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Spice-roasted tomatoes, chickpeas and chilli
A satisfying vegetarian main, or a very able sidekick.
Al Dente’s potato, pancetta and caramelised onion mezzalune
A filled-pasta wonder from the Melbourne enoteca.
Lamb koftas with beetroot salad
Fast, fresh and flavoursome – this one's the whole package.
Junda Khoo’s Hainanese chicken
Chicken, rice, chilli sauce – the works.
Neil Perry and Richard Purdue’s globe artichoke and broad bean tagine
From the Margaret chefs comes this vegetarian take on tagine, packed with spring vegetables.
Chargrilled broccolini and tofu salad with soy-yuzu dressing
A satisfying, vegan-friendly salad.
Neil Perry and Richard Purdue’s baked blueberry cheesecake
Chef Neil Perry says it's hard to beat a good cheesecake. Truer words have never been spoken.
Yoko Dining’s mochi ice-cream
Come for the mochi, stay for the ice-cream. This dessert creation is a one-two hit of chewy and creamy textures.
Jacqui Challinor’s cannellini bean dip with cumin burnt butter
The Nomad chef's take on hummus.
Jacqui Challinor’s smoked eggplant and pomegranate salad
For lovers of eggplant.
Al Dente’s prawn ravioli
A very luxe pasta indeed.
Al Dente’s egg yolk and semolina pasta dough
The silky staple recipe from the Melbourne eatery.
Al Dente’s tortellini cacio e pepe
All the goodness of cacio e pepe coddled in a silky pasta wrapping.
Casoncelli alla Bergamasca (the Al Dente way)
The Melbourne eatery's take on the filled pasta of Bergamo.
Saba Alemayoh’s Ethiopian recipes (and guide to Ethiopian food)
Laced with spices and fortifying aromats, Saba Alemayoh shares her recipes for a traditional Ethiopian spread.
Dinish (Ethiopian potato, cabbage and carrot stew) by Saba’s Ethiopian Restaurant
The Ethiopian stew that's low in spice but full of flavour.
Hamli (Ethiopian braised greens) by Saba’s Ethiopian Restaurant
A quick and simple braise in celebration of Chinese broccoli.
Jacqui Challinor’s flatbread with garlic oil
The celebrated olive-oil flatbread from Sydney's Nomad.
Junda Khoo’s curry laksa (laksa lemak)
When coconut, spices and noodles combine...
Ho Jiak’s tau yu bak (braised soy pork belly)
Chef Junda Khoo shares the recipe for a dish close to his heart.
Tetsuya Wakuda’s persimmon salad with sesame-tofu dressing
When persimmons are at their peak, celebrate them in this pure and simple dessert.
Oregano eggplant with freekeh, feta and dill
A winner for picnics and bring-a-plate events.
Grilled tuna salad with egg, asparagus and anchovy vinaigrette
Where classic flavours, top-shelf produce and minimal intervention combine.
Blood plum, burrata and watercress salad with toasted barley
A recipe that proves salads can be light and satisfying in equal measure.
Chilli-rosemary prawns with butter
Ready in just 15 minutes.
Una Más’ grilled octopus with fermented chilli
Charred octopus, brought to life with a touch of red chilli sauce.
Salted ricotta tart with zucchini and black garlic
This luscious, summery tart is guaranteed to impress every guest, including the carnivores.
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Jacqui Challinor’s kingfish ceviche with avocado and finger lime
One of the most popular dishes on the Nomad menu, for good reason.
Seafood platter with chervil butter and a trio of sauces
The quintessential festive crowd-pleaser.
Whole glazed ham with roasted figs
For fans of ham of the sticky glazed kind.
Matt Stone’s raw zucchini, pine nut and miso salad
A pretty-as-a-picture dish for spring.
Zucchini and potato croquettes
A crisp, all-veg affair, with smoky aïoli to boot.
Jacqui Challinor’s olive-oil ice-cream sandwich with halva and pistachio
This signature dessert on Nomad's menu is a beautiful interplay of flavours and textures.
Yoko Dining’s mushroom gyoza
A vegetarian-friendly take on the Japanese dumplings
Brent Savage’s coal-roasted eggplant with black garlic
A smoky, textural, all-eggplant affair.
Louis Tikaram’s vegan ma po tofu
The Stanley chef's meat-free take on the Sichuanese classic.
Saba Ethiopian’s bamya (lamb and okra)
Head chef Tekebash Gebre's recipe for a Sudanese dish that's all warmth and spice.
Saba Alemayoh’s derek tibs (Ethiopian beef short ribs with capsicum)
Ribs, slowly braised with berbere spice, with the gentle sweetness of capsicums – there's nothing better.
Tetsuya Wakuda’s shabu shabu
Gather around the table and dip in.
Saba Alemayoh’s birsen (red split lentil stew)
The owner of Saba's Ethiopian Restaurant in Melbourne shares the recipe for her favourite legume recipe of all time.
Yoko Dining’s okonomiyaki
A recipe for the umami-rich Japanese pancake from Brisbane's contemporary izakaya.
Dairy-free honey and macadamia tart with figs and blackberries
Make honey the hero.
Adam Wolfers’ carrot schnitzel
The much-loved crumbed vegetable dish from the chef's pop-up restaurant Ételek.
Stuffed zucchini flowers with basil sauce
The showstopper entrée to impress.
Prawn cocktail tower
And that’s a wrap – the perfect self-serve summer dish.
Spice-roasted duck with figs
Duck is the ideal main attraction for a smaller Christmas gathering, particularly when spiced and paired with lush summer figs.
Roast ocean trout with cucumber and preserved lemon salad
Excellent served warm or cold, so you could cook the trout a day ahead and just whip up the salad before serving.
Brined barbecued turkey with spices and a piri piri sauce
A lidded barbecue is the answer to everyone’s prayers in the heat of summer, and brining the turkey ensures a deliciously tender result.
Roasted pork with the best crackling and roasted nectarines
However hot it is outside, this roast pork is worth the oven time.
Spinach and ricotta rotolo
This vibrant dish will thrill more than just the vegetarians at your Christmas table.
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