Lucy Tweed

Overwhelmed by the idea of making a choux pastry dessert? This simple but delicious choux pastry recipe makes baking a Paris-Brest, ice-cream Beignets or a dark chocolate éclair much more manageable.

A grown-up version of the yuletide treat.

This is comfort food at its best.

Some of the most memorable dishes are whipped up out of nothing, using whatever's in the cupboard and a bit of invention. The idea of a sausage curry was surely born in such circumstances. But that doesn't mean it can't be spruced up into something special.

Beef taco rice is an Okinawan specialty that is an example of how fusion is by no means a dirty word.

This smoothie makes getting your daily five serves of fruit and vegetables a whole lot easier.

The New Zealand cake-slice hybrid, reimagined with soft baked rhubarb.

Don't forget the cream.

Our recipe for tacconi with Ligurian olives, pine nuts and oregano.

This is one one impressive - and delicious - dessert.

This punch is perfect for picnics (or any time the sun's out, really). And the Champagne makes it just that little bit more special.

Enjoy a slice of this fragrant, versatile cake at any time of day. And you can make the whole thing in just over an hour.

Anchovy butter spread under the skin – it's a roast chook hack you can rely on.

A fool-proof option for tonight's dinner.

Patties we'd happily eat any meal of the day.

Name a more perfect breakfast...

A crisp pastry base plus a fudgy topping equals this dietary-inclusive winner.

As good as it looks.

A new-school take on the classic fish pie.

A trio of cheeses and even more leafy greens and herbs. This is one to put on your to-bake list.

Yoghurt and buttermilk provide a creamy finish and welcome tang to this hearty curry.

Up the ante on a simple vegetarian soup with a riff on Welsh rarebit served on the side.

Yes, that's mashed potato lightened with choux pastry, then deep-fried.

Savoury scones, beautifully balanced with whipped honey butter.

Greece's spectacular coiled-pastry creation.

Goat's cheese and beetroot, a classic combination that can't be beat.

Our take on the Austrian pie, all crumbly pastry and jammy insides.

Miso for a pleasant salty hit in the filling, and sake for a snap-crisp, feather-light texture to the crust.

Chocolate cookies, with a bit extra.

Baked burrata? You best believe it.

The custard slice receives a modern glow-up.

The classic biscuits you know and love, with a twist.

This creamy coconut and lemongrass curry is pure home-cooked comfort.

"The success of this classic soup, the ultimate comfort food, lies in using the freshest ingredients," says Kylie Kwong.

Where summer simplicity and elegance combine.

The traditional Christmas treat receives a very Australian makeover.

Whether for your next party or just because, homemade sausage rolls are never a bad idea.

A herb-powered pasta, a rich butter sauce – it's a combination that can't be beat.

A good cauliflower and potato soup never goes out of style. We like to add a splash of dairy for extra-creamy results, every time.

That zingy green sauce is a powerful match for these lamb cutlets.

The walnuts signal the end of winter, while the basil and mint are the harbingers of spring and summer.

A deeply flavoured soup, borne from the simplest of ingredients.

The easy fish dinner that's all crisp and crunch.

A deceptively simple dish that goes above and beyond in the flavour stakes.

A colourful, vegetable-packed pasta dish; butter and goat's cheese bring richness and oomph.

Warm pudding, chilled custard. Perfect.

Learn how to make a perfectly flaky Portuguese tart with a creamy custard filling.

Congee just might be one of the world's most comforting dishes.

This hazelnut-semifreddo version of the classic Yule log is here to save your Australian Christmas.

This decadent dish from the Sydney basement restaurant combines fine French technique with an Aussie attitude.

The quick-fire Italian classic topped with a medley of buttery 'shrooms. Bliss.

It's like fancy cheese on toast, but just as fast.

Our hot tip: drizzle your still-warm haloumi with some honey.

Add this to your vegetarian repertoire, stat.

A quick and easy dessert for when papayas are looking good in the fruit shop.

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 a decadent burnt-butter sauce is extra comforting and this one, made with a top-notch shop-bought gnocchi, is easy to put together.

It's all about Italian flavour in this frittata, with aromatic fennel and spicy 'nduja playing a leading role.

Pork and pear is a classic pairing that tastes even better when the flavours combine in a one-pan dish.

The type of pie that tastes like you've spent all day in the kitchen but can be made in a fraction of the time.

Hailing from Savoy, this baked delight is all about layers of rich flavour: cream, potato, bacon and Reblochon.

A medley of seafood shines in this tomato, fennel and white wine broth that feeds a crowd and uses just one pot. Ripper.

Savour it one fluffy mouthful at a time.

Recreate the Igni chef's favourite childhood cake for your next celebration.

The chef of Hobart restaurant Sonny shares his family's recipe for lasagne, one of the first dishes he learned to cook.

A few hours in the kitchen preparing this cosy dish of gnocchi and tuco, a light Argentinian sauce made here with tomatoes and shredded chicken, is a few hours well-spent.

