Herbs

Noodle salads are excellent in all weather - particularly when it's steamy because there's minimal cooking involved. This dish works well with sliced sirloin; we've made it quicker by using minced beef instead.

This fresh, light salad is all about the chicken. It works well for a barbecue, tossed together with the chicken hot off the grill. The dressing is even better when it’s left to stand for an hour or two.

Millet is cooked pilaf-style for this salad to add extra flavour. It makes the perfect vehicle for a lemon-laden dressing along with shreds of poached chicken and plenty of peas.

This simple spiced coconut sauce adds a lot of flavour to barbecued prawns (or fish or chicken, for that matter). Vietnamese mint gives a beautiful lift, but this dish works just as well with other mints.

Beat the heat with this winning ice-cold dessert.

Top-notch tomatoes and anchovies make all the difference here.

Annam's Jerry Mai delivers full-flavoured Vietnamese fare in this sweet and spicy pork dish.

Quick to make and full of rich Spanish tomato and garlic flavours, our recipe for a chorizo and asparagus salad with chimichurri makes for a solid summer dinner.

“Delicious fresh snapper grilled whole over coals is so simple,” says Cameron, “but add a spicy chermoula dressing, lemon and lots of herbs and you have an unbeatable combo.”

A deliciously juicy skirt steak with a simple cucumber and parsley salad, from Sydney's now-closed The Resident.

This prawn stir-fry from the Sunshine Coast's Spirit House restaurant packs a punch with chilli and aromatic krachai, also known as wild ginger.

This refreshing salad is a perfect side dish to accompany a slow-roasted lamb or other tender meats. Carmichael uses a mix of chilli and onions to give it that extra spice.

A simple salad that packs a punch with lots of ginger and fresh herbs.

Christmas ham: the gift that keeps on giving. Not only can all the elements of these pizze be prepared ahead, but the flavours intensify, too. Win-win. Start at least a day ahead to pickle the pineapple, and prove the pizza dough.

This Ligurian pasta dish combines the best of the land and sea with delicate swimmer crab and robust green pasta.

A decadent lobster-based version of the classic Italian lasagne with rich béchamel coating each luscious mouthful.

A simple but delicious recipe for blue mackerel, with tangy charred parsley and a tamari-cider dressing.

Beef Rib Roast- Tie beef at intervals with kitchen string, then brush all over with mustard. Scatter with herbs, place in a lightly oiled roasting pan.

Melbourne restaurant Anchovy shares its recipe for grilled calamari - chef Thi Li describes it as a "pimped out" warm salad take on a barbecue staple.

A simple vegetable side dish from Curtis Stone's restaurant Gwen.

Artichokes can be divisive, but Curtis Stone's pickled side dish, sprinkled with thyme and lemon rind, will certainly bring together even the toughest of crowds.

A classic French dish, petits pois aux lardons elevates the fresh flavour of spring peas. Serve with steak frites for a stunning meal.

Long Chim and Nahm chef David Thompson shares his recipe for a golden Thai snapper soup with a sour and sharp tang.

A unique take on the classic Australian meat pie, Curtis Stone shares his recipe for the veal shank and mushroom pies he plates up at LA restaurant Gwen.

This quick and easy Thai stir-fry packs a spicy punch. Use fresh chilli - it will make all the difference.

Not all roasts create leftovers for days. With our mini lamb roast, you can enjoy the flavours of a hearty dinner in a perfectly portioned meal for two.

Roast lamb loin is the perfect match for anchovies and rosemary; a fragrant and salty twist on a classic dish.

A new take on cauliflower cheese, souped up with bacon and turned into tasty fritters. They’re a great way to kick off a dinner party or drinks.

There are many versions of this stew throughout Argentina and Chile in particular. Some include peaches or apricots, others have a hit of tomato.

“Fubá is basically polenta and makes for an amazing crust on the flounder, contrasting beautifully with its soft, gelatinous flesh,” says chef, Burgess.

A pepita lime butter compliments a succulent steak and hearty potatoes with zesty, Latin flavours.

Ben Berei's slow-roasted lamb's shoulder at Rick Shores is packed with spice.

Perfect for a party, this cheese pie can be prepared ahead and kept covered in the fridge until you're ready to serve it.

Lamb cutlets pair perfectly with a cool winter's night, and this recipe won't require much time in the kitchen.

“These pickled eggs are a cross between an Asian style (with the boiled eggs soaked in soy sauce) and a European pickled egg,” says Clayton Wells. “They have added richness from the black garlic and from the herbs.”

Fresh, light and simple - this salad makes the perfect midweek meal.

Cook this succulent pork neck low and slow until it’s really tender.

One Ford Street's spelt maltagliati with tiger prawns and shellfish sauce.

This fragrant chicken dish is made to serve in the centre of the table for guests to help themselves. We’ve made the za’atar fresh for a more intense thyme flavour.

Pairing a beautiful piece of fish with simply sautéed greens is a winning combination.

Pickling the shiitakes after they're grilled adds a whole new dimension to their flavour, says Restaurant Hubert's chef Daniel Pepperell.

