Tipo 00’s potato and cauliflower tortelloni
If there are black truffles in season, shave some on top - Andreas Papadikis, head chef at Tipo 00, promises a dish that becomes "something extraordinary".
Zucchini flower, mint and pecorino penne
A simple and light recipe for zucchini flower, mint and pecorino penne.
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Alice Waters’ pounded almond and mint pasta sauce
Iconic chef Alice Waters shares her recipe for pounded almond and mint pasta sauce.
Enrico Tomelleri’s pici with cacio e pepe and shiitake
A recipe for perfect hand-rolled pici with a cacio e pepe and mushroom sauce.
Colomba Pasquale
A recipe for a classic Colomba Pasquale.
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Ricotta and pecorino tarts (casadinas)
This recipe for ricotta and pecorino tarts (casadinas) is by Giovanni Pilu from Pilu at Freshwater.
Torta di riso
A recipe for a light and delicately scented rice tart.
Cassata
There's a good reason Sicily is known as the sweets centre of Italy, and cassata – decorative and delicious – is it.
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Chocolate and hazelnut babka
Take a buttery, brioche-like loaf, add a generous swirl of rich chocolate and what do you get? A little slice of heaven.
Danielle Alvarez’s slow-cooked ocean trout with peas, and Meyer lemon and fennel salsa
This recipe for slow-cooked ocean trout comes courtesy of chef Danielle Alvarez.
Cauliflower mac and cheese
For this recipe, we've added cauliflower to the classic comfort food. (And three different cheeses and crunchy rye breadcrumbs, too.
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Beef short ribs in miso and beer
In this recipe, we've combined red miso and Guinness to create an umami-rich sauce.
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Potato, leek and silverbeet gratin
A sumptuous recipe for potato, leek and silverbeet gratin.
Enrico Tomelleri’s risotto with pumpkin, Gorgonzola and brown butter
A hearty autumn-friendly dish from the Paski co-owner and chef that's perfect for the transition from warm to cold.
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Sweet Italian Easter bread
Gubana is a half brioche, half strudel from Friuli-Venezia Giulia. It's traditionally eaten after Lent.
Cheat’s wonton soup
This wonton soup is an express version of the recipe that cuts time, not flavour.
Brigitte Hafner’s guide to making luxe mashed potato
Just make sure you choose the right potatoes for the job.
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Burnt honey and teriyaki Japanese eggplant
This smoky eggplant recipe pairs miso with an irresistible burnt honey teriyaki glaze.
Shaved zucchini, fennel and mint salad with burrata
A simple recipe for shaved zucchini, fennel and mint salad with burrata.
Beetroot soup with burrata
This recipe for beetroot soup with burrata is by Shaun Kelly from Au Passage in Paris.
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Burrata with green relish
A simple recipe for burrata with green relish.
Focaccia with potato, onion, olives and burrata (focaccia con patate, cipolle, olive e burrata)
Our recipe for focaccia with potato, onion, olives and burrata (focaccia con patate, cipolle, olive e burrata).
Scampi with burrata and ’nduja
A recipe for scampi with burrata and 'nduja by Fratelli Paradiso restaurant in Sydney.
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Peaches with burrata, prosciutto crudo and rocket
Our recipe for peaches with burrata, prosciutto crudo and rocket.
Tuscan chicken liver crostini with rosemary and anchovy (crostini di fegatini)
Australian Gourmet Traveller's recipe for Tuscan chicken liver crostini with rosemary and anchovy (Crostini di fegatini).
Choc-cross buns
This winning combination of Easter's big treats (chocolate and hot-cross buns) is going to be snapped up very quickly. In the unlikely event of leftovers, serve them toasted.
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Dan Pepperell’s hot cross cannoli
It's the flavours of a spiced hot cross bun whipped into a cloudy ricotta filling, then coddled into a crisp chocolate shell. This is going to be a good Easter.
Bodega’s hot cross buns recipe
This recipe offers a savoury take on classic hot cross buns, courtesy of Sydney's Bodega.
Sour-cherry hot cross buns
These sour-cherry hot cross buns are a refreshing take on this Easter favourite.
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Apple and cinnamon hot cross buns
Our remix on an Easter classic.
