Emma Knowles

The perfect combination of fresh prawns, chipotle chillies whipped into a crème fraîche and a tangy corn relish on canape-sized tostadas.

A fast and fresh option.

A beautifully simple salad of peach, mozzarella and fregola, adds a little heft to this otherwise light salad - a winning combination.

It’s pretty hard to beat a featherlight sponge cake and this one’s no exception.

This is the perfectly light summer salad - shredded beetroot and carrot work wonders with smoke trout, while a horseradish dressing adds a tangy touch.

Spiced barramundi with tomato chilli pickle- simmer vinegar and mustard seeds in a saucepan over low heat until liquid is almost completely reduced.

This dark chocolate trifle is too easy to make, ready in just over 20 minutes. Pitted cherries on top ensure it's a delight.

We owe Puglia-born wine distributor Sabino Matera for this simple and sublime sundowner. A fresh bottle of vermouth makes all the difference in The Sabino.

Christine Manfield's coconut crab and green mango salad- Combine crab and 100ml of dressing in a large bowl and stand for 5 minutes for flavours to mingle.

Desserts in the ’70s were all about Black Forest cake and cheesecakes. We figured a combination of the two could only be a good thing. Instead of the cornflour thickened fruit topping of earlier eras, we’ve opted for lush roast cherries. This can be made well in advance, so it’s the entertainer’s friend.

Our secret? Poach the peaches in prosecco for a lush peach flavour and a beautiful rosy hue.

“People still stop me and request it," Christine Manfield says of her five-spice duck and shiitake pies. "Where the humble meat pie holds special significance for many Australians, this version elevates it to a refined status."

Christine Manfield's fine-dining take on a splice transforms the classic ice-cream popsicle into a beautiful cake layered with tropical sorbet and passionfruit ice-cream.

What's not to love about a bourbon-spiked fruity glaze for your Christmas ham? We've doubled the peach goodness by pairing it with a tangy peach relish and cooking the fruit only briefly to maintain its fresh flavour.

This cake may look rich with its creamy filling and frosting, but it’s deceptively light.

We loved chilled soups at dinner parties in the '70s. Their do-ahead ease still offers plenty of appeal to the entertainer. The secrets to success? Vibrant flavours, generous seasoning and thorough chilling. No one likes a tepid soup.

After-dinner mints were the height of elegance and were as anticipated as much as the rest of the meal. This is our homage to the classic mint and dark chocolate combo.

“The laksa paste and the stock can be made ahead of time, making the last-minute cooking and assembly quick and easy," says Christine Manfield.

If you're after a light cake, this one's for you. A lightly boozy, tangy icing adds a little lusciousness.

There’s a lot to love about chicken Kiev – especially the garlic butter stuffed in the centre of the chook or beneath the skin. This bite-sized take has the garlic butter in the centre, with yet more for dipping. These little numbers are excellent for entertaining; they can be assembled ahead of time, then quickly cooked to order.

This classic flavour-pairing more than stands the test of time.

A classic roast beef that will become the hero of your table.

A staple of Christine Manfield's recipe repertoire, this soy chicken is slow-braised in a master stock, taking on the aromatic flavours of Sichuan and liquorice root. The tomato-chilli sambal keeps for a month, so feel free to make extra.

Before there was so much choice in the lettuce department, salad in Australia was often chunks of iceberg with a bottled dressing. We’ve kept the iceberg, but added baby cos and frisée for a little interest, while buttery croûtons add crunch.

Potato gratin is a classic that defies eras, but it was especially popular in the ’70s. We’ve added smoky bacon, parmesan and sourdough crumbs to up the savoury goodness.

Christine Mansfield shares a theatrical eggplant sandwich recipe from her Paragon days in the early 1990s, a vegetarian endeavour with goat's cheese, capsicum, pesto and a balsamic vinaigrette.

Designed to resemble the wheel of a bicycle, this classic was created to celebrate the Paris-Brest cycling race.

This nostalgic recipe can take you back to childhood parties. Candles optional.

This dish is the perfect addition to a picnic. The crispy-skinned roast chicken meets its match in this zesty celery, anchovy and white bean salad.

