Spices

We tested three hot cross bun versions from three cookbooks, and combined them to create the best hot cross buns recipe of all time.

Roast broccoli and cheddar filo tart recipe - Preheat oven to 220C. Place a filo sheet in a 24cm loose-bottomed round tart tin, allowing excess to overhang (cover remaining filo with a damp tea towel while you work). test

Turmeric, ginger, chilli and broth — this chicken noodle soup is just what the doctor ordered.

Just what you need on a cold winter’s night, a bowl of luscious bread and butter pudding. Make sure to leave room for seconds.

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

Some of the most memorable dishes are whipped up out of nothing, using whatever's in the cupboard and a bit of invention. The idea of a sausage curry was surely born in such circumstances. But that doesn't mean it can't be spruced up into something special.

There's nothing quite like the smell of baking to whet your appetite - and even more so when sweet spices like cinnamon and cardamom are involved.

Beef taco rice is an Okinawan specialty that is an example of how fusion is by no means a dirty word.

The cake that saved Sixpenny during lockdown.

Drop that takeaway menu. Once you've tried making curry paste from scratch, you'll never look back.

Hints of clove, nutmeg and cinnamon add a subtle spice to this crunchy fruit crumble, balanced by a homemade creamy dulce de leche ice-cream.

This wonton soup is an express version of the recipe that cuts time, not flavour.

A simple recipe for burrata with green relish.

This winning combination of Easter's big treats (chocolate and hot-cross buns) is going to be snapped up very quickly. In the unlikely event of leftovers, serve them toasted.

It's the flavours of a spiced hot cross bun whipped into a cloudy ricotta filling, then coddled into a crisp chocolate shell. This is going to be a good Easter.

This recipe offers a savoury take on classic hot cross buns, courtesy of Sydney's Bodega.

These sour-cherry hot cross buns are a refreshing take on this Easter favourite.

Our remix on an Easter classic.

Made for the Christmas main event.

Need a Christmas dessert to impress? Look here.

For dessert with drama.

A satisfying vegetarian main, or a very able sidekick.

When very fresh prawns mingle with garlicky saffron butter, only good things happen.

Fast, fresh and flavoursome – this one's the whole package.

Chicken, boring? Things look up with the addition of harissa, the North African spice paste.

From the Margaret chefs comes this vegetarian take on tagine, packed with spring vegetables.

These little golf-ball sized sweets are a popular dessert in just about every South Asian cuisine.

How to feed a crowd.

If we ever needed an excuse to have corn chips for dinner, this is it.

A multi-dimensional stir-fry that sings with spice and fragrance.

Thai-style roasted pumpkin with curry sauce, from the Chat Thai mother-and-daughter duo.

Best served with som dtum and sticky rice.

When oranges are at their peak, savour this one slice by slice.

A very Australian take on the meatball favourites.

The smoke-kissed chook from Brisbane's Agnes restaurant.

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.

The classic you know and love, ready in a flash.

All sweetness and tang.

A little spice and sweetness equals this very worthy midweek meal.

About as good as it looks.

The superstar of South East Asian street food, satay is an ideal dish for the barbecue.

The Nomad chef's take on hummus.

A springtime bruschetta that works best for lunches and light suppers.

Roasted cauliflower adds extra depth of flavour to this hefty salad.

A warm roast vegetable salad, brightened with chimichurri.

Green eggs, sans ham.

A one-pan dish with endless possibilities.

These rib-eye steak tacos are a choose your own adventure in texture and flavour.

A crisp pastry base plus a fudgy topping equals this dietary-inclusive winner.

A sambal that hits all the right sour and spicy notes.

These sticky and warm golden dumplings will disappear in a snap. Make double.

An all-in-one meal.

The Ethiopian stew that's low in spice but full of flavour.

A winter warmer.

The curry laksa may be better known, but asam laksa is a breed all its own: sour, sweet and rich with fish.

The success of this all-time favourite lies in getting the basics just right. Pastry chef Catherine Adams rolls out the recipe for the best-ever apple pie.

A trio of cheeses and even more leafy greens and herbs. This is one to put on your to-bake list.

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

How to turbo-charge the humble lentil with fragrance and spice.

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

The curry you know and love, but make it a pie.

A dish that sings with Australian flavours.

Pickles are always a good idea.

Time and patience are your friends when it comes to this autumnal fruit.

When coconut, spices and noodles combine...

Our take on the Austrian pie, all crumbly pastry and jammy insides.

A cacio e pepe with extra bite.

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

Cheesy biscuits with a satisfying snap-crisp and a touch of spice.

Comfort in a bowl.

This mild yellow curry is incredibly easy to whip up when you've got a good-quality curry powder on hand. Add a generous squeeze of lime to enhance the flavour.

Just the afternoon tea pick-me-up you need.

A yoghurt marinade for the chicken produces super juicy results. Here we've served it with a fragrant pilaf for a complete meal.

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

Time to fire up your fish dinner.

Fire up the grill for your fast steak dinner tonight.

A rich, spicy biryani by Melbourne restaurant Tonka.

With India's murgh makhani as our culinary inspiration.

Alistair Wise of Hobart's Sweet Envy demystifies the making of these revered Italian pastries, his favourite Easter treat.

This creamy coconut and lemongrass curry is pure home-cooked comfort.

O Tama Carey, of Lankan Filling Station, explains how to add layers of flavour to this South Asian staple.

Cinnamon sugar, dulce de leche, melted chocolate. It's the fried dough treats you know and love rendered in cake form.

Part-soup, part-curry, all flavour.

The perfect marriage of sweet, fresh crab with curry flavours.

The unique cannolo, with its crisp shell and creamy filling, is arguably Sicily's greatest gift to pasticcerie.

This tomato curry with cauliflower rice is a simple vegetarian meal. Add a dollop of yoghurt for richness if you like.

Vietnam's cà phê sữa đá (iced milk coffee), but in frozen dessert form.

Baker? Builder? This Christmas, you can be both.

These are some grown-up treats that Santa won't mind chasing with a glass of ice-cold milk – and neither will you.

The traditional Christmas treat receives a very Australian makeover.

Pâtissière extraordinaire Lorraine Godsmark of Sydney pâtisserie Lorraine's reveals the secrets to her highly sought-after Christmas tarts.