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A little prep is involved in this dish, but the results are worth it.

Anchovies and greens is a common pasta pairing in Southern Italian cooking.

A mix of textures crowns the ravioli and balances the yolks.

A fresh and zingy gremolata butter cuts through the rich filling and makes this dish sing.

Creamy ricotta and doubanjiang are the stars of the show in this twist on Bolognese.

This is an elevated take on the classic centrepiece.

We reveal the star ingredient from the Gourmet Traveller Annual Restaurant Awards menu.

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

Plus, chef Joel Bennetts shows how he uses Passata to elevate his spicy gin rigatoni.

Make a restaurant-quality dinner recipe this winter.

This crab recipe is best eaten outside, with sleeves rolled up, in a drippy finger-licking mess.

A luxurious take on a comfort food classic.

Chicken involtini gets an upgrade in this impressive chicken dish.

The delicate spring lamb rib roast gets a fresh touch with this vibrant herb and spiced crust.

This is comfort food at its best.

Some of the most memorable dishes are whipped up out of nothing, using whatever's in the cupboard and a bit of invention. The idea of a sausage curry was surely born in such circumstances. But that doesn't mean it can't be spruced up into something special.

It's made for cold nights and second helpings.

Our take on the French classic.

This Roman-style gnocchi is rich with the sharp flavour of cheddar, making it an ideal side dish for robust stews, braises and roasted meats.

A fast recipe for gnocchetti Sardi with tomato sugo, broccolini and pecorino.

A simple and light recipe for zucchini flower, mint and pecorino penne.

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

This recipe for slow-cooked ocean trout comes courtesy of chef Danielle Alvarez.

A simple recipe for shaved zucchini, fennel and mint salad with burrata.

Mat Lindsay recipe for barbecued prawns with brown butter and tamari from Ester restaurant in Sydney.

How to feed a crowd.

A fool-proof option for tonight's dinner.

An all-in-one meal.

Polenta adds a gorgeous texture to these waffles, which are perfect for breakfast or brunch – or dinner, or supper for that matter.

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

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

The meatballs are roasted in a hot oven to save time, then served with Asian greens and steamed rice for a quick meal.

There's no better way to celebrate summer than firing up the barbecue and roasting a whole fish.

Butter makes everything better.

Gochujang plus butter. Why didn't we think of this before?

The quick-fire Italian classic topped with a medley of buttery 'shrooms. Bliss.

Make your own harissa? It's easier than you think.

A typical farmhouse roast chicken, with extra farmhouse.

This steak dinner is yours in just 20 minutes.

All flavour, no filler.

Fried in its own ink, the calamari takes on a deep-purple hue and a surprising, almost-sweet flavour.

A summer-table centrepiece from the head chef of Sean's in Bondi.

Don't be afraid of cooking this poultry. It grills beautifully on the barbecue.

Finish with a little grated lemon zest to freshen up this classic pasta dish.

Curing fish is easier than you think.

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

A vegetarian dish that's satisfying eaten on its own, or for omnivores, pair it with barbecued lamb.

Fact: fried-shallot butter makes everything taste better.

Nothing beats a classic battered fish burger. Don't forget the tartare sauce.

Throw this whole fish, done Vietnamese-style, on the barbie.

This sweet-and-sour noodle dish might look simple, but it packs a flavour punch.

Gnocchi with a decadent burnt-butter sauce is extra comforting and this one, made with a top-notch shop-bought gnocchi, is easy to put together.

Fire up the barbecue for this popular north Vietnamese dish. It's smoky with charred pork, crunchy with a refreshing noodle salad, and comforting with a light, sweet broth.

Embrace the best of the season in this bright dish that partners ruby-red blood orange with flaked trout, mint and the crunch of fennel.

Green papaya and juicy pomelo are a fresh contrast for the rich duck in this textural salad.

A salad with extra crackle that’s a balance of sweet, bitter and rich. Begin this recipe a day ahead to dry the pork skin.

The foolproof combination of white wine, garlic, seafood and tomato is employed here for a super-quick weeknight dinner.

