Yoghurt

Begin this recipe two days ahead.

Serve with eggplant pickle, lime pickle or mango pickle.

Packed with fresh figs and earthy beetroot, this colourful salad is simple and refreshing. Begin this recipe a day ahead.

Labanieh takes this sharwarma dish to a luxurious new level. Begin this recipe a day ahead.

Heaven on a plate.

Roll up your sleeves, then roll and fold your way to flatbread heaven.

A satisfying vegetarian main, or a very able sidekick.

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

Get set for the quickest, fluffiest flatbread there is to know.

A spring-ready midweek dinner, spiked with bright and spicy salsa verde.

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

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

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

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

With a kiss of nutmeg.

A rich, spicy biryani by Melbourne restaurant Tonka.

With India's murgh makhani as our culinary inspiration.

A big, bold vegetarian dish, ready in minutes.

Let the tomatoes shine in their own right.

With brown butter and capers, too.

The best of the season's harvest, simple and unadulterated, with a side of velvety curd.

It's baba ghanoush, with a little twist.

The easy fish dinner that's all crisp and crunch.

The Adelaide restaurant shares the recipe for this celebratory dish of braised chicken with yoghurt and spices.

This dish goes to show that slow-cooked and steady wins the race.

This combination of citrus, sugar and spice makes for an unbeatable afternoon-tea treat.

Spice-roast chicken, a cooling yoghurt sauce – it's a combination that just works.

Don't settle for store-bought.

A versatile tart that's best made with seasonal fruit, and served with homemade jam.

A fresh sidekick to a roast chicken, or an easy starter on its own.

A spring-ready salad with a gentle hum of spice.

A twist on a classic in which warm, uplifting spices meld subtly with a coconut milk base.

When Sunda's Khanh Nguyen says this is one of the best curries he's had, we need no further convincing.

Part sorbet, part gelato, part meringue. This slice has it all.

The classic combo of fragrant spices, cooling yoghurt and lamb, on a stick. A crowd-pleaser that's as simple as it is delicious.

A quick and easy dessert for when papayas are looking good in the fruit shop.

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

A light snack that strikes just the right balance between virtuous and tasty.

A simple fruit plate that brightens the table at any time of day, from breakfast to dessert.

Peaches and raspberries are the backbone of a Peach Melba. Here we've reimagined this classic Australian dessert in icy-pole form, with a few tweaks along the way (such as roasting the peaches) for an even more memorable finish to a meal.

This saltbush-rubbed lamb is paired with a simple yoghurt-lemon sauce. Make it the star at your next barbecue.

When searching for warm-weather desserts, it's hard to go past the lightness of a panna cotta. This one also makes the most of blood orange's slightly bitter notes for a finale that's not too heavy.

This French-inspired dacquoise with frozen yoghurt and zingy home-made sherbet is the perfect dessert for entertaining.

The yoghurt helps slowly tenderise the chook, producing super-moist, pull-apart chicken flesh with a caramelised skin. You'll never look back.

Yoghurt dip with sesame seeds, pepitas, cumin, caraway and mint recipe - Spoon yoghurt into a muslin-lined sieve over a bowl, cover and refrigerate until whey drains and yoghurt thickens slightly (1-2 hours). Stir in garlic and season to taste.

The secret? Brine the wings first for extra-juicy flesh.

Lamb, pea and mint are a perfect combination for spring. We've given this dish a Lebanese (and gluten-free) twist.

Labne with salt-roasted beetroot, pickled onions and peas recipe - For labne, place yoghurt in a fine sieve lined with muslin placed over a bowl. Cover and refrigerate overnight to drain.

Turkish flatbread with beef and yoghurt recipe - For flatbread, combine yeast, 80ml warm water and 2 tsp salt in a large bowl and stir until yeast dissolves.

Spiced lamb chops with silverbeet, chickpeas and yoghurt recipe - Preheat oven to 200C. Combine spices and ½ tsp salt in a bowl, then rub generously all over lamb to coat well.

Poached eggs with yoghurt and Aleppo-pepper butter recipe - For Aleppo-pepper butter, melt butter in a saucepan over medium heat. Add Aleppo pepper, stir for 1 minute, then remove from heat.

The Henry Austin’s hearty braised beef shin is slow cooked until the meat is so tender it’s almost falling off the bone. Accompanied by their mixed grain salad and a herby yoghurt sauce, it's a perfectly balanced and comforting meal.

