Chefs' Recipes

Octopus might not be the easiest dish to make, especially when a hibachi is involved. But this recipe by Paul Greenham of Si Paradiso fame is worth it.

A tasty, seasonal recipe that's perfect for entertaining.

This is the perfect luxe barbecue meal for summer.

If you have a little bit of time on your hands and you're raring to dress up your usual prawn salad routine, this is the recipe for you.

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.

If you have the forethought to soak your mustard seeds overnight, we can guarantee the results are well worth it for the vibrant colour and flavour they lend to the prawns.

Fish, orange and pistachio may seem like an unlikely combination, but Brigitte Hafner's touch makes this dish magical.

Transport yourself to Catalonia with this delicious sea-to-shore dish from La Salut in Sydney.

These fragrant little fritters are guaranteed to delight - packed with moist coconut flakes and topped with green chilli, these will challenge and delight your tastebuds in equal measure.

Take your salad to the next level with this authentic Greek salad from Hellenika.

Lovers of custard, this is the dessert for you. Creamy custard baked between gauzy layers of filo pastry and drizzled with orange syrup. It doesn't get better than this.

Chinese-style pork belly is always a crowd-favourite — and Kylie Kwong's rich caramelised pork belly with Chinese coleslaw is no exception.

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

This curry is perfect for those of us who prefer things a little less spicy.

“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.

Serve these char-grilled peppers the Hellenika way with a block of feta cheese and a large chunk of crusty bread for mopping up all leftover dripping juices. This side dish is not to be missed.

"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."

While a little fiddly, these dolmades are well worth the effort.

When done right, whole-roasted cauliflower is a textural dream: soft creamy middle with a golden outer crunch.

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

Mozarella in a dessert may make you baulk, but we guarantee that this sticky Syrian sweet will leave you reaching for more.

The tart Granny Smith apples used in the apple and yuzu kosho sauce cut perfectly through the charred fat of the braised pork belly.

The fresh drizzle of punchy chermoula that cuts through the rich fattiness of the tender lamb ribs makes this recipe by Aalia's Paul Farag a must try.

“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.

“This dish reminds me of nights out in Tokyo, when we went to my favourite yakitori restaurant for their yaki onigiri (rice grilled over charcoal),” recalls chef-owner Jemma Whiteman.

Use any starchy vegetable in place of Kent pumpkin and Desiree potatoes to achieve the same intensely savoury profile of this aromatic side dish.

Bring a little bit of humble sophistication to your next friendly gathering with these delicious prawn sandwiches with kimchi mayo.

Though you need to start this recipe a day ahead, it truly is minimal effort. Brined overnight, the chicken is moist and tender, elevated by the shawarma spice rub. This dish is a true show stopper.

“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.”

You'll be piling the green beans onto your plate with this punchy recipe by Enter Via Laundry's Helly Raichura.

Fans of coconut and custard will love this take on the traditional Egyptian basbousa pudding by Aalia's Paul Farag.

This classic French stew typically takes hours of simmering to do right. But we'll make an exception for this recipe.

A recipe for Waldorf salad by Damien Pignolet from Sydney restaurant Bistro Moncur.

The cake that saved Sixpenny during lockdown.

Our recipe for classic mashed potato.

Having friends over? These little sandwiches from Adelaide's Bar Lune will delight.

This classic recipe for minestrone, brimming with beans, vegetables and pasta, always delivers.

This scallop sang choi bau recipe by chef Jane Strode makes for the perfect party snack.

Classic Rockefeller oysters, balanced out by South Australian warrigal greens.

Don't forget the cream.

A very contemporary take on the American pie.

Drop that takeaway menu. Once you've tried making curry paste from scratch, you'll never look back.

This Roman-style gnocchi is rich with the sharp flavour of cheddar, making it an ideal side dish for robust stews, braises and roasted meats.

Maggie Beer shares her recipe for a vegetarian herb pasta, where the rich pasta, made with duck-egg, is offset by the sweet sorrel butter.

