Lisa Featherby

Perfect for a party, this cheese pie can be prepared ahead and kept covered in the fridge until you're ready to serve it.

Butter makes everything better.

Embla share their recipe for rainbow trout skewers, marinated in lemon and char-grilled until crisp.

This soup is an ideal way to enjoy the seasonal chestnut. Skip our smoking step if you're after a clearer flavour.

The top of this pie has a chewy-biscuit texture from the brown sugar, while fennel seeds add a lovely note of spice.

The wagyu can be replaced with a good cut of Angus beef, so long as it's a large piece. Serve with a simple winter green salad.

At Molto this dish is served in the shell of a wheel of pecorino, as is traditional, and the pasta is tossed in it for extra cheese flavour.

Lamb neck is full of flavour and makes a rich filling for these mini pies.

Pete Gilmore recommends substituting the grilled marron for king prawns, delicious when cooked within the melted citrus butter.

The flavours of this hearty pie are similar to the Moroccan pastilla made with a fine brik pastry.

This simple winter salad compliments a rich beef meal, like a wagyu or well-marbeled Angus rump.

To add more essential oils and less bitter pith from the grated lemon, freeze it overnight.

Bacon rind adds a lip-smacking texture to the red wine sauce of these beef pot pies.

The interplay of texture with crunchy almonds, sweet roasted carrots and creamy feta is simply delicious.

We’ve baked the stuffing separately here to crisp it up, but it works well stuffed inside the bird as well.

These red lentil fritters may be on the diminutive side, but they punch well above their weight in the flavour stakes.

Wholesome and full of flavour, this quick and easy roast chicken is sure to satisfy.

No okra? No problem. Diced eggplant or even stir-fried cucumber would work well here.

Roast spatchcock and sesame cucumbers with choganjang, an essential dipping sauce in Korean cuisine.

Lentil soup may not sound like the sexiest of dishes, but rest assured, it's a heart-warmer.

A good toastie is almost reason to roast a bird in itself. Melting cheese adds extra savour, offset by the piquant chillies.

Fresh, light and simple - this salad makes the perfect midweek meal.

When you don’t want to roast a whole chicken, Marylands are a great option; their high fat content makes them great for roasting. Start this recipe two weeks ahead to pickle the lemons.

Fideuà is similar to paella (the dishes share a Valencian origin) but made with pasta in place of rice. It’s typically made with short, thin noodles known as fideos, but we’ve used broken-up spaghettini.

This lovely salad is a fine way to use leftover roast chicken. Serve the meat cold or warm it up – either way it’s delicious.

Is this the ultimate comfort food?

Lentils and bacon are a match made in heaven - here they combine in a warm dressing to be served over a simple roast trout.

A showstopping dessert from the Quay and Bennelong executive chef.

Bread sauce, made with milk infused with cloves, onion and bay, is a classic accompaniment to chicken.

Pork rib, black lentil and white bean stew recipe- Preheat oven to 160C. Heat 1 tbsp oil in a large frying pan over medium-high heat.

This fragrant chicken dish is made to serve in the centre of the table for guests to help themselves. We’ve made the za’atar fresh for a more intense thyme flavour.

Backstrap, or eye of loin, is a lovely lean cut of meat, while anchovies and mint are always perfect partners with lamb. Just add pumpkin for an ideal autumn meal.

A really clean, crisp and refreshing salad with a punchy vinaigrette and soft herbs.

Restaurant Hubert's chef Daniel Pepperell calls the crème caramel "the best dessert of all time."

A delicate pasta, tagliolini is easy to overcook - luckily Tipo 00 chef Andrea Papadaki has shared his recipe.

Tipo 00 chef Andreas Papadakis adds an anchovy twist to the typical Southern Italian dish.

This makes a lovely first course or shared lunch dish. The pumpkin-seed dressing transforms the fennel salad into a rémoulade of sorts, which you could serve with just about any cold-cut or grilled meat.

Pickling the shiitakes after they're grilled adds a whole new dimension to their flavour, says Restaurant Hubert's chef Daniel Pepperell.

The smoked tomatoes lift this dish above most seafood pastas; repeat the smoking process as much as you'd like to deepen the flavour.

Finger fennel, a thinner variety with a less prominent bulb, is available from select greengrocers.

Served as a side, this green lentil salad is filled with flavour. Thinly slice the salami to create an even taste.

Overnight dishes are an entertainer's best friend. And this one is a real crowd-pleaser.

Restaurant Hubert's recipe for chicken fricassée is juicy and tender, while the mushrooms have a earthy and rich taste from the confit.

Think of this as a simpler version of bouillabaisse with all the flavour, but less work

Cooked in sage and garlic, the pork and fennel sausages soak up their flavours in this fantastic pasta recipe.

Pickled fennel works wonderfully in this potato, bacon and pickled fennel salad. Goat's curd makes a lovely addition here, too.

