Sausage and mushroom pasticciata
Pasticcio, or pasticciata, means mess in Italian, and this glorious mess of polenta, mozzarella, and a sausage and mushroom ragù is comfort food at its best.
Four ways with barley
This ancient staple is a handy standby in the modern kitchen, adding ballast to soups and braises, and making robust salads and sides.
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Kensington Street Social’s kale with pear and bottarga
To add more essential oils and less bitter pith from the grated lemon, freeze it overnight.
Bodega’s morcilla and scallops with braised cabbage, tahini sandwich and pickled cauliflower
“A classic combo and classic Bodega dish,” say Abrahanowicz and Milgate of Sydney's Bodega.
Beef, bacon rind and mushroom pot pies
Bacon rind adds a lip-smacking texture to the red wine sauce of these beef pot pies.
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Recipes by Clayton Wells, Automata
Clayton Wells shares recipes from Sydney's Automata, translating fine-dining food to an easy-going lunch with friends.
Red lentil fritters with green yoghurt
These red lentil fritters may be on the diminutive side, but they punch well above their weight in the flavour stakes.
Persian red lentil soup with tahini, beetroot and fried mint
Lentil soup may not sound like the sexiest of dishes, but rest assured, it's a heart-warmer.
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Red lentil dhal
Is this the ultimate comfort food?
Restaurant Hubert’s crème caramel
Restaurant Hubert's chef Daniel Pepperell calls the crème caramel "the best dessert of all time."
Tipo 00’s tagliolini al nero
A delicate pasta, tagliolini is easy to overcook - luckily Tipo 00 chef Andrea Papadaki has shared his recipe.
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Hazelnut cakes with roast rhubarb
Tangy rhubarb spritzed with citrus turns these moreish cakes into a fine finish for any meal.