Alex Wong’s ricotta gnocchi with mapo Bolognese
Creamy ricotta and doubanjiang are the stars of the show in this twist on Bolognese.
Top chefs share their best Christmas mains for a memorable feast
Brace for impact.
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Kafeneion’s Tirokroketes (Cheese croquettes)
Melbourne's Kafeneion shares its recipe for slightly salty, crisp cheese croquettes.
Woodcut’s potato and mushroom gratin with fried sage and black garlic butter
An elevated take on a crowd pleasing dish.
Woodcut’s crusted giant green olives with ’nduja
This starter is set to wow a crowd.
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Woodcut’s roast sweet potato with chickpea miso and seaweed salt
This vegetarian side makes for a showstopping centrepiece.
Woodcut’s whole-roasted cauliflower with caramelised pine nuts and raisins
Roasted cauliflower is a traditional vegetarian showstopper.
Woodcut’s white peaches and cherries with walnut tarator
Seasonal white peaches make the perfect addition to this summer salad.
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Woodcut’s zucchini flowers, brown rice, tomato, vine leaves and yoghurt
This vegetable-forward side dish is guaranteed to steal the show.
Woodcut’s cos lettuce with kimchi and sesame dressing
This colourful dish adds a variety of flavour and texture to the holiday table.