Sichuan-style beef
An express version of the spiced beef braise from China's Sichuan region.
Farro, broccoli and smoked trout salad
Remember when you promised to eat more whole grains?
Udon with pipis and sake
A simple dish that's rich, savoury and made special by the inclusion of pipis.
Baked sweet potatoes with goat’s cheese topping
A tricked-up version of jacket potatoes that you're going to love.
An expert’s guide to making crème pâtissière
Nicolas Poelaert of Choux Patisserie is a master of éclairs. Here, he talks us through an essential component.
What is red cooking?
We explain hong shao, a common Chinese braising technique that adds rich flavour and a red-tinted finish.
Jordan Toft’s grilled hapuku with preserved lemon and vine leaves
Grilled fish and lemon? It just works.
Lau’s Family Kitchen’s vegetarian sang choi bau
A meat-free take on the Cantonese classic.
Analiese Gregory’s grilled oysters with seaweed butter
Butter – especially this sweet-salty seaweed butter – makes everything better.
Kylie Kwong’s stir-fried Australian native greens with garlic
The legendary chef's simple and delicious celebration of Australian native produce.
Roasted mullet with olive salsa
Fish Friday just got a whole lot more interesting.
Sokyo’s guide to making chirashi zushi
Sushi master Chase Kojima of Sydney’s Sokyo restaurant reveals the key steps to this freewheeling deconstructed sushi.
Fuchsia Dunlop is in love with Sichuan cuisine
The spicy, fragrant notes of Sichuan cuisine have followed the writer and cook for decades. As the rest of the world catches up, she charts the course of a lifelong love affair.
Pork, scallop and sticky rice siu mai
Our spin on the traditional Cantonese siu mai, with sticky rice for added texture, and scallops to up the luxe factor.
Spicy Sichuan-style lamb dumplings with chilli oil
Lamb dumplings spiced with cumin and coriander and cooked in a spicy sauce. What more could you want?
Prawn and scallop har gow with garlic oil
Strictly traditional, these are not. Delicious? You bet.
Lau’s Family Kitchen’s salt and pepper whiting
No recipe secrets here. This crowd favourite just needs fresh fish, clean oil and this easy batter.
Chana masala
A comfort bowl that's ready in minutes.
Pork and tofu soup
A light but deeply flavoured broth for cold nights.
Kylie Kwong’s deep-fried duck with Davidson’s plum sauce
A signature Kylie Kwong recipe, for good reason.
Sunda’s buttermilk fried chicken with waffles
Fried chicken and waffles – it's a combo that just works, and is rendered here with Southeast Asian flavours courtesy of chef Khanh Nguyen.
Phil Wood’s semolina cake with orange ice-cream and eggnog custard
With the Laura chef's dessert, it's Christmas time, every time.
Duck wonton, tofu and chrysanthemum soup
Rich, comforting and plenty warming.
Kylie Kwong’s prawn dumplings with organic tamari and chilli dressing
Don't underestimate that dressing – it's a smoky, sweet, sour, spicy and salty hit that works wonder with the dumplings.
Victor Liong’s cold silken tofu with peanuts, salted daikon, coriander and black vinegar
The Lee Ho Fook chef's go-to dish for summer.
Crab xiao long bao
The Shanghai dumpling goes luxe. We've stuffed ours with picked crabmeat, but the traditional, slurpable stock still remains.
Kylie Kwong’s steamed fish fillets with ginger, soy sauce and spring onions
The legendary chef's take on a Cantonese classic.
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Victor Liong’s grilled eggplant with sesame, cumin and chilli
A fragrant eggplant dish by Lee Ho Fook's head chef that recalls the cooking styles of Dongbei and Xinjiang in northern China.
Pot-stickers with chicken, shiitake and chilli sauce
One for the pan-fried dumpling fans.
Pork dumplings with black vinegar and ginger
These little parcels may be simple to make, but the flavour packs a punch.
Cutler & Co’s wood-grilled prawns with fried garlic and chilli oil
Things heat up with Andrew McConnell's wood-grilled prawns with a smoky chilli oil.
Kylie Kwong’s fried eggs with XO sauce
Her restaurant Billy Kwong may be gone, but we're still dreaming about that go-to dish from Kylie Kwong's restaurant.
Sean Brock’s Nashville hot chicken
There's southern fried chicken and then there's Nashville hot chicken. And once you've tried it, there's no turning back.
Split pea and coconut soup with yoghurt
A twist on a classic in which warm, uplifting spices meld subtly with a coconut milk base.
Cutler & Co’s King George whiting with brown butter, pickled onion and dill
Andrew McConnell's all-time favourite fish, pan-fried with a classic combo of butter and onions.
