Herbs

Time to glam up your weeknight schnitzel.

This popular Sichuanese dish is a heady mix of refreshment and spice, with peanuts and cucumber providing plenty of crunch. It's the type of dish you could get addicted to.

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

The spaghetti alle vongole con burro from London's River Café doesn't skimp on indulgence.

The Italian-American classic, updated.

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

The Bar Carolina chef shares a family recipe that's close to his heart.

A whole fish, simply grilled, and served with a herb-packed sauce – there's nothing better.

Now is the time to make this deeply comforting noodle soup.

A gently spiced curry and fragrant, herby rice – this is peak comfort food.

A simple, comforting bowl that does wonders for the soul.

For a fast and easy midweek dinner, barbecued calamari does the trick.

Spice-roast chicken, a cooling yoghurt sauce – it's a combination that just works.

The showstopper entrée to impress.

Just a little of that Argentinian green sauce does wonders to a simple grilled steak.

Just the ticket when you want to feel both virtuous and refreshed.

On hot summer days, this no-cook recipe is always a good option.

For a speedy steak dinner, just choose beef flank.

Apples, celery, walnuts and a dash of high society: yes sir, this is one fine salad.

Go all out this Christmas with roast goose - it's worth the investment.

Excellent served warm or cold, so you could cook the trout a day ahead and just whip up the salad before serving.

Britain’s culinary wizard has cooked turkey every which way to arrive at this ultimate Christmas roast.

Essentially a mini rolled croissant, topped with spring herbs and the freshest scallops you can find.

Mediterranean in minutes.

Roasted beetroot. Tender chickpeas. The zing of za'atar. It's a combination that just works.

A simple, vibrant spring salad.

A simple, lovely starter that celebrates the best of tomato season.

"You could imagine sitting on a wharf in the Mediterranean having the same thing," says the former Pt Leo Estate culinary director.

Double dressing? In one corner, the nuttiness of the Maha East chef's tahini dressing; in the other, the one-two spicy punch of the harissa and lemon.

This decadent dish from the Sydney basement restaurant combines fine French technique with an Aussie attitude.

A fresh sidekick to a roast chicken, or an easy starter on its own.

Fresh, young cos and the one-two salty hit of that anchovy-capers sauce. Lettuce gets a glow up.

The Lee Ho Fook chef's go-to dish for summer.

This vibrant salad by Melbourne restaurant Sunda fires on all cylinders.

It's the Melbourne restaurant's simplified version of the Lao-style salad, with crisp and crunch from the deep-fried jasmine rice.

A beloved staff meal at Melbourne restaurant Sunda.

When Sunda's Khanh Nguyen says this is one of the best curries he's had, we need no further convincing.

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

Lamb, potatoes and a zesty mint sauce. It's a winner.

This Provençal staple may have had humble beginnings, but it’s the undisputed king of fish stews.

Melbourne restaurant Capitano puts a bright green spin on the Italian dish zucchine alla scapece.

Spring on a plate – what's not to love?

An Ottolenghi-ish salad brimming with goodness, and a sweet and tangy date dressing.

Need an easy fish dish for a dinner party? Laura's head chef shows you how.

Butter makes everything better.

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

If you haven't tried the Carribean's herb-packed sauce chien, what are you waiting for?

A crisp summer salad, paired with still-warm roasted ocean trout.

You can't get past the classic pairing of mussels in white wine.

Match sea-briney oysters with the herby high notes of tarragon and chives.

Call this a power bowl if you like – we just call it super-tasty. There are layers of Mexican-inspired flavour in this deeply satisfying dish.

The ultra-tang of preserved lemons takes this roasted chook to another level, thanks to this recipe from Fleet restaurant.

Fire up the barbecue for maximum flavour.

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

It's like green eggs, without the ham.

A hot and sour dressing adds a sweet and spicy hit to this classic combination of chicken, aromatic herbs and rice noodles.

Give the Christmas classic of roast turkey an Australian twist with this recipe by Orana chef Jock Zonfrillo.

Crisp tortillas, creamy feta and avocado, green leaves and dainty edible flowers all dressed up with coriander and lime. Think nachos, but spring-salad style.

