22 warming risotto recipes to cause a stir with
Rice is nice. But a risotto recipe? Even better!
Paper-baked snapper with artichokes and mushrooms
A stunning snapper recipe primed for weekend celebrations.
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Sage and spinach pesto risotto
A vibrant and easy risotto recipe worth committing to memory.
Torn pasta soup with fennel and parmesan croutons
Made with a flavoursome vegetable stock and adorned with crunchy croutons and shreds of fennel, this torn pasta soup recipe makes for a quick and easy dinner.
Roast vegetable poutine with buffalo mozzarella
Why have just one variety of vegetable covered in gravy and cheese when you could have three?
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Chaco Ramen’s fat soy ramen and kaeshi
The staple bowl of noodles from the Sydney ramen house.
Al Dente’s prawn ravioli
A very luxe pasta indeed.
Tom McHugo’s lamb and duchess potato pie
Like a shepherd's pie, but luxe.
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Simon Gloftis’ avgolemono: how to make it, and its significance in his family
''Every Greek understands the importance of avgolemono. It’s one thing I’ll eat for the rest of my life.''
Noodle soup with chicken and chive dumplings
A chicken soup to cure all ills.
How to make dashi (and chawanmushi)
Chef Michael Ryan shows how to make the kombu-based stock, a cornerstone of Japanese cooking, and how to use it in chawanmushi.
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Kylie Kwong’s Cantonese-style prawn wonton soup
"The success of this classic soup, the ultimate comfort food, lies in using the freshest ingredients," says Kylie Kwong.
Bianca Johnston’s crispy chicken and rice
A deeply flavoured dish that maxes out the flavour of chicken wings, with greens and lemon for freshness.
Stracciatella (Italian egg-drop soup)
A deeply flavoured soup, borne from the simplest of ingredients.
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Seafood in hot-and-sour broth
Turn up the heat with this fragrant tom yum-style soup.
La Casita’s rice Mexicana
“This dish is good enough to eat on its own,” says La Casita chef Josh Lewis.“The key is building up the layers of flavour, starting with good caramelisation on the rice.”
Spinach and ricotta rotolo
This vibrant dish will thrill more than just the vegetarians at your Christmas table.
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Anatomy of a dish: Sunda’s steak with sunrise lime satay
Steak, carrots, curry sauce. This dish from Sunda in Melbourne may sound simple, but it’s anything but. Want to cook like a chef? Time to step up.
Victor Liong’s Sichuan sour and spicy poached fish with pickled mustard greens
A sweet-sour dish by the Lee Ho Fook chef that showcases the depth of flavours from Hunanese and Sichuan cuisines.
Andrew McConnell’s roasted duck breast with spiced quince, anise crumb and mead sauce
Don't skip the quince. It adds a wonderful texture and subtle acid, making it the an ideal foil to the duck.
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Victor Liong’s masterstock-braised meats and tofu
The ultimate one-pot dinner (and the Lee Ho Fook chef's ideal death-row meal).
Tony Tan’s spicy silken tofu
It's Chinese home-style cooking at its speediest.
Chana masala
A comfort bowl that's ready in minutes.
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Uyghur lamb pilaf
An express version of this flavourful rice dish from north-west China.
Duck wonton, tofu and chrysanthemum soup
Rich, comforting and plenty warming.
Crab xiao long bao
The Shanghai dumpling goes luxe. We've stuffed ours with picked crabmeat, but the traditional, slurpable stock still remains.
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Sunda’s masterstock-poached chicken with ginger and spring onion relish
A beloved staff meal at Melbourne restaurant Sunda.
Greg Malouf’s duck pie with pomegranate and walnuts
A Persian-inspired dish of braised duck with walnuts and pomegranate forms the filling for this ultra-comforting fillo pie.
Shōbōsho’s chicken and prawn wontons, chicken dashi and Chinese broccoli
A soul-reviving soup.
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Christine Manfield’s soy-braised chicken with green bean sambal
A staple of Christine Manfield's recipe repertoire, this soy chicken is slow-braised in a master stock, taking on the aromatic flavours of Sichuan and liquorice root. The tomato-chilli sambal keeps for a month, so feel free to make extra.
Chicken vol-au-vents
Is there anything a vol-au-vent can’t do? Dress them up with poached oysters and caviar or make fast friends with chicken and white wine.
Spring corn and bacon soup with crème fraîche
This super-smooth and velvety spring corn and bacon soup is a fresh and light soup perfect for a windy spring day.
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France-Soir’s petits pois aux lardons
A classic French dish, petits pois aux lardons elevates the fresh flavour of spring peas. Serve with steak frites for a stunning meal.
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.
Matt Moran’s fish and prawn pie
Australian Gourmet Traveller recipe for fish and prawn pie.
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Party pies
It's an Aussie classic in the league of lamingtons and Anzac biscuits, and it's equally at home at the footy and the races.
Pumpkin and vermouth risotto with parmesan and mascarpone
Australian Gourmet Traveller recipe for pumpkin and vermouth risotto with parmesan and mascarpone.
Braised pumpkin and lamb neck
This Moroccan-inspired dish is simple to throw together - all it needs is a little couscous on the side.
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Dan Hunter’s sautéed artichoke hearts
Australian Gourmet Traveller Spanish recipe for sautéed artichoke hearts by Dan Hunter from The Royal Mail Hotel.