It doesn’t get much more French than savoury ham and cheese crêpes. We’ve added apple and watercress to help cut the richness of the cheese and ham.

Fancy pistachio, mascarpone and strawberry cake- beat butter, sugar and orange rind in an electric mixer until light and fluffy and add eggs one at a time.

Religieuses are said to resemble plump nuns. Whether or not you see the resemblance, these chocolate choux pastries are sinfully delicious. They're light and delicate and pretty messy to eat, but worth it as far as we're concerned.

This super-smooth and velvety spring corn and bacon soup is a fresh and light soup perfect for a windy spring day.

It may be French in origin but Quiche Lorraine is a global favourite. We revisit the classic and update it with a crunchy shortcrust pastry.

A double dose of dark and milk chocolate combine in these Beignets. These These puffs of deep-fried choux pastry are heavenly served with a rich chocolate sauce, but you could serve them with any dipping sauce you like - a classic vanilla anglaise would be sublime.

A simple yet elegant dinner. The secrets? Good seafood – chopped cooked prawns also work a treat – and keeping the eggs just set.

Delicate clams are the winner in this dish with dollops of rich saffron mayonnaise. Mop everything up with a crispy baguette.

Chocolate is hard to go past, but wait 'til you tried this strawberry version.

Think of this as a very glamorous and very modern version of a Black Forest cake.

Hazelnut-chocolate cake recipe- For mocha meringue, preheat oven to 100C, and lineand ½ tsp sea salt in an electric mixer until glossy soft peaks form (3-4 minutes).

Reminiscent of the classic French millefeuille, this tart delivers an impressive dessert to the table in less than 30 minutes.

You may need to order hanger steak in advance from your butcher. Scotch fillet would make a fine substitute.

Watch the making of the Gourmet Traveller 50th birthday cover cake.

Chive gougéres with cured trout and crème fraîche- combine sugar, salt, rinds, juices and herbs in a bowl. Place 2 long pieces of plastic wrap on a work surface.

This sandwich is packed with flavour in the form of fragrant tarragon salsa and beetroot pickle - both ideal foils for the richness of the tongue.

There’s a lot going on in this salted caramel layer cake. It's a decadent excuse to throw a party, with its layers of brown sugar cake, salted caramel, cream cheese frosting and a brown sugar crumb for texture.

Is Hawaiian pizza your guilty pleasure? If so, this one’s for you. Inspired by Bar Brosé’s “late-night sandwich”, this is all about tangy pineapple pickle and excellent leg ham and Gruyère.

Ricotta, Taleggio and vintage cheddar make an awesome melted trio in this hot sandwich.

An excellent start to a hearty dinner party or picnic, these duck rillettes with piccalilli are a special at Curtis Stone's restaurant Gwen.

When it comes to the ideal sandwich to serve with drinks, chances are it will involve cheese and some kind of charcuterie. We've opted for mortadella and provolone with a thick spread of mascarpone for tang and creaminess.

A classic ham, cheese and tomato sandwich is taken to the next level with French cornichons, emmental and saucisson, a dry-cured pork sausage.

Sometimes, the simplest things are the best. In this toastie, it's all about 'nduja - the spicy spreadable Calabrian salami - and the best buffalo mozzarella you can find.

Here, spiced pork scratchings come together with garlicky aïoli and a crunchy slaw for a hard-to-beat snack.

Essentially a Japanese spin on a chicken schnitzel sandwich, what’s not to love?

These Russian-style corned beef fritters have a spark of spice when dipped into a three-part worcestershire, sriracha and tabasco sauce.

Beans braised in a rich sauce of fennel, garlic, tomatoes and wine are a perfect accompaniment to pan-fried barramundi fillets.

Not all roasts create leftovers for days. With our mini lamb roast, you can enjoy the flavours of a hearty dinner in a perfectly portioned meal for two.

Take it low and slow with our recipe for slow-roasted lamb rack with white beans and punchy black garlic aïoli.

Roast lamb loin is the perfect match for anchovies and rosemary; a fragrant and salty twist on a classic dish.

These sticky lamb ribs are perfect for a party crowd, with a sharp chilli-vinegar on the side.