In our book, hot apple pie and ice-cream has to be one of the most comforting things you can eat.

A Korean take on a French classic by Restaurant Hubert.

Pour the fries on top to soak up the Dashi sauce's umami punch.

Stracciatella is the king of the stretched curds, try it how chef Dan Pepperell does it at Restaurant Hubert

Cooking the bolognese with a spice bag, Tipo 00 chef Andreas Papadaki promises hints of cinnamon, bay leaf, and thyme throughout the dish.

Tipo 00 chef Andreas Papadakis' recipe makes light and fluffy gnocchi to balance out the rich and seasoned duck ragù.

Doughnuts stuffed with ice-cream and blanketed with chocolate sauce - what's not to like?

Gratins are pure comfort food. In this dish fennel's aniseed notes are mellowed in the cream. It's a gratin that goes wonderfully with pan-fried fish or roasted beef, or just with a salad and some bread for a simpler meal.

This quick recipe is a fresh update on the tried-and-true combination of steak and salad.

This chocolate brioche is perfect for an Easter brunch - the dough proves overnight so it's ready in the morning to be rolled, baked and eaten warm.

This simple salad is a great way to use up leftover roast or barbecued chicken.

A layered meringue cake that will impress as soon as it hits the table for dessert.

Australian Gourmet Traveller feature recipe for choc-raisin choc tops

Every great baker needs a great flourless chocolate cake recipe. Here's the one we swear by.

There's paella and then there are other simple Spanish rice dishes. This is one of the latter - a combination of prawns and chorizo with Spanish rice.

Australian Gourmet Traveller recipe for smoked trout and pickled cauliflower rolls

Hoppers are thin bowl-shaped pancakes found in Sri Lanka. Made with rice flour, they're excellent for someone with gluten intolerance and their shape makes them perfect to hold an egg and tasty curry gravy.

Peaches and maple syrup are a great combination, although you can use whatever fruit is best on the day.

Sour cherries add a lovely fresh tart note to this roulade. Fresh cherries will work here, too, if you can find them.

Serve biscuits such as shortbread to add texture to the silky jelly. Roasted hazelnuts or walnuts work well, too.

Australian Gourmet Traveller feature recipe for chocolate and roasted almond semifreddo

Toasted fennel seed oil here adds lift and nuttiness to this creamy fennel soup.

Grits and prawns, a classic combination in the US, are taken to the next level here with the addition of fresh corn.

This chocolate honeycomb is great dipped in extra chocolate, or crumbled over ice-cream.

The base of this tart is brioche-like in texture, with a beautifully buttery flavour.

Australian Gourmet Traveller Fast recipe for fish with tahini sauce, pomegranate and fennel

Australian Gourmet Traveller recipe for pea, zucchini and mint fritters with eggs and feta sauce

For a quick and healthy dinner, try this exotic fish dish, flavoured with jicama and cayenne pepper.

Australian Gourmet Traveller recipe for BLAT salad

Australian Gourmet Traveller fast recipe for figs, blackberry and mascarpone sablés.

Australian Gourmet Traveller Fast recipe for Chicken schnitzels with cabbage and grape salad

A fast soup recipe ready in less than 20 minutes.

Australian Gourmet Traveller Fast recipe for Peppers and eggs

Quick recipes by Gourmet Traveller

Recipe for Choc-malt and almond brownie | Gourmet Traveller

Recipe for Chocolate coconut tart with passionfruit and banana | Gourmet Traveller

Be sure to blind-bake the pastry until light golden so it will be crisp once the filling is cooked. Cool the tart completely before you serve it, and if it’s a hot day place it in the fridge to help set the filling.

A fiery combo that's ready in a flash.

Recipe for Stir-fried beef with baby corn, tomato and sesame

Recipe for stir-fried black fungus with ginger, garlic stems and snow peas | Gourmet Traveller

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Recipe for stir-fried eggplant with sweet tamarind sauce | Gourmet Traveller

Recipe for stir-fried lettuce with bacon | Gourmet Traveller

Duncan Welgemoed recipe for Cameroonian spiced banana gâteau from Africola restaurant in Adelaide.

Duncan Welgemoed recipe for curried young coconut salad with sorrel from Africola restaurant in Adelaide.

Duncan Welgemoed recipe for corn salad with prawn salt from Africola restaurant in Adelaide.

Duncan Welgemoed recipe for smoked mulloway with apricot and beer from Africola restaurant in Adelaide.

Duncan Welgemoed recipe for prego rolls from Africola restaurant in Adelaide.

Duncan Welgemoed recipe for Africola chakalaka.

A super-fast recipe for blueberry and coconut ice-cream sandwiches.

Lisa Featherby fast recipe for jerk snapper with pineapple and lime.

Lisa Featherby fast recipe for grilled corn with whipped sesame butter, lime and coriander.