Apricot chicken may sound retro, but it still tastes great in this take on a classic biryani.

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 simple dessert is sure to be a hit at any summer party. Add some crunchy granola to make a tasty breakfast dish.

The luscious silky texture of this tangy cheesecake makes it irresistible – the fact it’s gluten-free and doesn't have any refined sugar is a bonus.

The best-quality fish needs no cooking at all, although we like to add a little extra flavour to it, in this case with a light citrus cure.

Como Shambhala shares their recipe for spiced chicken skewers, served with a grainy barley salad.

This fruit fool recipe, lightened up with yoghurt and blueberries, can be made ahead - cover and refrigerate for up to six hours before serving.

Perth restaurant Mela Indian share their recipe for tender lamb seekh kebabs with a Kashmiri chilli paste and cooling raita drizzled on top. Add naan to make it more of a meal.

This flatbread is quick and easy - the perfect vehicle for the herb-powered green tahini yoghurt, chilli-spiked lamb köfte and fresh herb salad.

"Draining yoghurt turns it into labne, and its creamy thickness makes for the best panna cotta in this easy-as dessert - a beautiful match for rose-scented strawberries," says Curtis Stone.

This Middle-Eastern style vegetarian snack combines yoghurt flatbread with a paprika-spiced cauliflower hummus. Fried chickpeas add some crunch.

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

Spiced barramundi with tomato chilli pickle- simmer vinegar and mustard seeds in a saucepan over low heat until liquid is almost completely reduced.

Sunflower seeds make a delicious creamy dip for crudités.

"The chilli-tamarind caramel is something I learnt while working at the now-closed Universal," says Anchovy chef Thi Le. "It's a version of a tamarind caramel that is savoury rather than sticky-sweet, which is what makes the glaze so balanced."

A beautiful bavarois for a saffron-cardamom infused yoghurt dessert, topped with pistachios.

Serve this creamy fava bean pâté at your next gathering. It combines the earthy flavours of beetroot, carrot and pickled okra and is fantastic on crunchy bread or crackers.

For a spicy twist on the traditional lamb roast, our Shawarma-spiced leg with beetroot sauce adds an authentic share dish for the whole table.

Leave small pockets of the crunchy museli and pecan crumble so the maple pear sauce can trickle over.

These red lentil fritters may be on the diminutive side, but they punch well above their weight in the flavour stakes.

These meatballs are quick to make and delicious to eat - add a sizzling butter infused with chili flakes and mint to make it really burst with flavour.

The yoghurt in this dough makes for an ultra-light and fluffy texture, and also helps these twists keep well - they stay fresh for a couple of days.

The base of this tart is brioche-like in texture, with a beautifully buttery flavour.

Gourmet Traveller recipe for coal-roasted potatoes with yoghurt and mint, Ben Devlin Paper Daisy

Recipe by Ben Devlin from Cabarita restaurant Paper Daisy | Gourmet Traveller

Gourmet Traveller summer recipe for stone-fruit salad with tahini labne and mint

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

Duncan Welgemoed recipe for prego rolls from Africola restaurant in Adelaide.

Emma Knowles recipe for roasted gurnard with smoky eggplant, farro and boiled lemon.

This bright and summery trifle that's made for an Australian Christmas.

Recipe for spatchcock, freekeh, pickled tomatoes and harissa yoghurt from Gordita in Brisbane.

Emma Knowles recipe for barbecued prawns with pickled and grilled cucumber.

Lisa Featherby recipe for pitas with broad bean felafels, green tahini sauce, pickled radish and herb salad.

Lisa Featherby fast recipe for grilled lamb cutlets with yoghurt and fresh chilli chutney.

Alice Storey recipe for lamb and roast carrot sausage rolls with video.

Recipe for cucumber, radish and quinoa salad with ocean trout and yoghurt.

Recipe for fried pumpkin with yoghurt-herb dressing and crisp onion.

Fast recipe for spiced lamb with warm carrot and freekeh salad.

These crunchy deep-fried king prawn pastries are best when dipped in a cucumber and mint yoghurt.

Recipe for minty breakfast blend drink.

Recipe for overnight Afghan bread with labne and black garlic.

Fast recipe for spiced okra with yoghurt.

Recipe for Avani's lamb curry by Adam D'Sylva from Tonka restaurant in Melbourne for Gourmet Institute.

A must-have recipe for this salty, tangy yoghurt drink.

A multi-layered affair with chicken, rice and spice.