Bread

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.

"Ramblr's muscat custard and quince is one of my all-time favourite desserts - can you please publish the recipe?" - Antonio Rossi, Prahran, Vic

Italian sloppy Joes recipe - Heat olive oil in a large saucepan over high heat, add onion and chopped garlic and sauté until golden (2-3 minutes). Add beef and brown well, breaking up lumps with a wooden spoon

Sweetbreads in brown butter with ravigote sauce recipe - Bring white vinegar and 2 litres of water to a simmer over medium heat. Add sweetbreads and gently poach until they turn opaque (10-12 minutes).

An ultra-luxe take on everyday eggs and soldiers.

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.

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

"Think of this as twice-baked brioche," says Curtis Stone. "Once baked, they're the perfect combination of creamy, custardy and crunchy, all at the same time."

Fried egg and salami sandwich recipe - For fried herb sauce, heat oil in a small saucepan over medium-high heat until shimmering, add sage and fry for 20 seconds until crisp, remove with a slotted spoon,

Our take on the signature egg sandwich served at Hong Kong's Australia Dairy Company.

Pork sausage and Swiss cheese on toasted rye with sauerkraut recipe - For sauerkraut, combine cabbage, salt and caraway seeds in a bowl. Toss to combine, massage cabbage briefly, then stand until cabbage starts to wilt (30 minutes).

Anise fougasse recipe - Dissolve yeast in milk in a small bowl and set aside until creamy on top. Combine flour and sugar in an electric mixer fitted with a dough hook

Mini brioche filled with rhubarb jam makes for the perfect tea-time treat.

Aged goats cheese and toasted walnut bread recipe - For walnut bread, combine yeast and 50ml lukewarm water in a bowl and set aside until foamy (3-4 minutes).

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

"Living in France, I'm influenced by what's eaten here, especially classic so-called peasant food like liver and onions," says Clugston.

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

Bread and butter pudding is pure comfort. Add some ice-cream for the perfect dessert.

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

Chilli dogs with pickled jalapeño and coriander recipe - Heat oil in a frying pan over medium heat, add onion and garlic, and sauté until starting to soften (2-3 minutes).

These chocolate scrolls are best eaten warm while the filling is still melty. Make ahead and serve whenever someone pops by, or you're feeling like an afternoon treat.

The classic English corned beef bun is taken to another level by London's Luca restaurant with a walnut, parmesan and horseradish sauce.

Saint Peter's cured ocean trout, fennel creme fraiche and brioche toast- For brioche dough, combine yeast and milk in a small jug and stand in warm place until foamy.

Inspired by a Berber dish eaten in Morocco, this fragrant omelette is a wonderful twist on a cornerstone of modern cooking.

Top-notch tomatoes and anchovies make all the difference here.

"This fry bread is inspired by my great-grandma who used to make it for me as a kid," says Pontoon's Lance Cameron. "It's a delicious soft bread dough that she fried in loads of butter."

In their take on a BLT, Melbourne restaurant Bar Liberty swap out bacon for gribenes, a crisp chicken-skin crackling. It's a delicious break of tradition.

We've added dill and chive to the cream cheese to elevate this high tea cucumber sandwich into a royal treat.

Before there was so much choice in the lettuce department, salad in Australia was often chunks of iceberg with a bottled dressing. We’ve kept the iceberg, but added baby cos and frisée for a little interest, while buttery croûtons add crunch.

These smoked eel sandwiches are an update of the classic cucumber teatime sandwich with umami-laden smoked eel.

French restaurant Buvette shares its recipe for a butterflied and pan-fried sand whiting with herb and almond butter.

Is Hawaiian pizza your guilty pleasure? If so, this one’s for you. Inspired by Bar Brosé’s “late-night sandwich”, this is all about tangy pineapple pickle and excellent leg ham and Gruyère.

Roasted bone marrow- Cover bones with cold water in a large container, cover and refrigerate for 2 days, changing water 2-3 times to leach blood from bone marrow.

A classic ham, cheese and tomato sandwich is taken to the next level with French cornichons, emmental and saucisson, a dry-cured pork sausage.

Sometimes, the simplest things are the best. In this toastie, it's all about 'nduja - the spicy spreadable Calabrian salami - and the best buffalo mozzarella you can find.

This traditional Turkish-Cypriot village bread can be used as a decadent accompaniment to main meals or as a tasty twist on breakfast toast.

An okonomiyaki-prawn toast Frankenstein mash-up that somehow works.

“Fish fingers have been on the menu from day one,” say Abrahanowicz and Milgate of Sydney's Bodega.

