Sauce or dressing

Stir-fried mussels shine bright in this fragrant XO sauce.

An everyday lamb recipe that requires little effort.

A warm vegetarian salad that punches above its weight in the flavour stakes.

Why settle for just one dressing when you can have two?

That's a good-looking salad.

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

Chef Dan Puskas' take on the Sicilian pasta sauce.

You haven't had cabbage like this before.

A simple starter where the produce shines.

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

Baked burrata? You best believe it.

Find the ripest, reddest tomatoes you can and you're set for success.

When you need a recipe for this staple French sauce, it's best to turn to those who know best.

Charred octopus, brought to life with a touch of red chilli sauce.

An oyster combination that tastes as good as it looks.

For oysters with personality.

A classic dressing, with a little twist.

The quintessential festive crowd-pleaser.

It's the classic pairing of oysters with lemon, but with a little elegant tweak.

The classic that's stood the test of time.

A crisp, all-veg affair, with smoky aïoli to boot.

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

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

One of Napoli's best street snacks, made fresh in a kitchen near you.

Time to glam up your weeknight schnitzel.

From the Cafe Paci chef comes a dish that pays homage to that classic Finnish combination of potatoes and fish.

The creamy tuna sauce is usually spooned over thinly sliced veal in the classic Italian dish vitello tonnato, but it also makes a great dip in its own right.

The much-loved crumbed vegetable dish from the chef's pop-up restaurant Ételek.

This dish conjures up all that's good about summer picnics.

Just add beer and you're set.

An ideal summer starter that's all zing and spice.

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

A lidded barbecue is the answer to everyone’s prayers in the heat of summer, and brining the turkey ensures a deliciously tender result.

We've brightened up the haloumi with the crunch of zucchini and a fresh, vibrant mint dressing.

A simple, vibrant spring salad.

Add a squeeze of lemon and you're set.

A magical version of the Cantonese classic, with a robust chilli oil to boot.

Discover the wonders of savoury yeast – it adds a umami punch to this slaw.

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.

A fast and fresh take on the classic potato salad, with creaminess from goat's cheese and crunch from roasted almonds.

It's heaven in a bowl – big flavour, lots of colour, and a whole lot of goodness.

Don't underestimate that dressing – it's a smoky, sweet, sour, spicy and salty hit that works wonder with the dumplings.

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

This ancient Roman staple is enjoying a renaissance in modern kitchens, from René Redzepi’s beef-based version to restaurant Pipit's vegan green garlic sauce. Plus, a recipe for garum fish stew by Sydney's Pendolino.

A bright, well-balanced dressing can take a roast dinner in new directions.

How best to appreciate the silkiness of scallops? Raw, and drizzled with a light citrus dressing.

The Korean dish of braised pork, oysters, jangs and kimchi is as interactive as it is delicious.

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

If clothes make the man, the dressing makes the salad.

Bottle up the goodness of tomatoes when they're at their peak.

An addictive blend of olive oil, anchovies, garlic and butter. Dip in.

A light, refreshing salad that sings with Asian-style flavours.

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

Roasted mud crab dressed with its own juice, then enlivened even more with tangy mayonnaise - does lunch get much better than this?

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.

Hash browns will always have a place on our breakfast table, especially when paired with a fiery chilli sauce. Be as generous with the sauce as you dare.

Add a little zing to your oysters with two vibrant mignonettes.

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.

"Fennel's flavour changes dramatically as you grill it, and it gives it more depth," says Andreas Papadakis.

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

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.

"Every time I go back to Australia we go on surf trips up to Yamba and we buy a couple of kilos of cooked prawns, and sit on the headland and eat them with a dipping sauce," says Beau Clugston.

In addition to the pork patties we’ve got here, Brisbane restaurant Hello Please serves this with pork belly that’s been simmered in an aromatic stock, pressed overnight, then pan-fried.

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.

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.

This chilled Sichuan chicken salad packs a mouth-numbing punch. Double the recipe for an enviable work lunch the next day.

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.

A tangy twist on a classic side, try Anchovy's asparagus with fermented beancurd, olives and ginger dressing for a sense-igniting dish.

Doughnuts stuffed with ice-cream and blanketed with chocolate sauce - what's not to like?

This simple salad is a great way to use up leftover roast or barbecued chicken.

Seaweed is the new black.

Australian Gourmet Traveller recipe for toasted corn and spelt with miso dressing.

These hot wings are not for the faint-hearted.

Australian Gourmet Traveller recipe for roast oysters with horseradish by Mat Lindsay from Ester in Sydney.

These fish fingers are an excellent snack or starter. And this tartare sauce recipe is bound to become your go-to.

Australian Gourmet Traveller recipe for red quinoa and quail egg salad.

It might seem like an unusual array of ingredients, but together, it just works.

Australian Gourmet Traveller recipe for Tabbouleh of spring beans, seeds and nuts

A simple, summer-ready tomato salad.

Australian Gourmet Traveller recipe for balsamic pork ribs with barbecue sauce.

Australian Gourmet Traveller recipe for Poached chicken, green bean and basil mayonnaise salad

Australian Gourmet Traveller recipe for Aunty Three’s Saigon chicken and cabbage salad with quail eggs from Grasshopper Asian Kitchen in Brisbane

Australian Gourmet Traveller recipe for freshly shucked oysters and mignonette.

A relatively new addition to China's ancient culinary repertoire, XO sauce has a history shrouded in mystery. Tony Tan reveals its secrets.

Australian Gourmet Traveller recipe for fried artichokes with gribiche.

Australian Gourmet Traveller fast Japanese recipe for cha soba noodles with traditional accompaniments

Australian Gourmet Traveller recipe for marron, truffle and asparagus salad