Cutler & Co’s savoury doughnuts with sour cream and salmon roe
A top order at Andrew McConnell's Melbourne institution.
Cutler & Co’s apple terrine with burnt-butter ice-cream, oat crumb and butterscotch sauce
After 10 years, this dessert is still a top order at Andrew McConnell's Melbourne restaurant.
Egg and bacon congee
The hybrid breakfast dish you've been waiting for.
Sunda’s Thai-style chicken larb
This vibrant salad by Melbourne restaurant Sunda fires on all cylinders.
Sunda’s crisp rice salad (nam khao)
It's the Melbourne restaurant's simplified version of the Lao-style salad, with crisp and crunch from the deep-fried jasmine rice.
Analiese Gregory’s flatbread with miso eggplant and urchin
Everything tastes better on flatbread. Even sea urchin.
Sunda’s masterstock-poached chicken with ginger and spring onion relish
A beloved staff meal at Melbourne restaurant Sunda.
Analiese Gregory’s wallaby tartare with anchovy dressing
It's loosely based on a Stephanie Alexander recipe for kangaroo and anchovy vinaigrette.
Sunda’s lamb ma po tofu with green beans
Chef Khanh Nguyen learnt this recipe during his time at Sydney's Mr Wong, and now it's a hit at staff meals at his Melbourne restaurant.
Celeriac and mushroom salad with parmesan
A quick salad of crunchy celeriac and raw mushrooms that suits the change of season perfectly.
Gemfish in vermouth sauce
No gemfish? No problem. Any firm, white-fleshed fish – trevally, say – will work here.
Analiese Gregory’s walnut pudding with quince and fennel pollen
The Franklin chef may have pinched this recipe from her friends, but it's testament to how good this dessert is.
Sunda’s fish curry with cucumber salad and coriander chutney
When Sunda's Khanh Nguyen says this is one of the best curries he's had, we need no further convincing.
Roast duck with egg noodles
A slurpable mid-week meal that packs a punch.
Bistro Gitan’s twice-baked Roquefort soufflé with poached quince
This cheesy soufflé by the Melbourne bistro is pure elegance.
Almost Italian recipes from Alberto’s Lounge
At Sydney restaurant Alberto’s Lounge, chef Daniel Pepperell adds unexpected twists and modern turns to the classics in an Italian(ish) sequel to Restaurant Hubert.
Black pepper tofu
Crack the pepper fresh, and don't skimp on it.
Crab and egg soup
A luxurious soup that's a cinch to pull together.
How to make siu mai
Firm favourites in the dumpling world, these dainty parcels are child’s play to make.
Grilled cuttlefish with new potatoes, sopressa piccante and green sauce
Serve the charred cuttlefish with a classic salsa verde, sopressa piccante and new potatoes, and you've have an impressive entrée on your hands.
Sweet Envy’s chocolate and cranberry cookies
The secret ingredient? Malted milk powder.
Agostino’s chocolate, clementine and aniseed zaletti
It's the traditional Venetian raisin and cornmeal biscuit, but made more heavenly with chocolate, clementine and aniseed.
Fast pasta e fagioli recipe (ditali and beans with pancetta)
It's the peasant-style Italian pasta soup, but it's ready in 30 minutes.
Agostino’s mushroom tortelloni with buffalo ricotta
Seek out whatever 'shrooms are in season, then make this filled pasta.
Trippa alla Romana (Roman-style tripe) by Alberto’s Lounge
It's honeycomb tripe, done Roman-style, but with some surprising subcontinental flavours.
Pistachio gelato by Alberto’s Lounge
An unbeatable classic by the Sydney Italian-ish restaurant.
Agostino’s braised beef shin with Barolo and bagna cauda (bresato al barolo, bagna cauda)
Don't rush this braise. Patience, and a generous amount of Barolo, gives you fall-apart meat and a rich, flavoursome sauce.
Pears baked in Marsala
A syrup of brown sugar and Marsala adds rich flavour and depth to pears, while creamy ricotta tempers the sweetness.
Deep-fried duck-fat potatoes
Is this the perfect way to cook potatoes? This recipe by Leonardo's Pizza Palace in Melbourne cooks the spuds not once, not twice, but thrice for an extra-crunchy crust.
Broccolini with chilli, garlic and lemon
Simplicity is always a winner when it comes to vegetables.
One-pot braised chicken with white wine and mascarpone
A final stir-through of mascarpone takes this mid-week dish to another level.
Anatomy of a dish: cicera e tria
This chickpea and pasta dish may be born from poverty but it's full of richness. Take a look inside.
