Pulled pork buns with classic slaw
A sure-fire crowd-pleaser. Brine the pork overnight for juicy, tender meat that just won't quit.
Phil Wood’s lamb with roast-apple chutney
With a bit of time and love, this slow lamb roast will be the star of the dinner table.
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Beef agnolotti with hazelnut and sage butter
Agnolotti are the Piedmontese answer to ravioli. And we can confirm they're just as delicious.
Tony Tan’s braised pork belly with soy sauce
A cinch to prepare, and it tastes even better the day after it's cooked.
Greg Malouf’s baharat lamb shoulder with onions and moghrabieh
"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.”
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Miznon’s “intimate” wagyu stew
An intriguing name like this could only come from one chef: Miznon's Eyal Shani.
Pinbone’s lamb shoulder ragù with gnocchetti
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.
5 slow-cooking tips from chefs and food writers
With winter around the corner it's time to fire up the stove and create some comfort-food magic with a little help from the experts.
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O Tama Carey’s black braised brisket
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.
Curtis Stone’s osso buco pies
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.