Salted chilli sauce adds a powerful kick to these pork, prawn and tofu fritters.

Whip up this simple and satisfying Japanese soba noodle soup in less than 20 minutes.

The classic pot roast lamb gets a contemporary kick with kale, feta and dill.

For a spicy twist on the traditional lamb roast, our Shawarma-spiced leg with beetroot sauce adds an authentic share dish for the whole table.

Try this savoury Indian street food favourite for an afternoon snack or evening entrée.

Our take on a Peruvian rice pudding, made with chancaca which gives it a distinctive pale caramel colour.

These fritters are the very definition of comfort eating and a great treat to share with friends over a cup of tea. They’re best eaten the day they’re made.

Serve four with this combination of roasted lemon and garlic potatoes, grilled beef and fresh salsa verde.

You can serve up this hot lamb roast in just 35 minutes for a tasty midweek meal.

In the countdown to our 50th anniversary, Gourmet Traveller heads back to where we began with this New England-style clam chowder.

Tropical fruits combine in a winning hot-cold combo of crisp banana fritter and smooth coconut ice-cream. It's a certified hit.

Two winter favourites, rice pudding and rhubarb, combine in these sweet treats.

Warm roast pumpkin, two cheeses and pancetta on top of soft puff pastry make these tarts the perfect winter entrée.

A new take on cauliflower cheese, souped up with bacon and turned into tasty fritters. They’re a great way to kick off a dinner party or drinks.

These cookies are all about melt-and-mix, served warm as a fast wintry dessert.

A twist on Peru's free-form pumpkin doughnuts, we dust ours with icing sugar and cinnamon then serve them with a rich dulce de leche cream.

There are many versions of this stew throughout Argentina and Chile in particular. Some include peaches or apricots, others have a hit of tomato.

A buttermilk cake is layered with a chocolate truffle mousse for a wonderfully decadent cake, perfect for parties and celebrations.

There are endless variations of this Mexican soup. Some cooks add green chilli, others prefer chipotles in adobo.

These Latin American pastries are soaked in syrup, making them stickily delicious.

Bodega chefs Elvis Abrahanowicz and Ben Milgate go all-out for breakfast, combining pancakes, eggs and fritters for one hangover-busting dish.

Alfajores are served in various forms throughout Latin America. What they have in common is their delicious, melt-in-the-mouth texture.

This Mexican white corn soup has layers of pork flavour, popcorn-like hominy and a fresh cabbage garnish. Super-delicious.

Bodega chefs Elvis Abrahanowicz and Ben Milgate describe this pork and octopus salad as "textual heaven".

This Ecuadorian salt cod and bean soup is typically served at Easter, and is ideal for a feast.

Egg and pisco syrup cake

A rich chocolate cake that makes a glittering impression on guests.

“Fish fingers have been on the menu from day one,” say Abrahanowicz and Milgate of Sydney's Bodega.

A deep-fried crunchy classic; try it with a moreish caramel dulce de leche on the side as a dip.

Fragrant with whiffs of coriander and chilli, this Latin American recipe for duck and potato stew is cooked with beer for a barley, slightly hoppy base.

“We took the banana split off the menu once and there was a petition started to bring it back. It’s still on the menu, end of story,” say Elvis Abrahanowicz and Ben Milgate of Bodega restaurant.

"Simplicity - soft, sticky, gelatinous pork inspired by white-cut chicken," say Abrahanowicz and Milgate of Sydney's Bodega.

This potato and cheese soup is an Ecuadorian classic, although various iterations are found throughout Latin America.

Black turtle beans are widely used in Latin American dishes, from Brazil’s feijoada to the simple bean soups of Cuba and Mexico.

This version of a flan is something of a cross between a crème caramel and a cheesecake, dense with cream cheese and rich with amber caramel.

This Latin American classic gets its name from the three milks used to soak the featherlight sponge cake – evaporated, condensed and whole milk.

A dense and delicious number, this skillet cake has a just-set cream top that's crying out for a generous drizzle of maple syrup.

This recipe is inspired by a dish Robert Marchetti served during his time at Icebergs.