Whole roasted cauliflower with rendang sauce
This fragrant roast cauliflower recipe makes for an impressive vegetarian dish.
Roast onion tarte Tatin with apple and Comté salad
A quick and easy tart recipe for an impressive vegetarian lunch.
Roast chicken, pancetta and Brussels sprouts tray bake
Pancetta-wrapped chicken and roasted, buttery Brussels sprouts. What else could you want?
Gnocchetti Sardi with smoked eggplant alla Norma
Pasta alla Norma is a Sicilian pasta traditionally made with fried eggplant, tomato sauce, basil and ricotta salata.
Pici con ’nduja with peperonata and burrata
A little prep is involved in this dish, but the results are worth it.
Flourless fig leaf and pistachio cake with rose and raspberries
What to make when your gluten-free friend is visiting.
Fig, fennel and grain salad with citrus dressing
This bright salad makes for a hearty solo dinner or a crowd-pleasing side at a long lunch.
Fig leaf-baked brie with pickled figs and fennel seed fougasse
There's nothing much better than oozey, gooey brie, fresh-baked fougasse and a pickled fig or two.
Rainbow chard and anchovy strozzapreti with salsa agrodolce
Anchovies and greens is a common pasta pairing in Southern Italian cooking.
Spaghetti with charred corn, miso-pepper butter and mint
A spin on cacio e pepe.
Rocket and egg yolk ravioli with pancetta and sage
A mix of textures crowns the ravioli and balances the yolks.
Spanish chicken and potato skewers with mojo verde
Spiced chicken and potato skewers are brightened with a zingy mojo sauce.
Potato and thyme tortilla with crème fraîche, salmon roe and bottarga
The classic Spanish tortilla gets a party glow-up for a dreamy summer's party scene.
Swordfish and chorizo skewers with macadamia romesco
Grilled fish with romesco is a classic tapas.
Roast baby snapper with potatoes, lemon and capers
Fresh and breezy, this dish will become a warm weather staple.
Thai Tide’s tom yum fried rice with prawns
“This zesty, bold version of one of Thailand’s most famous dishes is a playful rethink made with rice instead of soup,” says Thai Tide chef-owner Merica Charungvat.
Saffron mezzalune with braised osso buco and gremolata butter
A fresh and zingy gremolata butter cuts through the rich filling and makes this dish sing.
Ultimate fish sandwich
Calling upon Australian fish shop nostalgia and native ingredients, this is our step-by-step guide to creating the perfect summer fish sandwich.
Pilloni’s eggplant cutlet with spicy tomato sauce
Cotoletta di melanzane in Italian.
Roast chicken with white wine, porcini and sage sauce
This is the Italian version of marry-me chicken.
Spinach and ricotta sformato
Scoop and serve is the mission statement here.
Pasta e ceci
Two staples of Italian cuisine come together in this simple pasta dish.
Green tagliatelle with ragù bianco
Spinach gives tagliatelle a bright and earthy flavour.
How to make hummus with fragrant prawn and crab sauce
Chef Tom Sarafian shares the hummus that earned him a cult following both in restaurants and out.
Pork katsu with sweet potato mash and gochujang-lime butter
Crisp and easy, katsu is always a crowd-pleaser.
Conchiglie with Moreton Bay bugs, cherry tomatoes and chilli oil
A flurry of grated bottarga adds a salty umami hit in place of parmesan.
Nectarine Sangria granita Spritz
The flavours of Sangria inspired this boozy granita dessert-cocktail hybrid.
Cheesy polenta chips with Manchego and bravas sauce
Our Spanish take on polenta fritti is all cheesy goodness.
Spanish devilled eggs with crisp jamón
Devilled eggs are a retro cocktail party classic, and this Spanish twist amps up the flavour.
How long does ham last in the fridge? Our food editor’s best ham hacks for Christmas and beyond
How to store ham for freshness and flavour weeks after Christmas Day.
Lamb scottadito with mint salsa verde and roast crushed potatoes
This recipe takes the classic lamb cutlet up a notch.
Gingerbread cake with yoghurt, dates and burnt-orange caramel
Sugar and spice make this layer cake an impressive festive dessert.
Champagne and peach jelly with crème fraîche panna cotta
This dessert will definitely wow a crowd.
Panettone and mango trifle with lemon verbena and verjuice jelly
Christmas calls for a trifle. And this panettone and mango trifle, topped with torched meringue, is just the ticket.
Christmas cake with spiced pineapple and rum-lime icing
Rum adds a boozy edge to this irresistible Christmas cake.
Scorched-honey Christmas parfait with hazelnut dacquoise and agrodolce cherries
Begin this Christmas parfait recipe a day ahead for best results.
