Braise

Pork belly bao gets a Filipino twist in this fun snack recipe.

The recipe for the traditional braise of Burgundy may have changed slightly, but one ingredient remains non-negotiable: a bottle of the region's red wine.

The timeless French recipe that delivers comfort with every bite.

When it comes to making the ever-popular rendang, patience is indeed a virtue. Persevere and you’ll be richly rewarded with a dish of delicious complexity.

A Peranakan dish that sings with sweet, savoury and sour notes.

It's hard to go wrong with the combination of fall-apart beef, soft mushrooms and a crisp pastry top.

So much more than a fancy stew, boeuf à la Bourguignonne is a dish that’s quintessentially French.

A quick and simple braise in celebration of Chinese broccoli.

Our vegetarian take on the much-loved Sichuanese dish.

Pickles are always a good idea.

Chef Junda Khoo shares the recipe for a dish close to his heart.

A quick and easy noodle dish that's part stir-fry, part braise, and all-round deliciousness.

Slow-cooked goodness.

A colourful, gutsy South East Asian favourite, this is a dish worth getting your hands dirty for. Roll up your sleeves and give it a crack.

The Stanley chef's meat-free take on the Sichuanese classic.

Head chef Tekebash Gebre's recipe for a Sudanese dish that's all warmth and spice.

A humble, soul-warming dish.

A seafood dish that sings with spring.

A hearty vegan dish that's good as a side or eaten on its own.

A magical version of the Cantonese classic, with a robust chilli oil to boot.

A winning dish that brings classic flavours and simple comforts together in a single bowl.

The ultimate one-pot dinner (and the Lee Ho Fook chef's ideal death-row meal).

This decadent dish from the Sydney basement restaurant combines fine French technique with an Aussie attitude.

An express version of the spiced beef braise from China's Sichuan region.

Just add rice, and dinner's set.

Chef Khanh Nguyen learnt this recipe during his time at Sydney's Mr Wong, and now it's a hit at staff meals at his Melbourne restaurant.

Make this ragù bianco the day before you plan to eat it – it becomes softer and more delicious.

Don't rush this braise. Patience, and a generous amount of Barolo, gives you fall-apart meat and a rich, flavoursome sauce.

A final stir-through of mascarpone takes this mid-week dish to another level.

This fresh take on the shepherd's pie has slowly braised lamb shoulder down below, and a creamy cauliflower "mash" up top.

This sweet-soy recipe actually hails from Hong Kong, and makes a very more-ish starter to any dinner party.

The Korean dish of braised pork, oysters, jangs and kimchi is as interactive as it is delicious.

With a bit of time and love, this slow lamb roast will be the star of the dinner table.

A cinch to prepare, and it tastes even better the day after it's cooked.

"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.”

Sausages and lentils are a surefire route to winter comfort.

An easy way to feed a crowd.

The chef's take on the Cantonese classic.

Cabbage with sake, brown butter crumbs and bacon recipe - Heat a large casserole over high heat, add butter and swirl pan until butter is foaming and nut brown (2-3 minutes), then pour into a heatproof bowl.

Rich with sweet spices and soured with tamarind, this black braised brisket dish is robust and hot. Serve it with O Tama Carey’s cabbage mallung and rhubarb achcharu.

The yielding goodness of braised pork, the crunch and texture of wood fungus. This dish is the complete package.

There are many versions of this stew throughout Argentina and Chile in particular. Some include peaches or apricots, others have a hit of tomato.

Ben Berei's slow-roasted lamb's shoulder at Rick Shores is packed with spice.

Wholesome and full of flavour, this quick and easy roast chicken is sure to satisfy.

"The bonito sauce is rich, subtle and smoky with nice acidity from the sherry vinegar to cut through it," says Clayton Wells.

Rodney Dunn recipe for red braised turkey with pickled radishes.

A one-pot wonder that you'll be returning to again and again.

The late chef's winter-friendly recipe for the humble vegetable.

Try squab for its dark, gamy and richly flavoured meat.

The ultimate Sunday roast.

Australian Gourmet Traveller recipe for chicken and ginger hotpot.

Australian Gourmet Traveller recipe for lamb shoulder braised in wine with peas and pecorino.

Our recipe for Iranian-style lamb shoulder with cranberry and pistachio spiced rice.

Australian Gourmet Traveller recipe for braised lamb with roast carrot and mixed grains by Tea Rooms of Yarck in Victoria.

Australian Gourmet Traveller fast recipe for braised white beans with chicken and parmesan.

Because slow cooking can soothe the soul.

Australian Gourmet Traveller recipe for confit duck with white beans, speck and broad beans by Press Food & Wine in Adelaide.

Australian Gourmet Traveller recipe for braised lamb shanks, burnt leeks and zucchini salad from Three Blue Ducks restaurant in NSW.

This robust wintry dish calls for Australia’s classic blend of plump shiraz and grippy cabernet.

Australian Gourmet Traveller recipe for Barigoule of artichoke, asparagus and kale with scallops and clams

Australian Gourmet Traveller recipe for Potenza-style chicken

Australian Gourmet Traveller recipe for Roman-style lamb with rosemary, sage and anchovy.

Australian Gourmet Traveller recipe for oregano-braised lamb shanks with broad beans, peas and orzo.

Australian Gourmet Traveller recipe for Persian lamb with rhubarb and chelow

Australian Gourmet Traveller recipe for gnocchi with short rib ragù.

Australian Gourmet Traveller recipe for Lamb with cumin from Andrew McConnell, Golden Fields

Christmas recipe for Kylie Kwong's red-braised free-range turkey breast with Chinese coleslaw.

Broad beans, artichokes and asparagus, gently simmered in broth, then scattered with herbs. This is a dish made for spring.

The ultimate side dish.

Hearty chunks of lamb and gorgeous green beans – a match made in culinary heaven.

This Moroccan-inspired dish is simple to throw together - all it needs is a little couscous on the side.

Australian Gourmet Traveller Spanish recipe for sautéed artichoke hearts by Dan Hunter from The Royal Mail Hotel.

Australian Gourmet Traveller recipe for pumpkin, pearl barley and miso braise

Australian Gourmet Traveller main course recipe for fragrant lamb shanks with kishmish pilau and lemon and turmeric pickles.

Australian Gourmet Traveller Italian recipe for lamb with anchovies and peas

French entree recipe for braised artichokes and artichoke salad from Australian Gourmet Traveller.

The legendary chef shares his gratin recipe from Melbourne's Rockpool Bar & Grill.