Vegetarian

A vegetarian dish that's satisfying eaten on its own, or for omnivores, pair it with barbecued lamb.

Best enjoyed outdoors. On a rug. In the sun.

A light, refreshing salad that sings with Asian-style flavours.

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

It works as a delicious side or can hold its own as main.

A combination that just works.

Crisp tortillas, creamy feta and avocado, green leaves and dainty edible flowers all dressed up with coriander and lime. Think nachos, but spring-salad style.

You've seen this Roman pasta dish all over social media. Now, find out its origins and try your hand at the deceptively simple recipe.

Cooking the okra a little longer results in a wonderful caramelised flavour that could have you rethinking any reservations you had towards this pocket rocket of a vegetable.

Earthy mushrooms and creamy, parmesan-rich polenta make the best of friends.

A simple vegetable dish that somehow has everything you could want: sweetness, savoury elements and comfort.

Miznon chef Eyal Shani is at his finest in this simple eggplant recipe with an unusual presentation.

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.

A lentil soup that's inspired by shorbat adas, a dish often served during Ramadan, does wonders when you're in need of a little nourishment.

Beetroot tops often fall by the wayside, but they have so much flavour that it’s a shame to waste them. Here we've turned them into the basis of a quick vegetarian stir-fry.

Greg Malouf's take on ful medames, with the addition of creamy burrata.

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.

While we love cauliflower roasted, using it raw and shaved whisper-thin adds a lovely textural element to salads.

Pine nuts are a particularly good match with mushrooms – try this with pan-fried pine mushrooms when they come into season, too.

Inspired by pilaf recipes, where the grains are cooked in stock, this recipe combines fluffy barley with Swiss brown mushrooms enriched with Japanese flavours. It's a cultural mash-up of the best kind.

Visually stunning, this slaw of red cabbage, kale and beetroot is a great salad to take to parties, picnics and barbecues.

The chargrilled Roman and green beans add so much flavour to this green salad, it could easily make a light dinner or lunch. Just add crusty bread, a poached egg or some shredded chicken.

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.

A generous sprinkling of pangrattato and whole leaves of basil add plenty of interest to this vegan pasta.

Eating your greens has never been so easy.

This vegetarian twist on an old favourite uses broccoli and shiitake mushrooms to create a textural, light filling.

Balmy weather calls for light and bright salads with crunch, acid and fresh herbs.

Build a rich and nourishing broth with minimum fuss thanks to the power of dashi.

Nasu dengaku is one of Japan's most popular exports for a reason. Get ready to fire up that grill.

No barbecue is complete without a mix of excellent salads. This one makes the most of summer tomatoes and the freshest of herbs, but don't be fooled - it's no lightweight.

This riff on the classic Australian snack by Poly's head chef Mat Lindsay is a more grown-up version, but just as moreish.

By cooking leeks whole - tough outer layers and all - you achieve a wonderfully tender result with the flesh inside.

Packed lunch, picnic salad or as part of a barbecue - there's not much this salad can't handle.

Farfalle with Gorgonzola fonduta, zucchini, basil and toasted nuts recipe - For pasta dough, process ingredients and a pinch of salt in a food processor until a dough forms.

Turin's pillowy sandwich, the tramezzino, is the perfect vehicle for crunchy asparagus and soft egg.

Asparagus and ricotta pizze bianche recipe - For pizza dough, combine olive oil, yeast, sugar, ½ tsp salt and 320ml lukewarm water in a bowl and set aside until foamy (2-3 minutes).

This is far from the traditional basil pesto, but it has nuts and parmesan in the mix. The name derives from the Italian word "pestare", to pound. We've sped things up with a food processor.

This versatile spring salad mixes and matches seasonal green vegetables for the optimal combination of textures and flavours. Experiment to your heart's content.

You can't go wrong with pesto pasta. In this take on the Ligurian classic, we've swapped pine nuts for pistachios and we think it's better - don't tell Nonna.

This quick and easy salad has been a mainstay on the Burnt Ends menu since day one.

Make the most of winter produce with a rich pasta bake that pairs a medley of fresh and dried mushrooms with a punchy washed-rind cheese.

Mushrooms and blue cheese add up to a powerful combination of umami flavour that's guaranteed to chase away any winter chills.

A modern take on the classic Italian dish.

Chickpea, quinoa and kale soup with labne recipe - Heat oil in large saucepan over medium-high heat, add onion and garlic and sauté until translucent (4-5 minutes).

Soft polenta with poached egg and parmesan recipe - Preheat oven to 200C. Bring milk, 800ml water and 1 tsp sea salt to the boil in a large saucepan. Rain in the polenta

Don't restrict your pesto-making to summer; this walnut-parsley version makes the most of what's in season in winter.

Ligurian cheese focaccia recipe - Place half the flour in a bowl with a good pinch of fine salt. Add oil and 200ml water, and mix until smooth, then gradually add remaining flour, a little at a time, mixing to form a soft dough

"I'd love to attempt the pumpkin galette at Fred's in Paddington. Can you publish the recipe?" - Jacinta Johnson, Woolloomooloo, NSW

Matcha noodles with miso broth and soft egg recipe - For matcha noodles, combine flours, matcha and ½ tsp fine salt in a large bowl and mix to combine. Add 150ml water and mix with your fingertips.

