Lisa Featherby

This bistro classic is a breeze and makes a fine meal with no more than a glass of juicy red wine and perhaps a green salad.

Jaew, a Thai dipping sauce made for barbecued meat, is the perfect marriage of sweet, sour and spice.

"The fish roe adds something raw, fresh and acidic to the meal." says David Moyle, of Longrain and Longsong fame.

All the good stuff in one bowl.

"John Dory needs butter," says David Moyle. We can get behind that.

Hash browns will always have a place on our breakfast table, especially when paired with a fiery chilli sauce. Be as generous with the sauce as you dare.

The sweet and sour flavours of caponata are the perfect partner to rich chicken liver.

These sunshine-coloured tarts will brighten up any meal. Inspired by the Pineapple Zappo lolly of our youth, it's a sweet-sour explosion of flavour.

These moreish chicken skewers, grilled over hot coals until crisp and charry, are perfect drinking food: convenient, compact and full of big flavours.

Tropical flavours are given room to shine in this super simple dessert.

The smoky flavours of coal-roasted eggplant are complemented by ricotta salata and sweet golden shallots in this stand-out salad by Longsong chef David Moyle.

“I always use metal skewers – they hold the heat and cook the meat internally,” says David Moyle. “They can also be washed and reused rather than just thrown out.” If you’re not confident dealing with the ink sacs, squid ink is available in 4gm sachets or in jars from Simon Johnson and The Essential […]

"These peas go really well with everything," says David Moyle. "Cooking the peas and chicory over coals blisters them in a similar way to blanching but adds a subtle smokiness."

"The bulk of this dish can be prepped ahead of time, and who doesn't love sugar snaps?" says Dave Verheul.

Rillettes are a French bistro classic. But they're surprisingly simple to prepare at home, too.

This light starter makes the most of summer produce while offsetting the creaminess of burrata with a light pickle and olives. It's a simple yet crowd-pleasing dish.

Cod roe can be tough to find - a good taramasalata bought from your favourite deli works well with the crudités.

"These two-bite snacks are perfect with a gin Martini," says Lindsay.

This simple dish balances the rich oiliness of torched mackerel with a sweet-sour dressing, while nashi pear refreshes the palate.

Build a rich and nourishing broth with minimum fuss thanks to the power of dashi.

Nasu dengaku is one of Japan's most popular exports for a reason. Get ready to fire up that grill.

Chilled noodles are a life-saver in summer. Use them as a base for all your favourite accompaniments: pickles, tofu, greens and more.

It's hard to pass up charred and tender chicken yakitori.

Step aside poke. Chirashi zushi - meaning scattered sushi - is the original fish bowl.

A simple green salad is given a flavour boost thanks to an easy ginger-soy dressing.

This recipe is a perfect summer dessert, featuring coconut soaked tapioca and a hint of salt to balance the sweetness of the mango and papaya.

The sweet flesh of ripe peaches takes centre-stage in this simple recipe.

"This is all about the quality of your pork. Seek out heritage-breed black Berkshire pigs that have been raised humanely and it will make all the difference," says Dave Verheul. Begin this recipe a day ahead to marinate the pork.

A tower of pastry and ice-cream, crowned with fresh and freeze-dried raspberries? Now that sounds fun.

Double-down on the vibrant flavours of summer berries with a simple sorbet to go with your fruit salad.

"Strangely enough, rosemary loves coconut and this makes a great refreshing dessert to eat any summer's day," says Dave Verheul.

This rare beef salad marries perfectly with the tomato and herbs while the chilli dressing adds a nice kick.

This was one of the first dishes we had on the menu at Ester," says Mat Lindsay. "I suggest putting a mussel and a pickle on top of some freshly grilled bread or a potato chip and dipping it into aïoli - a DIY canapé."

Fragrant spices, dates and nuts lend a Moroccan flavour to this simple orange salad.

This recipe features a zesty watermelon gazpacho drizzled over fresh fruit. It's the ultimate in summer refreshment.

The sweetness of the fruit in this recipe is beautifully offset by the ginger-kombucha granita.

A simple fruit plate that brightens the table at any time of day, from breakfast to dessert.

To make this bowl even more of a meal, add some cooked prawns, or grilled beef or chicken.

