Emma Knowles

If you've got the time, toast the quinoa in a little grapeseed oil until it's golden brown before adding the water - it adds a great nutty flavour that works well with the asparagus.

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.

Tuna K-poke recipe - Place rice, kombu, 750ml water and 1 tsp sea salt in a saucepan, bring to a simmer, then reduce heat to low, cover with a tight-fitting lid and cook without uncovering for 50 minutes.

We've lightened things up here by using cauliflower rice instead of basmati. The currants soaked in vinegar are the ideal foil to the richness of the lamb.

If there were such a thing as breakfast pasta, this would be it.

Chinese sausage, Shaoxing wine and black vinegar add amazing flavour, while a fragrant ginger and chilli bean paste takes the dish to another level. Lay on some steamed rice to mop up the juices.

Heaven in a bowl.

Make the most of winter produce with a rich pasta bake that pairs a medley of fresh and dried mushrooms with a punchy washed-rind cheese.

Swapping flour for hazelnut meal adds a great nuttiness that complements the flavours in this dish nicely.

Spiced pumpkin creams with gingerbread crumb recipe - Preheat oven to 180C. Spread pumpkin in a small roasting pan, add 100ml water, cover tightly with foil and roast until very tender (50 minutes to 1 hour).

Simple and immensely satisfying.

Serve this simple soup just with bread or toast or add a seafood element by placing thinly sliced sashimi-grade scallops or fish in the serving bowls before ladling in the hot soup.

This more substantial take on the classic cauliflower and cheese adds strozzapreti to the mix for a very moreish pasta bake.

These ricotta and spinach dumplings are surprisingly quick to make. We've laced them with dill, but marjoram also works well, as does some crumbled feta for a spanakopita-inspired twist.

Put miso's salty notes to work in a simple dessert that can be whipped up any night of the week.

A modern take on the classic French chicken chasseur.

This pudding reminds us of Devonshire tea: baked fruit takes on a jam-like quality while vanilla custard and small milk buns round things out.

Think of it as spanakopita, in baked pasta form.

This chunky sauce of pork and fennel sausage, red wine and tomato finds its way into every crevice and gap of this baked pasta dish.

Why keep all the trifle fun for summertime? This version will keep you warm during the winter months.

The pasta bake takes a luxe turn.

Italian sloppy Joes recipe - Heat olive oil in a large saucepan over high heat, add onion and chopped garlic and sauté until golden (2-3 minutes). Add beef and brown well, breaking up lumps with a wooden spoon

Minestrone needn't take hours of your time to prepare. This version uses a few tasty shortcuts to cut the cooking time but not the flavour.

"Sang choi bau, a staple of Chinese-Australian restaurants, is one of my favourite Chinese classics," says Kylie Kwong. "I love the contrast of textures and temperatures"

Spiced pumpkin soup with onion bhajis and curry leaves recipe - Heat ghee in a large saucepan over medium-high heat, add onion, garlic and chilli and sauté until onion is translucent (4-5 minutes).

Split pea and ham soup with ham and cheddar jaffles recipe - Heat butter in a large saucepan over low-medium heat. Add onion, fennel and garlic and sauté until tender (6-8 minutes).

"This Cantonese classic needs no introduction, and needs little in the way of tweaking to bring it up to date," says Kylie Kwong.

The combination of citrus and dark chocolate is always a winner. In place of the usual orange, why not try mandarin?

Mushrooms and blue cheese add up to a powerful combination of umami flavour that's guaranteed to chase away any winter chills.

A modern take on the classic Italian dish.

"This beautifully simple dish is a direct reflection of who I am and where I've come from," says Kylie Kwong.

The chef's take on the Cantonese classic.

Chef Kylie Kwong still enjoys her mum's chiffon cake topped with seasonal citrus fruit, making room for a slice every time she brings it into Billy Kwong.

Soy-roast duck with mandarin recipe - Heat 1 tbsp oil in a wok or large deep frying pan over medium-high heat. Add duck breast-side down and cook, turning, until golden brown all over (5-6 minutes).

