Autumn

Recipe for poached apple with sweetened goat’s curd and bay leaf dessert by David Moyle from Franklin in Hobart.

Recipe for roasted beets and onions with yoghurt, quinoa and walnuts.

Recipe for roast trout with almond sauce, rosemary and capers.

Recipe for Balinese-style roast duck.

The ideal cut of meat for a big party, brisket is best cooked long and slow, meaning more time to attend to all your other hosting duties.

Our pear crumble slice combines a sweet pastry with soft caramelised pears for a delicious treat.

Recipe for honey-caramel almond slice.

Recipe for soft garlic and poppyseed pretzels with wholegrain beer mustard.

Recipe for black-beer chicken with ginger, garlic and soy sauce.

Recipe for beer-braised brisket pie with tomatillo salsa.

Fast recipe for Brussels sprouts with walnut dressing, lemon and pecorino.

Fast French dessert recipe for pear tarte Tatin.

Recipe for chocolate-orange truffle slice.

Fast Thai-style recipe for salmon salad with hot and sour dressing.

Fast recipe for chicken with buckwheat and mushroom risotto.

Fast recipe for rib-eye with roasted parsnips, anchovies and horseradish.

Fast recipe for pan-fried morwong with radicchio and pink grapefruit salad.

Recipe for slow-cooked duck breast with leeks and nettle sauce by Brent Savage for Gourmet Institute.

Recipe for violet ice-cream, blueberry, vanilla cream and meringue by Brent Savage for Gourmet Institute.

Recipe for beetroot soup with soured macadamia cream and dill by Pete Evans.

Recipe for salted pork and mushroom broth with ginger and buckwheat by David Moyle from Franklin restaurant in Hobart, Tasmania.

A traditional dessert in Italy and Spain, custard fried in golden crumbs wraps up a meal nicely.

Recipe for spiced banana and walnut slice with mascarpone frosting.

Recipe for Chinese-style chilli and tomato beer fish with fried garlic and shallot.

Recipe for mussel chowder with crème fraîche.

Recipe for soufflés Les Halles by Damien Pignolet

Recipe for rose cream doughnuts by All Day Donuts in Melbourne.

Recipe for venus rice by Ruby Red Flamingo restaurant in Adelaide.

Recipe for confit chicken buns from Betsey's in Hobart.

Recipe for tiny chicken meatball and orzo soup with silverbeet and feta.

These baguettes are rich and comforting, with the added satisfaction that comes with shaping, frying and simmering your own meatballs.

Recipe for giant meatballs stuffed with mozzarella.

Recipe for Middle Eastern Scotch eggs with tahini yoghurt.

Recipe for lamb curry kofte with ginger pilaf and curry-leaf oil.

Recipe for paprika beef meatballs with sour cream and crisp onion.

Recipe for ginger-carrot cake with salted butterscotch frosting.

A tender autumnal roast that puts every part of the carrot to good use - win-win.

Recipe for roast carrot soup with carrot-top pesto.

Recipe for warm roast carrot and parsnip salad with rye croûtons.

Recipe for carrot, pecorino and sage fritters.

A fast and fluffy dessert or a luxurious weekend brunch? Either way, this ricotta pancake with roast rhubarb hits the spot.

Fast recipe for spiced lamb rack with coconut saffron pilaf.

Fast recipe for beetroot soup with smoked trout and dill.

Fast recipe for no-yeast schiacciata with potato, Fontina and rosemary.

Fast recipe for soft tacos with black bean mole and flank steak.

This quick pork recipe glazes cutlets in pork for a sweet skin, served with a light celeriac potato mash.

Recipe for braised rabbit with sauce pearà by Dan Pepperell from 10 William St in Sydney.

Recipe for kingfish ham by 10 William St chef Dan Pepperell.

Dan Pepperell recipe for devilled Easter eggs from 10 William St, Sydney.

Pete Evans recipe for braised lamb with Jerusalem artichokes, carrots and cumin.

Pete Evans recipe for beetroot chocolate mud cakes.

Recipe for sticky Japanese-inspired (tsukune) soy-glazed meatball skewers.

Recipe for carrot doughnuts with cream cheese glaze and brown sugar crumb.

American apple pie and Anzac biscuits are first-class allies in a dessert recipe that combines comfort and crunch.