This deconstructed mushroom, onion and fennel omelette is made to be a side for braised lamb shoulder.

This sweet and hot rhubarb achacharu, a Sri Lankan pickled vegetable mix made with mustard seeds and ginger, perfectly complements O Tama Carey’s black beef brisket recipe, or any other rich meat dish.

It's hard to turn down crisp, fried tofu.

O Tama Carey's lattice-like fried eggs drowned in a creamy curry sauce are perfect for a hearty breakfast but work just as well at any time of day. Serve them topped with seeni sambol, a Sri Lankan sweet-spiced caramelised onion relish.

Let the fourth-generation French-Australian chef guide you through the art of making ratatouille.

Fritters are a weeknight staple, and any leftovers make for a great sandwich filling the next day.

"This is a fabulous salad that really shows off the best of summer," says Saint Peter chef Josh Niland. "Look for fragrant peaches and heavy, juicy oxheart tomatoes."

This nicely textured spelt, cashew and broccoli salad transports well, making it ideal for picnics or to take to barbecues. The broccoli can be kept raw and shaved on a mandolin, too.

This bowl of raw greens is the ultimate antidote to summertime overindulgence.

This carrot and almond hummus is perfect for entertaining. Add grilled chicken and a herb salad to turn it into a delicious lunch.

Very ripe tomatoes make all the difference in our okra, eggplant and turmeric stew. Serve with bread or on a grilled fillet of fish.

Sydney salad delivery company Yield hit that perfect sweet spot between seasonality, good ideas and good taste.

Steaming eggplant gives it a lovely silky texture and makes a lighter alternative to frying. The dressing can be made with a curry paste for extra spiciness. Begin this recipe a day ahead to soak the chickpeas.

This bibimbap-inspired rice bowl is packed with umami thanks to the addition of thinly sliced nori and gochujang, Korea's fermented chilli pickle.

"My pit-smoked sweet potato is inspired by the hangi dinners I used to enjoy with my family in New Zealand," says Pontoon chef Lance Cameron. "It's served with sheep's milk yoghurt or goat's curd and lots of interesting textures, including toasted buckwheat, puffed wild rice, sunflower seeds, pepitas and crisp coconut. Feel free to add nuts, too - almonds, cashews and walnuts all work really well."

This zucchini, ricotta and feta quesadillas recipe is a really simple vegetarian dinner that will satisfy everyone, and a no-brainer for the barbecue.

The Momofuku Seiobo chef turns this simple dish into a Christmas essential.

Beach Byron Bay chef David Lovett shares his recipe for an addictive summer salad. The simple combination of barbecued corn with shaved pecorino and mint continually surprises diners as an unassuming standout.

A fast and delicious recipe for a chana masala, served with Greek yoghurt and flatbread.

Inspired by stuffing, this salad combines freekeh with a sherry vinaigrette and sour cherries for a sweet acidity, while Greek feta crumbled on top adds a satisfying tang.

A simple salad that packs a punch with lots of ginger and fresh herbs.

Before there was so much choice in the lettuce department, salad in Australia was often chunks of iceberg with a bottled dressing. We’ve kept the iceberg, but added baby cos and frisée for a little interest, while buttery croûtons add crunch.

A simple vegetable side dish from Curtis Stone's restaurant Gwen.

Garlic shoots makes for a spicy vegetable side to compliment tonight's main meal; Anchovy chef Thi Le shares her recipe for a street-food inspired side or snack.

Whip up this simple and satisfying Japanese soba noodle soup in less than 20 minutes.

Fuyu restaurant shares its recipe for a tender caramelised cauliflower cooked Japanese-style with a white miso dressing.

Warm roast pumpkin, two cheeses and pancetta on top of soft puff pastry make these tarts the perfect winter entrée.

Perfect for a party, this cheese pie can be prepared ahead and kept covered in the fridge until you're ready to serve it.

This hearty broth ticks all the boxes: it's fast, vegetarian and soul-warming.

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

Pickling the shiitakes after they're grilled adds a whole new dimension to their flavour, says Restaurant Hubert's chef Daniel Pepperell.

Finger fennel, a thinner variety with a less prominent bulb, is available from select greengrocers.

This recipe for rigatoni with mushrooms pecorino and herb crumbs is a quick and comforting recipe for a weeknight dinner.

A speedy way to use up extra quinoa with in-season zucchini.

Hoppers are thin bowl-shaped pancakes found in Sri Lanka. Made with rice flour, they're excellent for someone with gluten intolerance and their shape makes them perfect to hold an egg and tasty curry gravy.

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

Emma Knowles fast recipe for quinoa pilaf with beetroot, egg and tahini yoghurt.

Charred sweet potato, goat’s curd and almonds recipe from Frank restaurant in Hobart, Tasmania.

Curtis Stone recipe for coleslaw.

René Redzepi & Nadine Levy Redzepi recipe for green salad with vinaigrette.

Duncan Welgemoed recipe for Africola chakalaka.

Lisa Featherby fast recipe for grilled corn with whipped sesame butter, lime and coriander.

Analiese Gregory recipe for radish and preserved lemon salad.

Bar Clarine recipe for Carolina rice cakes with boiled-peanut hummus.