Bitter greens, leek and Comté tart
Use whichever cheese you have in the fridge - or keep it interesting by adding a few different types.
Potato tortilla with marinated mushrooms
A speedy dinner idea for the cooler months.
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Torta Pasqualina
This Ligurian specialty is perfect for Easter picnics – just transport your pie in its tin.
Japanese egg cups with miso dressing
Packed with crunch and flavour, these egg cups are infinitely versatile; serve as an entrée or a light lunch.
Porcine’s zucchini, pecorino and basil tart
A tasty, seasonal recipe that's perfect for entertaining.
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Croque-madame crêpes
These croque-madame crêpes are the perfect variation for those who love croque-madame flavours, but find the bread too filling.
Mixed seed and spice crêpes with roasted pumpkin
Whether you're looking for a breakfast-for-dinner option, or you're planning to host an ambitious champagne breakfast, these crêpes are a showstopper.
Green shakshuka with Brussels sprouts, olives and labne
Make your greens the focus of your meal with this green shakshuka - the sicilian green olives give this vegetarian dish a burst of umami.
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Smoked cheddar and onion quiche
With short, flaky pastry and a soft, savoury filling, you shouldn't forget the versatile quiche for your next lazy weeknight meal.
Frittata recipes for every season of the year
Master frittata, and you have a year-round dish for quick meals and easy picnics – and it's a handy way to use up leftover herbs and vegetables.
Garden greens and herb tortilla
A leafy green twist on the classic Spanish tortilla.
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Green shakshuka with Brussels sprouts, olives and labne
The classic North African and Middle Eastern dish has been given a Mediterranean twist.
Naïm’s green shakshuka
Green eggs, sans ham.
Soufflés: the impossible made possible
Fluffy results of the sweet and savoury kind.
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How to make dashi (and chawanmushi)
Chef Michael Ryan shows how to make the kombu-based stock, a cornerstone of Japanese cooking, and how to use it in chawanmushi.
Shakshuka
We'd happily eat these baked eggs for breakfast, lunch or dinner.
Nik Hill’s Scotch egg & piccalilli
The Scotch egg that turned heads during Hill's time at Sydney's Old Fitzroy Hotel.
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JoyBird’s chicken Scotch eggs with tarragon mayonnaise
The Adelaide eatery put their spin on a classic.
How to make a goat’s cheese and herb quiche
Legendary chef Damien Pignolet shows how to make the ultimate savoury quiche, step by step.
Tomato and spring onion omelette
A lightning-fast meal that's equal parts simple and satisfying.
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Spring green frittata
It's like green eggs, without the ham.
Japanese egg and rice bowls (tamago gohan)
At its simplest, this is just rice and egg. But add some soy sauce and dashi stock, and it's a world of comfort and flavour.
Smoked trout scramble
A breakfast that's guaranteed to please.
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Berber omelette
Inspired by a Berber dish eaten in Morocco, this fragrant omelette is a wonderful twist on a cornerstone of modern cooking.
Popolo’s frittata “carbonara”
Popolo hand over the recipe for their breakfast frittata with an Italian twist.
Baked wholemeal crêpes with ham, leek and Gruyère
Emma Knowles recipe for baked wholemeal crêpes with ham, leek and Gruyère.
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Baked eggs with artichoke, salami, tomato, olives and mint
Australian Gourmet Traveller recipe for baked eggs with artichoke, salami, tomato, olives and mint by Pete Evans.
Giovanni Pilu’s flatbread stack with tomato sauce and poached eggs (pane frattau)
Australian Gourmet Traveller recipe for flatbread stack with tomato sauce and poached eggs (pane frattau) by Giovanni Pilu from Pilu at Freshwater.
Lamb with egg and lemon
Australian Gourmet Traveller recipe for Lamb with egg and lemon
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Mushroom frittata
Australian Gourmet Traveller fast recipe for mushroom frittata.
Chorizo and Manchego tortilla
Australian Gourmet Traveller Spanish recipe for chorizo and Manchego tortilla.