Lynsey Fryers-Hedrick

Turmeric, ginger, chilli and broth — this chicken noodle soup is just what the doctor ordered.

There's nothing quite like the smell of baking to whet your appetite - and even more so when sweet spices like cinnamon and cardamom are involved.

A no-fuss recipe with satisfying results.

Sink your teeth into a slice of nostalgia.

A recipe for classic madeleines, dusted with lemon sugar.

A combination that's a classic for good reason.

These sour-cherry hot cross buns are a refreshing take on this Easter favourite.

Fried twice, it's extra nice.

Eggplant, tomato, fusilli. You really can't go wrong.

It's hard to go wrong with the combination of fall-apart beef, soft mushrooms and a crisp pastry top.

A sophisticated take on the classic chocolate creation.

Just the afternoon tea pick-me-up you need.

Spread that frosting on nice and thick.

It's salty and buttery in all the right places.

An old-school favourite.

There's a bit of everything in these sweet treats.

The Momofuku Milk Bar mastermind shares her recipe for this nostalgia-inducing dessert.

Recipe for banana cream pie by Christina Tosi from Momofuku Milk Bar in New York.

Surprise your guests with this hot cocktail that pairs perfectly with black cake. It's a welcome end to a celebratory meal.

This deconstructed mushroom, onion and fennel omelette is made to be a side for braised lamb shoulder.

The chewy texture and touch of South East Asian flavours adds a twist to the traditional crudités at holiday meals.

"Who doesn't like doughnuts? In this case we flip the model and make them savoury umami bombs with the addition of parmesan and capers," says Achatz. "The pine-nut butter acts as a savoury frosting and the raisins add a slight sweetness."

"Admittedly, on the surface this dish seems a bit odd," says Achatz. "Cocoa, pumpkin, cardamom, lamb? This is a perfect example, however, of a technique we use frequently at Alinea called 'flavour bouncing'."

"Twenty years ago when I was a young cook at The French Laundry in Napa, California, I was talking to a chef friend of mine in the kitchen who confidently claimed that ingredients sharing the same colour pair with each other and dared me to prove him wrong," says Achatz. "To this day, I still haven't, and this creamy, spicy and somewhat sweet white-on-white dressing proves it."

This riff on a dish from the Alinea opening menu uses dried Korean chilli threads to replicate the tingling sensation of spicy cinnamon chewing gum.

This warm cake gets gooier as the banana and olive oil ice-cream melts into a sauce. It'll remind you of the sticky puddings of your childhood.

A creamy fool is one of the easiest and most delicious desserts to make. Tangy roasted apricots add some extra zing.

Tangy apricots, coconut, and a rich caramel-like batter is an excellent combination, especially with a crunchy crumble topping.

This jewel-like jelly is a thing of beauty. If you're feeling fancy, add some caramelised apricots afterwards.

This vibrant apricot and orange-blossom jam goes perfectly with ricotta on buttered sourdough.

Scorched apricots, torn jamón, shaved Manchego and peppery rocket leaves make for a light and tasty salad.

Frangipane tarts are classic for good reason - the almondy filling is the perfect foil for all kinds of fruit, but this pairing with apricots is particularly good.

Apricot chicken may sound retro, but it still tastes great in this take on a classic biryani.

What’s not to love about the classic combo of dark chocolate and hazelnuts? This gluten- and dairy-free version means everyone can have a slice.

Any good café worth its salt is serving matcha lattes these days. Here's our popsicle version, with a crunchy puffed-rice base.

The luscious silky texture of this tangy cheesecake makes it irresistible – the fact it’s gluten-free and doesn't have any refined sugar is a bonus.

This gluten-free coconut slice has a macadamia and cashew crust, matched with a passionfruit for a tasty and crunchy tropical dessert.

Almond-milk makes an appearance in this contemporary blancmange recipe, with honey providing a sweet kick to an irresistible gluten-free dessert.

Salted maple almond balls- Simmer maple syrup in a saucepan over medium-high heat until caramelised. Remove from heat and stir in coconut oil.

Popcorn, peanut butter and bitter chocolate combine in this gluten-free, no-bake, salty-sweet treat that's greater than the sum of its parts.

This coconut-muscovado cake is bursting with flavour and the freshness of watermelon.

A recipe for a delightful smoked salmon crostini topped with goat's curd and pickled radish.

In this white fish crudo, the fish in question can also be marinated in a little dressing, ceviche-style - for 15 minutes or a couple of hours, depending how "cooked" you like it.

While a baked whole trout looks impressive, it's a pretty simple procedure. We've baked this one with an aromatic riesling and lemon rind to coax out fresh flavours.

A classic Sgroppino is made with lemon sorbet and vodka, topped with sparkling wine. We've gone for a Bellini-style twist with a nectarine sorbet.

This classic Italian recipe is all about the zucchini and mint.

