Cheese

The choux-pastry dessert that's dressed to impress.

Feather-light ricotta dumplings, chilli and dark leafy vegetables – what a combination.

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

Comfort food at its finest.

Vigilance rules supreme when creating the sweet caramelised flavour that accents this perennial French favourite.

When it comes to these filled quadrilaterals, it pays to think outside the square.

No more ho-hum side salads. This one is big on texture and layers of flavour.

Just add beer and you're set.

The Adelaide eatery's hybrid take on a katsu sando and a crumbed-meatball burger.

Watch out - these party snacks pack a spicy punch.

We've brightened up the haloumi with the crunch of zucchini and a fresh, vibrant mint dressing.

Chocolate meringue and blackberry compote coiled inside an impossibly light chocolate sponge. This is what dreams are made of.

A simple, vibrant spring salad.

Our express recipe for the classic salad. And please, hold the chicken.

To make the stretched-curd cheese you need scientific precision but a relaxed attitude, too.

This could very well be your new favourite dip.

The chef's guide to making the classic and cream Italian pasta dish.

A tricked-up version of jacket potatoes that you're going to love.

A fast and fresh take on the classic potato salad, with creaminess from goat's cheese and crunch from roasted almonds.

A spring-ready salad with a gentle hum of spice.

This cheesy soufflé by the Melbourne bistro is pure elegance.

Legendary chef Damien Pignolet shows how to make the ultimate savoury quiche, step by step.

Seek out whatever 'shrooms are in season, then make this filled pasta.

A classic recipe by chef Daniel Pepperell, with the punchy, salty hit of bottarga.

Where bright and bitter flavours unite.

You must try these fried peppers. Deglazed with a touch of sherry vinegar and paired with creamy burrata, the flavour is a revelation.

It's the Rolls-Royce of the menu at this Melbourne diner.

Light as air.

Pastry chef Jaclyn Koludrovic shares the recipe for her sweet ricotta dessert, which is best served with quinces poached low-and-slow.

This spring time salad makes for an excellent side dish.

Replace the usual mayonnaise with burrata and crème fraîche, and voilà – this summer potato salad is all yours.

It's like fancy cheese on toast, but just as fast.

Our hot tip: drizzle your still-warm haloumi with some honey.

How could grilled haloumi be any better? Answer: put it on a stick.

Jordan Toft from Sydney's Bert's Bar and Brasserie shares his recipe for this quick summery salad, complete with lashings of stracciatella.

We use a three-step process for super-juicy wings: brine, marinade, then deep-fry. Irresistible, every time.

Best enjoyed outdoors. On a rug. In the sun.

Nadine Ingram of Sydney's Flour and Stone shares her showstopping Christmas dessert.

A combination that just works.

A simple mandarin compote adds zest and brightness to this ricotta pudding, as would your favourite jam or marmalade.

You've seen this Roman pasta dish all over social media. Now, find out its origins and try your hand at the deceptively simple recipe.

This cannelloni recipe is the type of pasta dish that will impress your dinner guests to no end. Save it for occasions when you need to pull out all stops.

Nail the Roman benchmark of amatriciana with this recipe from Santo Palato chef Sarah Cicolini.

It's all about Italian flavour in this frittata, with aromatic fennel and spicy 'nduja playing a leading role.

This Piedmontese bread and cheese soup is a guaranteed pick-me-up on rainy days. The bonus? It's a cinch to throw together.

Risotto plus a glass of Barolo equals a good time. Adding Barolo to the risotto? That's a guaranteed formula for fun.

It's the layered Italian classic you know and love, but Santo Palato's Sarah Cicolini has swapped out the meat for Roman cauliflower.

Three kinds of cheese, mortadella, sopressa and breasola - you can see where the name comes from.

The side dish to end all side dishes.

The only thing that can make a fortifying chicken noodle soup even better is adding another form of carbs to the mix.

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.

This might not sound like your typical gratin but rest assured that all the elements that make this dish a favourite are in the mix.

This is one luxe sandwich, bringing together steak, cheese and truffle, while an artichoke salad balances things out.

The bold flavours of goat's cheese and black olives make a delicious base for a simple shortcrust tart.

It's hard to improve on a classic. For our cheeseburgers, we've stuck to a simple patty recipe and added a few flourishes in the trimmings: two cheeses, a slick of sriracha and a chilli-flecked coleslaw. It's a surefire winner.

