Quick recipes by Gourmet Traveller

Emma Knowles fast recipe for quinoa pilaf with beetroot, egg and tahini yoghurt.

Emma Knowles recipe for Cherry Ripe pavlova.

The trifle you know and love, though we've used amontillado sherry for greater depth of flavour.

If you've started your Christmas with panettone, you might as well finish your day with it too.

Blood plums and chocolate pair really well, and for this trifle it's worth splurging out on really great dark chocolate. The plums' lovely tartness cuts through the rich crémeux and we've added Scotch for the boozy kick.

Definitely not traditional, but still just as satisfying.

This bright and summery trifle that's made for an Australian Christmas.

Emma Knowles recipe for chilled rice pudding with roasted cherries and pistachio.

Emma Knowles recipe for fast Chinese-style tomato scrambled eggs.

Emma Knowles recipe for chocolate-cherry marquise.

Recipe for spring onion fritters and crisp broad bean leaf tips with preserved-lemon mayonnaise by Danielle Alvarez.

Recipe for rose jam with strawberries and buckwheat crêpes by Danielle Alvarez.

Recipe for prawn, corn slaw and chervil rolls from Waterman's Lobster Co in Sydney.

Rodney Dunn recipe for tres leches cake.

Rodney Dunn recipe for chocolate sponge with salted-caramel buttercream.

Rodney Dunn recipe for coconut cupcakes with passionfruit curd.

Rodney Dunn recipe for chocolate and raspberry sponge fingers.

A sponge cake filled with creamy ricotta soaked in candied fruit, chocolate and an Almond licuquer like Amaretto.

Rodney Dunn recipe for jam roll trifle.

Alice Storey party snacks recipe for devilled eggs three ways.

Lisa Featherby fast recipe for fried potato skins with fonduta sauce.

Lisa Featherby fast recipe for Indian-style curried eggs with rice.

Our express version of the classic stir-fry.

Phil Wood recipe for crab omelette from Rockpool, Sydney for Gourmet Institute.

Danielle Alvarez recipe for beetroot and carrot mezzalune with leek, hazelnut and poppy seeds.

Emma Knowles recipe for confetti cake.

The art of pastry-making reaches its peak with this awe-inspiring centrepiece but break down the steps and it's an achievable feat.

Stokehouse Brisbane's recipe for Niçoise salad with albacore tuna.

Source Dining recipe for dark chocolate délice, salted-caramel ganache and chocolate sorbet.

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 Paris-Brest with hazelnut praline cream.

Emma Knowles recipe for pistachio and strawberry vacherin.

Merveilleux is a feather-light mouthful of meringue and whipped cream are a a choc-orange revelation with a hidden ganache centre.

A buttercream and coffee-soaked layered sponge cake as dramatic as Madama Butterfly.

It's one big tropical party with this rum-soaked savarin, topped with pineapple and coconut cream. Dig in.

Emma Knowles recipe for buckwheat crêpes with egg and asparagus.

Emma Knowles recipe for ocean trout in crêpes and brioche.

The ultimate dessert crêpes.

Emma Knowles recipe for baked wholemeal crêpes with ham, leek and Gruyère.

Emma Knowles recipe for berry soufflé crêpes with vanilla cream.

Lisa Featherby recipe for duck liver pâté.

French recipe for côte de boeuf by Rodney Dunn.

Fluffy crêpe and whipped truffle cream alternate with crunchy praline in this stunner of a dessert.

Recipe for marmalade soufflés by Emma Knowles.

Fast recipe for eggs piperade by Emma Knowles.

Curtis Stone recipe for gougères with Jerusalem artichoke purée from his restaurant Maude in Los Angeles.

Curtis Stone recipe for duck raviolo with finger lime beurre blanc and caramelised Brussels sprouts from Maude restaurant in Los Angeles.

Curtis Stone recipe for ricotta fritters with lime curd and candied grapefruit from Maude restaurant in Los Angeles.