A simple salad that packs a punch with lots of ginger and fresh herbs.

A simple but tasty recipe for mud crab with a butter and curry leaf sauce.

Add a Southern kick with rye whiskey, smoothed out by a salted caramel crumble.

Perfect for a party, this cheese pie can be prepared ahead and kept covered in the fridge until you're ready to serve it.

The top of this pie has a chewy-biscuit texture from the brown sugar, while fennel seeds add a lovely note of spice.

Lamb neck is full of flavour and makes a rich filling for these mini pies.

The flavours of this hearty pie are similar to the Moroccan pastilla made with a fine brik pastry.

Bacon rind adds a lip-smacking texture to the red wine sauce of these beef pot pies.

These buns with warm salami, fennel seeds and sliced sopressa may be small but they pack a big punch in the flavour stakes.

What's not to love about buttery brioche with a centre of warm caramel?

Finger buns are a childhood favourite of ours. One GT staffer admitted to buying and scoffing three at a time when they were sold at the school canteen. These mini versions make doing just that a much more guilt-free proposition.

We love these rolls eaten while still warm simply with plenty of salted butter. They’d also be excellent served alongside an autumnal soup.

The yoghurt in this dough makes for an ultra-light and fluffy texture, and also helps these twists keep well - they stay fresh for a couple of days.

Fragrant with spice and studded with both fresh and dried apple, these sticky glazed buns are perfect served with salted butter, or even with the contrast of a crumbly vintage cheddar.

A recipe request from Gourmet Traveller's Fare Exchange Column

Grains, greens, citrus and goat’s curd recipe, Penfolds Magill Estate, South Australia

Lima-style ceviche recipe, Lady Carolina, Melbourne

Emma Knowles recipe for lamb loin chops with smoky eggplant, and farro and tomato salad.

Emma Knowles recipe for barbecued tomahawk with tomato relish.

Emma Knowles recipe for grilled salmon chops with asparagus and lemon relish.

Emma Knowles recipe for turmeric pork chops with green chilli and coconut sambal.

Spice up your midweek steaks with pickled chilli and avo.

Emma Knowles recipe for soy-glazed pork cutlets with Japanese slaw.

Recipe for razor clams with Lillet Blanc and Tio Pepe from Continental in Sydney.

Emma Knowles recipe for Barnsley chops with charred lettuce and peas.

Stokehouse Brisbane's recipe for Niçoise salad with albacore tuna.

Hell of the North recipe for navarin of lamb.

Source Dining recipe for dark chocolate délice, salted-caramel ganache and chocolate sorbet.

Recipe for snapper and clams en papillote with tarragon beurre blanc from Les Bistronomes restaurant in Canberra.

Recipe for carpaccio of kangaroo with beetroot and native fruits by Jason Saxby from Osteria di Russo & Russo in Sydney.

Recipe for maltagliati with washed kimchi and guanciale by Mitchell Orr from Acme in Sydney.

Recipe for parmesan chawanmushi by Federico Zanellato from LuMi restaurant in Sydney.

Chicken wings, Italian style.

Recipe for gnocchi with spicy pipi sauce and wild herbs by Monty Kulodrovic from Icebergs Dining Room & Bar, Sydney.

Giovanni Pilu recipe for corbezzolo honey mousse with pepperberry sponge and beer sorbet from his restaurant Pilu at Freshwater.

Recipe for udon noodle soup with shiitake mushrooms and tofu.

Recipe for lamb kofta wraps with parsley and onion salad.

Prawns, pasta and big whack of chilli. Sometimes it pays to play with fire.

Recipe for pan-fried barramundi with eggplant and miso purée.

Recipe for cucumber, radish and quinoa salad with ocean trout and yoghurt.

Thai-style chicken wings with a punchy dipping sauce.

Recipe for broccoli, feta and anchovy fillo pie.

Recipe for grilled witlof, mint and almond salad with blackened mandarin.

We've updated the Caesar salad by treating the lettuce to a quick flash on a very hot grill. Serve straight from the grill for maximum smokiness.

Recipe for charred rainbow chard with garlic crostini and hummus.

Recipe for charred broccolini with kingfish, miso and sesame.

Recipe for char-grilled Brussels sprouts with apple and pepitas.

We love this dish served alongside grilled or steamed fish or prawns.

Recipe for lamb agnolotti with goat’s milk yoghurt, mint and sumac by Alessandro Pavoni from Ormeggio restaurant in Sydney.

Recipe for char-grilled broccoli with feta and charred-lemon dressing.

Fast recipe for blueberry cobbler with ice-cream.

Fast recipe for Sichuan-style boiled beef with rice.

Quail and pumpkin pair well in this Middle Eastern-style dish – they both have a little sweetness, and the gaminess of the quail works well with the earthiness of Kent pumpkin.