Jacqui Challinor’s smoked eggplant and pomegranate salad
For lovers of eggplant.
Naïm’s green shakshuka
Green eggs, sans ham.
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Sixpenny’s pesto alla Trapanese
Chef Dan Puskas' take on the Sicilian pasta sauce.
Tony Tan’s Nyonya pork spare ribs
A Peranakan dish that sings with sweet, savoury and sour notes.
Al Dente’s prawn ravioli
A very luxe pasta indeed.
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Al Dente’s egg yolk and semolina pasta dough
The silky staple recipe from the Melbourne eatery.
Al Dente’s tortellini cacio e pepe
All the goodness of cacio e pepe coddled in a silky pasta wrapping.
Casoncelli alla Bergamasca (the Al Dente way)
The Melbourne eatery's take on the filled pasta of Bergamo.
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Mitch Orr’s pasta alla Norma
Eggplant, tomato, fusilli. You really can't go wrong.
Hash browns with eggs fried in olive oil and herb salad
Name a more perfect breakfast...
Nakano Darling’s guide to making gyoza
The Sydney izakaya is renowned for its crisp, golden pork dumplings. Here's how to make them, step by step.
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Thomas Corner’s Bangalow pork sausage rolls with caramelised apple and thyme
The much-loved sausage rolls from the Noosa eatery.
Sean Moran’s beef brisket and mushroom pot pies
It's hard to go wrong with the combination of fall-apart beef, soft mushrooms and a crisp pastry top.
Tony Tan’s eggplant, coconut and tamarind sambal
A sambal that hits all the right sour and spicy notes.
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Guillaume Brahimi’s salted caramel and chocolate ganache tart
It doesn't get much better than praise-worthy dessert.
Caprioska
Possibly the easiest, and most refreshing cocktail, you'll ever make.
Tony Tan’s chicken pepper stir-fry
It's the spice paste that really sets this stir-fry apart.
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Watch: Toby Wilson makes Ensenada-style fish tacos
The chef behind Sydney's Ricos Tacos shows how it's done (fish fingers included).
Tony Tan’s vegetarian dan dan mian
A meat-free take on the Sichuanese favourite.
Analiese Gregory’s charred cabbage with XO sauce
You haven't had cabbage like this before.
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Saba Alemayoh’s Ethiopian recipes (and guide to Ethiopian food)
Laced with spices and fortifying aromats, Saba Alemayoh shares her recipes for a traditional Ethiopian spread.
Victor Liong’s pork zhajiang mian
Mix it through, slurp it up.
Nik Hill’s cauliflower cheese tart
The two best ways to cook cauliflower – in a cauliflower cheese, and whole-roasted – in one spectacular dish.
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Dinish (Ethiopian potato, cabbage and carrot stew) by Saba’s Ethiopian Restaurant
The Ethiopian stew that's low in spice but full of flavour.
Hamli (Ethiopian braised greens) by Saba’s Ethiopian Restaurant
A quick and simple braise in celebration of Chinese broccoli.
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Tony Tan’s asam laksa
The curry laksa may be better known, but asam laksa is a breed all its own: sour, sweet and rich with fish.
Jaclyn Koludrovic’s quince and lemon pudding
Savour it one spoonful at a time.
Tom McHugo’s lamb and duchess potato pie
Like a shepherd's pie, but luxe.
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Simon Gloftis’ avgolemono: how to make it, and its significance in his family
''Every Greek understands the importance of avgolemono. It’s one thing I’ll eat for the rest of my life.''
Sean Moran’s pork belly roasted with fennel, radicchio and figs
A pork roast enhanced with sweet, salty and sharp flavours.
Jacqui Challinor’s flatbread with garlic oil
The celebrated olive-oil flatbread from Sydney's Nomad.
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Watch: Junda Khoo makes lobster Indomie goreng
Everyday instant noodles made luxe. It could only be the work (and wok) of Ho Jiak's Junda Khoo.
Lau’s Family Kitchen’s prawns and char siu with vermicelli in a claypot
A knockout dish from the family-run Cantonese restaurant in Melbourne.
Ali Currey-Voumard’s broccoli soup and cheesy toast
Up the ante on a simple vegetarian soup with a riff on Welsh rarebit served on the side.