Furikake lamb rack with carrot-ginger puree recipe - Preheat oven to 220C. Toss carrots in 40ml olive oil in a roasting pan, season and roast until tender (15-20 minutes).

"Lemon chicken is one dish I don't look back at with nostalgia - there's no love lost there," says Kylie Kwong. "This is my interpretation, which steers well clear of the processed sauces from a jar."

Try stopping at just one.

Roast snapper with mandarin and fennel sauce recipe - For the garlic mash, cover the potato in a large saucepan with plenty of cold salted water, bring to the boil and cook until tender (15-20 minutes).

Chickpea, quinoa and kale soup with labne recipe - Heat oil in large saucepan over medium-high heat, add onion and garlic and sauté until translucent (4-5 minutes).

Steak with sweet and sour beetroot and horseradish crème fraiche recipe - For sweet and sour beetroot, bring wine, vinegar, sugar, spices, reserved silverbeet stems and 125ml water to the boil in a saucepan over medium-high heat, stirring until sugar dissolves. Season to taste

A fresh slaw of beetroot and Spanish onion brings welcome lift to this lentil soup.

A quick and easy midweek meal.

Baked rhubarb with orange and citrus mascarpone recipe - Preheat oven to 200C. Toss rhubarb with sugar, orange juice, sliced orange and coriander seeds in a baking dish to coat.

"Everyone loves fried rice. Growing up, we'd have it twice a week, and even devoured it cold," says Kylie Kwong. "XO sauce takes it to another level."

Potato soup can be the humblest of dishes, but the addition of caviar elevates it to an elegant dinner dish.

Best served still warm from the oven.

An ultra-luxe take on everyday eggs and soldiers.

With a sprinkle of baharat for extra spice.

This gorgeous dessert is a surefire way to add colour to a winter table. The bonus is it will boost your vitamin C levels, too.

"So simple yet so sublime," says Curtis Stone. "I love that these ultra-airy pancakes require no whisking of eggwhites to lighten them - the key lies in a very lumpy batter."

Think of this as a savoury bread and butter pudding, for breakfast.

"Here's a peek at what's on the breakfast menu in LA's hipster neighbourhoods," says Curtis Stone, "and I'm a fan. Opt for a poached or fried egg on top, and use the sambal oelek at your discretion."

Soft polenta with poached egg and parmesan recipe - Preheat oven to 200C. Bring milk, 800ml water and 1 tsp sea salt to the boil in a large saucepan. Rain in the polenta

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.

At its simplest, this is just rice and egg. But add some soy sauce and dashi stock, and it's a world of comfort and flavour.

Fennel and fish is a stellar combination. Make the most of fennel's availability in the cooler months with simple dishes like this one.

"Guajillo chillies give the smooth chilli sauce here just the right amount of heat," says Curtis Stone. "The sauce is married with crisp tortilla chips for this popular Mexican breakfast dish."

"Think of this as twice-baked brioche," says Curtis Stone. "Once baked, they're the perfect combination of creamy, custardy and crunchy, all at the same time."

Fried egg and salami sandwich recipe - For fried herb sauce, heat oil in a small saucepan over medium-high heat until shimmering, add sage and fry for 20 seconds until crisp, remove with a slotted spoon,

A breakfast that's guaranteed to please.

A speedy update on the classic self-saucing pudding formula.

Our take on the signature egg sandwich served at Hong Kong's Australia Dairy Company.

Don't restrict your pesto-making to summer; this walnut-parsley version makes the most of what's in season in winter.

"One bite of these crisp, buttery waffles and you'll never go back to regular waffles again," says Curtis Stone.

Big pork and prosciutto meatballs with polenta recipe - Blend tomato, onion, garlic and herbs in a blender until smooth. Tip mixture into a large saucepan

T-bone steaks with garlic buttered mushrooms and mash recipe - Preheat oven to 200C. Cover potato with cold salted water, bring to the boil and cook until tender when pierced (10-15 minutes).