The Cubano, or Cuban sandwich, is like a ham and cheese sandwich on steroids, made with roast pork as well as ham, and pickles and mustard.

A good toastie is almost reason to roast a bird in itself. Melting cheese adds extra savour, offset by the piquant chillies.

Bread sauce, made with milk infused with cloves, onion and bay, is a classic accompaniment to chicken.

This recipe for rigatoni with mushrooms pecorino and herb crumbs is a quick and comforting recipe for a weeknight dinner.

Finger buns are a childhood favourite of ours. One GT staffer admitted to buying and scoffing three at a time when they were sold at the school canteen. These mini versions make doing just that a much more guilt-free proposition.

We love these rolls eaten while still warm simply with plenty of salted butter. They’d also be excellent served alongside an autumnal soup.

The yoghurt in this dough makes for an ultra-light and fluffy texture, and also helps these twists keep well - they stay fresh for a couple of days.

Fragrant with spice and studded with both fresh and dried apple, these sticky glazed buns are perfect served with salted butter, or even with the contrast of a crumbly vintage cheddar.

Australian Gourmet Traveller recipe for smoked trout and pickled cauliflower rolls

René Redzepi & Nadine Levy Redzepi recipe for butter-fried bread with tomatoes.

René Redzepi & Nadine Levy Redzepi recipe for butter-fried bread with eggplant and herbs.

Duncan Welgemoed recipe for prego rolls from Africola restaurant in Adelaide.

Emma Knowles recipe for fast buttermilk-chilli chicken and coleslaw sandwiches.

Emma Knowles recipe for fast brown sugar brioche with peaches and ice-cream.

Lorraine Godsmark recipe for peachy panettone with cassata ice-cream for Gourmet Institute.

Lisa Featherby recipe for bruschetta with mozzarella, zucchini, mint and lemon.

Lisa Featherby recipe for spicy lobster tea sandwiches with green mango and chilli relish.

Lisa Featherby recipe for chicken mayo and bacon clubs.

Lisa Featherby recipe for onion bialys with sugar-cured trout and green peppercorn cream.

Lisa Featherby recipe for veal schnitzel rolls with chipotle sauce.

Lisa Featherby recipe for pitas with broad bean felafels, green tahini sauce, pickled radish and herb salad.

Alice Storey party snacks recipe for broccoli dip with charred flatbreads.

Lisa Featherby recipe for roast pork belly sub with crackling, balsamic onions and apple sauce.

Beer tartare condiments like cornichons are often served on the side, but mixing them in gives the flavours a chance to settle together.

Rodney Dunn recipe for beef tongue sandwich.

Emma Knowles recipe for socca with rosemary and olives.

New-season asparagus and goat's curd make a perfect pairing, though poached eggs with this dish also wouldn't go astray.

Emma Knowles fast recipe for leek and parsley soup.

Recipe for lamb kofta wraps with parsley and onion salad.

Prawns, pasta and big whack of chilli. Sometimes it pays to play with fire.

We've updated the Caesar salad by treating the lettuce to a quick flash on a very hot grill. Serve straight from the grill for maximum smokiness.

Recipe for charred rainbow chard with garlic crostini and hummus.

Kimchi and cheese jaffles recipe by Michael Ryan from Provenance restaurant in Beechworth, Vic.

Recipe for pumpkin, fennel and olive ring loaf.

Fast recipe for Cheddar and provolone toasties with quick-pickled onion.

Recipe for yabby jaffles by Sean McConnell from Canberra restaurant Monster.

Recipe for jamón and Manchego jaffle.

Recipe for Italian-style bread and cabbage soup with Fontina and thyme.

Recipe for overnight Afghan bread with labne and black garlic.

What could be better than bread and butter pudding? Bread and butter pudding that's dusted with icing sugar and pan-fried until a caramel crust forms.

Recipe for rice bowl with braised oxtail and mole rojo by Rough Rice in Hobart, Tasmania.

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Recipe for pork hock croque-monsieur by Muse restaurant in Pokolbin, NSW.

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Rolls stuffed with tender pork and crunchy crackling have to be one of the easiest (and most popular) ways to feed a crowd.

Recipe for French-style onion and bacon soup with mustard and cheese crust.

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

Fast recipe for Japanese-style oyster katsu sandos.

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

Australian Gourmet Traveller recipe for burrata with char-grilled eggplant.

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

Australian Gourmet Traveller fast recipe for veal parma panini.

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

Australian Gourmet Traveller recipe for romaine dinghy from Saltie, New York.

Australian Gourmet Traveller recipe for crab and celery mayonnaise on crostini.