Vanessa Austin

Just what you need on a cold winter’s night, a bowl of luscious bread and butter pudding. Make sure to leave room for seconds.

The proper way to make this Italian classic.

A made-for-picnics cake.

Corned beef with a traditional Soubise sauce.

This easy cauliflower dish will soon become your new go-to side for any meal.

Our recipe for focaccia with potato, onion, olives and burrata (focaccia con patate, cipolle, olive e burrata).

A recipe for scampi with burrata and 'nduja by Fratelli Paradiso restaurant in Sydney.

Australian Gourmet Traveller's recipe for Tuscan chicken liver crostini with rosemary and anchovy (Crostini di fegatini).

Whether its creation was a happy accident or divine design, this thoroughly English dessert is heaven in a bowl.

A sophisticated take on the classic biscuit.

Roasted cauliflower adds extra depth of flavour to this hefty salad.

Proof that good food needn't be fancy.

Talk about a refreshing cocktail.

With a kiss of nutmeg.

Fish. Butter. Capers. Nothing better.

When you need a recipe for this staple French sauce, it's best to turn to those who know best.

Mussels steamed in white wine and spiked with chilli – it's a combination that can't be beat.

A go-to summer recipe that's light and satisfying in equal measure.

Why didn't we think of this before?

The ultimate in comfort food.

One of our most popular recipes for good reason.

Dried mushrooms add depth of flavour while fresh mushrooms add a beautiful earthiness to this dish.

Sometimes nothing else will do.

The spaghetti alle vongole con burro from London's River Café doesn't skimp on indulgence.

Vigilance rules supreme when creating the sweet caramelised flavour that accents this perennial French favourite.

This dish goes to show that slow-cooked and steady wins the race.

Arguably one of the most comforting foods around, this simple but satisfying sheperd's pie is a winner any day of the week.

As far as all-time Australian classics go, these choc-coconut sponge squares take the cake.

Apples, celery, walnuts and a dash of high society: yes sir, this is one fine salad.

The meatballs are roasted in a hot oven to save time, then served with Asian greens and steamed rice for a quick meal.

Just add an open fire and a glass of red.

Whip up this traditional English dessert in minutes. It has a lovely light, billowy texture, offset by the tang of raspberries and buttery crumble of shortbread.

Mangoes and coconut are a dreamy summer pair. Here we've used them as the base for a granita that then gets a kick from makrut lime leaves and plenty of lime juice.

The striking colour of this passionfruit semifreddo only adds to the fun of an ice-cream sandwich. We've added wattleseed and macadamia nuts to our biscuits for extra texture and Australian flavour.

Only good things can happen when you combine cheesecake and ice-cream.

Strawberry ice-cream without a need for a machine? Yes, please.

Peaches and raspberries are the backbone of a Peach Melba. Here we've reimagined this classic Australian dessert in icy-pole form, with a few tweaks along the way (such as roasting the peaches) for an even more memorable finish to a meal.

Watermelon makes for a refreshing summer treat on its own but with the addition of basil, its flavour is transformed into something altogether more delicious. Try this powerful combination in a shaved ice dessert.

Porchetta panini with fennel and mustard fruits recipe - Preheat oven to 220°C. Place pork skin-side up on a wire rack in the sink, carefully pour boiling kettle over skin to help the score marks open, then stand for 10 minutes to dry out.

Mozzarella in carrozza recipe - Place bread slices on a work surface and arrange mozzarella on half, leaving a small border.

Prosciutto, peperonata and provolone rolls recipe - For peperonata, heat oil in a saucepan over medium-high heat, add onion and garlic and sauté until translucent (4-5 minutes).

Source top-shelf anchovies for these sandwiches, and you'll be handsomely rewarded.

A juicy chicken cotoletta makes an excellent chicken schnitzel sandwich. We've paired ours with plenty of bright and crunchy slaw and, of course, mayonnaise.

Preserved tuna and tomato open-faced panini recipe - For preserved tuna, place tuna in a saucepan that fits it with just a little room around the sides.

Turin's pillowy sandwich, the tramezzino, is the perfect vehicle for crunchy asparagus and soft egg.

Butter makes everything taste better.

Parmesan, brown butter, fennel and leek frittata recipe - Preheat oven to 200C. Heat a 25cm-27cm ovenproof frying pan over high heat. Add butter and cook until foaming and nut brown (2-3 minutes)

A simple butter cake gets a new lease on life with the addition of some gently browned butter plus a layer of lemon curd and white chocolate frosting in the centre.

Quince and brown butter pastry tart recipe - For poached quince, bring sugar, spices and 1 litre water to a simmer in a large saucepan over medium heat.

Sweetbreads in brown butter with ravigote sauce recipe - Bring white vinegar and 2 litres of water to a simmer over medium heat. Add sweetbreads and gently poach until they turn opaque (10-12 minutes).

Cabbage with sake, brown butter crumbs and bacon recipe - Heat a large casserole over high heat, add butter and swirl pan until butter is foaming and nut brown (2-3 minutes), then pour into a heatproof bowl.

Similar to doughnuts, these French treats are made with a pastry dough similar to choux, which means a light and airy texture contrasted by the crunch of the glaze.

Inspired by a Berber dish eaten in Morocco, this fragrant omelette is a wonderful twist on a cornerstone of modern cooking.

Have this chilling in the fridge so it’s set to be served over ice when you’re ready. It’s great at brunch and it would also be excellent frozen in popsicle moulds.

A quick and easy fragrant paste made with ginger and turmeric can turn a simple stock into a fragrant broth that’s perfect with mussels, a few pieces of fish or both.