Classic hot cross buns
A no-fuss, traditional hot cross bun recipe, best suited for the purists.
Colcannon
This is chef Colin Fassnidge's take on colcannon, Ireland's favourite mashed potato dish. Don't be afraid of the butter, and serve with plenty of crusty bread.
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Yuzu cream tarts with ginger strawberries
It's hard to believe that these beautiful gluten-free and dairy-free tarts are completely vegan.
Leche and lime flan with burnt mango
This Filipino leche flan, with lime and burnt mango, tastes like a dense crème caramel.
Veal cotoletta with asparagus and preserved lemon
The lemon and asparagus prevent this dish from feeling too rich and heavy, and if you don't have veal, chicken breast will work just as well.
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Tony Tan’s char kway teow
Char kway teow is a perennial Malaysian favourite for a reason. Tony Tan shows us how it's done.
Scallops with Champagne and pea sauce
Sweet Australian scallops pair perfectly with this vibrant Champagne and pea sauce, topped with nuggets of chorizo and texture.
Green shakshuka with Brussels sprouts, olives and labne
The classic North African and Middle Eastern dish has been given a Mediterranean twist.
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Duck-fat hasselback potatoes with rosemary salt
Hassle free potatoes.
Coconut-poached chicken with mango and perilla
Use the freshest of mangoes to make these chicken rolls a standout snack.
Hellenika’s grilled octopus
The Brisbane restaurant's take on the Greek classic is a winner.
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Saffron and lemon rice with fried onion
This simple and satisfying rice dish works equally well as a main or a side.
Crab and potato rosti with salmon roe
This decadent snack is the perfect way to get the party started.
Roasted beetroot carpaccio
This stunning roasted beetroot carpaccio is more than just a pretty face – it’s complex, earthy and flavoursome.
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Sticky pork ribs with mango and jalapeño salsa
This mango salsa is the perfect accompaniment for slow-cooked smoky pork ribs. Begin this recipe a day ahead.
Burrata with balsamic buttered beetroot, vincotto and rosemary
This recipe for burrata with balsamic buttered beetroot, vincotto and rosemary comes from Sydney's Berta.
Sugar and fennel-crusted kingfish
Brushed with a honey and mustard glaze, and topped with a golden crust, this could be your next dinner party scene-stealer.
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Crema Catalana
Vanilla custard with a burnt sugar crust – what’s not to love?
Sean Moran’s mushrooms on toast
With a don't-be-shy amount of butter.
Hellenika’s chicken souvlaki
You've never had chicken souvlaki this good. This recipe, courtesy of Brisbane's Hellenika, is sure to become your new go-to.
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Scallop crudo with crisp ginger and pomegranate
This elegant summer starter comes together in just 15 minutes.
Fig, pomegranate and burrata with Sherry vinaigrette
Sherry vinegar adds brightness and depth to the winning combination of figs, pomegranate and burrata.
Coral trout with saffron and Sherry-roasted onions
Is there anything more showstopping than a whole baked fish?
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Barbecued prawns with brown butter and tamari
Mat Lindsay recipe for barbecued prawns with brown butter and tamari from Ester restaurant in Sydney.
Citrus dessert: Orange and lemon sorbet
This recipe from cook Diana Chan is equal parts sweet and tangy.
Spiced roast duck with peaches and oranges
Made for the Christmas main event.
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Napier Quarter’s squid-ink spaghetti with cuttlefish, green pea and chilli
A near-perfect summertime pasta.
Spiced plum, cherry and coffee trifle with cardamom crumb
Need a Christmas dessert to impress? Look here.
Cherry and gingerbread bombe Alaska
For dessert with drama.
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Oysters two ways, with cucumber-lime dressing and cabbage-ginger tsukemono
Why settle for just one dressing when you can have two?
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Spice-roasted tomatoes, chickpeas and chilli
A satisfying vegetarian main, or a very able sidekick.
Apple-caramel sponge pudding
Sink your spoon into this.
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Triple-cheese cauliflower
Three cheeses (count them), soft baked cauliflower and crisp breadcrumbs. Now that's a side dish.
Giovanni Pilu’s herbed ricotta and roasted-tomato bruschetta
That's breakfast – and lunch – sorted.
