Recipes

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.

Topped with roasted hazelnuts and toffee shards.

Drop that takeaway menu. Once you've tried making curry paste from scratch, you'll never look back.

The timeless French recipe that delivers comfort with every bite.

The creamy soup uses broccoli stalks for the soup base and sauteed florets as a garnish. Add Gorgonzola toasts for dipping and you've got a satisfying meal.

Hints of clove, nutmeg and cinnamon add a subtle spice to this crunchy fruit crumble, balanced by a homemade creamy dulce de leche ice-cream.

This Roman-style gnocchi is rich with the sharp flavour of cheddar, making it an ideal side dish for robust stews, braises and roasted meats.

A combination that's a classic for good reason.

Our recipe for tacconi with Ligurian olives, pine nuts and oregano.

A fast recipe for gnocchetti Sardi with tomato sugo, broccolini and pecorino.

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".

A simple and light recipe for zucchini flower, mint and pecorino penne.

Iconic chef Alice Waters shares her recipe for pounded almond and mint pasta sauce.

A recipe for perfect hand-rolled pici with a cacio e pepe and mushroom sauce.

A recipe for a classic Colomba Pasquale.

This recipe for ricotta and pecorino tarts (casadinas) is by Giovanni Pilu from Pilu at Freshwater.

A recipe for a light and delicately scented rice tart.

There's a good reason Sicily is known as the sweets centre of Italy, and cassata – decorative and delicious – is it.

Take a buttery, brioche-like loaf, add a generous swirl of rich chocolate and what do you get? A little slice of heaven.

This recipe for slow-cooked ocean trout comes courtesy of chef Danielle Alvarez.

For this recipe, we've added cauliflower to the classic comfort food. (And three different cheeses and crunchy rye breadcrumbs, too.

In this recipe, we've combined red miso and Guinness to create an umami-rich sauce.

A sumptuous recipe for potato, leek and silverbeet gratin.

A hearty autumn-friendly dish from the Paski co-owner and chef that's perfect for the transition from warm to cold.

Gubana is a half brioche, half strudel from Friuli-Venezia Giulia. It's traditionally eaten after Lent.

This wonton soup is an express version of the recipe that cuts time, not flavour.

Just make sure you choose the right potatoes for the job.

This smoky eggplant recipe pairs miso with an irresistible burnt honey teriyaki glaze.

A simple recipe for shaved zucchini, fennel and mint salad with burrata.

This recipe for beetroot soup with burrata is by Shaun Kelly from Au Passage in Paris.

A simple recipe for burrata with green relish.

Our recipe for focaccia with potato, onion, olives and burrata (focaccia con patate, cipolle, olive e burrata).

A recipe for scampi with burrata and 'nduja by Fratelli Paradiso restaurant in Sydney.

Our recipe for peaches with burrata, prosciutto crudo and rocket.

Australian Gourmet Traveller's recipe for Tuscan chicken liver crostini with rosemary and anchovy (Crostini di fegatini).

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.

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.

This recipe offers a savoury take on classic hot cross buns, courtesy of Sydney's Bodega.

These sour-cherry hot cross buns are a refreshing take on this Easter favourite.

Our remix on an Easter classic.

A no-fuss, traditional hot cross bun recipe, best suited for the purists.

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.

It's hard to believe that these beautiful gluten-free and dairy-free tarts are completely vegan.

This Filipino leche flan, with lime and burnt mango, tastes like a dense crème caramel.

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.

Char kway teow is a perennial Malaysian favourite for a reason. Tony Tan shows us how it's done.

Sweet Australian scallops pair perfectly with this vibrant Champagne and pea sauce, topped with nuggets of chorizo and texture.

The classic North African and Middle Eastern dish has been given a Mediterranean twist.

Hassle free potatoes.

Use the freshest of mangoes to make these chicken rolls a standout snack.

The Brisbane restaurant's take on the Greek classic is a winner.

This simple and satisfying rice dish works equally well as a main or a side.

This decadent snack is the perfect way to get the party started.

This stunning roasted beetroot carpaccio is more than just a pretty face – it’s complex, earthy and flavoursome.

This mango salsa is the perfect accompaniment for slow-cooked smoky pork ribs. Begin this recipe a day ahead.

This recipe for burrata with balsamic buttered beetroot, vincotto and rosemary comes from Sydney's Berta.

Brushed with a honey and mustard glaze, and topped with a golden crust, this could be your next dinner party scene-stealer.

Vanilla custard with a burnt sugar crust – what’s not to love?

With a don't-be-shy amount of butter.

You've never had chicken souvlaki this good. This recipe, courtesy of Brisbane's Hellenika, is sure to become your new go-to.

This elegant summer starter comes together in just 15 minutes.

Sherry vinegar adds brightness and depth to the winning combination of figs, pomegranate and burrata.

Is there anything more showstopping than a whole baked fish?

Mat Lindsay recipe for barbecued prawns with brown butter and tamari from Ester restaurant in Sydney.

This recipe from cook Diana Chan is equal parts sweet and tangy.

Made for the Christmas main event.

A near-perfect summertime pasta.

Need a Christmas dessert to impress? Look here.

For dessert with drama.

Why settle for just one dressing when you can have two?

A satisfying vegetarian main, or a very able sidekick.

Sink your spoon into this.