Autumn

Yes, it's laden with tradition and symbolism, but tsoureki is also a really tasty treat.

This wild red meat benefits from a slow bath with unctuous portobellos and ale.

A masterclass on choux pastry - from the origin of choux pastry to how to make the perfect choux.

There's nothing quite like the smell of baking to whet your appetite - and even more so when sweet spices like cinnamon and cardamom are involved.

This easy cauliflower dish will soon become your new go-to side for any meal.

And it's super quick to whip up.

The creamy soup uses broccoli stalks for the soup base and sauteed florets as a garnish. Add Gorgonzola toasts for dipping and you've got a satisfying meal.

Our recipe for tacconi with Ligurian olives, pine nuts and oregano.

A fast recipe for gnocchetti Sardi with tomato sugo, broccolini and pecorino.

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

There's a good reason Sicily is known as the sweets centre of Italy, and cassata – decorative and delicious – is it.

A simple recipe for burrata with green relish.

Australian Gourmet Traveller's recipe for Tuscan chicken liver crostini with rosemary and anchovy (Crostini di fegatini).

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.

These sour-cherry hot cross buns are a refreshing take on this Easter favourite.

Our remix on an Easter classic.

A no-fuss, traditional hot cross bun recipe, best suited for the purists.

We're bringing hasselback.

Just the afternoon tea pick-me-up you need.

A warming fruit crumble never goes astray.

It's all about that tang and texture.

With two whole bulbs of garlic, and then some, this is for garlic-lovers only.

The spaghetti alle vongole con burro from London's River Café doesn't skimp on indulgence.

The Italian-American classic, updated.

Galettes are one of the easiest pastries to prepare - the more rustic it looks, the better.

Sweet yeasted bread studded with fruit? Come Easter, the hot cross bun is one answer. Pastry chef Catherine Adams introduces another, the traditional Easter bread of Russia.

When you're stuck for dessert ideas, pre-made puff pastry comes to the rescue. You'll knock over this galette recipe in no time.

A crowd-pleasing dessert that’s made in no time you say? This banana split delivers.

For a tart that's as good as it looks.

Could these hot, salty, funky squares of deep-fried cheese from Harley & Rose be the ultimate bar snack? We're putting our money on it.

Silverbeet and currants braised in wine make for a sweet-and-sour combination that's the perfect foil for the richness of lamb.

This stunning dish is powerful enough to take a place among the main courses in a banquet or you could serve it as a side to roasted or grilled meat.

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.

One of those rare occasions when squashed fruit is a good thing.

Looking for a super-crisp crumb on your schnitzels? Your search is over.

Jaew, a Thai dipping sauce made for barbecued meat, is the perfect marriage of sweet, sour and spice.

Rice pudding makes a gorgeous chilled dessert, particularly topped with honeyed figs.

Mortadella breakfast sandwich recipe - For pita, combine flour, olive oil and ½ tsp salt in an electric mixer fitted with a dough hook and mix to combine.

Five-cheese and ham triple-decker toastie recipe - Preheat oven to 180C. Stir ricotta, cheddar, provolone and parmesan in a bowl to combine, and season to taste.

Braised chicken with mushrooms recipe - Heat 2 tsp olive oil or lard in a casserole over medium-high heat, add chicken and brown all over (6-8 minutes), then set aside.

This is comfort food in bowl.

"Even though dried kelp or kombu is Japanese, it's always associated with Noma," says Clugston. "When you roast kombu it's rich and dark and packed with umami and salty, almost like liquorice."

Think polenta is bland? Think again.

Matcha noodles with miso broth and soft egg recipe - For matcha noodles, combine flours, matcha and ½ tsp fine salt in a large bowl and mix to combine. Add 150ml water and mix with your fingertips.

This light soup is the perfect healthy meal for cold nights.

When attempting homemade pizza, it's all about the quality of your dough recipe. And we reckon this one holds up pretty well.

An Indian dish that elevates humble ingredients - bread and potato - to tasty side dish or snack.

Crumbed flathead with crunchy slaw recipe - Preheat oven to 200C and put a roasting pan into heat. Combine potato and olive oil in a bowl, season to taste

In the world of flatbread, it doesn't get much easier than this.