Recipe for maltagliati with washed kimchi and guanciale by Mitchell Orr from Acme in Sydney.

Recipe for parmesan chawanmushi by Federico Zanellato from LuMi restaurant in Sydney.

Giovanni Pilu recipe for corbezzolo honey mousse with pepperberry sponge and beer sorbet from his restaurant Pilu at Freshwater.

Recipe for pappardelle with braised rabbit, marjoram and hazelnuts by Tipo 00 restaurant in Melbourne.

Recipe for Rockpool's malt beer floating islands with macadamia and chocolate wheat cream.

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.

Guillaume Brahimi recipe for steak frites with béarnaise sauce for Gourmet Institute.

Guillaume Brahimi recipe for passionfruit soufflés with vanilla anglaise.

Pete Evans recipe for hot-smoked trout and egg salad.

This is the waffle stack to rule them all.

Liquorice bread recipe from Yellow in Sydney.

Recipe for pumpkin rösti with poached egg, and mint, feta and avocado salad.

Fast recipe for smoked trout omelette.

Pete Evans shares a simple yet delicious recipe for garlic soup with a turmeric oil. Save it for a cold winter night.

Matcha gives this baked custard a unique colour and flavour, which pairs beautifully with ginger-poached pears, while the crumb mixture adds texture and crunch.

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.

These tangy fritters are just the ticket on a wintry day. Switch up the spices in the sugar for a change if you like – cinnamon, nutmeg or cloves would all work well.

Custard is the base of many ice-creams – this version is best served within an hour or two of churning for a gloriously soft, melty consistency.

This three-tiered sponge cake, bursting with the flavours of citrus, is a superb addition to any large gathering.

Recipe for crème brûlée by Pete Evans.

Rich with caramel flavour, Porteño's milk flan finds friends wherever it lands. Make room for it on your table.

We challenge you to stop at just one of these little numbers...

Japanese recipe for bacon and egg tonkotsu ramen.

The creamy yet airy consistency of this soufflé contrasts beautifully with the texture and bright flavour of the apple sorbet.

Gianduja, Italian meringue and gelato join forces in this dolce vita dessert from Sydney restaurant A Tavola.

Recipe for soufflés Les Halles by Damien Pignolet

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

Recipe for Middle Eastern Scotch eggs with tahini yoghurt.

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

Breakfast curry with roti and poached egg recipe from Ruby's Diner in Waverley, NSW.

Catherine Adams Russian Easter recipe for paskha.

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

Australian Gourmet Traveller recipe for zucchini "carbonara" by Pete Evans.

Australian Gourmet Traveller recipe for vitello tonnato by Guy Grossi.

Australian Gourmet Traveller recipe for baked sweetcorn cream, caramel corn and toasted milk by Shaun Quade.

Australian Gourmet Traveller fast recipe for beetroot and egg salad with avocado and smoked almonds.

An all-time favourite cocktail from the Firedoor chef.

"This is an ideal dessert to finish a summer barbecue," says Lennox Hastie.

Australian Gourmet Traveller recipe for Tahitian lime pie with passionfruit sorbet from Newmarket, Melbourne.

Australian Gourmet Traveller recipe for Scottish Eggnog.

Australian Gourmet Traveller recipe for ham steaks with fried egg and chilli tamarind sauce.

A taste of the tropics.

Australian Gourmet Traveller recipe for muscovado biscotti by Dan Lepard.

Australian Gourmet Traveller recipe for Ronda’s Christmas pudding by Jeremy Strode.

Australian Gourmet Traveller recipe for cola-glazed ham, creamy potato and egg salad, and pickled onion.

Australian Gourmet Traveller recipe for sesame praline meringue roulade with rosewater raspberries.

Australian Gourmet Traveller recipe for chocolate, prune and walnut cake with chocolate and sherry ganache.

Australian Gourmet Traveller recipe for rice pudding with passionfruit, caramelised banana and lime.