The tried-and-true combination of tomato, mozzarella and basil is shown in all its glory in this oozy pizza from The Dolphin Hotel in Sydney.

Pork and pear is a classic pairing that tastes even better when the flavours combine in a one-pan dish.

Barbecue plus lamb plus Turkish flavours equals one very tasty plate.

Cime di rapa, a variety of turnip popular in Italy (where it translates to turnip tip), is a hardy green that's ideal for tossing through pasta for a quick and nutritious meal.

Looking for a super-crisp crumb on your schnitzels? Your search is over.

This meal in a bowl will leave you feeling recharged thanks to a generous serve of raw vegetables and a multitude of herbs. It's perfect for those times when you may have overindulged.

This bistro classic is a breeze and makes a fine meal with no more than a glass of juicy red wine and perhaps a green salad.

Jaew, a Thai dipping sauce made for barbecued meat, is the perfect marriage of sweet, sour and spice.

Slice your cauliflower lengthways and roast it until golden for a new way to enjoy this versatile vegetable.

A generous sprinkling of pangrattato and whole leaves of basil add plenty of interest to this vegan pasta.

Goodness abounds in this recipe, with greens snuck into the spinach flatbreads, a smoky corn salsa and a light yoghurt sauce.

These beans are no afterthought: their smoky flavour rivals that of the steak. We guarantee you'll be charring all your greens once you try this recipe.

This vegetarian twist on an old favourite uses broccoli and shiitake mushrooms to create a textural, light filling.

This barbecued quail with a light, nutty salad is a quick and easy recipe for any time of year.

This simple dish balances the rich oiliness of torched mackerel with a sweet-sour dressing, while nashi pear refreshes the palate.

It's hard to pass up charred and tender chicken yakitori.

Step aside poke. Chirashi zushi - meaning scattered sushi - is the original fish bowl.

A simple green salad is given a flavour boost thanks to an easy ginger-soy dressing.

If you're not smoking your own fish, you're missing out.

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

The sweet flesh of Moreton bay bugs steal the show in this vibrant curry that makes the most of summer produce.

The warm and toasty notes of chermoula bring zing to this otherwise simple dish of roast vegetables and grilled chicken.

This saltbush-rubbed lamb is paired with a simple yoghurt-lemon sauce. Make it the star at your next barbecue.

Pastrami-spiced pork ribs with potato salad and pickles recipe - For pastrami spice rub, crush whole spices and 1 tbsp sea salt with a mortar and pestle, then combine with paprika, cayenne and sugar.

A no-cook starter that's a little bit Mexican, a little bit Japanese and a lot of fun.

These tasty quesadillas are vegetarian but meat can easily be added to the recipe to keep carnivores happy. Serve for dinner, lunch or as a party snack.

Barbecued butterflied lamb leg with smoky eggplant recipe - Combine spices, garlic, lemon rind and oil in a small bowl, then rub mixture all over lamb, cover with plastic wrap and marinate for 3 hours or overnight.

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.

There's not a lot of meat on quails so the best way to eat these is with your hands - pull them apart, dip them in the sauces and get a bit messy," says Mat Lindsay.

Using radicchio instead of butter lettuce leaves to wrap the pork adds a pleasing bitter touch, balancing the sweet pork and the spicy tofu. If bitterness isn't your thing, use cos leaves instead.

To add that hibachi flavour without the fuss, char the marinated chicken on a wire rack set over a gas flame instead of in a pan before you roast it (it will need a little longer in the oven).

Combining bacon, eggs, avocado and charred sourdough, this twist on a Caesar salad works as breakfast, lunch or dinner. The creamy avocado is a good foil for the smoky bacon and piquant anchovies.

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

Prosciutto, peperonata and provolone rolls recipe - For peperonata, heat oil in a saucepan over medium-high heat, add onion and garlic and sauté until translucent (4-5 minutes).

Get that sought-after crisp skin every time with this trick.

"Hazelnuts make this dish unique with their fragrance," says Andreas Papadakis. "It's a simple dish and making the base sauce in advance makes things a lot simpler."