If there are black truffles in season, shave some on top - Andreas Papadikis, head chef at Tipo 00, promises a dish that becomes "something extraordinary".

Iconic chef Alice Waters shares her recipe for pounded almond and mint pasta sauce.

A recipe for perfect hand-rolled pici with a cacio e pepe and mushroom sauce.

This recipe for slow-cooked ocean trout comes courtesy of chef Danielle Alvarez.

Like getting caught in the rain? You'd likely appreciate one of these.

A hearty autumn-friendly dish from the Paski co-owner and chef that's perfect for the transition from warm to cold.

This recipe for beetroot soup with burrata is by Shaun Kelly from Au Passage in Paris.

A simple recipe for burrata with green relish.

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.

It's the flavours of a spiced hot cross bun whipped into a cloudy ricotta filling, then coddled into a crisp chocolate shell. This is going to be a good Easter.

This recipe offers a savoury take on classic hot cross buns, courtesy of Sydney's Bodega.

This is chef Colin Fassnidge's take on colcannon, Ireland's favourite mashed potato dish. Don't be afraid of the butter, and serve with plenty of crusty bread.

Char kway teow is a perennial Malaysian favourite for a reason. Tony Tan shows us how it's done.

The Brisbane restaurant's take on the Greek classic is a winner.

This recipe for burrata with balsamic buttered beetroot, vincotto and rosemary comes from Sydney's Berta.

With a don't-be-shy amount of butter.

You've never had chicken souvlaki this good. This recipe, courtesy of Brisbane's Hellenika, is sure to become your new go-to.

Mat Lindsay recipe for barbecued prawns with brown butter and tamari from Ester restaurant in Sydney.

This recipe from cook Diana Chan is equal parts sweet and tangy.

A near-perfect summertime pasta.

Gin, sparkling white, and rosemary shrub. Made for those who like their cocktails on the savoury side.

When very fresh prawns mingle with garlicky saffron butter, only good things happen.

A smooth, earthy meze, balanced with sharp pickles, salty feta and herbaceous dill.

A filled-pasta wonder from the Melbourne enoteca.

Talk about a showstopper cake.

This recipe from Melbourne restaurant Kazuki's is a delicate and flavourful take on beef tataki.

The type of pasta dish we'd happily eat year-round.

The staple bowl of noodles from the Sydney ramen house.

Chicken, rice, chilli sauce – the works.

From the Margaret chefs comes this vegetarian take on tagine, packed with spring vegetables.

These little golf-ball sized sweets are a popular dessert in just about every South Asian cuisine.

A multi-dimensional stir-fry that sings with spice and fragrance.

Lemongrass, chilli and scud chillies, and a whole steamed snapper. Nothing better.

A simple fried rice that punches above its weight, thanks to the addition of salted mackerel.

Your new favourite way to eat chicken wings.

Thai-style roasted pumpkin with curry sauce, from the Chat Thai mother-and-daughter duo.

Best served with som dtum and sticky rice.

Bite-sized mouthfuls of sweet heaven.

Meet the original Spritz.

The classic yum cha dessert, with a twist.

A very Australian take on the meatball favourites.

The smoke-kissed chook from Brisbane's Agnes restaurant.

Plump prawn parcels, enriched with that sake butter, and balanced with that citrus-y ponzu.

All sweetness and tang.

An elegant starter.

One of the silkiest chocolate mousses you'll have the good fortune to come across.

Chef Neil Perry says it's hard to beat a good cheesecake. Truer words have never been spoken.

The former Paper Bird chef and co-owner brings the goods, pairing these savoury pancakes with the Spanish ham.

The must-have cold noodle dish from the Melbourne Sichuanese restaurant.

The quick and easy pasta shape to master, with the goodness of Sicily's tomato pesto.

Come for the mochi, stay for the ice-cream. This dessert creation is a one-two hit of chewy and creamy textures.

A tried-and-true combination.

Reserve your judgement. Pasta with vodka sauce might be old-school, but it's also delicious.

The Nomad chef's take on hummus.

A multi-dimensional dish with briny, punchy and spicy flavours.