Emma Knowles

This is comfort food at its best.

A grown-up version of a classic White Christmas recipe.

Made with sweet dried fruits, fragrant spices, a generous dash of booze and a token surprise or two, the Christmas pudding is the perfect finale to any festive meal.

Whether the Eton mess was created by a happy accident or divine design, this thoroughly English dessert is heaven in a bowl.

Brush up on the essentials to make your Christmas glazed ham easier

Yes, it's laden with tradition and symbolism, but tsoureki is also a really tasty treat.

Roast broccoli and cheddar filo tart for brassica season.

Overwhelmed by the idea of making a choux pastry dessert? This simple but delicious choux pastry recipe makes baking a Paris-Brest, ice-cream Beignets or a dark chocolate éclair much more manageable.

The crunch, the colour, the fluffy inside – these potatoes have got it all.

There's nothing quite like the smell of baking to whet your appetite - and even more so when sweet spices like cinnamon and cardamom are involved.

Trust us, this recipe is the best way to cook chicken Kiev.

Sink your teeth into a slice of nostalgia.

A made-for-picnics cake.

Beef taco rice is an Okinawan specialty that is an example of how fusion is by no means a dirty word.

This one's a comfort classic for a reason.

It's like a recipe for regular toast, with a little something extra.

This smoothie makes getting your daily five serves of fruit and vegetables a whole lot easier.

Corned beef with a traditional Soubise sauce.

Our recipe for classic mashed potato.

There's no taste quite like sweet and succulent lobster fresh. And this grilled lobster tail recipe is a great expression of that flavour.

The hearty soup you need this winter.

Sweet but tangy, there's no denying the pull of this retro classic.

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

A very contemporary take on the American pie.

Hints of clove, nutmeg and cinnamon add a subtle spice to this crunchy fruit crumble, balanced by a homemade creamy dulce de leche ice-cream.

Our recipe for tacconi with Ligurian olives, pine nuts and oregano.

A simple and light recipe for zucchini flower, mint and pecorino penne.

Iconic chef Alice Waters shares her recipe for pounded almond and mint pasta sauce.

A recipe for a classic Colomba Pasquale.

A recipe for a light and delicately scented rice tart.

This recipe for slow-cooked ocean trout comes courtesy of chef Danielle Alvarez.

For this recipe, we've added cauliflower to the classic comfort food. (And three different cheeses and crunchy rye breadcrumbs, too.

A sumptuous recipe for potato, leek and silverbeet gratin.

Just make sure you choose the right potatoes for the job.

This recipe for beetroot soup with burrata is by Shaun Kelly from Au Passage in Paris.

A recipe for scampi with burrata and 'nduja by Fratelli Paradiso restaurant in Sydney.

This winning combination of Easter's big treats (chocolate and hot-cross buns) is going to be snapped up very quickly. In the unlikely event of leftovers, serve them toasted.

This recipe offers a savoury take on classic hot cross buns, courtesy of Sydney's Bodega.

Our remix on an Easter classic.

Mat Lindsay recipe for barbecued prawns with brown butter and tamari from Ester restaurant in Sydney.

We like ours with a splash of yuzushu.

Sink your spoon into this.

Flavour and freshness with every bite.

This is one one impressive - and delicious - dessert.

How to improve on fresh prawns with avocado? Adding a smoky, spicy tomato dressing to the mix.

Chicken, boring? Things look up with the addition of harissa, the North African spice paste.

Two favourite desserts combine in this peach and pavlova trifle.

This three-tiered berry and pistachio pavlova is a real showstopper.

These little golf-ball sized sweets are a popular dessert in just about every South Asian cuisine.

Enjoy a slice of this fragrant, versatile cake at any time of day. And you can make the whole thing in just over an hour.

How to feed a crowd.

Forget the supermarket-grade stuff. This dip by chef and restaurateur Jonathan Barthelmess is the real deal.

If we ever needed an excuse to have corn chips for dinner, this is it.

Chocolate and kirsch are the stars of this knockout classic German dessert gâteau, with a light, airy sponge the key to success. Catherine Adams shows how it's done.

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

About as good as it looks.

The must-have cold noodle dish from the Melbourne Sichuanese restaurant.

Fancy a bit of crumpet? You've come to the right place.

You can't go wrong with homemade dip. Go the extra mile and make your own flatbread, too.

A luscious spin on the timeless apple tart.

Double carbs, plus cheese, have never looked so good.

Rich brioche, tangy lemon curd and the savoury notes of almond - this winter pudding is a perfect balance of flavours.

Name a more perfect breakfast...

The cheesy stuffed bread of Georgia, with an just-set egg in the middle.

Carrots, but with a spicy upgrade.

It's the whole boiled mandarins that make this a go-to cake for the winter season.

This light ragù is freshened up further with a herb-packed green sauce.

Yes, that's mashed potato lightened with choux pastry, then deep-fried.

Talk about a refreshing cocktail.

A go-to cake recipe during citrus season.

Pickles are always a good idea.

This mild yellow curry is incredibly easy to whip up when you've got a good-quality curry powder on hand. Add a generous squeeze of lime to enhance the flavour.

A yoghurt marinade for the chicken produces super juicy results. Here we've served it with a fragrant pilaf for a complete meal.

Don't knock it 'til you try it. The creaminess of avocado flesh works beautifully in ice-cream.

Spread that frosting on nice and thick.

A rich, spicy biryani by Melbourne restaurant Tonka.

One of the great salads of the world, larb is quick to prepare, but makes a lasting impression. We have the late and great Amy Chanta to thank for this recipe.

Alistair Wise of Hobart's Sweet Envy demystifies the making of these revered Italian pastries, his favourite Easter treat.

"The success of this classic soup, the ultimate comfort food, lies in using the freshest ingredients," says Kylie Kwong.

Cinnamon sugar, dulce de leche, melted chocolate. It's the fried dough treats you know and love rendered in cake form.

A quick, herby bowl of pasta that's ready in minutes.

The unique cannolo, with its crisp shell and creamy filling, is arguably Sicily's greatest gift to pasticcerie.

Picnic-perfect material.

This tomato curry with cauliflower rice is a simple vegetarian meal. Add a dollop of yoghurt for richness if you like.

Say hello to your new favourite summer drink.

Baker? Builder? This Christmas, you can be both.

The traditional Christmas treat receives a very Australian makeover.

No mere health fad, a tasty green smoothie is now a firm part of the Australian breakfast landscape. This version with avocado is deliciously creamy.

The Italian fruit-studded sweet bread, all wrapped up for Christmas.

Why didn't we think of this before?

This might just be the best way to cook a whole fish.

Find the best of the season's produce, and toss them through a zingy feta dressing. It doesn't get much easier that this.

The classic that's stood the test of time.

These speedy cookies are a cinch to put together, thanks to the power of peanut butter. Here's the hack.

With garlic butter too.

Bearing the name of the patron saint of French pâtissiers, this crown-like confection of pastry and crème is a cake in a venerable tradition.

Hazelnut cakes topped with ice-cream and drizzled with a spiked coffee syrup – bliss.

If you're in need of sophisticated refreshment (with a touch of booze), look no further.

A good cauliflower and potato soup never goes out of style. We like to add a splash of dairy for extra-creamy results, every time.