Recipes

These croque-madame crêpes are the perfect variation for those who love croque-madame flavours, but find the bread too filling.

Chinese-style pork belly is always a crowd-favourite — and Kylie Kwong's rich caramelised pork belly with Chinese coleslaw is no exception.

Choose any fish you'd like because this zesty zhoug will complement them all.

Though making a cauliflower hummus as an accompaniment may seem a little burdensome, we promise that it's well worth the effort.

This white bean purée is the next dip of your dreams.

Otherwise known as Qatayef Asafiri.

Perfect for spring.

We know how finicky preparing whole artichokes can be, so we assure you that using marinated artichokes makes an equally delicious salad.

Whether you're looking for a breakfast-for-dinner option, or you're planning to host an ambitious champagne breakfast, these crêpes are a showstopper.

Our warm chow chow style cabbage is simple, and celebrates the hero of the dish - the tender pork cutlet. If you'd like to use other vegetables, cauliflower, capsicum and green tomatoes are traditional.

Spring is in the air, and what better way to celebrate than with fresh Balmain bugs?

Oozy, gooey cheese with a slight golden crust? What's not to love.

This fragrant and savoury Middle Eastern breakfast dish is just what you need to shake up your morning routine.

These fluffy soufflé pancakes are elevated with the addition of a generous sprinkle of genmaicha sugar.

This variation of okonomiyaki combines the fluffy hotcakes you know and love with the traditional Japanese flavours.

What's better than a regular waffle? A potato waffle.

Pair this salad with some chargrilled chicken or some fresh tuna to turn this salad from a side dish to a winning main.

These breakfast crepes are topped with chickpeas for an extra protein boost.

Pork lovers, this is the recipe for you.

Start preparing these crumpets before your morning coffee and the dough will have risen by the time you've finished it.

If you're entertaining a crowd, prepare the pot stickers ahead and store, covered with a damp clean tea towel in the refrigerator and cook when required.

Quick, easy, and chef approved, this pan-roasted snapper with tarragon gribiche is sure to become a new weeknight favourite.

Step away from the typical salt-and-pepper squid and embrace native Australian ingredients by using ground pepperberries to enhance this spiced squid with sweet and sour mango sauce.

Gỏi xoài is a traditional Vietnamese green mango salad with a zesty dressing. In this recipe, we used ripe sweet mangoes to balance the sharp green mango and tart salad dressing.

The beauty of the frittata is in its versatility. In this version we've used feta for tang and polenta for substance.

Feeling crabby? This Thai chilli and mango mud crab is a definite cure-all.

This curry is perfect for those of us who prefer things a little less spicy.

The trick with this simple dish is to sauté the broccoli rabe enough so that it's wilted and tender, without becoming soft.

If you're not a fan of squid, you can easily substitute prawns or firm white fish for a similar texture and flavour.

“This pesto is so versatile. It goes incredibly well with raw fish or steak, or a shellfish pasta. Pistachio has that beautiful sweetness and I always love using nori in pesto for a bit of flavour background,” says Wood.

Make your greens the focus of your meal with this green shakshuka - the sicilian green olives give this vegetarian dish a burst of umami.

Serve these char-grilled peppers the Hellenika way with a block of feta cheese and a large chunk of crusty bread for mopping up all leftover dripping juices. This side dish is not to be missed.

Serve these mushroom skewers as you would any other meat skewer: slide free from the skewers and onto a piece of flatbread spread with whipped avocado, pack with fresh veg, drizzle with mojo sauce and enjoy.

"Some people say this reminds them of desserts their grandmothers used to make." Says Ursula's chef Phil Wood. "There's a warm nostalgia to it."

While a little fiddly, these dolmades are well worth the effort.

When done right, whole-roasted cauliflower is a textural dream: soft creamy middle with a golden outer crunch.

If you've been wanting to try cooking left-of-centre cuts of meat, this is the sign you've been waiting for.

You don't need a grill or barbecue to get perfect gooey eggplant.

Mozarella in a dessert may make you baulk, but we guarantee that this sticky Syrian sweet will leave you reaching for more.

The tart Granny Smith apples used in the apple and yuzu kosho sauce cut perfectly through the charred fat of the braised pork belly.

Cooking a whole fish can be intimidating. But we've taken all of the guesswork out to make this flavour-packed dish your new weeknight favourite.

Not for the fainthearted, this dish is spiced with sambal oelek for a hit of nose-tingling heat. Spread liberally with sweet onion sambal for a perfectly balanced sweet-and-spicy delight.

Made with ricotta and honey for a slightly more savoury flavour, you can dip each spoonful in the honey-ginger syrup for a sweeter finish.

These fritters are the perfect way to get your five serves of vegetables in. Packed with carrot and served with natural yoghurt, these little beauties are a dinnertime champion.

Why have just one variety of vegetable covered in gravy and cheese when you could have three?

The fresh drizzle of punchy chermoula that cuts through the rich fattiness of the tender lamb ribs makes this recipe by Aalia's Paul Farag a must try.

Quail has a reputation for being fiddly and easy to overcook... this simple recipe takes out all the guesswork for perfectly tender and crisp quail.

With short, flaky pastry and a soft, savoury filling, you shouldn't forget the versatile quiche for your next lazy weeknight meal.

