Mains

Take tuna salad up a level with a version that combines sashimi, seeds and raw zucchini with a tahini-soy dressing to bind it all together.

Throw in a crisp lettuce and cucumber salad and it’s a win.

Like a classic ham-and-cheese toastie, only better.

Agnolotti are the Piedmontese answer to ravioli. And we can confirm they're just as delicious.

It's all about Italian flavour in this frittata, with aromatic fennel and spicy 'nduja playing a leading role.

Pork and pear is a classic pairing that tastes even better when the flavours combine in a one-pan dish.

This Piedmontese bread and cheese soup is a guaranteed pick-me-up on rainy days. The bonus? It's a cinch to throw together.

You too can make the pita-topped creation that combines layers of chickpeas, meat and yoghurt for a deeply comforting result.

Risotto plus a glass of Barolo equals a good time. Adding Barolo to the risotto? That's a guaranteed formula for fun.

Three kinds of cheese, mortadella, sopressa and breasola - you can see where the name comes from.

The type of pie that tastes like you've spent all day in the kitchen but can be made in a fraction of the time.

Hailing from Savoy, this baked delight is all about layers of rich flavour: cream, potato, bacon and Reblochon.

Quinoa brings a boost of protein to this vegetable-packed broth.

Creamy tahini dressing plus crunchy radishes, chickpeas and herbs add up to one very satisfying bowl.

A medley of seafood shines in this tomato, fennel and white wine broth that feeds a crowd and uses just one pot. Ripper.

A simple vegetable dish that somehow has everything you could want: sweetness, savoury elements and comfort.

These toasties are a riff on the time-honoured move of sandwiching leftover Bolognese sauce between two pieces of bread. Amen to that.

A nutrient-rich soup that feeds the soul as well as being a soothing Sunday activity to undertake when the weather's against you.

"Lamb rubbed with spices and cooked slowly is quite a traditional preparation in the Middle East,” says Greg Malouf. “Served with moghrabieh, giant couscous, this is a great dish to put in the middle of the table with some yoghurt and away you go.”

The only thing that can make a fortifying chicken noodle soup even better is adding another form of carbs to the mix.

A Persian-inspired dish of braised duck with walnuts and pomegranate forms the filling for this ultra-comforting fillo pie.

Greg Malouf's take on ful medames, with the addition of creamy burrata.

Cime di rapa, a variety of turnip popular in Italy (where it translates to turnip tip), is a hardy green that's ideal for tossing through pasta for a quick and nutritious meal.

Tasmanian farmer Paulette Whitney shares a recipe for chicken pie with an easy rough puff pastry that's worth mastering - it's guaranteed to get you out of many a tight spot.

A chef shares her go-to roast chicken recipe.

A blend of lamb mince, bulghur and spices, these Middle Eastern meatballs are comforting in winter and make a great summer starter when you're entertaining.

This one-pot wonder is full of bold flavour from salami to olives to chilli. It's a guaranteed winter warmer.

What could be better than duck and orange?

Adjika, a paste of herbs, spices, capsicum and tomato, hails from Georgia and is a delicious way to add flavour to meat at the start or end of cooking. Here we use it as a marinade on chicken wings.

A whole roasted fish is a stunning addition to the table no matter the season. Here, we've rubbed the skin with a mix of warming spices that are well-suited to cooler temperatures.

Cooking this pork slowly makes for a wonderfully tender roast that's heavily scented with the flavours of cinnamon and star anise.

It's a good morning when breakfast tacos are on the menu. But, honestly, this flavour combination is so versatile, it works well at any hour of the day. Pass the lime.

A nutty romesco is the perfect accompaniment to the smoky flavours of barbecued barramundi. And it's an impressive looking addition to the table, to boot.

A savoury bowl is a great way to kick-start the day. This one combines quinoa, a soft-boiled egg, crunchy vegetables and loads of umami. It's a true breakfast of champions.

This dish couldn't be further from the stereotypes that plague tofu as being a bland ingredient. Prepare your tastebuds for spice and crunch.

All the good stuff in one bowl.

