Main

Nail the Roman benchmark of amatriciana with this recipe from Santo Palato chef Sarah Cicolini.

The tried-and-true combination of tomato, mozzarella and basil is shown in all its glory in this oozy pizza from The Dolphin Hotel in Sydney.

Pork and pear is a classic pairing that tastes even better when the flavours combine in a one-pan dish.

Char kway teow is a perennial Malaysian favourite for a reason. Tony Tan shows us how it's done.

Barbecue plus lamb plus Turkish flavours equals one very tasty plate.

"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.”

Silverbeet and currants braised in wine make for a sweet-and-sour combination that's the perfect foil for the richness of lamb.