Lisa Featherby

Recipe for Italian-style bread and cabbage soup with Fontina and thyme.

The right combination of noodles and spice to warm you from the inside out.

This duck curry is cooked in a chilli-coconut sauce with fragrant lemongrass. Cucumber pickles, coriander and roti all make great accompaniments.

This curry is light and easy to prepare, and crab always goes down a treat. If you’re averse to dispatching your own crab, buy a cooked one and skip the second step.

We’ve made this curry to have as a dipping sauce with roti, but it could also be served as a meal with rice. Start this recipe a day ahead to make the roti.

This South East Asian-style curry has a tangy sour flavour from tamarind and amchur, dried green mango powder. The use of a little stock makes it quite a light curry and the flavour of the fish really shines.

Korma curry came about during the Mughul Empire in India. It’s usually a mild curry, although some versions include Kashmiri chilli to add a little heat, which we’ve done here.

Fast recipe for orecchiette with cavolo nero and porcini.

Fast recipe for flat-iron steak with red wine and ginger sauce and crushed potatoes.

Fast recipe for winter salad of broccoli, apple and kale with sesame dressing.

A classic combination that will serve you well throughout winter.

Fast recipe for spiced okra with yoghurt.

Recipe for New England-style clam chowder and crackers.

Japanese recipe for bacon and egg tonkotsu ramen.

Fast recipe for brisket burgers with cheddar, slaw and comeback sauce.

Recipe for roasted beets and onions with yoghurt, quinoa and walnuts.

Recipe for roast trout with almond sauce, rosemary and capers.

With Shaoxing wine for sweetness.

Recipe for Balinese-style roast duck.

The ideal cut of meat for a big party, brisket is best cooked long and slow, meaning more time to attend to all your other hosting duties.

Our pear crumble slice combines a sweet pastry with soft caramelised pears for a delicious treat.

Recipe for lemon cheesecake slice with citrus jelly.

Recipe for honey-caramel almond slice.

Fast recipe for Brussels sprouts with walnut dressing, lemon and pecorino.

Fast French dessert recipe for pear tarte Tatin.

Recipe for chocolate-orange truffle slice.

Fast Thai-style recipe for salmon salad with hot and sour dressing.

Fast recipe for chicken with buckwheat and mushroom risotto.

Fast recipe for chow mein noodles with tofu, Chinese bacon and ginger.

Fast recipe for rib-eye with roasted parsnips, anchovies and horseradish.

Fast recipe for Japanese-style oyster katsu sandos.

Fast recipe for pan-fried morwong with radicchio and pink grapefruit salad.

The weekend roast you need.

Recipe for spiced banana and walnut slice with mascarpone frosting.

Recipe for mussel chowder with crème fraîche.

The classic Italian dessert you know and love.

Recipe for braised rabbit with sauce pearà by Dan Pepperell from 10 William St in Sydney.

Recipe for anchovy fried rice by Dan Pepperell from 10 William St in Sydney.

Recipe for kingfish ham by 10 William St chef Dan Pepperell.

Dan Pepperell recipe for devilled Easter eggs from 10 William St, Sydney.

Australian Gourmet Traveller recipe for tuna crudo with ruby grapefruit and fennel from Sagra, Sydney.

Australian Gourmet Traveller recipe for capocollo, melon and vin santo from Sagra, Sydney.

Australian Gourmet Traveller recipe for burrata with char-grilled eggplant.

Australian Gourmet Traveller recipe for pork spiedini with anchovy sauce by Sagra, Sydney.

Australian Gourmet Traveller recipe for panzanella Toscana by Sagra, Sydney.

Australian Gourmet Traveller recipe for char-grilled zucchini with mint and almonds by Sagra, Sydney.

Australian Gourmet Traveller recipe for roast peaches with amaretti and Marsala ice-cream by Sagra, Sydney.

Australian Gourmet Traveller recipe for whole roasted fish with potatoes by Ruth Rogers from London's River Cafe.

Australian Gourmet Traveller recipe for bread and tomato soup with porcini by Ruth Rogers from River Cafe, London.

Australian Gourmet Traveller recipe for caponata by Ruth Rogers from London's River Cafe.