Roasting fish is a foolproof way to get that just-cooked texture. And brushing it with a miso marinade beforehand guarantees maximum flavour.

Nadine Ingram from Flour & Stone in Sydney shares her recipe for this favourite shared by many families in Italy at Easter time.

Catherine Adams Russian Easter recipe for paskha.

Australian Gourmet Traveller recipe for tuna crudo with ruby grapefruit and fennel from Sagra, Sydney.

Australian Gourmet Traveller recipe for capocollo, melon and vin santo from Sagra, Sydney.

Australian Gourmet Traveller recipe for pork spiedini with anchovy sauce by Sagra, Sydney.

Australian Gourmet Traveller recipe for panzanella Toscana by Sagra, Sydney.

Australian Gourmet Traveller recipe for roast peaches with amaretti and Marsala ice-cream by Sagra, Sydney.

Australian Gourmet Traveller recipe for bread and tomato soup with porcini by Ruth Rogers from River Cafe, London.

Australian Gourmet Traveller recipe for caponata by Ruth Rogers from London's River Cafe.

Australian Gourmet Traveller recipe for caramel ice-cream by Ruth Rogers from River Cafe in London.

A recipe for cacio e pepe from 1889 Enoteca in Brisbane.

Australian Gourmet Traveller recipe for arrosticini Abruzzese with piadine and aioli from Italian Pantry in Hobart.

Australian Gourmet Traveller recipe for torrone semifreddo from Lupino, Melbourne.

Australian Gourmet Traveller recipe for parsley stracci with bonito crudo, capers, rocket and lemon.

This roast chicken recipe features sweet and savoury flavours in just the right proportions.

Australian Gourmet Traveller recipe for figs with mozzarella, prosciutto and vincotto.

Australian Gourmet Traveller recipe for cavatelli with pancetta, mint, figs and pecorino.

Australian Gourmet Traveller recipe for caramelised fig brioche with lavender honey.

Australian Gourmet Traveller recipe for fig jam and ricotta torta.

A wonderfully light crème fraîche panna cotta is topped with a sweet red wine sauce and fresh figs and raspberries for the ultimate in understated desserts.

This fried squid recipe (paired with crisp potatoes) is inspired by the daily catch on the Italian coast.

Australian Gourmet Traveller recipe for marinated sardines with garlic and lemon and grilled beans.

Crisp rashers of bacon play off juicy quail in this quick roast, while peas and mint freshen things up.

Australian Gourmet Traveller recipe for snapper all’acqua pazza.

Australian Gourmet Traveller recipe for insalata Caprese.

One of Capri's signature dishes, these ravioli are made with three kinds of cheese for a rich and complex taste.

Australian Gourmet Traveller fast recipe for chicken with spelt and spinach.

Small, perfectly formed bites that'll have you going back for just one more.

Recipe for saffron and sour-cherry brioche by Nadine Ingram from Flour & Stone bakery in Sydney.

Recipe for walnut, maple and milk chocolate fudge by Nadine Ingram from Sydney's Flour & Stone bakery.

Australian Gourmet Traveller fast recipe for lamb chops with squash trifolati.

Australian Gourmet Traveller fast recipe for calamari with tomatoes, capers and olives.

Australian Gourmet Traveller fast recipe for veal parma panini.

Australian Gourmet Traveller fast recipe for rosmarino with roasted beans, radicchio and Gorgonzola.

Australian Gourmet Traveller fast recipe for peaches and raspberries with prosecco zabaglione.

Australian Gourmet Traveller fast recipe for pink snapper crudo with fennel, pomegranate and mint.

Australian Gourmet Traveller recipe for marinated fried zucchini by Ruth Rogers from River Cafe in London.

Australian Gourmet Traveller recipe for chicken cacciatore by Pete Evans.

Australian Gourmet Traveller recipe for baloney sandwiches by Acme in Sydney.

Australian Gourmet Traveller recipe for orecchiette with broccoli, anchovies and homemade ricotta.

Australian Gourmet Traveller recipe for salad of figs, scampi arrosto and salsa delicata.

Australian Gourmet Traveller recipe for coffee jellies with mascarpone cream.

Australian Gourmet Traveller recipe for strozzapreti with pork and wine sausage, tomato and chilli.

Australian Gourmet Traveller recipe for vitello tonnato by Guy Grossi.