Vietnamese rice paper rolls
Flavour and freshness with every bite.
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Choux wreaths with burnt-honey cream, raspberries and sesame praline
This is one one impressive - and delicious - dessert.
Tedesca Osteria’s prawns with saffron, fino sherry and garlic sauce
When very fresh prawns mingle with garlicky saffron butter, only good things happen.
Tedesca Osteria’s fava with pickled shallots, dill and feta
A smooth, earthy meze, balanced with sharp pickles, salty feta and herbaceous dill.
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Prawn and avocado salad with spiced tomato dressing
How to improve on fresh prawns with avocado? Adding a smoky, spicy tomato dressing to the mix.
A cheat’s recipe for blackberry soft serves
We've hacked the recipe for fast summertime refreshment.
Al Dente’s potato, pancetta and caramelised onion mezzalune
A filled-pasta wonder from the Melbourne enoteca.
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Jaclyn Koludrovic’s gluten-free pistachio, lime and coconut cream cake with melon, apple and mint
Talk about a showstopper cake.
Kazuki’s beef tataki with anchovy dressing and potato chips
This recipe from Melbourne restaurant Kazuki's is a delicate and flavourful take on beef tataki.
Lamb koftas with beetroot salad
Fast, fresh and flavoursome – this one's the whole package.
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Scallop ceviche with mango and avocado salsa
For easy summer entertaining, with minimal fuss.
Harissa chicken with carrot, rice and quinoa pilaf
Chicken, boring? Things look up with the addition of harissa, the North African spice paste.
Fast chicken satay
Fire up the grill and keep the good times rolling.
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Dutch baby with honey-limoncello syrup
There's lots to love about a Dutch baby pancake.
Sesame-crusted bonito and edamame with green-tea soba noodles
Now that's a salad.
Crème brûlées
A crackling top, a silky custard middle. You can't go wrong with this French classic.
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Peach pavlova trifle with brandy custard
Two favourite desserts combine in this peach and pavlova trifle.
Marameo’s squid-ink spaghetti with crab, chilli and tomato
The type of pasta dish we'd happily eat year-round.
Citrus and pomegranate salad with verjuice-shallot dressing
That's a good-looking salad.
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A no-bake strawberry crème fraîche cheesecake
The best bit? There's no need to turn on the oven.
Roast chicken with capsicum salsa verde
The fast and easy roast chook you need for the week.
Chaco Ramen’s fat soy ramen and kaeshi
The staple bowl of noodles from the Sydney ramen house.
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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.
How to make a lemon tart
How to achieve that bright, tangy custard and fine, crisp base? Pastry chef Catherine Adams has the answers.
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Creamed spinach
Sometimes all that's missing is a simple side dish. Creamed spinach is about as simple as it gets (and it goes with just about anything).
Berry and pistachio stacked pavlova
This three-tiered berry and pistachio pavlova is a real showstopper.
Baklava
Sweet and laced with spice, this Middle Eastern filo favourite is also an alleged aphrodisiac.
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Tonka’s gulab jamun
These little golf-ball sized sweets are a popular dessert in just about every South Asian cuisine.
Ricotta-polenta cake with lemon-rosemary syrup
Enjoy a slice of this fragrant, versatile cake at any time of day. And you can make the whole thing in just over an hour.
Frank Camorra’s party paella
How to feed a crowd.
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Jonathan Barthelmess’s taramasalata
Forget the supermarket-grade stuff. This dip by chef and restaurateur Jonathan Barthelmess is the real deal.
Pulled chicken and black bean nachos
If we ever needed an excuse to have corn chips for dinner, this is it.
A pâtissière’s guide to making Black Forest cake
Chocolate and kirsch are the stars of this knockout classic German dessert gâteau, with a light, airy sponge the key to success. Catherine Adams shows how it's done.
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Amy Chanta and Palisa Anderson’s padt cha bpla (stir-fried fish with holy basil, wild ginger and green peppercorns)
A multi-dimensional stir-fry that sings with spice and fragrance.
Amy Chanta and Palisa Anderson’s bpla neung manow (steamed fish with spicy chilli and lime dressing)
Lemongrass, chilli and scud chillies, and a whole steamed snapper. Nothing better.
