Geraldine Muñoz

Apples are a great match with pork and stone fruits are even better.

This bistro classic is a breeze and makes a fine meal with no more than a glass of juicy red wine and perhaps a green salad.

Jaew, a Thai dipping sauce made for barbecued meat, is the perfect marriage of sweet, sour and spice.

Hash browns will always have a place on our breakfast table, especially when paired with a fiery chilli sauce. Be as generous with the sauce as you dare.

Add a little zing to your oysters with two vibrant mignonettes.

Recipe for lemon dream cake by Nadine Ingram from Sydney bakery Flour & Stone.

Tropical flavours are given room to shine in this super simple dessert.

This simple dish balances the rich oiliness of torched mackerel with a sweet-sour dressing, while nashi pear refreshes the palate.

Build a rich and nourishing broth with minimum fuss thanks to the power of dashi.

Nasu dengaku is one of Japan's most popular exports for a reason. Get ready to fire up that grill.

Chilled noodles are a life-saver in summer. Use them as a base for all your favourite accompaniments: pickles, tofu, greens and more.

It's hard to pass up charred and tender chicken yakitori.

Step aside poke. Chirashi zushi - meaning scattered sushi - is the original fish bowl.

A simple green salad is given a flavour boost thanks to an easy ginger-soy dressing.

This recipe is a perfect summer dessert, featuring coconut soaked tapioca and a hint of salt to balance the sweetness of the mango and papaya.

If you're not smoking your own fish, you're missing out.

Double-down on the vibrant flavours of summer berries with a simple sorbet to go with your fruit salad.

Keep things simple with a lemon and garlic butter that allows the sweet lobster to shine through.

The freshness of this sesame-crusted kingfish sashimi is amplified by a light ponzu dressing and accompanying greens.

Fragrant spices, dates and nuts lend a Moroccan flavour to this simple orange salad.

This recipe features a zesty watermelon gazpacho drizzled over fresh fruit. It's the ultimate in summer refreshment.

The sweetness of the fruit in this recipe is beautifully offset by the ginger-kombucha granita.

A simple fruit plate that brightens the table at any time of day, from breakfast to dessert.

A whole roasted fish is a fuss-free way to cook seafood for a crowd. We like to marinate the fish overnight so the flavour gets right into the flesh, plus it means one less thing to do on the day.

When searching for warm-weather desserts, it's hard to go past the lightness of a panna cotta. This one also makes the most of blood orange's slightly bitter notes for a finale that's not too heavy.

Snapper crudo with roe and cucumber recipe - For buttermilk dressing, whisk ingredients together in a bowl and season to taste.

Garden pickles recipe - For pickled carrots, bring vinegar, sugar, honey and a pinch of salt to a simmer in a saucepan, stirring to dissolve sugar.

Crowd-pleasing main courses needn't be complicated. This single piece of tuna is more than up to the job and much of the work can be done ahead of time.

Baby lettuce hearts with pistachio dressing and parmesan recipe - For pistachio dressing, process ingredients in a blender until smooth and season generously to taste.

Because barbecued things on sticks just taste better.

Australian Negroni recipe - Stir ingredients in a cocktail glass, strain into a glass over a large ice cube

A gin punch recipe from Archie Rose Distilling Co in Sydney that brings out the pear and honey botanicals of their Distiller's Strength gin. Throw everything into a bowl and the party's begun.

Farfalle with Gorgonzola fonduta, zucchini, basil and toasted nuts recipe - For pasta dough, process ingredients and a pinch of salt in a food processor until a dough forms.

Ham-and-cheese-filled pasta, burnt butter and fresh asparagus – this recipe speaks for itself.

Mozzarella is tossed through this simple pasta sauce until it melts and coats the pasta. It's just the right amount of rich for a spring dish.

Giant pasta shells are perfect for chunky sauces. But rather than baking them, as is typical, we've paired them with a white ragù and hardy kale.

Gigli with borlotti beans and pancetta in mint salsa recipe - For mint salsa, stir ingredients in a bowl and season to taste.

When it comes to crab, it's often best to keep things simple. Here that means a flavoured oil, some breadcrumbs and herbs as the background notes.

Bucatini with prawn fra diavolo recipe - For fra diavolo sauce, preheat oven to 200°C. Toss ingredients together in a roasting pan and roast until tender and starting to caramelise at the edges (40-45 minutes).