“The flavours you remember from childhood are the ones that stick with you.," says Frank Camorra, reflecting on his mother's go-to stew.

Cassata recipe - For sponge cake, preheat oven to 180°C and butter a 21cm-diameter cake tin and a 27cm x 37cm Swiss roll tin and line each with baking paper. Whisk eggs, sugar and a pinch of salt

Chocolate cannoli recipe - Pulse flour, sugar, cocoa and cinnamon in a food processor to combine, then add butter and whole beaten egg and process until a soft dough forms.

Ricotta gelato with espresso praline recipe - Bring milk, cream, lemon rind and nutmeg to a simmer in a saucepan. Meanwhile, whisk yolks and sugar in a bowl until thick and pale (4-5 minutes), then gradually whisk in milk mixture.

Tomato, ricotta and fregola salad recipe - Preheat oven to 200°C. Crumble half the ricotta over a baking tray, drizzle with 2 tbsp oil, scatter with chilli and half the lemon rind, season to taste and bake until golden on the edges (10-12 minutes). Cool.

Asparagus and ricotta pizze bianche recipe - For pizza dough, combine olive oil, yeast, sugar, ½ tsp salt and 320ml lukewarm water in a bowl and set aside until foamy (2-3 minutes).

These deep-fried puffs of ricotta, flecked with mint and peas, are a wonderful combination of crunchy exterior and light, fluffy filling.

If there were such a thing as breakfast pasta, this would be it.

Make the most of winter produce with a rich pasta bake that pairs a medley of fresh and dried mushrooms with a punchy washed-rind cheese.

This more substantial take on the classic cauliflower and cheese adds strozzapreti to the mix for a very moreish pasta bake.

Think of it as spanakopita, in baked pasta form.

This chunky sauce of pork and fennel sausage, red wine and tomato finds its way into every crevice and gap of this baked pasta dish.

The pasta bake takes a luxe turn.

"Sang choi bau, a staple of Chinese-Australian restaurants, is one of my favourite Chinese classics," says Kylie Kwong. "I love the contrast of textures and temperatures"

"This Cantonese classic needs no introduction, and needs little in the way of tweaking to bring it up to date," says Kylie Kwong.

"This beautifully simple dish is a direct reflection of who I am and where I've come from," says Kylie Kwong.

The chef's take on the Cantonese classic.

Chef Kylie Kwong still enjoys her mum's chiffon cake topped with seasonal citrus fruit, making room for a slice every time she brings it into Billy Kwong.

"Lemon chicken is one dish I don't look back at with nostalgia - there's no love lost there," says Kylie Kwong. "This is my interpretation, which steers well clear of the processed sauces from a jar."

"Everyone loves fried rice. Growing up, we'd have it twice a week, and even devoured it cold," says Kylie Kwong. "XO sauce takes it to another level."

"So simple yet so sublime," says Curtis Stone. "I love that these ultra-airy pancakes require no whisking of eggwhites to lighten them - the key lies in a very lumpy batter."

Southern-style biscuits with sawmill gravy recipe - To make lard, combine fat and 80ml water in a saucepan over medium heat, and stir occasionally, adding extra water to pan if fat starts to brown (be careful, hot fat may spit) until fat renders

"Here's a peek at what's on the breakfast menu in LA's hipster neighbourhoods," says Curtis Stone, "and I'm a fan. Opt for a poached or fried egg on top, and use the sambal oelek at your discretion."

Toulouse sausages with potato puree and onion gravy recipe - For potato purée, place potatoes in a saucepan, cover with cold water and a pinch of salt, bring to the boil and cook until tender when pierced with a skewer

"Guajillo chillies give the smooth chilli sauce here just the right amount of heat," says Curtis Stone. "The sauce is married with crisp tortilla chips for this popular Mexican breakfast dish."

"Think of this as twice-baked brioche," says Curtis Stone. "Once baked, they're the perfect combination of creamy, custardy and crunchy, all at the same time."

Sausages braised with barley, currants, lemon and silverbeet recipe - Preheat oven to 170C. Heat oil in a casserole (or flameproof roasting pan) over medium heat, add sausages and fry, turning occasionally, until browned (2-3 minutes).

Our take on the signature egg sandwich served at Hong Kong's Australia Dairy Company.

"One bite of these crisp, buttery waffles and you'll never go back to regular waffles again," says Curtis Stone.

Pork sausage and Swiss cheese on toasted rye with sauerkraut recipe - For sauerkraut, combine cabbage, salt and caraway seeds in a bowl. Toss to combine, massage cabbage briefly, then stand until cabbage starts to wilt (30 minutes).

Casarecce with sausage and mushrooms recipe - Heat oil in a frying pan over high heat, add sausage and fry until browned (4-5 minutes). Add cauliflower

The best way to serve this? Plonk it on the table, arm your guests with forks, and dig in.

A fiery Mexican take on noodle soup that's big on tomatoes, lime and smoky spices.

Isaac McHale's take on the classic mint ice-cream cone topped with chocolate flakes is sure to be a hit.