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Recipes for the legendary staff meals at Melbourne’s Sunda
At Melbourne's Sunda, chef Khanh Nguyen melds the spirit of Southeast Asian cooking with native Australian ingredients, but it’s the staff meals where the real magic happens. He shares the dishes his team return to again and again.
Luke & Samuel Bourke’s kangaroo with beetroot
A dish that sings with Australian flavours.
Recipes by Dairy Flat Farm’s Alla Wolf-Tasker
Culinary doyenne Alla Wolf-Tasker shares a taste of her latest project Dairy Flat Farm, where guests are invited to celebrate the seasons and relish simple flavours straight from the paddock.
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Kelda Haines’s goat’s cheese, beetroot and blackberry salad
Goat's cheese and beetroot, a classic combination that can't be beat.
Junda Khoo’s curry laksa (laksa lemak)
When coconut, spices and noodles combine...
Sean Moran’s parsley salad with finger lime
A tabbouleh-like salad with the extra pop and zing of finger lime.
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Alla Wolf Tasker’s kohlrabi dumplings with sunflower seed pesto and apple consommé
An elegant vegetarian dish, courtesy of the Dairy Flat Farm executive chef.
Alla Wolf-Tasker’s tempura zucchini flowers
Crisp, delicate, and a worthy starter.
Cafe di Stasio’s fennel cooked in milk
A combination that just works.
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Ho Jiak’s tau yu bak (braised soy pork belly)
Chef Junda Khoo shares the recipe for a dish close to his heart.
Watch: Jerry Mai’s guide to making bánh xèo
The Vietnamese savoury pancake, rendered into crisp, golden goodness before your very eyes.
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Watch: how to make okonomiyaki with Sokyo’s Chase Kojima
The Sokyo chef puts his Osaka okonomiyaki down, flips it and reverses it.
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Alla Wolf-Tasker’s tartare of Brooklands British White beef with pickled shallot
A simple starter where the produce shines.
Alla Wolf-Tasker’s local yabbies, farm cucumbers, dill and whey dressing
A simple starter of freshwater yabbies with fresh herbs and a silky whey dressing.
Alla Wolf-Tasker’s heirloom tomato and house-made ricotta salad
The best way to celebrate tomato season.
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Cynar Spritz
Try this refreshing amaro spritz by Melbourne's Capitano.
Alex Davies’ baked burrata with marinated zucchini and fermented chilli
Baked burrata? You best believe it.
Ham hock soup
The comfort bowl you need when the temperature starts to dip.
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Mark Best’s Japanese savoury custard
A dish that's both delicate and impressive.
Meyer lemon and olive oil cakes
This makes 12 mini cakes, but you'll likely want to eat them all.
Sean Moran’s pumpkin and walnut gnocchi
A very autumnal dish.
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Gerard Yaxley’s Persian love cake
With a kiss of nutmeg.
Tonka’s Hyderabadi chicken biryani
A rich, spicy biryani by Melbourne restaurant Tonka.
Sean Moran’s goat’s curd, pistachio and blackberry cheesecake
A near-savoury goat's curd filling plus a blackberry glaze makes for a beautifully balanced cake, best for afternoon teas and desserts.
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Massi’s pappardelle with osso buco ragù
Slow-cooked goodness.
Du Fermier’s daube of beef with root vegetables
The Provençal stew to cuddle up to.
Tetsuya Wakuda’s persimmon salad with sesame-tofu dressing
When persimmons are at their peak, celebrate them in this pure and simple dessert.
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Alla Wolf-Tasker’s honey panna cotta with strawberry compote vacherin
For a dessert to impress.
Chui Lee Luk’s chicken curry with pickled pineapple
This creamy coconut and lemongrass curry is pure home-cooked comfort.
Kylie Kwong’s Cantonese-style prawn wonton soup
"The success of this classic soup, the ultimate comfort food, lies in using the freshest ingredients," says Kylie Kwong.
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Mezze maniche alla gricia
Like a cross between a cacio e pepe and a carbonara, gricia is one of the great four Roman pasta sauces. This recipe by Santo Palato's Sarah Cicolini is a knockout, and it only requires four ingredients.
Grandma’s Fijian mud crab curry by Louis Tikaram
The perfect marriage of sweet, fresh crab with curry flavours.
Jaclyn Koludrovic’s dairy-free macadamia parfait with pineapple, ginger and finger lime
When it comes to making this creamy vegan dessert, it's aquafaba to the rescue.