Five-cheese and ham triple-decker toastie recipe - Preheat oven to 180C. Stir ricotta, cheddar, provolone and parmesan in a bowl to combine, and season to taste.

Cauliflower and cheese, the perfect match.

Ligurian cheese focaccia recipe - Place half the flour in a bowl with a good pinch of fine salt. Add oil and 200ml water, and mix until smooth, then gradually add remaining flour, a little at a time, mixing to form a soft dough

Dark chocolate-matcha truffles recipe - Bring cream to a simmer in a saucepan, remove from heat, whisk in matcha until smooth, then add 300gm chocolate and stand for 5 minutes.

These chewy biscuits are a most intense shade of green, and full of earthy matcha flavour.

This is comfort food in bowl.

For a dish that's light yet satisfying, it's hard to go past a bowl of miso soup.

Ginger waffles with matcha ice-cream recipe - For matcha ice-cream, whisk yolks and sugar in a bowl until very pale (5-6 minutes). Meanwhile, bring cream and milk just to a simmer, pour into yolk mixture, whisking continuously, then return to pan.

Think polenta is bland? Think again.

Pork skepasti recipe - Place pork belly skin-side up on a wire rack in the sink. Pour boiling water over the skin until score marks open up, pat dry and refrigerate, uncovered, overnight for skin to dry out.

Matcha layer cake with white chocolate cream recipe - Preheat oven to 160C. Butter two 22cm diameter cake tins, line bases with baking paper and dust sides with flour.

Caramelised pears with honey and fennel seeds recipe - Melt butter in a large frying pan over medium-high heat until foaming, add pears and fry, turning occasionally, until beginning to caramelise (5-6 minutes).

Matcha noodles with miso broth and soft egg recipe - For matcha noodles, combine flours, matcha and ½ tsp fine salt in a large bowl and mix to combine. Add 150ml water and mix with your fingertips.

When attempting homemade pizza, it's all about the quality of your dough recipe. And we reckon this one holds up pretty well.

An Indian dish that elevates humble ingredients - bread and potato - to tasty side dish or snack.

Crumbed flathead with crunchy slaw recipe - Preheat oven to 200C and put a roasting pan into heat. Combine potato and olive oil in a bowl, season to taste

In the world of flatbread, it doesn't get much easier than this.

Matcha doughnuts recipe - Heat vegetable oil in a large saucepan to 170C. Meanwhile, sieve flour, sugar, matcha powder, baking powder and ½ tsp fine salt into a bowl and make a well in the centre.

Your new go-to dinner.

Milk chocolate doughnuts recipe - Stir yeast and 70ml lukewarm water in a bowl to combine and stand until mixture begins to foam (5-7 minutes).

Chocolate sponge cake soaked in chocolate panna cotta and spread with a dark chocolate glaze: this is one serious chocolate cake.

Surprise your guests with this hot cocktail that pairs perfectly with black cake. It's a welcome end to a celebratory meal.

This deconstructed mushroom, onion and fennel omelette is made to be a side for braised lamb shoulder.

The chewy texture and touch of South East Asian flavours adds a twist to the traditional crudités at holiday meals.

This is like a luxe version of the school lunchbox slice. The oaty base is still there, but in this reboot it's studded with crunchy cacao nibs and satisfyingly tart sour cherries. A truffle topping gives it a rich finish.

Bread and butter pudding is pure comfort. Add some ice-cream for the perfect dessert.

Pikelets with pear jam recipe - For jam, combine ingredients and 1 tbsp water in a large frying pan, over medium heat and stir until sugar dissolves.

"Who doesn't like doughnuts? In this case we flip the model and make them savoury umami bombs with the addition of parmesan and capers," says Achatz. "The pine-nut butter acts as a savoury frosting and the raisins add a slight sweetness."

A lighter take on the creamy soup.

This perfect match of rich chocolate and airy ricotta makes for an irresistible cake.