Chefs' RecipesNeil Perry's classic prawn cocktail"Once you go to the effort of making cocktail sauce, you'll want to eat it with everything, not just prawns."Now to love|Today 1:16am
Chefs' RecipesBrae's barbecued octopus with lemon, broad beans and their leavesA seafood dish that sings with spring.Now to love|Yesterday 4:45am
Chefs' RecipesTony Tan's stir-fried asparagus with shiitake mushrooms and chilliInspired by an asparagus dish eaten in Sichuan, Tony Tan stir-fries his own version with fresh shiitake mushrooms, ginger and soy sauce. So simple, so good.Now to love|Nov 18, 2019
Chefs' RecipesPhil Wood's braised broccoli with butter beans, chickpeas and chilliA hearty vegan dish that's good as a side or eaten on its own.Now to love|Nov 18, 2019
Chefs' RecipesHugh Wennerbom's frozen nougatA no-churn frozen confection that's as easy to make as it is delicious to eat.Now to love|Nov 18, 2019
Chefs' RecipesHugh Wennerbom's goat's curd and tomatoA simple, lovely starter that celebrates the best of tomato season.Now to love|Nov 18, 2019
Chefs' RecipesTony Tan's eggplant and broad beans with soy-sesame dressingYou love eggplant but you're short on time. This is the recipe for you.Now to love|Nov 18, 2019
Chefs' RecipesFleet's seafood platter with Marie Rose sauceAdd a squeeze of lemon and you're set.Now to love|Nov 14, 2019
Chefs' RecipesTony Tan's braised beef brisket with chilli-oil sauceA magical version of the Cantonese classic, with a robust chilli oil to boot.Now to love|Nov 14, 2019
Chefs' RecipesFlour & Stone's stollen with sour cherriesThis recipe makes two loaves of the spiced German fruit bread - keep one for Christmas Day, and give the other as a gift.Now to love|Nov 14, 2019
Chefs' RecipesPhil Wood's kipfler potato and calamari Greek salad"You could imagine sitting on a wharf in the Mediterranean having the same thing," says the Pt Leo Estate chef.Now to love|Nov 14, 2019
Chefs' RecipesFleet's cabbage and kale slaw with roasted yeast dressingDiscover the wonders of savoury yeast – it adds a umami punch to this slaw.Now to love|Nov 14, 2019
Chefs' RecipesFleet's whisky-and-honey-glazed hamA must for the Christmas table.Now to love|Nov 12, 2019
Chefs' RecipesTangerine duck by Lau's Family KitchenIt's a three-part process to making the Melbourne restaurant's duck dish, but the results are worth it.Now to love|Nov 12, 2019
