll never go back.

It's seriously refreshing.

With creamy avocado and the zing of lime juice, this Mexican-ish prawn cocktail is perfect for the summer. Just add corn chips.

Time to throw a shrimp on the barbie.

Get the party started with this tickled-pink drink.

A little spice makes this taco extra nice.

A light, refreshing salad that sings with Asian-style flavours.

It's time to party, Mexican style.

A hot and sour dressing adds a sweet and spicy hit to this classic combination of chicken, aromatic herbs and rice noodles.

Embrace the best of the season in this bright dish that partners ruby-red blood orange with flaked trout, mint and the crunch of fennel.

Green papaya and juicy pomelo are a fresh contrast for the rich duck in this textural salad.

A salad with extra crackle that’s a balance of sweet, bitter and rich. Begin this recipe a day ahead to dry the pork skin.

Take tuna salad up a level with a version that combines sashimi, seeds and raw zucchini with a tahini-soy dressing to bind it all together.

Crisp tortillas, creamy feta and avocado, green leaves and dainty edible flowers all dressed up with coriander and lime. Think nachos, but spring-salad style.

You've seen this Roman pasta dish all over social media. Now, find out its origins and try your hand at the deceptively simple recipe.

This cannelloni recipe is the type of pasta dish that will impress your dinner guests to no end. Save it for occasions when you need to pull out all stops.

Nail the Roman benchmark of amatriciana with this recipe from Santo Palato chef Sarah Cicolini.

Sambal, dried shrimp and seasonal vegetables add up to one deliciously simple salad that's ideal served as part of a banquet.

Fragrant with lemongrass, tingling with Sichuan peppercorn and enriched by galangal and makrut lime leaves, this is a sauce to remember.

A caramel-like flavour comes through in the sauce accompanying this fish. You'll want to savour every last drop over a big bowl of steamed rice.

It's the layered Italian classic you know and love, but Santo Palato's Sarah Cicolini has swapped out the meat for Roman cauliflower.

Malaysia's take on fried chicken involves the distinctive fragrance imparted by curry leaves as well as a spicy tamarind syrup to coat the chicken.

A cinch to prepare, and it tastes even better the day after it's cooked.

A chef shares her go-to roast chicken recipe.

What could be better than duck and orange?

These roasted mushrooms are simply prepared with thyme and garlic, allowing the vegetables to shine. Pair with toast, polenta or roast chicken - this dish is all about versatility.

Adjika, a paste of herbs, spices, capsicum and tomato, hails from Georgia and is a delicious way to add flavour to meat at the start or end of cooking. Here we use it as a marinade on chicken wings.

A whole roasted fish is a stunning addition to the table no matter the season. Here, we've rubbed the skin with a mix of warming spices that are well-suited to cooler temperatures.

Cooking this pork slowly makes for a wonderfully tender roast that's heavily scented with the flavours of cinnamon and star anise.

These sunshine-coloured tarts will brighten up any meal. Inspired by the Pineapple Zappo lolly of our youth, it's a sweet-sour explosion of flavour.

Milko meringue ice-cream sandwiches recipe - For milk ice-cream, bring milk, cream and vanilla seeds to a simmer in a saucepan.

Redskin doughnuts recipe - Combine flour, sugar and yeast in an electric mixer fitted with a dough hook. Add milk, cream, butter, egg and a pinch of salt, and knead lightly until a smooth dough forms (2-3 minutes).

This French-inspired dacquoise with frozen yoghurt and zingy home-made sherbet is the perfect dessert for entertaining.

Plenty of ice-creams inspire nostalgia, but Strawberry Splits, with strawberry ice encasing a creamy centre, are true favourites.

Sunnyboy cakes recipe - For candied oranges, cover orange slices with cold water in a wide saucepan, bring to a simmer, then drain. Repeat 3 times.

Celebrate the passionfruit-flavoured soft drink of your childhood with this refreshing combination of jelly and granita.

The secret? Brine the wings first for extra-juicy flesh.

With sweet pastry, an almond filling and crème Chantilly.

Buttermilk-brined lamb shoulder with harissa recipe - For the buttermilk brine, place salt and 600ml water in a saucepan and bring to the boil, stirring until salt dissolves.

Pea, bean and shallot salad recipe - Blanch all peas and broad beans in a large saucepan of salted boiling water until bright green (30-40 seconds).

This quick and easy salad has been a mainstay on the Burnt Ends menu since day one.

Artichokes with Taleggio sauce recipe - For Taleggio sauce, bring milk to the boil in a saucepan. Add the cheese, stir until it begins to melt, then blend with a hand-held blender until smooth

This clam dish makes a tasty yet simple supper for the warmer months. Gather round your pals, pour the wine and dive in.

Heaven in a bowl.

Spiced pumpkin creams with gingerbread crumb recipe - Preheat oven to 180C. Spread pumpkin in a small roasting pan, add 100ml water, cover tightly with foil and roast until very tender (50 minutes to 1 hour).

Simple and immensely satisfying.

This pudding reminds us of Devonshire tea: baked fruit takes on a jam-like quality while vanilla custard and small milk buns round things out.

Why keep all the trifle fun for summertime? This version will keep you warm during the winter months.

This sandwich is packed with flavour in the form of fragrant tarragon salsa and beetroot pickle - both ideal foils for the richness of the tongue.

Is Hawaiian pizza your guilty pleasure? If so, this one’s for you. Inspired by Bar Brosé’s “late-night sandwich”, this is all about tangy pineapple pickle and excellent leg ham and Gruyère.

Eating your greens has never been this easy.

Make the most of spring produce with this quick silverbeet soup with fragrant dill. Add a smoky flavour with flaked smoked trout (though tuna would work too).

Pan-fried duck is drizzled with lime, tamarind, fish sauce and herbs in this quick meal.

Fresh mandarin, sweets sugar syrup and crème fraîche are the perfect complements to these palmiers.

Ricotta, Taleggio and vintage cheddar make an awesome melted trio in this hot sandwich.

For these simple meatballs, we like to use a mixture of mince: the fine mince to help bind the meatballs and coarse mince for fat, flavour and texture.

When it comes to the ideal sandwich to serve with drinks, chances are it will involve cheese and some kind of charcuterie. We've opted for mortadella and provolone with a thick spread of mascarpone for tang and creaminess.