The sweet flesh of Moreton bay bugs steal the show in this vibrant curry that makes the most of summer produce.

Don't be fooled: this rich fondant-like cake is so simple to prepare it could soon become your standby for all those moments when a last-minute dessert is required.

When searching for warm-weather desserts, it's hard to go past the lightness of a panna cotta. This one also makes the most of blood orange's slightly bitter notes for a finale that's not too heavy.

This riff on the classic Australian snack by Poly's head chef Mat Lindsay is a more grown-up version, but just as moreish.

Milko meringue ice-cream sandwiches recipe - For milk ice-cream, bring milk, cream and vanilla seeds to a simmer in a saucepan.

Redskin doughnuts recipe - Combine flour, sugar and yeast in an electric mixer fitted with a dough hook. Add milk, cream, butter, egg and a pinch of salt, and knead lightly until a smooth dough forms (2-3 minutes).

Snapper crudo with roe and cucumber recipe - For buttermilk dressing, whisk ingredients together in a bowl and season to taste.

Garden pickles recipe - For pickled carrots, bring vinegar, sugar, honey and a pinch of salt to a simmer in a saucepan, stirring to dissolve sugar.

By cooking leeks whole - tough outer layers and all - you achieve a wonderfully tender result with the flesh inside.

Pineapple roasted rôtisserie-style is a revelation. It could only be a dessert by Mat Lindsay of Ester and Poly.

This French-inspired dacquoise with frozen yoghurt and zingy home-made sherbet is the perfect dessert for entertaining.

We've teamed up with OzHarvest and Kylie Kwong to create Gourmet Leftovers: a fried rice that uses up your Christmas produce.

We've teamed up with OzHarvest and Darren Robertson to create Gourmet Leftovers: a zucchini salad that uses up any odd ends from Christmas.

Fridge full of leftovers after your last big party? Brunch the next day is a cinch with a bit of advice from Saint Peter chef Josh Niland, who shares his recipe for a fluffy omelette.

Plenty of ice-creams inspire nostalgia, but Strawberry Splits, with strawberry ice encasing a creamy centre, are true favourites.

Garlic shoots, green peppercorns and fish sauce are the heroes of this dish. Remember that fried rice is best cooked when the rice is dried out and firm from the day before.

Baby lettuce hearts with pistachio dressing and parmesan recipe - For pistachio dressing, process ingredients in a blender until smooth and season generously to taste.

Hummus with radishes and paprika recipe - Purée chickpeas, tahini, lemon juice, garlic and oil in a blender, adding cold water to adjust the consistency, until smooth or to your liking.

There's not a lot of meat on quails so the best way to eat these is with your hands - pull them apart, dip them in the sauces and get a bit messy," says Mat Lindsay.

Sunnyboy cakes recipe - For candied oranges, cover orange slices with cold water in a wide saucepan, bring to a simmer, then drain. Repeat 3 times.

"This dish has been a mainstay since Liberté opened," says chef Amy Hamilton. "It's pure party food; fun, and deceptively easy."

Celebrate the passionfruit-flavoured soft drink of your childhood with this refreshing combination of jelly and granita.

Yoghurt dip with sesame seeds, pepitas, cumin, caraway and mint recipe - Spoon yoghurt into a muslin-lined sieve over a bowl, cover and refrigerate until whey drains and yoghurt thickens slightly (1-2 hours). Stir in garlic and season to taste.

Because barbecued things on sticks just taste better.

Australian Negroni recipe - Stir ingredients in a cocktail glass, strain into a glass over a large ice cube

"Spicy 'nduja and octopus are a great match," says Andreas Papadakis. "We make the 'nduja into a dressing for the perfect balance of spicy and salty."

A gin punch recipe from Archie Rose Distilling Co in Sydney that brings out the pear and honey botanicals of their Distiller's Strength gin. Throw everything into a bowl and the party's begun.

Farfalle with Gorgonzola fonduta, zucchini, basil and toasted nuts recipe - For pasta dough, process ingredients and a pinch of salt in a food processor until a dough forms.

"This tempura batter gets really crisp and works really well with the garlic-scented soft almond purée in the flowers," says Andreas Papadakis. "It's the perfect snack for a dinner party."

