Lisa Featherby

These delicate mussels and tomato broth are best served with crusty bread on the side. Don't be afraid to slurp the broth and scoop at the mussels with your fingers.

A simple but tasty recipe for mud crab with a butter and curry leaf sauce.

Ah, the devilled egg; popular in the 1960s, and still popular now. We've given our version a Japanese twist with togarashi, a Japanese chilli condiment, and toasted sesame seeds.

Sunflower seeds make a delicious creamy dip for crudités.

This Ligurian pasta dish combines the best of the land and sea with delicate swimmer crab and robust green pasta.

A decadent lobster-based version of the classic Italian lasagne with rich béchamel coating each luscious mouthful.

A simple but delicious recipe for blue mackerel, with tangy charred parsley and a tamari-cider dressing.

“I’ve started to use pipis more frequently over the last couple of years, and I've found the creaminess and savoury flavour of the macadamia milk makes a great sauce to carry and enhance their subtle flavour,” Ben Devlin says.

Invoking ancient cooking techniques, Janni Kryistsis bakes a whole chicken with pancetta, mushrooms and barley in clay to seal the juices in. It also lends itself to a theatrical dinner table reveal.

Africola chef Duncan Welgemoed shares his recipe for a spicy, smoked and juicy peri peri chicken. Smoking the chicken at the end with bay branches for a great perfume to the meat.

At Sixpenny, Daniel Puskas uses a dry-ages lamb rump for a richer natural flavour paired with a caramelised pumpkin juice. Made with a cabernet sauvignon vinegar, the complex juice is sweet with a slight acidity.

This classic Italian asparagus and rice soup is silky, healing and totally satisfying while the asparagus provides a much needed crunch to the broth.

This is an celebratory pasta bake with quail eggs, veal meatballs and rigatoni coated in a fresh Napoletana sauce.

Ester chef Mat Lindsay's cheddar pie is a cut above the rest. Sharp cheddar, pickled onion and a flaky pie dough comes together to make one masterful cheese pie.

A really great cheddar ups the stakes on this most classic of snacks - crackers and cheese. Home-made pickles seal the deal - open a bag of Jatz and let's get the party started.

Damien Pignolet shares his recipe for a grilled scallop salad based off a French restaurant - he calls it the perfect balance of sweet, salty and acidic flavours, with the scallops contrasting with the slight bitterness of the witlof and married by the toasty hazelnut vinaigrette.

The classic New Orleans cocktail, made with a half-and-half mix of cognac and rye whiskey.

Pineapple, orange, rum and bitters - what's not to love about this party-starting punch?

This is Guy Grossi's version of the classic roast lamb. Serve it up with some polenta or pepperonata.

Is there anything a vol-au-vent can’t do? Dress them up with poached oysters and caviar or make fast friends with chicken and white wine.

Try this French restaurant classic at home when entertaining as an elegant main.

This is a warm salad for crisp spring days with a drizzle of buttery beurre noisette dressing.

This tender crab meat salad makes an excellent entrée. The chapons make it - they're croûtons that have been rubbed with garlic.

Creamy goat's curd and crisp spring vegetables come together in this herbaceous French salad.

A large wood-fire oven is at the heart of all cooking at Hobart restaurant Franklin. This smoky dish combines a bone marrow broth with earthy spelt, nettles and toasted broccoli leaves for a nourishing menu standout.

This decadent chocolate mousse dessert is the perfect end to a French dinner ton chez toi.

A Niçoise salad’s ingredients may vary with the seasons, but egg, anchovies, tomatoes, black olives and dressing with a hint of garlic are a must.

This trout salad is a treat piled onto crusty bread slathered with cultured butter. We've marinated the fish for extra flavour, while using raspberry vinegar brightens the colour, and radishes add texture.

Silky crèmes crowned with nutty praline? We only have one thing to say about this French dessert: Oui, s’il vous plaît.

