Herbs

This cider-braised chicken recipe is a simple but delicious take on the classic Sunday roast.

Turmeric, ginger, chilli and broth — this chicken noodle soup is just what the doctor ordered.

Including how to score the perfect crackling.

There's a little labour involved in frying the eggplant slices before layering them, but the result is worth it.

This lemon tart recipe uses sprigs of finely chopped fresh rosemary in the pastry crust for a fresh and bright finish.

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.

A flaky, Greek-inspired dessert served with a zesty syrup.

The best way to season lamb shanks? Wrap them with whatever aromatics you choose and let the flavours mingle as your parcels bake.

This classic recipe for minestrone, brimming with beans, vegetables and pasta, always delivers.

Roll up your sleeves, then roll and fold your way to flatbread heaven.

Our take on the French classic.

Drop that takeaway menu. Once you've tried making curry paste from scratch, you'll never look back.

Maggie Beer shares her recipe for a vegetarian herb pasta, where the rich pasta, made with duck-egg, is offset by the sweet sorrel butter.

A combination that's a classic for good reason.

Our recipe for tacconi with Ligurian olives, pine nuts and oregano.

Iconic chef Alice Waters shares her recipe for pounded almond and mint pasta sauce.

For this recipe, we've added cauliflower to the classic comfort food. (And three different cheeses and crunchy rye breadcrumbs, too.

A simple recipe for burrata with green relish.

This recipe for burrata with balsamic buttered beetroot, vincotto and rosemary comes from Sydney's Berta.

A near-perfect summertime pasta.

Gin, sparkling white, and rosemary shrub. Made for those who like their cocktails on the savoury side.

That's breakfast – and lunch – sorted.

A smooth, earthy meze, balanced with sharp pickles, salty feta and herbaceous dill.

The fast and easy roast chook you need for the week.

From the Margaret chefs comes this vegetarian take on tagine, packed with spring vegetables.

Lemongrass, chilli and scud chillies, and a whole steamed snapper. Nothing better.

Best served with som dtum and sticky rice.

Get set for the quickest, fluffiest flatbread there is to know.

A spring-ready midweek dinner, spiked with bright and spicy salsa verde.

A light midweek dinner made easy.

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 vegetarian roast with the most.

The superstar of South East Asian street food, satay is an ideal dish for the barbecue.

A springtime bruschetta that works best for lunches and light suppers.

Roasted cauliflower adds extra depth of flavour to this hefty salad.

A warm roast vegetable salad, brightened with chimichurri.

Green eggs, sans ham.

Chef Dan Puskas' take on the Sicilian pasta sauce.

A one-pan dish with endless possibilities.

The Melbourne eatery's take on the filled pasta of Bergamo.

Chicken, mushrooms and greens. This meal is the complete package.

Eggplant, tomato, fusilli. You really can't go wrong.

Name a more perfect breakfast...

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

Possibly the easiest, and most refreshing cocktail, you'll ever make.

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

This fast mushroom risotto recipe, made rich and creamy with mascarpone, is sure to become a favourite.

We're bringing hasselback.

The curry laksa may be better known, but asam laksa is a breed all its own: sour, sweet and rich with fish.

A trio of cheeses and even more leafy greens and herbs. This is one to put on your to-bake list.

This light ragù is freshened up further with a herb-packed green sauce.

Savoury scones, beautifully balanced with whipped honey butter.

Plus, our cheat method to cooking pork belly in a flash.

A tabbouleh-like salad with the extra pop and zing of finger lime.

An elegant vegetarian dish, courtesy of the Dairy Flat Farm executive chef.

A combination that just works.

A simple starter where the produce shines.

A simple starter of freshwater yabbies with fresh herbs and a silky whey dressing.

The best way to celebrate tomato season.

Baked burrata? You best believe it.

A very autumnal dish.

One of the great salads of the world, larb is quick to prepare, but makes a lasting impression. We have the late and great Amy Chanta to thank for this recipe.

The classic biscuits you know and love, with a twist.

The Provençal stew to cuddle up to.

For fast roast chook, it's a matter of some marylands and a frypan.

A combination of flavours that just works.

O Tama Carey, of Lankan Filling Station, explains how to add layers of flavour to this South Asian staple.

This dish is head chef Khanh Nguyen's favourite thing to eat, hands down.

A winner for picnics and bring-a-plate events.

A quick, herby bowl of pasta that's ready in minutes.

Refreshment incoming.

Where classic flavours, top-shelf produce and minimal intervention combine.

Let the tomatoes shine in their own right.

The secret to this cheesy omlette recipe starts with the quality and freshness of the eggs.

A snack that's extremely hard to turn down.

Green is good, and it tastes just so.

A recipe that proves salads can be light and satisfying in equal measure.

Ready in just 15 minutes.

Mussels steamed in white wine and spiked with chilli – it's a combination that can't be beat.

With brown butter and capers, too.

A deeply flavoured dish that maxes out the flavour of chicken wings, with greens and lemon for freshness.

Where summer simplicity and elegance combine.

For fans of ham of the sticky glazed kind.

This one's made for afternoon teas – an almond-lemon cake base, a beautiful mead cream, and rosemary for earthiness and complexity.

This might just be the best way to cook a whole fish.

Just the pasta dish you need for the warmer months.

A modern take on the Bengali favourite by a talented Firedoor chef.

An elegant bite-sized number.

Pizza, all rolled up.

A herb-powered pasta, a rich butter sauce – it's a combination that can't be beat.

A good cauliflower and potato soup never goes out of style. We like to add a splash of dairy for extra-creamy results, every time.

That zingy green sauce is a powerful match for these lamb cutlets.

Let that sweet-sour glaze take you away.

The walnuts signal the end of winter, while the basil and mint are the harbingers of spring and summer.

There's no denying the allure of crisp zucchini fritters, still warm from the fryer.

White fish and black olives – what a team.

The roast fish dinner that's guaranteed to make a splash.

The Argentinian eatery's recipe for those filled pastry crescents, with a vibrant green sauce to boot.

A deceptively simple dish that goes above and beyond in the flavour stakes.