Roast pumpkin, labneh and hazelnuts
Lightly roasted pumpkin paired with creamy labneh and hazelnuts is a match made in heaven.
Coconut rice pudding with star anise and rhubarb
This dessert is coconut, spice and all things nice.
Chickpeas with steamed eggplant, almonds and harissa
Steamed eggplant makes the perfect umami addition to this zesty chickpea dish.
Wagyu-tongue skewers with smoked crème fraîche
These skewers are barbecued over an open flame for a rich, charcoal flavour.
Ricotta gnocchi with cavolo nero and pine nuts
Gnocchi paired with cavolo nero and pine nuts makes for a fresh and breezy weeknight recipe.
Pork and fennel polpette
Polpette can be roughly translated to mean "meatball", and trust us, these Italian showstoppers are simple and delightful.
Baked chicken and rice with chilli and ginger dressing
A twist on Hainanese chicken and rice, this version is quick and easy to prepare.
Mushroom and Fontina maccheroni
A winter delight. Make the most of seasonal produce with this umami, mushroom maccheroni.
Cider-braised chicken with Brussels sprouts, apple and hazelnuts
This cider-braised chicken recipe is a simple but delicious take on the classic Sunday roast.
Kingfish collar with salmoriglio and tomato caramel
The juiciest part of the fish paired with zesty salmoriglio makes Pilloni's kingfish collar recipe an instant hit.
Culurgiones (stuffed pasta dumplings) from Pilloni
Pilloni's soft, pillowy culurgiones with robust potato filling make for the perfect warming dinner recipe. Buon Apetito!
Chinese egg drop soup
This warm and comforting Chinese-style egg drop soup is the definition of a winter warmer.
Charred apple custard pie
Fire cooking transfers to desserts with the help of a blow torch. Prep in advance up to the final step then brûlée table side, keeping the flame moving.
Roasted harissa apricot chicken with almond and herb couscous
This dish takes an Australian classic recipe and updates it with spicy harissa paste to cut through the sweetness of the apricots.
Anzac biscuit and mascarpone layer cakes
A non-traditional Anzac biscuit recipe that raises the stakes — in cake form.
Roast yellow peach and burrata salad with pomegranate dressing
The sweetness of roasted summer stone fruits balanced by the creaminess of gooey burrata make for one simple, crowd-pleasing salad.
How to make sorbet
An easy sorbet recipe to follow, resulting in frosty, fragrant peach sorbet, plum sorbet or strawberry sorbet.
How to make a Yule log (bûche de Noël)
Roll up this fresh take on a traditional Yule log, with fresh raspberries and pistachios.
Cardamom-pistachio pavlova with rose cream
As showstopper desserts go, this pavlova takes out the cakes.
Lemon tarte Tatin with bay leaf ice-cream
The classic combination of bay leaf and lemon never go out of style.
Lemon myrtle brown butter madeleines
This is a simple madeleine recipe worth committing to memory.
Lemon jellies with sorrel-yoghurt sorbet
This sorrel-yoghurt sorbet sits pretty on top of a hollowed-out lemon, filled with lemon jelly.
Lemon and rosemary tart
This lemon tart recipe uses sprigs of finely chopped fresh rosemary in the pastry crust for a fresh and bright finish.
Whole-lemon and labne cheesecake with honey and thyme syrup
Begin this recipe two days ahead.
Spiced galaktoboureko with herb and lemon syrup
A flaky, Greek-inspired dessert served with a zesty syrup.
Japanese egg cups with miso dressing
Packed with crunch and flavour, these egg cups are infinitely versatile; serve as an entrée or a light lunch.
Roasted beetroot carpaccio
Shake things up at your next dinner party by serving everything plant-based. Starting with this roasted beetroot carpaccio, your guests won't miss their meat.
Mushroom skewers with mojo sauce and flatbread
Serve these mushroom skewers as you would any other meat skewer: slide free from the skewers and onto a piece of flatbread spread with whipped avocado, pack with fresh veg, drizzle with mojo sauce and enjoy.
Dukkah-crusted cauliflower with tahini
Cutting cauliflower into thick, steak-like pieces and roasting it at a high temperature allows it to steam and brown at the same time, achieving a lovely creamy inside, and a crisp golden outside.
Whipped tofu and zucchini tart with fennel salad
If you've been wanting to ease into tofu but unsure where to start, this tofu tart is the perfect segue.
Yuzu cream tarts with ginger strawberries
It's hard to believe that these beautiful gluten-free and dairy-free tarts are completely vegan.