Scallop poke with pickled ginger dressing recipe - Bring rice, 500ml water and 1 tsp sea salt to a simmer in a saucepan, then reduce heat to low, cover with a tight-fitting lid and cook without uncovering for 20 minutes.

Ocean trout poke on matcha rice recipe - Place rice, 500ml water and 1 tsp sea salt in a saucepan, bring to a simmer, then reduce heat to low, cover with a tight-fitting lid and cook without uncovering for 20 minutes.

Spicy prawn and pineapple poke recipe - Bring rice, coconut milk, 250ml water and 1 tsp sea salt to a simmer in a saucepan, then reduce heat to low, cover with a tight-fitting lid and cook without uncovering for 20 minutes.

Tofu poke bowl with pickled carrot recipe - For pickled carrot, combine ingredients in a bowl, season to taste and stand at room temperature to pickle for 1 hour.

Black and white kingfish bowl recipe - Place rice, 1 litre water and 1 tsp sea salt in a saucepan and soak for 1 hour. Bring to a simmer, then reduce heat to low, cover with a tight-fitting lid and cook without uncovering for 25 minutes.

Green bomb snapper poke recipe - Bring rice, 500ml water and 1 tsp salt to a simmer in a saucepan, then reduce heat to low, cover with a tight-fitting lid and cook without uncovering for 20 minutes.

Tuna K-poke recipe - Place rice, kombu, 750ml water and 1 tsp sea salt in a saucepan, bring to a simmer, then reduce heat to low, cover with a tight-fitting lid and cook without uncovering for 50 minutes.

The combination of citrus and dark chocolate is always a winner. In place of the usual orange, why not try mandarin?

Soy-roast duck with mandarin recipe - Heat 1 tbsp oil in a wok or large deep frying pan over medium-high heat. Add duck breast-side down and cook, turning, until golden brown all over (5-6 minutes).

Try stopping at just one.

Roast snapper with mandarin and fennel sauce recipe - For the garlic mash, cover the potato in a large saucepan with plenty of cold salted water, bring to the boil and cook until tender (15-20 minutes).

Best served still warm from the oven.

An ultra-luxe take on everyday eggs and soldiers.

This gorgeous dessert is a surefire way to add colour to a winter table. The bonus is it will boost your vitamin C levels, too.

Think of this as a savoury bread and butter pudding, for breakfast.

Soft polenta with poached egg and parmesan recipe - Preheat oven to 200C. Bring milk, 800ml water and 1 tsp sea salt to the boil in a large saucepan. Rain in the polenta

At its simplest, this is just rice and egg. But add some soy sauce and dashi stock, and it's a world of comfort and flavour.

Fried egg and salami sandwich recipe - For fried herb sauce, heat oil in a small saucepan over medium-high heat until shimmering, add sage and fry for 20 seconds until crisp, remove with a slotted spoon,

A breakfast that's guaranteed to please.

Braised chicken with mushrooms recipe - Heat 2 tsp olive oil or lard in a casserole over medium-high heat, add chicken and brown all over (6-8 minutes), then set aside.

Champagne Crustas recipe - Mix orange juice, elderflower liqueur, syrup, brandy and bitters in a mixing glass half-filled with ice and stir with a bar spoon until chilled

Beetroot salad with sweet and sour dressing recipe - Preheat oven to 180C. Place beetroot on separate pieces of foil large enough to wrap them.

Aged goats cheese and toasted walnut bread recipe - For walnut bread, combine yeast and 50ml lukewarm water in a bowl and set aside until foamy (3-4 minutes).

This light soup is the perfect healthy meal for cold nights.

This rich love cake recipe, fragrant with spices, made with semolina, cashew nuts and rosewater, has a fudge-like centre and lasts a good few weeks, getting better with age. What’s not to love?

Rich with sweet spices and soured with tamarind, this black braised brisket dish is robust and hot. Serve it with O Tama Carey’s cabbage mallung and rhubarb achcharu.

This sweet and hot rhubarb achacharu, a Sri Lankan pickled vegetable mix made with mustard seeds and ginger, perfectly complements O Tama Carey’s black beef brisket recipe, or any other rich meat dish.

"The flavours in this cleansing dessert combine to give a taste that's greater than its simple parts would have you imagine," says Carey.