Matcha doughnuts recipe - Heat vegetable oil in a large saucepan to 170C. Meanwhile, sieve flour, sugar, matcha powder, baking powder and ½ tsp fine salt into a bowl and make a well in the centre.

This rich love cake recipe, fragrant with spices, made with semolina, cashew nuts and rosewater, has a fudge-like centre and lasts a good few weeks, getting better with age. What’s not to love?

Surprise your guests with this hot cocktail that pairs perfectly with black cake. It's a welcome end to a celebratory meal.

This deconstructed mushroom, onion and fennel omelette is made to be a side for braised lamb shoulder.

The chewy texture and touch of South East Asian flavours adds a twist to the traditional crudités at holiday meals.

Pikelets with pear jam recipe - For jam, combine ingredients and 1 tbsp water in a large frying pan, over medium heat and stir until sugar dissolves.

"Who doesn't like doughnuts? In this case we flip the model and make them savoury umami bombs with the addition of parmesan and capers," says Achatz. "The pine-nut butter acts as a savoury frosting and the raisins add a slight sweetness."

A lighter take on the creamy soup.

This perfect match of rich chocolate and airy ricotta makes for an irresistible cake.

"The flavours in this cleansing dessert combine to give a taste that's greater than its simple parts would have you imagine," says Carey.

"Admittedly, on the surface this dish seems a bit odd," says Achatz. "Cocoa, pumpkin, cardamom, lamb? This is a perfect example, however, of a technique we use frequently at Alinea called 'flavour bouncing'."

Chocolate crémeux with caramel recipe - Bring milk, cream, vanilla bean and seeds, and half the sugar to the boil in a saucepan. Meanwhile, whisk yolks with remaining sugar until pale and creamy.

Vincent’s brioche bread and butter pudding is perfectly cut through by a rhubarb compote. Winter baking starts here.

"Twenty years ago when I was a young cook at The French Laundry in Napa, California, I was talking to a chef friend of mine in the kitchen who confidently claimed that ingredients sharing the same colour pair with each other and dared me to prove him wrong," says Achatz. "To this day, I still haven't, and this creamy, spicy and somewhat sweet white-on-white dressing proves it."

Chocolate hotcakes with fudge sauce recipe - For fudge sauce, stir chocolate, sugar, glucose, cocoa, butter, 1 tsp sea salt and 150ml water in a saucepan over medium-high heat until combined and smooth, bring to a simmer

The Henry Austin’s hearty braised beef shin is slow cooked until the meat is so tender it’s almost falling off the bone. Accompanied by their mixed grain salad and a herby yoghurt sauce, it's a perfectly balanced and comforting meal.

Tivoli Road Bakery share their recipe for a stunning blood plum galette with a golden spelt pastry.

Add a Southern kick with rye whiskey, smoothed out by a salted caramel crumble.

Lamb neck is full of flavour and makes a rich filling for these mini pies.

The flavours of this hearty pie are similar to the Moroccan pastilla made with a fine brik pastry.

Bacon rind adds a lip-smacking texture to the red wine sauce of these beef pot pies.

A quick recipe for chocolate hob-nobs, exactly what you need to get through the afternoon slump.

We’ve baked the stuffing separately here to crisp it up, but it works well stuffed inside the bird as well.

“These pickled eggs are a cross between an Asian style (with the boiled eggs soaked in soy sauce) and a European pickled egg,” says Clayton Wells. “They have added richness from the black garlic and from the herbs.”

These red lentil fritters may be on the diminutive side, but they punch well above their weight in the flavour stakes.

“I love to serve a raw fish dish at a family-style lunch,” says Clayton Wells. “It’s nice and fresh so you can make it as light or as rich as you like, depending on what you use to garnish it."

Cook the flounder at a low temperature so it doesn’t dry out. Trimming the fish before cooking makes it easier to dig in.

Roast spatchcock and sesame cucumbers with choganjang, an essential dipping sauce in Korean cuisine.

Lentil soup may not sound like the sexiest of dishes, but rest assured, it's a heart-warmer.