Finger fennel, a thinner variety with a less prominent bulb, is available from select greengrocers.

Served as a side, this green lentil salad is filled with flavour. Thinly slice the salami to create an even taste.

This recipe for rigatoni with mushrooms pecorino and herb crumbs is a quick and comforting recipe for a weeknight dinner.

Cooked in sage and garlic, the pork and fennel sausages soak up their flavours in this fantastic pasta recipe.

We love these rolls eaten while still warm simply with plenty of salted butter. They’d also be excellent served alongside an autumnal soup.

A speedy way to use up extra quinoa with in-season zucchini.

Australian Gourmet Traveller chef's recipe for charred pineapple with lemon and ginger granita, cashew praline and Thai basil

There's paella and then there are other simple Spanish rice dishes. This is one of the latter - a combination of prawns and chorizo with Spanish rice.

Australian Gourmet Traveller chef's recipe for watermelon and radish salad

Australian Gourmet Traveller recipe for Celery heart, charred treviso, and egg salad from Osteria Oggi in Adelaide, South Australia

Australian Gourmet Traveller recipe for Jerk pork chop with lime from Momofuku Seiobo, Pyrmont, New South Wales

Quick recipes by Gourmet Traveller

Gourmet Traveller recipe for coal-roasted potatoes with yoghurt and mint, Ben Devlin Paper Daisy

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Grilled pork, a fresh pineapple salad – a match made in heaven.

Emma Knowles fast recipe for lamb salad with peas, zucchini and olives.

René Redzepi & Nadine Levy Redzepi recipe for steamed spinach.

René Redzepi & Nadine Levy Redzepi recipe for butter-fried bread with eggplant and herbs.

René Redzepi & Nadine Levy Redzepi recipe for oyster dipping sauce.

Duncan Welgemoed recipe for smoked mulloway with apricot and beer from Africola restaurant in Adelaide.

Duncan Welgemoed recipe for prego rolls from Africola restaurant in Adelaide.

Emma Knowles recipe for lamb loin chops with smoky eggplant, and farro and tomato salad.

Emma Knowles recipe for barbecued tomahawk with tomato relish.

Emma Knowles recipe for grilled salmon chops with asparagus and lemon relish.

Lisa Featherby fast recipe for lamb with lemon, mint and shanklish.

Lisa Featherby recipe for fast burgers with pickled beetroot.

Make sure you have some crusty bread on hand – you'll want to mop up every drop of that sauce.

Recipe for honeydew, blackberry and basil.

Duncan Welgemoed recipe for roasted rib of beef with ndolé from Africola restaurant in Adelaide.

Peach, basil, jamón and pumpernickel salad recipe - Heat oil in a frying pan over medium-high heat, add pumpernickel and fry, turning with a spatula, until crisp (6-8 minutes). Drain on paper towels and leave to cool.

Malaysia's favourite barbecued chicken, served with a savoury coconut sauce, is quite possibly the most fragrant bird you'll meet and a cinch to make to boot.

Emma Knowles recipe for roasted gurnard with smoky eggplant, farro and boiled lemon.

Emma Knowles recipe for lobster, peach and mint salad with smoked almond.

Emma Knowles recipe for hot-smoked mullet with zucchini flowers, peas and mint.

Rodney Dunn recipe for roast duck with orange and rhubarb.

Rodney Dunn recipe for salsa verde chicken.

Luke Burgess recipe for summer peas, lemon thyme oil and smoked lardo.

Master restaurant recipe for salt and pepper veal sweetbreads.

Emma Knowles recipe for fast chorizo, roasted cauliflower and almond salad.

This fast ultra-green chopped salad is packed full of the good stuff.

Emma Knowles recipe for fast tuna, zucchini and pea spaghetti.

Recipe for spatchcock, freekeh, pickled tomatoes and harissa yoghurt from Gordita in Brisbane.

A summer-ready salad with poached turkey and prawn, topped with avocado dressing.

Emma Knowles recipe for barbecued prawns with pickled and grilled cucumber.

Emma Knowles fast recipe for spiced lamb pizza with onion, mint and sumac.

Louis Tikaram from Los Angeles restaurant EP & LP shares his recipe.

Recipe for wood-fired rib-eye with jaew, butter lettuce and Asian herbs by Louis Tikaram from EP & LP in Los Angeles.

Recipe for farro with broad beans, ricotta salata, mint and lovage by Danielle Alvarez.

Recipe for charcoal-grilled veal wrapped in lardo by Danielle Alvarez.

Recipe for grilled chicken with radicchio, fennel and walnuts from Paper Daisy restaurant in Cabarita Beach, NSW.

Lisa Featherby recipe for chicken mayo and bacon clubs.

Lisa Featherby recipe for pitas with broad bean felafels, green tahini sauce, pickled radish and herb salad.

Lisa Featherby fast recipe for chicken roasted with wine, basil and capers.

Ryan Squires recipe for tumbled octopus with smoked garlic, honey and green mustard from Esquire, Brisbane for Gourmet Institute.

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