Slice your cauliflower lengthways and roast it until golden for a new way to enjoy this versatile vegetable.

Goodness abounds in this recipe, with greens snuck into the spinach flatbreads, a smoky corn salsa and a light yoghurt sauce.

This simple dish balances the rich oiliness of torched mackerel with a sweet-sour dressing, while nashi pear refreshes the palate.

Chilled noodles are a life-saver in summer. Use them as a base for all your favourite accompaniments: pickles, tofu, greens and more.

It's hard to pass up charred and tender chicken yakitori.

Step aside poke. Chirashi zushi - meaning scattered sushi - is the original fish bowl.

If you're not smoking your own fish, you're missing out.

Keep things simple with a lemon and garlic butter that allows the sweet lobster to shine through.

This rare beef salad marries perfectly with the tomato and herbs while the chilli dressing adds a nice kick.

The sweet flesh of Moreton bay bugs steal the show in this vibrant curry that makes the most of summer produce.

A whole roasted fish is a fuss-free way to cook seafood for a crowd. We like to marinate the fish overnight so the flavour gets right into the flesh, plus it means one less thing to do on the day.

This saltbush-rubbed lamb is paired with a simple yoghurt-lemon sauce. Make it the star at your next barbecue.

Pastrami-spiced pork ribs with potato salad and pickles recipe - For pastrami spice rub, crush whole spices and 1 tbsp sea salt with a mortar and pestle, then combine with paprika, cayenne and sugar.

The yoghurt helps slowly tenderise the chook, producing super-moist, pull-apart chicken flesh with a caramelised skin. You'll never look back.

Crowd-pleasing main courses needn't be complicated. This single piece of tuna is more than up to the job and much of the work can be done ahead of time.

Miso-cured salmon bowls with green-tea noodles recipe - For miso-cured salmon, mix miso, sake, mirin and ginger in a bowl. Place a large piece of plastic wrap on a work surface.

Barbecued butterflied lamb leg with smoky eggplant recipe - Combine spices, garlic, lemon rind and oil in a small bowl, then rub mixture all over lamb, cover with plastic wrap and marinate for 3 hours or overnight.

Chicken ssäm skewers recipe - For chicken ssäm, combine all ingredients except chicken in a large bowl, then add chicken and mix well to coat. Transfer to an airtight container and refrigerate overnight to marinate.

An easy way to feed a crowd.

Because barbecued things on sticks just taste better.

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.

Prawn rolls with pickled tomatoes and celery recipe - For pickled tomatoes, blanch tomatoes until skins split (30 seconds) refresh in iced water, drain and peel.

Farfalle with Gorgonzola fonduta, zucchini, basil and toasted nuts recipe - For pasta dough, process ingredients and a pinch of salt in a food processor until a dough forms.

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.

Giant pasta shells are perfect for chunky sauces. But rather than baking them, as is typical, we've paired them with a white ragù and hardy kale.

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.

Gigli with borlotti beans and pancetta in mint salsa recipe - For mint salsa, stir ingredients in a bowl and season to taste.

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

Asparagus and ricotta pizze bianche recipe - For pizza dough, combine olive oil, yeast, sugar, ½ tsp salt and 320ml lukewarm water in a bowl and set aside until foamy (2-3 minutes).

When it comes to crab, it's often best to keep things simple. Here that means a flavoured oil, some breadcrumbs and herbs as the background notes.

Bucatini with prawn fra diavolo recipe - For fra diavolo sauce, preheat oven to 200°C. Toss ingredients together in a roasting pan and roast until tender and starting to caramelise at the edges (40-45 minutes).

The secret? Brine the wings first for extra-juicy flesh.

Scallop poke with pickled ginger dressing recipe - Bring rice, 500ml water and 1 tsp sea salt to a simmer in a saucepan, then reduce heat to low, cover with a tight-fitting lid and cook without uncovering for 20 minutes.

Ocean trout poke on matcha rice recipe - Place rice, 500ml water and 1 tsp sea salt in a saucepan, bring to a simmer, then reduce heat to low, cover with a tight-fitting lid and cook without uncovering for 20 minutes.