Once you realise how easy - and downright tasty - making your own focaccia is, there'll be no turning back.

The smoky flavours of coal-roasted eggplant are complemented by ricotta salata and sweet golden shallots in this stand-out salad by Longsong chef David Moyle.

Eating your greens has never been so easy.

This light starter makes the most of summer produce while offsetting the creaminess of burrata with a light pickle and olives. It's a simple yet crowd-pleasing dish.

Devilled ham with cornichons and cheddar recipe - Combine ingredients (except cornichons, cheddar and bread) in a bowl, season to taste and press into a jar.

Sunnyboy cakes recipe - For candied oranges, cover orange slices with cold water in a wide saucepan, bring to a simmer, then drain. Repeat 3 times.

Cassata recipe - For sponge cake, preheat oven to 180°C and butter a 21cm-diameter cake tin and a 27cm x 37cm Swiss roll tin and line each with baking paper. Whisk eggs, sugar and a pinch of salt

Farfalle with Gorgonzola fonduta, zucchini, basil and toasted nuts recipe - For pasta dough, process ingredients and a pinch of salt in a food processor until a dough forms.

Mozzarella in carrozza recipe - Place bread slices on a work surface and arrange mozzarella on half, leaving a small border.

Chocolate cannoli recipe - Pulse flour, sugar, cocoa and cinnamon in a food processor to combine, then add butter and whole beaten egg and process until a soft dough forms.

Prosciutto, peperonata and provolone rolls recipe - For peperonata, heat oil in a saucepan over medium-high heat, add onion and garlic and sauté until translucent (4-5 minutes).

Ricotta gelato with espresso praline recipe - Bring milk, cream, lemon rind and nutmeg to a simmer in a saucepan. Meanwhile, whisk yolks and sugar in a bowl until thick and pale (4-5 minutes), then gradually whisk in milk mixture.

Ham-and-cheese-filled pasta, burnt butter and fresh asparagus – this recipe speaks for itself.

Mozzarella is tossed through this simple pasta sauce until it melts and coats the pasta. It's just the right amount of rich for a spring dish.

Tomato, ricotta and fregola salad recipe - Preheat oven to 200°C. Crumble half the ricotta over a baking tray, drizzle with 2 tbsp oil, scatter with chilli and half the lemon rind, season to taste and bake until golden on the edges (10-12 minutes). Cool.

This bright pea risotto recipe is the perfect way to welcome spring - and it hails from one of our favourite Hobart restaurants, Fico.

Asparagus and ricotta pizze bianche recipe - For pizza dough, combine olive oil, yeast, sugar, ½ tsp salt and 320ml lukewarm water in a bowl and set aside until foamy (2-3 minutes).

"This is our take on berries and cream, with the addition of a simple and delicious spice cake and caramelised white chocolate," says Andreas Papadakis.

These deep-fried puffs of ricotta, flecked with mint and peas, are a wonderful combination of crunchy exterior and light, fluffy filling.

Artichokes with Taleggio sauce recipe - For Taleggio sauce, bring milk to the boil in a saucepan. Add the cheese, stir until it begins to melt, then blend with a hand-held blender until smooth

If there were such a thing as breakfast pasta, this would be it.

Make the most of winter produce with a rich pasta bake that pairs a medley of fresh and dried mushrooms with a punchy washed-rind cheese.

This more substantial take on the classic cauliflower and cheese adds strozzapreti to the mix for a very moreish pasta bake.

These ricotta and spinach dumplings are surprisingly quick to make. We've laced them with dill, but marjoram also works well, as does some crumbled feta for a spanakopita-inspired twist.

Fondue is back - and easier than ever. Baking in paper means far less cleaning up. What's not to love about that?

This chunky sauce of pork and fennel sausage, red wine and tomato finds its way into every crevice and gap of this baked pasta dish.

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

Split pea and ham soup with ham and cheddar jaffles recipe - Heat butter in a large saucepan over low-medium heat. Add onion, fennel and garlic and sauté until tender (6-8 minutes).

Mushrooms and blue cheese add up to a powerful combination of umami flavour that's guaranteed to chase away any winter chills.

A modern take on the classic Italian dish.

Baked rhubarb with orange and citrus mascarpone recipe - Preheat oven to 200C. Toss rhubarb with sugar, orange juice, sliced orange and coriander seeds in a baking dish to coat.

This gorgeous dessert is a surefire way to add colour to a winter table. The bonus is it will boost your vitamin C levels, too.

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.