Very ripe tomatoes make all the difference in our okra, eggplant and turmeric stew. Serve with bread or on a grilled fillet of fish.

This northern Thai-style Chiang Mai curry is flavoured with ginger as well as turmeric. It’s slightly sour and deliciously light.

This simple spiced coconut sauce adds a lot of flavour to barbecued prawns (or fish or chicken, for that matter). Vietnamese mint gives a beautiful lift, but this dish works just as well with other mints.

Desserts in the ’70s were all about Black Forest cake and cheesecakes. We figured a combination of the two could only be a good thing. Instead of the cornflour thickened fruit topping of earlier eras, we’ve opted for lush roast cherries. This can be made well in advance, so it’s the entertainer’s friend.

We loved chilled soups at dinner parties in the '70s. Their do-ahead ease still offers plenty of appeal to the entertainer. The secrets to success? Vibrant flavours, generous seasoning and thorough chilling. No one likes a tepid soup.

After-dinner mints were the height of elegance and were as anticipated as much as the rest of the meal. This is our homage to the classic mint and dark chocolate combo.

There’s a lot to love about chicken Kiev – especially the garlic butter stuffed in the centre of the chook or beneath the skin. This bite-sized take has the garlic butter in the centre, with yet more for dipping. These little numbers are excellent for entertaining; they can be assembled ahead of time, then quickly cooked to order.

This classic flavour-pairing more than stands the test of time.

Beef Rib Roast- Tie beef at intervals with kitchen string, then brush all over with mustard. Scatter with herbs, place in a lightly oiled roasting pan.

Before there was so much choice in the lettuce department, salad in Australia was often chunks of iceberg with a bottled dressing. We’ve kept the iceberg, but added baby cos and frisée for a little interest, while buttery croûtons add crunch.

Potato gratin is a classic that defies eras, but it was especially popular in the ’70s. We’ve added smoky bacon, parmesan and sourdough crumbs to up the savoury goodness.

Beans braised in a rich sauce of fennel, garlic, tomatoes and wine are a perfect accompaniment to pan-fried barramundi fillets.

Not all roasts create leftovers for days. With our mini lamb roast, you can enjoy the flavours of a hearty dinner in a perfectly portioned meal for two.

Take it low and slow with our recipe for slow-roasted lamb rack with white beans and punchy black garlic aïoli.

Roast lamb loin is the perfect match for anchovies and rosemary; a fragrant and salty twist on a classic dish.

These sticky lamb ribs are perfect for a party crowd, with a sharp chilli-vinegar on the side.

Whip up this simple and satisfying Japanese soba noodle soup in less than 20 minutes.

The classic pot roast lamb gets a contemporary kick with kale, feta and dill.

For a spicy twist on the traditional lamb roast, our Shawarma-spiced leg with beetroot sauce adds an authentic share dish for the whole table.

Serve four with this combination of roasted lemon and garlic potatoes, grilled beef and fresh salsa verde.

You can serve up this hot lamb roast in just 35 minutes for a tasty midweek meal.

Warm roast pumpkin, two cheeses and pancetta on top of soft puff pastry make these tarts the perfect winter entrée.

These cookies are all about melt-and-mix, served warm as a fast wintry dessert.

“Yabbies are a great starter to a casual meal,” says Burgess. “Simply put them in the middle of the table for guests to peel themselves."

These grilled beef skewers originated in Peru but are also popular in Bolivia.

These salt-cod fritters make an ideal snack with beer. For extra creaminess, cook the cod in milk instead of water.

“Cassava (known as manioc or, in Rio, aipim) is a major ingredient in Brazilian cooking, and versions of bolinhos – fried balls – are found in all the best botecos in Rio,” says Burgess.

“Fubá is basically polenta and makes for an amazing crust on the flounder, contrasting beautifully with its soft, gelatinous flesh,” says chef, Burgess.

“This is a classic Brazilian dessert in the manner of a trifle or tiramisù,” says chef, Luke Burgess.

“Braised oxtail is very popular in Brazil,” says Burgess. “It’s a dish that’s deep in flavour, and fresh at the same time.”

This soupy style of ceviche, found in Ecuador’s coastal regions, is made to order at beachside carts (the carretas).

Tlayudas are pizza-like tortillas usually topped with refried beans.

There are many variations of empanadas across Latin America; in Brazil they’re called pastéis (pastel in the singular), and in Puerto Rico they’re called pasteles.

“This is a drink found in good bars and also one you’d knock up for friends at dinner parties,” says ex-Garagistes chef Luke Burgess.

Tamales are parcels of corn dough wrapped in corn husks or leaves such as plantain or banana, then steamed.

The Cubano, or Cuban sandwich, is like a ham and cheese sandwich on steroids, made with roast pork as well as ham, and pickles and mustard.

“With African influences and robust cooking, the okra is used to offset the protein for some freshness and texture,” says chef Luke Burgess.

A quick recipe for chocolate hob-nobs, exactly what you need to get through the afternoon slump.

A recipe for savoury fennel, cheese and chilli biscuits that hit all the right notes with an apéritif or in place of dessert.

The quantity of spice in these Swedish ginger cookies is a personal decision - we think the spicier the better.

There are many delicious incarnations of alfajores but the crisp meringue icing makes these among the best.

A simple and super-easy recipe for salted peanut and sesame biscuits. They also make a very tasty ice-cream sandwich.

Don't let the name fool you - Afghans are a delicious crunchy cornflake treats from our New Zealand neighbours.

Radishes with bone-marrow rouille from Smalls Bar in South Melbourne is the ultimate autumn snack.

In our book, hot apple pie and ice-cream has to be one of the most comforting things you can eat.