Sophia Young

A golden crostata with a pastry lattice top brushed with sugar. The filling is deep red from blackberries, apples and ginger, and a single slice has been cut out.

How to make crostata

A perfectly flaky crust and tart filling makes this blackberry and apple crostata recipe an Italian dessert worth the effort.

How to make Portuguese tarts recipe with burnt honey, step-by-step guide for Portuguese tarts

Explainers

How to make Portuguese tarts with burnt honey

Crisp pastry, sunshine-yellow custard and a caramelised top make Portuguese tarts a global hit.

Aerial view of a golden plaited brioche loaf, sliced, with raspberry jam.

Explainers

How to make brioche, step by step

Elevate any breakfast table with this freshly baked French favourite.

How to make Pithivier, French Pithivier recipe step by step

Explainers

How to make Pithivier, step by step

The French pastry classic is updated for a new generation with charred carrot, garlic shoots and goat’s curd.

Overhead shot of a single okonomiyaki (Japanese pancake) on a green plate with chopsticks and blue cloth in frame

Explainers

How to make okonomiyaki

Made with tempura flour, this grilled Japanese pancake snack can be dressed up or down with your favourite toppings.

Snacks and sides

Three-cheese fondue with chorizo oil and crudités

If you can't get enough cheese, then this is the dish for you.

blue-bowl-filled-with-potato-puree-on-table

Chefs' Recipes

Phil Wood’s potato purée with truffle butter

If you're someone who doesn't like lumps in their mashed potato, this is the recipe for you. Silky with truffle butter and smoothed through a potato ricer, this potato purée will melt in your mouth.

cheese-fondue-set-and-wine-glasses-on-table

Culture

Gourmet Traveller x Maison Balzac glassware

These limited-edition Gourmet Traveller x Maison Balzac wine glasses will spruce up any serious foodie's special occasion.

Chefs' Recipes

Pan-roasted snapper with tarragon gribiche

Quick, easy, and chef approved, this pan-roasted snapper with tarragon gribiche is sure to become a new weeknight favourite.

A butternut pumpkin split in half lengthwise, roasted, with large chunks of the flesh served inside the roasted half, topped with pistachio pesto

Chefs' Recipes

Roasted pumpkin with pistachio pesto

“This pesto is so versatile. It goes incredibly well with raw fish or steak, or a shellfish pasta. Pistachio has that beautiful sweetness and I always love using nori in pesto for a bit of flavour background,” says Wood.

Chefs' Recipes

Golden syrup dumplings, rum, raisin and malt cream

"Some people say this reminds them of desserts their grandmothers used to make." Says Ursula's chef Phil Wood. "There's a warm nostalgia to it."

Chefs' Recipes

Roast pork neck, sweet and sour sauce, vegetable salad

If you've been wanting to try cooking left-of-centre cuts of meat, this is the sign you've been waiting for.

Chefs' Recipes

Mussel curry with pineapple and potato rösti

“This is something I’d make in winter at home,” says Phil Wood. “It’s intense and warming; a little bit sour with a slight hit of sweetness.” You will need to soak the chillies a day ahead.

Chefs' Recipes

Barbecue beef with roasted onion, black bean and chilli

“A great, easy recipe with the onions roasted whole until they’re almost black on the outside, which brings out their sweetness,” says Wood. “It’s a rich, traditional beef dish with a little bit of black bean and chilli for interest. Australian beef is amazing, we should be incredibly proud of it.”

Mains

Salmon rillettes with pickled baby vegetables

Scented with lemon, these salmon rillettes are a refreshing addition to any menu.

Explainers

How to make preserved lemons

For when you have more lemons than you know what to do with.

Cake with a slice cut out of it, topped with slices of pear, chopped pistachios, blackberries, and gin ice cream.

Dessert

Shiraz gin and pear brioche cake with gin ice-cream

This recipe calls for a pear poaching syrup made with shiraz gin that flavours and colours the pears, but doubles as the base for the accompanying ice-cream.