Char-grilled spatchcock, celery heart, fennel and spring onions with lemon sauce - Remove the backbones from spatchcock with kitchen shears, press on breastbone to flatten them

Spicy prawn and pineapple poke recipe - Bring rice, coconut milk, 250ml water and 1 tsp sea salt to a simmer in a saucepan, then reduce heat to low, cover with a tight-fitting lid and cook without uncovering for 20 minutes.

Buttermilk-brined lamb shoulder with harissa recipe - For the buttermilk brine, place salt and 600ml water in a saucepan and bring to the boil, stirring until salt dissolves.

Cured leatherjacket with horseradish vinaigrette recipe - Trim fish into 8 portions and transfer to plates. Combine salt and sugar, scatter over both sides of fish, cover with plastic wrap and refrigerate for 2 hours.

Wow your dinner guests with this dish.

Black and white kingfish bowl recipe - Place rice, 1 litre water and 1 tsp sea salt in a saucepan and soak for 1 hour. Bring to a simmer, then reduce heat to low, cover with a tight-fitting lid and cook without uncovering for 25 minutes.

This clam dish makes a tasty yet simple supper for the warmer months. Gather round your pals, pour the wine and dive in.

Turkish flatbread with beef and yoghurt recipe - For flatbread, combine yeast, 80ml warm water and 2 tsp salt in a large bowl and stir until yeast dissolves.

If there were such a thing as breakfast pasta, this would be it.

Make the most of winter produce with a rich pasta bake that pairs a medley of fresh and dried mushrooms with a punchy washed-rind cheese.

Baking a whole chicken in paper makes for a beautifully juicy bird. Serve it with plain couscous to soak up all the juices.

This more substantial take on the classic cauliflower and cheese adds strozzapreti to the mix for a very moreish pasta bake.

Think of it as spanakopita, in baked pasta form.

This chunky sauce of pork and fennel sausage, red wine and tomato finds its way into every crevice and gap of this baked pasta dish.

The pasta bake takes a luxe turn.

Want foolproof fish every time? The answer is baking it in paper. Add a flavoursome butter - in this case we've gone for a toasty curry butter - and you've got a self-contained meal.

Spiced pumpkin soup with onion bhajis and curry leaves recipe - Heat ghee in a large saucepan over medium-high heat, add onion, garlic and chilli and sauté until onion is translucent (4-5 minutes).

Split pea and ham soup with ham and cheddar jaffles recipe - Heat butter in a large saucepan over low-medium heat. Add onion, fennel and garlic and sauté until tender (6-8 minutes).

Mushrooms and blue cheese add up to a powerful combination of umami flavour that's guaranteed to chase away any winter chills.

Butter makes everything taste better.

Soy-roast duck with mandarin recipe - Heat 1 tbsp oil in a wok or large deep frying pan over medium-high heat. Add duck breast-side down and cook, turning, until golden brown all over (5-6 minutes).

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)

Roast snapper with mandarin and fennel sauce recipe - For the garlic mash, cover the potato in a large saucepan with plenty of cold salted water, bring to the boil and cook until tender (15-20 minutes).

Chickpea, quinoa and kale soup with labne recipe - Heat oil in large saucepan over medium-high heat, add onion and garlic and sauté until translucent (4-5 minutes).

A fresh slaw of beetroot and Spanish onion brings welcome lift to this lentil soup.

Potato soup can be the humblest of dishes, but the addition of caviar elevates it to an elegant dinner dish.

Think of this as a savoury bread and butter pudding, for breakfast.

Southern-style biscuits with sawmill gravy recipe - To make lard, combine fat and 80ml water in a saucepan over medium heat, and stir occasionally, adding extra water to pan if fat starts to brown (be careful, hot fat may spit) until fat renders

Toulouse sausages with potato puree and onion gravy recipe - For potato purée, place potatoes in a saucepan, cover with cold water and a pinch of salt, bring to the boil and cook until tender when pierced with a skewer

Chicken and ginger congee recipe - Bring 3.6 litres water to the boil in a large saucepan. Cut into chicken skin where the thigh meets the breast to help chicken poach evenly.