"This is inspired by a very simple Roman pasta dish, cacio e pepe, meaning cheese and pepper," says Andreas Papadakis.

"Fennel's flavour changes dramatically as you grill it, and it gives it more depth," says Andreas Papadakis.

Ham-and-cheese-filled pasta, burnt butter and fresh asparagus – this recipe speaks for itself.

"Hazelnuts make this dish unique with their fragrance," says Andreas Papadakis. "It's a simple dish and making the base sauce in advance makes things a lot simpler."

Mozzarella is tossed through this simple pasta sauce until it melts and coats the pasta. It's just the right amount of rich for a spring dish.

This bright pea risotto recipe is the perfect way to welcome spring - and it hails from one of our favourite Hobart restaurants, Fico.

Giant pasta shells are perfect for chunky sauces. But rather than baking them, as is typical, we've paired them with a white ragù and hardy kale.

"Like with any fish tartare, the freshness of the fish is very important," says Andreas Papadakis. "Spanish mackerel is an oily fish and requires a little acidity, which comes from the pickles."

Gigli with borlotti beans and pancetta in mint salsa recipe - For mint salsa, stir ingredients in a bowl and season to taste.

When it comes to crab, it's often best to keep things simple. Here that means a flavoured oil, some breadcrumbs and herbs as the background notes.

"This is our take on berries and cream, with the addition of a simple and delicious spice cake and caramelised white chocolate," says Andreas Papadakis.

Bucatini with prawn fra diavolo recipe - For fra diavolo sauce, preheat oven to 200°C. Toss ingredients together in a roasting pan and roast until tender and starting to caramelise at the edges (40-45 minutes).

The secret? Brine the wings first for extra-juicy flesh.

With sweet pastry, an almond filling and crème Chantilly.

Buttermilk-brined lamb shoulder with harissa recipe - For the buttermilk brine, place salt and 600ml water in a saucepan and bring to the boil, stirring until salt dissolves.

Pea, bean and shallot salad recipe - Blanch all peas and broad beans in a large saucepan of salted boiling water until bright green (30-40 seconds).

This wattleseed and honey cake is from Adam Wolfers' Sydney pop-up, Casoni.

This quick and easy salad has been a mainstay on the Burnt Ends menu since day one.

Artichokes with Taleggio sauce recipe - For Taleggio sauce, bring milk to the boil in a saucepan. Add the cheese, stir until it begins to melt, then blend with a hand-held blender until smooth

This clam dish makes a tasty yet simple supper for the warmer months. Gather round your pals, pour the wine and dive in.

Baking a whole chicken in paper makes for a beautifully juicy bird. Serve it with plain couscous to soak up all the juices.

Pineapple, date and liquorice parcels recipe - Preheat oven to 180C. Place four 30cm squares of baking paper on a work surface. Top each with another square, then divide pineapple among sheets.

Fondue is back - and easier than ever. Baking in paper means far less cleaning up. What's not to love about that?

Rhubarb and pear dartois recipe - For frangipane, beat sugar, butter and vanilla seeds in a bowl with a wooden spoon until creamy, then beat in egg.

Baby potatoes with butter, mint and pancetta recipe - Preheat oven to 190C. Heat a small frying pan over medium heat, add pancetta and fry, stirring occasionally, until golden and starting to crisp (2-4 minutes).

Want foolproof fish every time? The answer is baking it in paper. Add a flavoursome butter - in this case we've gone for a toasty curry butter - and you've got a self-contained meal.

Prune clafoutis recipe - Place prunes and brandy in a bowl, cover and leave to soak overnight. Drain, reserving prunes and brandy separately.

Butter makes everything taste better.

Parmesan, brown butter, fennel and leek frittata recipe - Preheat oven to 200C. Heat a 25cm-27cm ovenproof frying pan over high heat. Add butter and cook until foaming and nut brown (2-3 minutes)

A simple butter cake gets a new lease on life with the addition of some gently browned butter plus a layer of lemon curd and white chocolate frosting in the centre.

Quince and brown butter pastry tart recipe - For poached quince, bring sugar, spices and 1 litre water to a simmer in a large saucepan over medium heat.