Roasted beetroot carpaccio
This stunning roasted beetroot carpaccio is more than just a pretty face – it’s complex, earthy and flavoursome.
Chargrilled broccolini and tofu salad with soy-yuzu dressing
A satisfying, vegan-friendly salad.
Lamb meatballs with tahini and pine nut sauce
A recipe that riffs on the Palestinian lamb siniyah.
Pan-fried bananas with salted maple caramel and vanilla ice-cream
Sweet cravings are conquered in no time with this one-pan dessert.
Tom McHugo’s lamb and duchess potato pie
Like a shepherd's pie, but luxe.
Snapper curry with green beans and coriander
This mild yellow curry is incredibly easy to whip up when you've got a good-quality curry powder on hand. Add a generous squeeze of lime to enhance the flavour.
Spiced yoghurt chicken with cardamom-coconut pilaf
A yoghurt marinade for the chicken produces super juicy results. Here we've served it with a fragrant pilaf for a complete meal.
Oregano eggplant with freekeh, feta and dill
A winner for picnics and bring-a-plate events.
Grilled tuna salad with egg, asparagus and anchovy vinaigrette
Where classic flavours, top-shelf produce and minimal intervention combine.
Blood plum, burrata and watercress salad with toasted barley
A recipe that proves salads can be light and satisfying in equal measure.
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Leek, mushroom and thyme risotto
A vegetarian-friendly dish that celebrates all that's good about winter cooking.
Bacon and egg rice bowls
Breakfast for dinner? We say go for it.
Spaghetti and meatballs
The definition of comfort food.
Broccoli cheese with anchovy and chilli crumbs
The side dish to end all side dishes.
Minestrone with rainbow chard and quinoa
Quinoa brings a boost of protein to this vegetable-packed broth.
Stir-fried beef and gai lan with rice noodles
Why order in when you can whip up Thai-style noodles in half the time?
Braised mushrooms with polenta
Earthy mushrooms and creamy, parmesan-rich polenta make the best of friends.
Parsnip soup with hazelnut and thyme butter
Creamy and comforting, with just a hint of spice.
Polenta-crumbed chicken with herb butter
A crumb of polenta, almond meal and parmesan is not only more tasty than your usual breadcrumbs, it's also a gluten-free alternative. Win-win.
Beef bone broth with mushrooms and buckwheat noodles
A nutrient-rich soup that feeds the soul as well as being a soothing Sunday activity to undertake when the weather's against you.
Roasted mandarins with ginger custard
The formula for dessert success is as easy as peeling some mandarins and popping them in the oven. No time to make custard? Cream works just as well.
Beetroot and orange salad with sumac dressing
A salad that makes the most of winter produce, this simple number is ideal on its own if you're looking for a light lunch but you can pair it with fish or chicken for a larger meal, too.
Roasted pumpkin with zhoug
Zhoug is a hot green sauce from Yemen that’s often added to soups and stews for a fresh and fiery finish. Here we’ve paired it with sweet roasted pumpkin for a no-fuss side that’s a winner with chicken.
Honey and saffron roasted pears with spiced yoghurt
This simple dessert can be eaten warm, cold or at room temperature, and you could do far worse than serve the leftovers for breakfast.
Red lentil soup with yoghurt and coriander
A lentil soup that's inspired by shorbat adas, a dish often served during Ramadan, does wonders when you're in need of a little nourishment.
Greek lamb chops with braised silverbeet, feta and oregano
Silverbeet and currants braised in wine make for a sweet-and-sour combination that's the perfect foil for the richness of lamb.
Braised pork and fennel sausages with lentils and rosemary
Sausages and lentils are a surefire route to winter comfort.
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Tagliatelle with pumpkin, pancetta, chilli and sage
You've tried pumpkin and sage stuffed pastas; why not take that same flavour combination and translate it into a midweek-friendly tagliatelle?
Turkish cracked wheat salad
This salad is supremely versatile: serve it with roasted lamb shoulder or grilled vegetables, or perhaps with flatbread alongside our Hwayej-spiced chicken.
Hawayej-spiced chicken thigh cutlets
Game up your midweek standby of tray-baked chicken with a heady spice mix from Yemen, featuring caraway seeds, cumin, cardamom and more.
Fried chicken burger with smoky mayo, cos and pickles
Made with garlic mayo and lots of pickles, this burger is a slam-dunk in the flavour stakes.
Toum with quick za’atar flatbread and haloumi
Not familiar with toum? Don't worry - one scoop of this dip and you won't be able to forget its luxurious texture and heady garlic notes.
Orange, chickpea and crisp-skinned duck salad with mint
Duck, orange and bitter radicchio make for a pleasing medley of flavours in this winter salad.
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