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Sunda’s beef rice-paper rolls
This dish is head chef Khanh Nguyen's favourite thing to eat, hands down.
Jaclyn Koludrovic’s dairy-free almond milk jelly with prosecco-poached peach and almond crumb
An elegant sweet finish.
Jason Saxby’s burrata with peach, fennel, macadamia, mint and lemon myrtle oil
Burrata, fennel: this recipe writes itself.
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France-Soir’s omelette au fromage
The secret to this cheesy omlette recipe starts with the quality and freshness of the eggs.
Marco Pierre White’s Hollandaise sauce
When you need a recipe for this staple French sauce, it's best to turn to those who know best.
Andrew McConnell’s Peaches and Campari
It's the Campari and soda you know, but with a little kiss of summer.
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Fino’s grilled peach, zucchini flowers and stracciatella
A deceptively simple dish that allows the best of summer's produce to shine.
Thi Le’s Vietnamese spring rolls with mustard leaves and herbs
A textural filling of shredded taro, carrots and wood ear mushrooms equal these crisp, moreish parcels. Try stopping at one.
Bar Alto’s mussels with chilli, garlic and white wine
Mussels steamed in white wine and spiked with chilli – it's a combination that can't be beat.
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Bianca Johnston’s crispy chicken and rice
A deeply flavoured dish that maxes out the flavour of chicken wings, with greens and lemon for freshness.
Una Más’ grilled octopus with fermented chilli
Charred octopus, brought to life with a touch of red chilli sauce.
Jaclyn Koludrovic’s gluten-free and dairy-free raspberry, vanilla and chocolate lamingtons
A diet-inclusive take on the much-loved Australian treat.
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Jaclyn Koludrovic’s gluten-free lemon verbena, white chocolate and fig tart
A contemporary trio of flavours in a dietary-friendly tart.
Andrew McConnell’s Party Sangria
Here's how to get the party started.
Andrew McConnell’s spring crudités with house-made curd
The best of the season's harvest, simple and unadulterated, with a side of velvety curd.
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Jacqui Challinor’s kingfish ceviche with avocado and finger lime
One of the most popular dishes on the Nomad menu, for good reason.
Raes on Wategos’ oysters with lemon-aspen vinegar, anise-myrtle oil and finger lime
For oysters with personality.
Leigh Street Wine Room’s oysters with pepperberry mignonette
A classic dressing, with a little twist.
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David Moyle’s sparkling shiraz and vanilla ice-cream spider
We love the ruby colour of this dessert cocktail, as well as its make-ahead potential. It has easy entertaining written all over it.
Bennelong’s oysters with lemon-pepper granita
It's the classic pairing of oysters with lemon, but with a little elegant tweak.
Lauren Eldridge’s eggnog custard tarts
Portuguese tarts meet bourbon-spiked eggnog in this Christmas-ready treat.
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Lauren Eldridge’s Christmas fruit pudding frozen nougatine
A cool spin on the traditional yuletide pud.
Chaco Bar’s chicken thigh skewers
A must for your at-home yakitori.
Lauren Eldridge’s white chocolate and pistachio profiterole wreath
For a Christmas dessert to remember.
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Watch: how to make bolani with Farida Ayubi of Parwana Afghan Kitchen
All along the Silk Road you'll find spin-offs of the stuffed-and-fried flatbread formula. In Afghan cuisine, it's the bolani that has top billing.
Jaclyn Koludrovic’s gluten-free fruit mince crostata
The pastry chef's dietary-inclusive take on a Christmas treat.
Raes on Wategos’ mango-macadamia popsicles with Piña Colada pineapple
Taking inspiration from Weiss bars, these frozen treats are made for summer.
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George Wintle’s rosemary syrup cake with mead cream
This one's made for afternoon teas – an almond-lemon cake base, a beautiful mead cream, and rosemary for earthiness and complexity.
Three Blue Ducks’ barbecued whole fish with lemongrass and lime leaves
This might just be the best way to cook a whole fish.
Neil Perry’s classic prawn cocktail
The classic that's stood the test of time.
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Matt Stone’s raw zucchini, pine nut and miso salad
A pretty-as-a-picture dish for spring.
Fico’s saffron tagliolini with mussels, basil and lemon
Just the pasta dish you need for the warmer months.