“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.

This classic recipe for minestrone, brimming with beans, vegetables and pasta, always delivers.

The New Zealand cake-slice hybrid, reimagined with soft baked rhubarb.

This recipe makes cooking eggplant to that perfectly soft and gooey texture foolproof – pricking and charring the eggplant leaves it tender enough to spread on a crusty piece of bread.

If you've exhausted your usual dip-and-spread options, why not try this spread from Sydney's Paski? Made from blended milk-soaked cod, bread, and tomato, this unusual dish is a must-try.

If you've been wanting to ease into tofu but unsure where to start, this tofu tart is the perfect segue.

This easy cauliflower dish will soon become your new go-to side for any meal.

The hearty soup you need this winter.

Make the most of stone fruit season by tossing sweet yellow and white peaches through the barley salad accompanying this pollo al mattone.

And it's super quick to whip up.

It's a prime cut of beef with a heavenly mix of pâté and mushrooms in a golden parcel of puff. What's not to love?

Sweet but tangy, there's no denying the pull of this retro classic.

Roll up your sleeves, then roll and fold your way to flatbread heaven.

It's made for cold nights and second helpings.

Butter-lovers, rejoice.

This scallop sang choi bau recipe by chef Jane Strode makes for the perfect party snack.

Classic Rockefeller oysters, balanced out by South Australian warrigal greens.

A leafy green twist on the classic Spanish tortilla.

The beauty of this dish is in its versatility - use any seasonal vegetable to satisfy your own tastes.

This recipe calls for a pear poaching syrup made with shiraz gin that flavours and colours the pears, but doubles as the base for the accompanying ice-cream.

With the option to make each element ahead of time, this stunning millefeuille practically assembles itself.

These rich little puddings have been adapted from one of Neil Perry's classic sticky date recipes to feature a deliciously surprising sesame hit.

This vegan-friendly dish can be served individually as a main or as a side to share.

This light cheesecake pairs perfectly with sweet pan-roasted figs and Amaro di Angostura syrup.

These golden brown half moon shaped pastries from the Abruzzo region of Italy are irresistibly flaky and cheesy.

Tired of your usual breakfast? These soft, savoury buns are the answer.

Don't forget the cream.

A very contemporary take on the American pie.

This is a super-easy dish that’s rich, hearty and full-flavoured, but doesn’t require a whole lot of work. Just let the flavour of the hock come through and do the work for you. Begin this recipe a day ahead to soak the beans.

Our take on the French classic.