"The simplicity of these Padrón peppers combines beautifully with the lactic quality of whipped feta."

Simple and delicious - these charred zucchinis are an easy weeknight side.

Goat's cheese adds a creamy finish to dreamy, roasted lemon potatoes.

Chef Tom Sarafian shares the hummus that earned him a cult following both in restaurants and out.

Lightly roasted pumpkin paired with creamy labneh and hazelnuts is a match made in heaven.

This colourful dish adds a variety of flavour and texture to the holiday table.

These trendy taters are best started a day in advance, but the crispy deliciousness as a result is well worth the wait.

This inventive dish reimagines the traditional tabbouleh salad, pairing the savoury aromat of za'atar with the sweetness of grilled peaches and fresh pomegranate.

How do you make the arancini even better? Fill them with tender braised beef cheeks.

Roasted cauliflower gets a glorious upgrade with umami-rich miso cream.

These smashed potatoes are our answer to a childhood classic: salt and vinegar chips.

The sweetness of roasted summer stone fruits balanced by the creaminess of gooey burrata make for one simple, crowd-pleasing salad.

Perfect for both dinner parties and midweek suppers.

Ditch roast potatoes and make this stunning crisp potato bake recipe with feta and salmon roe instead.

A simple side dish or starter that requires a handful of ingredients.

The crunch, the colour, the fluffy inside – these potatoes have got it all.

The only dish that could easily beat your old favourite potato bake.

A modern day tarator paired with peaches and heirloom tomatoes makes this the perfect starter for a festive lunch.

Smoked bacon, Brussels sprouts and Puy lentils – a classic combination that makes a great accompaniment to any Parisian meal.

A satisfying vegetarian main, or a very able sidekick.

Three cheeses (count them), soft baked cauliflower and crisp breadcrumbs. Now that's a side dish.

That's a good-looking salad.

Sometimes all that's missing is a simple side dish. Creamed spinach is about as simple as it gets (and it goes with just about anything).

For lovers of eggplant.

Carrots, but with a spicy upgrade.

You haven't had cabbage like this before.

A tabbouleh-like salad with the extra pop and zing of finger lime.

A deceptively simple dish that allows the best of summer's produce to shine.

Where summer simplicity and elegance combine.

A pretty-as-a-picture dish for spring.

An easy lunch? A side dish for dinner? A weekend brunch? It's all of the above.

A hearty salad that holds its own.

Or, what to do with underripe nectarines.

A refreshing side to a banquet, or a worthy snack on its own.

A purple-hued salad that celebrates the best of fig season.

An ideal side for your next roast chicken.

A hearty vegan dish that's good as a side or eaten on its own.

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.

A bright and simple salad that can be served as a side, but also holds up on its own.

There's a little bit of technique needed for the sauce, says chef Andrew McConnell, but it's worth the effort.

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

A rainbow dish of beets by one of Hobart's finest chefs.

A tricked-up version of jacket potatoes that you're going to love.

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

A quick salad of crunchy celeriac and raw mushrooms that suits the change of season perfectly.

Is this the perfect way to cook potatoes? This recipe by Leonardo's Pizza Palace in Melbourne cooks the spuds not once, not twice, but thrice for an extra-crunchy crust.

Simplicity is always a winner when it comes to vegetables.

Cook the carrots with the skin on, and you'll be rewarded with better flavour and texture.

This version of polenta might swap out the traditional cornmeal for barley, but it's still just as hearty and comforting.

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

Where bright and bitter flavours unite.

It's the vegetable that divides even vegetable-lovers. But try it like this, with garlic, ginger and chilli, and perhaps those okra-haters will be converted.

A comforting bowl of greens that sings with Japanese and Korean flavours.

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

The Adelaide Hills' restaurant share their version of brandade de morue, the French dish of whipped salted cod and potato.

Butter makes everything better, and butter-fried almonds complete this green bean salad.

Need a quick and easy potato salad? Look here.

This spring time salad makes for an excellent side dish.

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

A versatile summery salad that can be served warm or cold.

Add this to your vegetarian repertoire, stat.

Bar Rochford's rustic pâté for the home cook, no sous-vide required.

Bar Rochford's take on the Italian fagiolini in umido (green beans in tomato sauce).

Jordan Toft from Sydney's Bert's Bar and Brasserie shares his recipe for this quick summery salad, complete with lashings of stracciatella.

The perfect plate to bring to barbecues.

Once you've made these from scratch, you'll never go back.

Track down angled gourds — they're sponges for the soy and miso sauce.

With creamy avocado and the zing of lime juice, this Mexican-ish prawn cocktail is perfect for the summer. Just add corn chips.

Meat and veg doesn't have to be boring. This roasted rack of lamb comes with a side salad of smoky peppers, pepper-y rocket and textural burghul.

A unique twist on traditional tabbouleh, with broccoli, quinoa, and a dressing packed with herbs and zest.

When life gives you cabbages, make pickles. These Yemen-style pickled leaves work well with the fresh, chopped vegetables and nutty chickpeas.

Almost too pretty to eat - almost.

"Great squid with a little live fire doesn't need too many accompaniments," says Jordan Toft of Sydney's Bert's.

Take tuna salad up a level with a version that combines sashimi, seeds and raw zucchini with a tahini-soy dressing to bind it all together.

A cure-anything chicken soup that’ll become a weeknight staple.

A fresh, crisp partner for roast chicken or a satisfying dish in its own right, this salad has zest and crunch in all the right places.

Lebanon's answer to steak tartare uses parsley, basil, spring onions and a trio of spices as a counterpoint to rich wagyu.

A salad that makes the most of winter produce, this simple number is ideal on its own if you're looking for a light lunch but you can pair it with fish or chicken for a larger meal, too.

The Middle Eastern favourite of hummus and minced lamb gets a makeover that's all about light and fresh flavours.

Cabbage cake? Yes, you read that right. And it's nothing short of magnificent.

“Use a very sharp knife to thinly slice the charred beets. The slicing is when the magic is revealed,” says Eyal Shani. “The beetroot heart has remained untouched. It’s red, full of life. Most of its fluid has evaporated leaving him weightless, but still juicy, sweeter than ever, bearing unique mineral flavours within that are unparalleled.”

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.

Vegetarians rejoice: smoky slivers of beetroot threaded onto metal skewers mean vegetables are no longer an afterthought at barbecues. Thanks, Joseph Abboud.

This stunning dish is powerful enough to take a place among the main courses in a banquet or you could serve it as a side to roasted or grilled meat.

Crunchy green salads are often underrated but they brighten any meal. Here we've scorched the lettuce and sugar snap peas lightly on the barbecue to add a little smoky flavour.

Blanched snow peas dressed up with sesame make a great summer salad with crunch.

"A Cantonese staple, this dish is a breeze to cook,” says Tony Tan.

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.

This classic Italian recipe is all about the zucchini and mint.

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

"The bonito sauce is rich, subtle and smoky with nice acidity from the sherry vinegar to cut through it," says Clayton Wells.

Upgrade your autumn salad with this winning recipe from Sydney restaurant Automata.

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

Dan Hunter's recipe for asparagus and olive herb in sea butter from Brae restaurant in Victoria for Gourmet Institute.