Including how to score the perfect crackling.

Comfort food doesn't get better than these fall-off-the-bone, slow-cooked teriyaki beef ribs.

The recipe for the traditional braise of Burgundy may have changed slightly, but one ingredient remains non-negotiable: a bottle of the region's red wine.

A slow-cooked masterpiece made with native Australian ingredients.

The timeless French recipe that delivers comfort with every bite.

The staple bowl of noodles from the Sydney ramen house.

When it comes to making the ever-popular rendang, patience is indeed a virtue. Persevere and you’ll be richly rewarded with a dish of delicious complexity.

A Peranakan dish that sings with sweet, savoury and sour notes.

Our take on the Tuscan soup.

It's hard to go wrong with the combination of fall-apart beef, soft mushrooms and a crisp pastry top.

So much more than a fancy stew, boeuf à la Bourguignonne is a dish that’s quintessentially French.

Have a few hours up your sleeve? There are worse ways to spend them than cooking a big pot of this curry.

Like a shepherd's pie, but luxe.

Yoghurt and buttermilk provide a creamy finish and welcome tang to this hearty curry.

Chef Junda Khoo shares the recipe for a dish close to his heart.

The comfort bowl you need when the temperature starts to dip.

Slow-cooked goodness.

The Provençal stew to cuddle up to.

A deeply flavoured soup, borne from the simplest of ingredients.

Cook them low and slow, and you'll be rewarded with beautiful fall-apart meat.

Where simplicity and flavour meet.

Comfort food at its finest.

Vigilance rules supreme when creating the sweet caramelised flavour that accents this perennial French favourite.

The big bowl o' red may have hotly contested origins, but chilli con carne's smoky, spicy appeal is indisputable.

A simple stove-top lamb stew, with the warmth of the spices tempered by the sweetness of the honey and prunes.

However hot it is outside, this roast pork is worth the oven time.

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

The hybrid breakfast dish you've been waiting for.

Make this ragù bianco the day before you plan to eat it – it becomes softer and more delicious.

Don't rush this braise. Patience, and a generous amount of Barolo, gives you fall-apart meat and a rich, flavoursome sauce.

A sure-fire crowd-pleaser. Brine the pork overnight for juicy, tender meat that just won't quit.

With a bit of time and love, this slow lamb roast will be the star of the dinner table.

Agnolotti are the Piedmontese answer to ravioli. And we can confirm they're just as delicious.

A cinch to prepare, and it tastes even better the day after it's cooked.

"Lamb rubbed with spices and cooked slowly is quite a traditional preparation in the Middle East,” says Greg Malouf. “Served with moghrabieh, giant couscous, this is a great dish to put in the middle of the table with some yoghurt and away you go.”

An intriguing name like this could only come from one chef: Miznon's Eyal Shani.

Could this be the hit dish from Pinbone's Italian pop-up, Mr Liquor's Dirty Italian Disco? It certainly gets a vote from us.

Rich with sweet spices and soured with tamarind, this black braised brisket dish is robust and hot. Serve it with O Tama Carey’s cabbage mallung and rhubarb achcharu.

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.

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

Lamb neck is full of flavour and makes a rich filling for these mini pies.

Pork rib, black lentil and white bean stew recipe- Preheat oven to 160C. Heat 1 tbsp oil in a large frying pan over medium-high heat.

Tipo 00 chef Andreas Papadakis' recipe makes light and fluffy gnocchi to balance out the rich and seasoned duck ragù.

Recipe for slow-roasted lamb shoulder with pistachios, pomegranate and vine leaves by Sean McConnell from Monster in Canberra.

The key to good barbecue pit beans is stuffing as much fat and pork as you possibly can into each dried bean.

The ideal cut of meat for a big party, brisket is best cooked long and slow, meaning more time to attend to all your other hosting duties.

The weekend roast you need.

Tender meat, perfumed by fennel, cumin and ginger and sweetened by honey, is our idea of a perfect Sunday lunch.

Chiswick's foolproof recipe.

The ultimate Sunday roast.

Australian Gourmet Traveller recipe for smoky baked beans with bacon crumbs.

Australian Gourmet Traveller recipe for chicken and ginger hotpot.

Australian Gourmet Traveller recipe for lamb shoulder braised in wine with peas and pecorino.

Australian Gourmet Traveller recipe for pappardelle with duck ragù.

A wonderfully aromatic dish that shows just what white ragù is capable of.

Our recipe for Iranian-style lamb shoulder with cranberry and pistachio spiced rice.

Australian Gourmet Traveller recipe for braised lamb with roast carrot and mixed grains by Tea Rooms of Yarck in Victoria.

Because slow cooking can soothe the soul.

Australian Gourmet Traveller recipe for confit duck with white beans, speck and broad beans by Press Food & Wine in Adelaide.

Australian Gourmet Traveller recipe for slow-roasted lamb with sautéed artichokes and mint by Popolo restaurant in Sydney.

Australian Gourmet Traveller recipe for braised lamb shanks, burnt leeks and zucchini salad from Three Blue Ducks restaurant in NSW.

This robust wintry dish calls for Australia’s classic blend of plump shiraz and grippy cabernet.

Australian Gourmet Traveller recipe for slow-roasted spiced lamb.

Australian Gourmet Traveller recipe for Rigatoni with braised pork, tomato and olives

Australian Gourmet Traveller recipe for Roman-style lamb with rosemary, sage and anchovy.

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

Australian Gourmet Traveller recipe for Persian lamb with rhubarb and chelow

Australian Gourmet Traveller recipe for Lamb with cumin from Andrew McConnell, Golden Fields

Australian Gourmet Traveller recipe for Brisket tortillas with green chilli, tomatillo and cucumber salsa

Australian Gourmet Traveller recipe for cheat’s Texas brisket with coleslaw and barbecue sauce.

Hearty chunks of lamb and gorgeous green beans – a match made in culinary heaven.

Australian Gourmet Traveller recipe for lamb neck with artichokes, broad beans and peas.

Australian Gourmet Traveller Italian recipe for lamb with anchovies and peas