Heirloom carrot and mandarin salad
This light and bright salad is best served with free-flowing wine and some good friends.
Thai Tide’s tom yum fried rice with prawns
“This zesty, bold version of one of Thailand’s most famous dishes is a playful rethink made with rice instead of soup,” says Thai Tide chef-owner Merica Charungvat.
Fried date pastries
“Imqaret are a legacy from the Arab rule in Malta,” says cookbook author Julia Busuttil Nishimura.
Ricotta pastizzi
"Pastizzi is probably the most well known of all the Maltese delicacies," explains chef Jacqui Challinor.
Pork and vegetable soup
“A hearty soup, Kawlata is popular in Malta,” says cookbook author Julia Busuttil Nishimura.
Stuffed squid
“My grandmother would make this for Sunday lunches growing up,” says cookbook author Julia Busuttil Nishimura.
Baked pasta
"This is my all-time favourite Maltese dish," says chef Jacqui Challinor.
Watermelon, duck and cucumber salad
Watermelon gives this duck salad a fresh upgrade.
Poached chicken asparagus salad with blue cheese
This is an ultra-elevated take on a chicken salad — with bite.
Brown butter roasted carrot salad with chickpeas
This roasted carrot salad works perfectly as a festive side dish, too.
Beetroot and ham salad with sour cherry dressing
This is the ideal Boxing Day salad when you need to use up any leftover ham.
The ultimate potato salad recipe with egg, apple and watercress
This potato salad is creamy, dreamy and easy.
Fig and radicchio salad with pancetta, spiced nuts and labne
A summer salad that doubles as a festive side.
Marinated heirloom tomatoes and stracciatella
This fresh, fast summer dish was created with sharing in mind.
Slow-cooked lamb shoulder with rosemary pesto
Succulent lamb with a swipe of this herbaceous rosemary pesto is a flavourful take on the classic Sunday roast.
Confit garlic and heirloom tomatoes
This moreish must-try confit garlic and heirloom tomato recipe is sure to become a staple.
Bread and butter ice-cream with warm salted fudge
Traditional and delicious, bread and butter is a winning combination. In ice cream form? Even better.
The Agrarian Kitchen’s broad beans and peas with spiced walnuts
Walnuts add a spice hit to this breezy spring side.
The Agrarian Kitchen’s quinoa tabbouleh
This light and bright side adds a spice kick to festive feasting.
The Agrarian Kitchen’s oregano and garlic flatbreads
This flatbread makes for an ideal dipping partner.
The Agrarian Kitchen’s roast carrots with hemp seeds
Hemp seeds add a touch of sesame to this autumnal side.
The Agrarian Kitchen’s silverbeet with Meyer lemon and feta
Feta and lemon add a zesty edge to this silverbeet salad.
The Agrarian Kitchen’s lamb kofta with toum
Farm-to-table is served up in this lamb dish.
The Agrarian Kitchen’s rhubarb and strawberry sponge puddings with ricotta gelato
Ricotta gelato cuts through these fluffy sponge puddings.
How to make Sri Lankan hoppers
Chef Travin De Hoedt of Sydney's Kurumba shares his family's recipe for this South Asian staple.
Salt and vinegar 15 hour potato bites
These trendy taters are best started a day in advance, but the crispy deliciousness as a result is well worth the wait.
Spaghetti all’assassina
Dan Johnston of Sydney’s Fontana shares his take on this crisped-up spaghetti dish.
Chilli chocolate lava cake
Chocoholics delight, because this chocolate lava cake is all things spiced, gooey and delicious.
Twice-cooked pork belly with pickled apple salad and maple-glazed cabbage
Crackling and delicious, this dish showcases twice-cooked pork and apple in a classic flavour combination that's sure to impress.
Lamb ragù pappardelle with pumpkin
Pumpkin and slow-cooked lamb with pasta? That's cold weather comfort in a bowl.
Braised beef cheek arancini
How do you make the arancini even better? Fill them with tender braised beef cheeks.
Classic cocktail: How to make a Manhattan
In its roughly 150-year lifespan, the Manhattan cocktail has certainly proven its mettle.
Massimo Mele’s lemon-scented goat meatballs
This delicious goat meatball recipe by Peppina chef Massimo Mele is a cinch to make, and perfect for sharing.
Enrico Tomelleri’s braised leek in saor and stracciatella
This recipe for braised leek, served in a Venetian vinaigrette with stracciatella, is a bowl of comfort.
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