This pork terrine from Melbourne restaurant France-Soir is perfect when teamed up with cornichons, a crusty baguette and a little red wine.

This classic French coquilles Saint-Jacques is taken to the next level by France-Soir chef Jean-Paul Prunetti with Australian scallops and an intense creamy gratin sauce.

This octopus, frisée and fenne salad is super versatile - take it in whatever direction suits your mood.

To the classic combination of apple, blue cheese and hazelnuts we’ve added celery and celeriac for an extra-crunchy salad that makes a great light lunch or a side dish for grilled steak or chicken.

Melbourne restaurant Anchovy shares its recipe for grilled calamari - chef Thi Li describes it as a "pimped out" warm salad take on a barbecue staple.

Curtis Stone shares his recipe the barbecued lamb ribs he plates up at new LA restaurant Gwen. "Lamb ribs are juicy and delicious to eat right off the bone," says Stone. "The ribs are covered and cooked low and slow in the oven and are finished uncovered on the barbecue to achieve a good crust."

A simple vegetable side dish from Curtis Stone's restaurant Gwen.

"The chilli-tamarind caramel is something I learnt while working at the now-closed Universal," says Anchovy chef Thi Le. "It's a version of a tamarind caramel that is savoury rather than sticky-sweet, which is what makes the glaze so balanced."

Roasted bone marrow- Cover bones with cold water in a large container, cover and refrigerate for 2 days, changing water 2-3 times to leach blood from bone marrow.

Garlic shoots makes for a spicy vegetable side to compliment tonight's main meal; Anchovy chef Thi Le shares her recipe for a street-food inspired side or snack.

Eating your greens has never been this easy.

Make the most of spring produce with this quick silverbeet soup with fragrant dill. Add a smoky flavour with flaked smoked trout (though tuna would work too).

Artichokes can be divisive, but Curtis Stone's pickled side dish, sprinkled with thyme and lemon rind, will certainly bring together even the toughest of crowds.

A classic French dish, petits pois aux lardons elevates the fresh flavour of spring peas. Serve with steak frites for a stunning meal.

The classic French combination of steak and fries topped with a dollop of tangy sauce Bearnaise.

Pan-fried duck is drizzled with lime, tamarind, fish sauce and herbs in this quick meal.

Fresh mandarin, sweets sugar syrup and crème fraîche are the perfect complements to these palmiers.

Pork neck with herbs and banh hoi noodles- whisk ingredients except pork in a bowl to combine. Add pork, cover and refrigerate overnight to marinate.

For these simple meatballs, we like to use a mixture of mince: the fine mince to help bind the meatballs and coarse mince for fat, flavour and texture.

Anchovy's soft vanilla ice-cream and strawberries gets a kick of Kampot pepper in every scoop for a spicy dessert dish.

A unique take on the classic Australian meat pie, Curtis Stone shares his recipe for the veal shank and mushroom pies he plates up at LA restaurant Gwen.

As we count down to our 50th anniversary, we're taking a look back at old recipes. This fried rice dish - a classic comfort food - was inspired from our July-August 1966 issue.

A beautiful bavarois for a saffron-cardamom infused yoghurt dessert, topped with pistachios.

This quick and easy Thai stir-fry packs a spicy punch. Use fresh chilli - it will make all the difference.

Melbourne restaurant Anchovy's beef tartare is spiced up with herbs and nuoc cham. It will pair perfectly with potato crisps.

Curtis Stone shares his recipe for an almond friand tart with rhubarb compote, strawberry sorbet and tarragon crémeux.

There's plenty of vegetables and Shaoxing-flavour in this quick Korean noodle dish.

Pan fry sea mullet in butter for a quick and satisfying dinner. The harissa-spiced pearl couscous will be great for lunch the next day, too.

"This twice-cooked octopus is one of our most popular dishes at Stanbuli," says Stanbuli chef Ibrahim Kasif. "In Istanbul's traditional meyhanes, the tarama is usually served split and loose, but this version is emulsified, thick and luscious."

