Linguine with chilli and rocket
A fool-proof option for tonight's dinner.
Hugh Wennerbom’s frozen nougat
A no-churn frozen confection that's as easy to make as it is delicious to eat.
Hugh Wennerbom’s goat’s curd and tomato
A simple, lovely starter that celebrates the best of tomato season.
Cabbage, celeriac and pear salad
Add this to your vegetarian repertoire, stat.
Chicken scallopini with mushrooms
The quick-fire Italian classic topped with a medley of buttery 'shrooms. Bliss.
Baked goat’s cheese on toast
It's like fancy cheese on toast, but just as fast.
Golden fried haloumi and olives
Our hot tip: drizzle your still-warm haloumi with some honey.
Red papaya with sheep’s milk yoghurt
A quick and easy dessert for when papayas are looking good in the fruit shop.
Lamb rack with piquillo peppers, rocket and burghul
Meat and veg doesn't have to be boring. This roasted rack of lamb comes with a side salad of smoky peppers, pepper-y rocket and textural burghul.
Gnocchi with demi-glace and sage
Gnocchi with a decadent burnt-butter sauce is extra comforting and this one, made with a top-notch shop-bought gnocchi, is easy to put together.
Smoked trout pâté
Start your next soirée in style with this smoky and chive-flecked trout pâté. The bonus is that it's surprisingly simple to prepare.
Potato and pea salad
Banish all memories of heavy, mayonnaise-laden potato salads: this versatile side dish is light and full of bright flavours.
King trout and Lebanese zucchini
Hugh Wennerbom's advice for beautifully tender fish is to season it a day ahead. With a bit of pre-planning, it's the kind of trick that's 100 per cent achievable.
Chicken liver with caponata
The sweet and sour flavours of caponata are the perfect partner to rich chicken liver.
How to dress a salad
It’s salad season; how do you dress yours?
Best produce for winter salads
I’ve got a serious salad habit, but I’m concerned that winter is going to cramp my style. Can you help?
How to pickle fruit and vegetables
I’m keen to get in on this pickling thing. Where’s a good place to start?
Tips for grilling vegetables
All this meat on the grill is all very well, Hugh, but what about the veg?
Are any spring flowers worth eating?
With borage flowers and violets everywhere, it’s easy to forget the artichoke is in some ways the ultimate edible flower.
Why is kale so expensive?
As kale’s popularity has soared, more and more growers have been planting it...
How to get the best flavour out of home-dried herbs
I’ve got a surplus of herbs in the garden; how do I get the best flavour out of them when I’m drying them at home?
How to shop for Christmas produce
How do you manage the trade-off between freshness and convenience when you’re shopping for Christmas lunch?
Spring salads
I want to put more life into my salads this spring. What can you recommend?
Florentines
Australian Gourmet Traveller recipe for Florentines.
Double-baked Christmas cheesecake
Australian Gourmet Traveller recipe for double-baked Christmas cheesecake.
Glazed ham with radishes and beans
Australian Gourmet Traveller recipe for glazed ham with radishes and beans.
Smoked rainbow trout salad
Australian Gourmet Traveller recipe for smoked rainbow trout salad.
Scallops with pancetta
Australian Gourmet Traveller recipe for scallops with pancetta.
Gruyère biscuits
Australian Gourmet Traveller recipe for Gruyère biscuits.
Roast corn-fed chook with rocket, radicchio and daikon salad
Recipe for roast corn-fed chook with rocket, radicchio and daikon salad by Hugh Wennerbom.
Sweet nightingale persimmons with navel orange bavarois à la Mary Ellen
Australian Gourmet Traveller recipe for sweet nightingale persimmons with navel orange bavarois à la Mary Ellen by Hugh Wennerbom and Mary Ellen Hudson.
Jumbuck
Australian Gourmet Traveller recipe for jumbuck (mutton) by Hugh Wennerbom and Mary Ellen Hudson.
My avgolemono
Australian Gourmet Traveller recipe for avgolemeno (Greek egg and lemon soup) by Hugh Wennerbom and Mary Ellen Hudson.
Plate of pig (pork pâté with lonza, radishes, cornichons and green Kalamatas)
Australian Gourmet Traveller recipe for plate of pig (pork pâté with lonza, radishes, cornichons and green Kalamatas) by Hugh Wennerbom and Mary Ellen Hudson.
Prawnarama
Australian Gourmet Traveller recipe for prawnarama (prawns and radicchio) by Hugh Wennerbom and Mary Ellen Hudson.
Drunken fennel
Australian Gourmet Traveller recipe for drunken fennel by Hugh Wennerbom and Mary Ellen Hudson.
Chish and fips (and mushrooms)
Australian Gourmet Traveller recipe for fish and chips (and mushrooms) by Hugh Wennerbom and Mary Ellen Hudson.
Cuttlefish in its ink
Australian Gourmet Traveller entree recipe for cuttlefish in its ink
Tender Tart
A crumbly hazelnut tart always fits the bill.
Lamb with capers and anchovies
Australian Gourmet Traveller easy main course recipe for lamb with capers and anchovies
Angels ride bareback
An easy twist on devils on horseback.
Raw tuna with cucumber and Avruga caviar
Australian Gourmet Traveller fast appetiser recipe for raw tuna with cucumber and Avruga caviar
Pot-roasted squab with Dutch carrots and green onions
This early season roast is perfect for a weekend lunch.
Blue swimmer crab omelette with sorrel
Australian Gourmet Traveller fast recipe for blue swimmer crab omelette with sorrel
Chicken with pancetta and chargrilled vegetables
A recipe for chicken rolled in pancetta, barbecued, and served with chargrilled vegetables.
Squid with fennel and artichokes
A recipe from Australian Gourmet Traveller for Hawkesbury baby squid with fennel and artichokes by chef Hugh Wennerbom.
Nicola potato soup
A recipe from Australian Gourmet Traveller for nicola potato soup by chef Hugh Wennerbom.
Pan-fried mulloway with potato gratin and leek sauce
Australian Gourmet Traveller recipe for panfried mulloway served with potato gratin and leek sauce by chef Hugh Wennerbom.
Veal ragù with fresh pasta
A recipe from Australian Gourmet Traveller for veal ragu served with fresh pappardelle pasta by chef Hugh Wennerbom.
Chocolate truffles
A recipe from Australian Gourmet Traveller for chocolate truffles by chef Hugh Wennerbom.
Roast suckling pig
A recipe from Australian Gourmet Traveller for roast suckling pig with garlic and rosemary, served with a mixed leaf salad.
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