Recipes Archives - Page 8 of 8

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.

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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.

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.

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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.

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.

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Green shakshuka with Brussels sprouts, olives and labne

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

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.

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Hellenika’s grilled octopus

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

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.

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Roasted beetroot carpaccio

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

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.

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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.

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.

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A plate of barbecued chicken thighs on a mint green background.

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.

Scallop crudo with crisp ginger and pomegranate

This elegant summer starter comes together in just 15 minutes.

A large plate of figs with burrata, garnished with pomegranate arils and fennel sprigs

Fig, pomegranate and burrata with Sherry vinaigrette

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

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A baked trout on a pink oval platter, garnished with roasted onions

Coral trout with saffron and Sherry-roasted onions

Is there anything more showstopping than a whole baked fish?

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.

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Spiced roast duck with peaches and oranges

Made for the Christmas main event.

Ben Williamson's harissa chicken, smoked labne and charred lime

Napier Quarter’s squid-ink spaghetti with cuttlefish, green pea and chilli

A near-perfect summertime pasta.

Large, raised glass bowl holding a trifle layered with sponge cake, halves cherries, cream and crumbs

Spiced plum, cherry and coffee trifle with cardamom crumb

Need a Christmas dessert to impress? Look here.

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Cherry and gingerbread bombe Alaska

For dessert with drama.

Oysters two ways, with cucumber-lime dressing and cabbage-ginger tsukemono

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

Spice-roasted tomatoes, chickpeas and chilli

A satisfying vegetarian main, or a very able sidekick.

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Apple-caramel sponge pudding

Sink your spoon into this.

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.

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Vietnamese rice paper rolls

Flavour and freshness with every bite.

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.

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Tedesca Osteria’s fava with pickled shallots, dill and feta

A smooth, earthy meze, balanced with sharp pickles, salty feta and herbaceous dill.

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.

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Al Dente’s potato, pancetta and caramelised onion mezzalune

A filled-pasta wonder from the Melbourne enoteca.

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.

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Lamb koftas with beetroot salad

Fast, fresh and flavoursome – this one's the whole package.

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.

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Fast chicken satay

Fire up the grill and keep the good times rolling.

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.

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Crème brûlées

A crackling top, a silky custard middle. You can't go wrong with this French classic.

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.

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Citrus and pomegranate salad with verjuice-shallot dressing

That's a good-looking salad.

A no-bake strawberry crème fraîche cheesecake

The best bit? There's no need to turn on the oven.

Two small roast chickens with salad and salsa verde on a white tray.

Roast chicken with capsicum salsa verde

The fast and easy roast chook you need for the week.

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Japanese ramen recipe topped with half a boiled egg, a slice of pork, nori and chopped spring onion

Chaco Ramen’s fat soy ramen and kaeshi

The staple bowl of noodles from the Sydney ramen house.

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.

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A whole lemon tart on a black wire rack being dusted with icing sugar.

How to make a lemon tart

How to achieve that bright, tangy custard and fine, crisp base? Pastry chef Catherine Adams has the answers.

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).

Three-tiered pavlova layered with berry jam, topped with strawberries and raspberries, sitting on a white plate with two brass forks on the side.

Berry and pistachio stacked pavlova

This three-tiered berry and pistachio pavlova is a real showstopper.

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Baklava

Sweet and laced with spice, this Middle Eastern filo favourite is also an alleged aphrodisiac.

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.

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Frank Camorra’s party paella

How to feed a crowd.

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.

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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.