Winter

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.

You too can make the pita-topped creation that combines layers of chickpeas, meat and yoghurt for a deeply comforting result.

These tasty fingers of butterscotch-topped shortbread are an ideal balance of sweet and salty flavours.

Lebanon's answer to steak tartare uses parsley, basil, spring onions and a trio of spices as a counterpoint to rich wagyu.

Creamy tahini dressing plus crunchy radishes, chickpeas and herbs add up to one very satisfying bowl.