"This is a delicately spiced curry dish with lots of green flavours - bay leaves, green chilli - and a light curry powder," says Carey. "This dish uses some of my favourite flavours from both Italy and Sri Lanka."

O Tama Carey's lattice-like fried eggs drowned in a creamy curry sauce are perfect for a hearty breakfast but work just as well at any time of day. Serve them topped with seeni sambol, a Sri Lankan sweet-spiced caramelised onion relish.

Fresh coconut and warm spices feature in O Tama Carey's cabbage mallung, a common dish in Sri Lankan meals. Serve it alongside her black braised brisket.

With roast peach ice-cream, crisp pistachio meringue and tangy sherbet, this ice-cream sandwich is sure to be a summer hit.

Restaurant Momofuku Seiobo chef Paul Carmichael has added a modern twist to his Mother's Creole sauce recipe. Rather than smothering the snapper in the spicy sauce, Carmichael encloses the sauce and the fish in a banana leaf parcel, en-papillote style.

A beautiful peach tart with the perfect crumbling shortcrust pastry.

The Momofuku Seiobo chef turns this simple dish into a Christmas essential.

Roast turkey just got more interesting. Here, we've basted it with an Asian-inspired sticky peach glaze then roasted it to a beautifully rich finish.

Momofuku Seiobo chef Paul Carmichael based his peas and rice recipe off the classic Caribbean staple. His own green seasoning made with habanero chilli adds extra spice.

This refreshing salad is a perfect side dish to accompany a slow-roasted lamb or other tender meats. Carmichael uses a mix of chilli and onions to give it that extra spice.

Restaurant Momofuku Seiobo chef Paul Carmichael slow-cooks his curried lamb leg "until it falls off the bone." It's as excellent as it sounds.

A beautifully simple salad of peach, mozzarella and fregola, adds a little heft to this otherwise light salad - a winning combination.

Our secret? Poach the peaches in prosecco for a lush peach flavour and a beautiful rosy hue.

What's not to love about a bourbon-spiked fruity glaze for your Christmas ham? We've doubled the peach goodness by pairing it with a tangy peach relish and cooking the fruit only briefly to maintain its fresh flavour.

A festive Christmas time cocktail from the Bahamas.

Achieve the ultimate crackling on your Christmas day pork with a Caribbean twist. Momofuku Seiobo chef Paul Carmichael's zesty Bajan roast pork recipe is bound to have you coming back for more.

Paul Carmichael's great cake- For macerated fruit, mix fruit in a bowl, then transfer to a jar, pour in rum and Port, seal and set aside in a dark cool place.

This watercress recipe refuses to be a side dish, offering fiery flavours with a smoky finish.

"Baked prawns with vermicelli are found mostly in Chinatown in Bangkok, but it deserves to be eaten everywhere," says Long Chim and Nahm David Thompson.

Long Chim and Nahm chef David Thompson shares his take on som dtum, a North-eastern Thailand papaya salad that pairs perfectly with grilled meats.

This wrapped banana leaf parcel is filled with a comforting aromatic sticky rice and sweet banana filling.

Not the stir-fry you would expect, with fiery red curry paste, green peppercorns and holy basil forming a rich curry.

Long Chim and Nahm chef David Thompson shares his recipe for a golden Thai snapper soup with a sour and sharp tang.

With the punchy flavours of garlic and spicy peppercorns, this is a twist on the crowd favourite Salt and Pepper Squid.

A beautiful bavarois for a saffron-cardamom infused yoghurt dessert, topped with pistachios.

A street food favourite, these grilled pork skewers by chef David Thompson pack a huge amount of flavour. Make them the star of your next barbecue.

A dense and delicious number, this skillet cake has a just-set cream top that's crying out for a generous drizzle of maple syrup.

This recipe is inspired by a dish Robert Marchetti served during his time at Icebergs.

Pasticcio, or pasticciata, means mess in Italian, and this glorious mess of polenta, mozzarella, and a sausage and mushroom ragù is comfort food at its best.

Yes, this is a fry-fest. And, no, your doctor won't thank you.

Bite-sized morsels of polenta batter studded with ricotta and tangy apple – what’s not to love?

Think of this as an alternative to porridge – it’s just as satisfying and makes a nice change.

Wholesome and full of flavour, this quick and easy roast chicken is sure to satisfy.