Australian Gourmet Traveller recipe for caramel ice-cream by Ruth Rogers from River Cafe in London.

A beautiful cake from The River Cafe, the landmark London restaurant where simple recipes like this have won legions of fans.

This roast chicken recipe features sweet and savoury flavours in just the right proportions.

Australian Gourmet Traveller recipe for figs with mozzarella, prosciutto and vincotto.

Australian Gourmet Traveller recipe for cavatelli with pancetta, mint, figs and pecorino.

Australian Gourmet Traveller recipe for caramelised fig brioche with lavender honey.

Australian Gourmet Traveller recipe for fig jam and ricotta torta.

A wonderfully light crème fraîche panna cotta is topped with a sweet red wine sauce and fresh figs and raspberries for the ultimate in understated desserts.

Australian Gourmet Traveller fast recipe for chicken with spelt and spinach.

Australian Gourmet Traveller fast recipe for lamb chops with squash trifolati.

Australian Gourmet Traveller fast recipe for calamari with tomatoes, capers and olives.

Australian Gourmet Traveller fast recipe for veal parma panini.

Australian Gourmet Traveller fast recipe for rosmarino with roasted beans, radicchio and Gorgonzola.

Australian Gourmet Traveller fast recipe for cauliflower fritters with lemon.

Australian Gourmet Traveller fast recipe for peaches and raspberries with prosecco zabaglione.

Australian Gourmet Traveller fast recipe for pink snapper crudo with fennel, pomegranate and mint.

Australian Gourmet Traveller recipe for marinated fried zucchini by Ruth Rogers from River Cafe in London.

Australian Gourmet Traveller recipe for salad of figs, scampi arrosto and salsa delicata.

Australian Gourmet Traveller recipe for strozzapreti with pork and wine sausage, tomato and chilli.

Australian Gourmet Traveller recipe for vitello tonnato by Guy Grossi.

Australian Gourmet Traveller recipe for watermelon fruit salad with ice-cream and raspberry-pepper syrup.

Australian Gourmet Traveller fast recipe for sweet and sour watermelon salad with pink grapefruit and prawns.

Australian Gourmet Traveller fast recipe for chilled watermelon wedges with chilli-lime salt.

Australian Gourmet Traveller recipe for pineapple, mint, ginger and lime crush.

Australian Gourmet Traveller recipe for crab and celery mayonnaise on crostini.

Australian Gourmet Traveller fast recipe for asparagus with caper and shallot butter.

Crunch, colour and creamy Persian feta combine in this simple summer salad.

Australian Gourmet Traveller fast recipe for roast beef with buttermilk.

Australian Gourmet Traveller fast recipe for beetroot and egg salad with avocado and smoked almonds.

Australian Gourmet Traveller fast recipe for glass noodle salad.

Australian Gourmet Traveller fast recipe for quinoa-corn salad with bacon and hazelnuts.

Australian Gourmet Traveller fast recipe for kingfish and cucumber with soy-ginger dressing.

Australian Gourmet Traveller fast recipe for grilled eggplant salad with lentils and sesame yoghurt.

This simple salad relies on the quality of the star ingredient, so look for ripe, juicy nectarines. It's a great accompaniment for grilled pork or prawns.

Sweet watermelon and the slightly bitter notes of Campari equal a match made in heaven.

Nothing beats a good granita.

Australian Gourmet Traveller fast video recipe for watermelon and radish salad with goat’s cheese.

Australian Gourmet Traveller recipe for Chinese barbecue pork with pickled watermelon rind.

Australian Gourmet Traveller recipe for apricots poached in orange muscat with mascarpone and almonds.

It's tough to beat this recipe for mixed tomato salad with burrata.

Australian Gourmet Traveller recipe for wood-fired mussels, tomatoes and toasted sourdough bread by Lennox Hastie.

The Firedoor chef puts an underrated cut of meat to good use.

Grilled peas? It could only be the work of the Firedoor chef.

An all-time favourite cocktail from the Firedoor chef.

An excellent summer time drink.

A brilliant interplay of textures and flavours, courtesy of the Firedoor chef.

"This is an ideal dessert to finish a summer barbecue," says Lennox Hastie.