Serve this creamy fava bean pâté at your next gathering. It combines the earthy flavours of beetroot, carrot and pickled okra and is fantastic on crunchy bread or crackers.

A tangy twist on a classic side, try Anchovy's asparagus with fermented beancurd, olives and ginger dressing for a sense-igniting dish.

Sink your teeth into a thousand layers of flavour with this pork belly recipe from Yama Kitchen & Bar.

A strange but delicious flavour comes with the triad of potato, miso and pecorino in Yama Kitchen & Bar's moreish side.

Sink your teeth into these soft and tangy honey and ginger ice-cream and lemon curd doughnut sandwiches from Yama Kitchen & Bar.

This traditional Turkish-Cypriot village bread can be used as a decadent accompaniment to main meals or as a tasty twist on breakfast toast.

Prepare a meal fit for a king as Sydney restaurant Stanbuli shares their recipe for a decadent Sultan's delight with duck and smoky eggplant.

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

“Roasted broccoli teamed with a soy and sesame sauce makes a very savoury side dish,” says Hamish Nugent.

Sweet and savoury combine in this tahini parfait, with golifa to add a Turkish-Cypriot kick to a classic dessert dish.

“My first encounter with bibimbap was at a small Korean café in the Adelaide Central Market,” says Ryan. “I was hooked from then on. It’s a dish that can be personalised and modified depending on your likes and dislikes. A version I had in Seoul, where the beef and the egg were both served raw, is a favourite.”

Yama Kitchen & Bar share their recipe for a spicy fried chicken cooked Taiwanese-style cooked with soy sauce and sake.

“These are among my favourite Istanbul street foods,” says Ibrahim Kasif. “Vendors usually display them piled up on trays lined with newspapers, exposed to the elements. They’re made to sell fast because the vendor might need to move quickly if they’re caught by the police or council authorities. The mussels are insanely good: room temperature, peppery and fragrant with allspice.”

An okonomiyaki-prawn toast Frankenstein mash-up that somehow works.

These grilled beef skewers originated in Peru but are also popular in Bolivia.

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

These salt-cod fritters make an ideal snack with beer. For extra creaminess, cook the cod in milk instead of water.

Try this fresh, light side salad from Turkish restaurant Stanbuli served with a tangy lemon dressing that invigorates the senses.

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

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

As a native Andes grain, quinoa adds a fluffy, delicate touch to the avocado, egg and beetroot salad.

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

This soupy style of ceviche, found in Ecuador’s coastal regions, is made to order at beachside carts (the carretas).

Tlayudas are pizza-like tortillas usually topped with refried beans.

There are many variations of empanadas across Latin America; in Brazil they’re called pastéis (pastel in the singular), and in Puerto Rico they’re called pasteles.

A pepita lime butter compliments a succulent steak and hearty potatoes with zesty, Latin flavours.

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.

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

Top black beans with chorizo and prawns, and serve with coriander and fresh lime.

Tamales are parcels of corn dough wrapped in corn husks or leaves such as plantain or banana, then steamed.

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

Pair juicy pork fillet with zesty jalapeno and lime salsa and the result will be a recipe that sticks in your mind and mouth.

The Cubano, or Cuban sandwich, is like a ham and cheese sandwich on steroids, made with roast pork as well as ham, and pickles and mustard.

Cheese and bacon meet brown rice and pumpkin for a textural side dish that makes a perfect partner for roast lamb or chicken.

Fruits and nuts combine in this syrupy winter-friendly rice pudding.

Create this citrusy soup sensation that combines cumin and cinnamon with strips of juicy chicken and crisp tortilla.

This is an impressive entrée to bring to the table. Crack open the crust at the table so your guests get the scent of pumpkin, then take it to the kitchen to finish the presentation.

Ben Berei's slow-roasted lamb's shoulder at Rick Shores is packed with spice.

Add a Southern kick with rye whiskey, smoothed out by a salted caramel crumble.