Veteran chef Guy Grossi shares his recipe for these rich and gently spiced pork sausages.

Zhoug is a hot green sauce from Yemen that’s often added to soups and stews for a fresh and fiery finish. Here we’ve paired it with sweet roasted pumpkin for a no-fuss side that’s a winner with chicken.

While we love cauliflower roasted, using it raw and shaved whisper-thin adds a lovely textural element to salads.

Tasmanian farmer Paulette Whitney shares a recipe for chicken pie with an easy rough puff pastry that's worth mastering - it's guaranteed to get you out of many a tight spot.

Put this on high rotation in your household.

Hugh Wennerbom's advice for beautifully tender fish is to season it a day ahead. With a bit of pre-planning, it's the kind of trick that's 100 per cent achievable.

The chargrilled Roman and green beans add so much flavour to this green salad, it could easily make a light dinner or lunch. Just add crusty bread, a poached egg or some shredded chicken.

"John Dory needs butter," says David Moyle. We can get behind that.

Light, simple and deceptively easy to make.

Eating your greens has never been so easy.

What goes better than lamb with mint? A preserved lemon dressing makes a fine addition.

Balmy weather calls for light and bright salads with crunch, acid and fresh herbs.

No barbecue is complete without a mix of excellent salads. This one makes the most of summer tomatoes and the freshest of herbs, but don't be fooled - it's no lightweight.

We've given the Basque piperade a Christmas twist with spices that compliment the sweetness of the onion and capsicum.

"Strangely enough, rosemary loves coconut and this makes a great refreshing dessert to eat any summer's day," says Dave Verheul.

A whole roasted fish is a fuss-free way to cook seafood for a crowd. We like to marinate the fish overnight so the flavour gets right into the flesh, plus it means one less thing to do on the day.

Crowd-pleasing main courses needn't be complicated. This single piece of tuna is more than up to the job and much of the work can be done ahead of time.

Elegant and full of great textures, serve this dish at your next dinner party or quickly whip it up for a midweek meal. To keep things extra simple, strip the herb salad back to just two herbs.

Yoghurt dip with sesame seeds, pepitas, cumin, caraway and mint recipe - Spoon yoghurt into a muslin-lined sieve over a bowl, cover and refrigerate until whey drains and yoghurt thickens slightly (1-2 hours). Stir in garlic and season to taste.

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.

Char-grilled sausages paired with a robust salad makes for a perfect autumn meal.

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.

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

Preserved tuna and tomato open-faced panini recipe - For preserved tuna, place tuna in a saucepan that fits it with just a little room around the sides.

This versatile spring salad mixes and matches seasonal green vegetables for the optimal combination of textures and flavours. Experiment to your heart's content.

Lamb, pea and mint are a perfect combination for spring. We've given this dish a Lebanese (and gluten-free) twist.

If you've got the time, toast the quinoa in a little grapeseed oil until it's golden brown before adding the water - it adds a great nutty flavour that works well with the asparagus.

A modern take on the classic French chicken chasseur.

A modern take on the classic Italian dish.

Butter makes everything taste better.

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,

Don't restrict your pesto-making to summer; this walnut-parsley version makes the most of what's in season in winter.

Poached eggs with yoghurt and Aleppo-pepper butter recipe - For Aleppo-pepper butter, melt butter in a saucepan over medium heat. Add Aleppo pepper, stir for 1 minute, then remove from heat.

Potato salad and horseradish cream - For horseradish cream, combine cream and horseradish in a bowl, cover and refrigerate overnight to infuse. | Australian Gourmet Traveller

"I'd love to attempt the pumpkin galette at Fred's in Paddington. Can you publish the recipe?" - Jacinta Johnson, Woolloomooloo, NSW

Think polenta is bland? Think again.

"This is an idea I got when I was travelling around Australia with René Redzepi; the Aboriginal elders threw the clams or oysters on the fire until they sang," says Clugston.

Your new go-to dinner.

Serve Babajan’s lamb lahmacun - Turkish flatbread topped with spiced lamb - hot out of the oven with a crunchy salad, sumac, olive oil and hummus.

This deconstructed mushroom, onion and fennel omelette is made to be a side for braised lamb shoulder.