“This is something I’d make in winter at home,” says Phil Wood. “It’s intense and warming; a little bit sour with a slight hit of sweetness.” You will need to soak the chillies a day ahead.

“This dish reminds me of nights out in Tokyo, when we went to my favourite yakitori restaurant for their yaki onigiri (rice grilled over charcoal),” recalls chef-owner Jemma Whiteman.

Use any starchy vegetable in place of Kent pumpkin and Desiree potatoes to achieve the same intensely savoury profile of this aromatic side dish.

Bring a little bit of humble sophistication to your next friendly gathering with these delicious prawn sandwiches with kimchi mayo.

Though you need to start this recipe a day ahead, it truly is minimal effort. Brined overnight, the chicken is moist and tender, elevated by the shawarma spice rub. This dish is a true show stopper.

“A great, easy recipe with the onions roasted whole until they’re almost black on the outside, which brings out their sweetness,” says Wood. “It’s a rich, traditional beef dish with a little bit of black bean and chilli for interest. Australian beef is amazing, we should be incredibly proud of it.”

You'll be piling the green beans onto your plate with this punchy recipe by Enter Via Laundry's Helly Raichura.

Smoked bacon, Brussels sprouts and Puy lentils – a classic combination that makes a great accompaniment to any Parisian meal.

Substitute the lobster meat for any sweet, tender seafood like prawns or crab meat in this quick decadent pasta dish.

Fans of coconut and custard will love this take on the traditional Egyptian basbousa pudding by Aalia's Paul Farag.

Scented with lemon, these salmon rillettes are a refreshing addition to any menu.

Honeydew melon may not be the fruit for everyone, but it shines when paired with tart green tomatoes. Served with grilled sirloin steak, these three unlikely flavours are a match made in heaven.

Keeping all the elements of what makes this dish a provincial family favourite, this recipe has been refined with a modern-day bistro interpretation.

Served with a punchy broccoli leaf salsa, this moreish roasted broccoli with almond ajo blanco won't have you missing meat.

There's something so satisfying about cooking with clams.

Fragrant and filling, this low fuss meal is perfect for a midweek dinner.

Cutting cauliflower into thick, steak-like pieces and roasting it at a high temperature allows it to steam and brown at the same time, achieving a lovely creamy inside, and a crisp golden outside.

Perfect for a party, you can make a large batch of these little flavour parcels and freeze them for easy entertaining.

If you've got leftover silverbeet or leafy greens, this is the soup for you.

Cheesy, creamy potatoes paired with fennel make for a standout side dish.

Swap beetroot in as your main veg for an extra boost of fibre.

Quick, easy, warming, and hearty, this recipe for grilled rump steak with Massaman curry is the perfect way to add intrigue to your regular Wednesday steak and chips.

A quick and easy dessert other than self-saucing pudding? Don't mind if we do.

Roast a few thin wedges of parsnips in a 180°C oven for 25 minutes and serve on the side for some extra crunch.

Perfect for any weather, this eggplant and pineapple curry is warming for the winter months but won't make you sweat during summer.

A warm vegetarian salad that punches above its weight in the flavour stakes.

This classic French stew typically takes hours of simmering to do right. But we'll make an exception for this recipe.

Some of the most memorable dishes are whipped up out of nothing, using whatever's in the cupboard and a bit of invention. The idea of a sausage curry was surely born in such circumstances. But that doesn't mean it can't be spruced up into something special.

There's nothing quite like the smell of baking to whet your appetite - and even more so when sweet spices like cinnamon and cardamom are involved.

Trust us, this recipe is the best way to cook chicken Kiev.

The best way to season lamb shanks? Wrap them with whatever aromatics you choose and let the flavours mingle as your parcels bake.

French onion soup is a bistro classic for good reason. For this recipe, we've given an already rich soup some extra luxe touches, because you may as well go all in on decadence.

Duck à l'orange is a classic that has evolved with an abundance of interpretations over the years. One thing that remains constant is the deep satisfaction that comes from cooking a whole duck. Begin this recipe a day ahead.

A big cut that will satisfy a crowd every time.

A recipe for homemade potato chips with onion, ricotta and feta dip. They're surprisingly simple to make at home.

A no-fuss recipe with satisfying results.

Sink your teeth into a slice of nostalgia.

This recipe for braised leek, served in a Venetian vinaigrette with stracciatella, is a bowl of comfort.

A made-for-picnics cake.

Beef taco rice is an Okinawan specialty that is an example of how fusion is by no means a dirty word.

This one's a comfort classic for a reason.

Acqua Pazza, "crazy water," is a lightly herbed Italian broth, usually used to poach fish. With this recipe, fresh and fine ingredients are key.

It's like a recipe for regular toast, with a little something extra.

A recipe for Waldorf salad by Damien Pignolet from Sydney restaurant Bistro Moncur.

Swordfish is one of the meatiest fish, and these steaks with a light honey dressing will show you why.

The cake that saved Sixpenny during lockdown.

Need Indonesian-style fried rice in a flash? You need this super-fast recipe for nasi goreng.

Corned beef with a traditional Soubise sauce.

Our recipe for classic mashed potato.

There's no taste quite like sweet and succulent lobster fresh. And this grilled lobster tail recipe is a great expression of that flavour.

Having friends over? These little sandwiches from Adelaide's Bar Lune will delight.

A recipe for classic madeleines, dusted with lemon sugar.