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Spaghetti alla puttanesca
Pasta from the pantry. A quick sauce. This puttanesca is a no-brainer for a midweek meal.
Honey-ginger roasted carrots by Leonardo’s Pizza Palace
Cook the carrots with the skin on, and you'll be rewarded with better flavour and texture.
Chocolate self-saucing pudding with miso and sesame crunch
The addition of red miso paste might sound odd in a dessert, but it adds a delicious, salty umami to this chocolate and sesame pudding.
Creamy bacon and celeriac soup with fried chestnuts
Just add an open fire and a glass of red.
Crab crostini by Leonardo’s Pizza Palace
Spanner crab, avocado and toast. Is there a more Australian way to start your dinner party?
Chocolate, apricot and rum pound cake
It's not what you'd call a traditional pound cake. It calls for different quantities of flour, sugar, eggs and butter, but know this – it is delicious.
Fried chicken with garlic butter by Leonardo’s Pizza Palace
It's the Melbourne restaurant's take on a chicken Kiev, inside-out.
Roasted vegetables with preserved-lemon dressing
A bright, well-balanced dressing can take a roast dinner in new directions.
Quick-roasted pork loin with radicchio, almonds and sherry vinegar
Radicchio leaves and roasted almonds contrast with sweet, juicy pork loin, adding bitterness and crunch.
Scallop crudo by Leonardo’s Pizza Palace
How best to appreciate the silkiness of scallops? Raw, and drizzled with a light citrus dressing.
Chocolate liégeois
Coffee granita, chocolate mousse and a cherry on top. This dessert is the whole package.
John Dory with shiitake mushrooms and ginger
A quick pan-fry in butter, a simple side of mushrooms and green beans – dinner done.
A lamb and cauliflower “shepherd’s pie”
This fresh take on the shepherd's pie has slowly braised lamb shoulder down below, and a creamy cauliflower "mash" up top.
Jordan Toft’s mandarin and yoghurt frozen slice
Part sorbet, part gelato, part meringue. This slice has it all.
Cauliflower and bacon soup
Nothing says comfort like a bowl of soup when the weather starts to turn.
Whole roasted cauliflower with fermented chilli butter
Turn the humble vegetable into a dinnertime showstopper.
Roast lamb leg with pan gravy by Leonardo’s Pizza Palace
The leg is the best part of lamb, according to Nick Stanton. It's best to roast it simply, with gravy on the side, of course.
Kerala-style prawn curry with cauliflower rice
Cauliflower rice makes a fine alternative to the real thing, adding extra nuttiness to this fragrant Indian-style prawn curry.
Spaghetti con bottarga by Alberto’s Lounge
A classic recipe by chef Daniel Pepperell, with the punchy, salty hit of bottarga.
Peppers aqua pazza
You might know the Italian dish of fish cooked in "crazy water". This is it's capsicum-based cousin.
Swordfish con sarde by Alberto’s Lounge
An extra-fishy version of Sicily's pasta con sarde, with a sardine and anchovy salsa spooned atop the swordfish.
Ricotta agnolotti with anchovy butter by Alberto’s Lounge
Yes, making your own ravioli can be time-consuming. But it pays big dividends.
Roasted cauliflower salad with chickpeas and dates
The nuttiness of roasted cauliflower, the creaminess of labne, the sweetness of dates. This salad hits all the right notes.
Macadamia panna cotta by Alberto’s Lounge
It's the minimalist simplicity of a panna cotta, but made Australian with macadamia.
Churros with chocolate sauce
Everybody loves churros. Paired with a smooth chocolate sauce and they're near irresistible.
Chicken, vermicelli and lemongrass soup
A fresh, cleansing noodle soup for cooler nights and head colds.
Insalata of bitter leaves, lentils, onion and pecorino
Where bright and bitter flavours unite.
Cauliflower, pomegranate and quinoa salad
A salad that's all crunch and freshness.
Ryan Gosling, the candy bar (aka an inverted Polly Waffle)
Marshmallow on the outside, chocolate filling on the inside. Unlike his cereal, Mr Gosling would gobble this up.
Casarecce with pancetta and Brussels sprouts
Brussels sprouts – they're more than a side dish.
Bacon-wrapped lychees with chilli salt
A juicier, tropical take on devils on horseback, with lychees in place of dates.
How to make ganache
Alistair Wise, of Hobart’s Sweet Envy, steers us through one of the pastry kitchen’s most essential – and mesmerising – preparations.
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Spicy prawn and lemongrass sticks
The sambal packs a mighty punch in these spicy prawn sticks, and using lemongrass stalks in place of skewers adds even more flavour.
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