A street food favourite, these grilled pork skewers by chef David Thompson pack a huge amount of flavour. Make them the star of your next barbecue.

Shirni Parwana shares its recipe for a carrot cake with garam masala spice, topped with cardamom and lime cream cheese icing.

"This twice-cooked octopus is one of our most popular dishes at Stanbuli," says Stanbuli chef Ibrahim Kasif. "In Istanbul's traditional meyhanes, the tarama is usually served split and loose, but this version is emulsified, thick and luscious."

Here's your chance to taste South on Albany's confit duck salad with a sweet citrus dressing.

Serve this creamy fava bean pâté at your next gathering. It combines the earthy flavours of beetroot, carrot and pickled okra and is fantastic on crunchy bread or crackers.

A tangy twist on a classic side, try Anchovy's asparagus with fermented beancurd, olives and ginger dressing for a sense-igniting dish.

Sink your teeth into a thousand layers of flavour with this pork belly recipe from Yama Kitchen & Bar.

A strange but delicious flavour comes with the triad of potato, miso and pecorino in Yama Kitchen & Bar's moreish side.

Sink your teeth into these soft and tangy honey and ginger ice-cream and lemon curd doughnut sandwiches from Yama Kitchen & Bar.

This traditional Turkish-Cypriot village bread can be used as a decadent accompaniment to main meals or as a tasty twist on breakfast toast.

Beat the winter chill with this warming roast lamb recipe from Templo.

Prepare a meal fit for a king as Sydney restaurant Stanbuli shares their recipe for a decadent Sultan's delight with duck and smoky eggplant.

Fuyu restaurant shares its recipe for a tender caramelised cauliflower cooked Japanese-style with a white miso dressing.

“Roasted broccoli teamed with a soy and sesame sauce makes a very savoury side dish,” says Hamish Nugent.

Sweet and savoury combine in this tahini parfait, with golifa to add a Turkish-Cypriot kick to a classic dessert dish.

“My first encounter with bibimbap was at a small Korean café in the Adelaide Central Market,” says Ryan. “I was hooked from then on. It’s a dish that can be personalised and modified depending on your likes and dislikes. A version I had in Seoul, where the beef and the egg were both served raw, is a favourite.”

Yama Kitchen & Bar share their recipe for a spicy fried chicken cooked Taiwanese-style cooked with soy sauce and sake.

Popolo hand over the recipe for their breakfast frittata with an Italian twist.

“These are among my favourite Istanbul street foods,” says Ibrahim Kasif. “Vendors usually display them piled up on trays lined with newspapers, exposed to the elements. They’re made to sell fast because the vendor might need to move quickly if they’re caught by the police or council authorities. The mussels are insanely good: room temperature, peppery and fragrant with allspice.”

An okonomiyaki-prawn toast Frankenstein mash-up that somehow works.

Chillies, spices and a hint of dark chocolate combine to make this Mexican recipe for chicken mole from Mamasita.

Try this fresh, light side salad from Turkish restaurant Stanbuli served with a tangy lemon dressing that invigorates the senses.

Bodega chefs Elvis Abrahanowicz and Ben Milgate go all-out for breakfast, combining pancakes, eggs and fritters for one hangover-busting dish.

Bodega chefs Elvis Abrahanowicz and Ben Milgate describe this pork and octopus salad as "textual heaven".

“Fish fingers have been on the menu from day one,” say Abrahanowicz and Milgate of Sydney's Bodega.

“We took the banana split off the menu once and there was a petition started to bring it back. It’s still on the menu, end of story,” say Elvis Abrahanowicz and Ben Milgate of Bodega restaurant.

"Simplicity - soft, sticky, gelatinous pork inspired by white-cut chicken," say Abrahanowicz and Milgate of Sydney's Bodega.

Try these sweet and creamy chocolate-coated flans made Mexican-style with a slight chilli spice from Perth's El Público restaurant.

Toby Wilson from Ghostboy Cantina shares his recipe for his spicy Chinese pancake tacos with marinated pork.

This is an impressive entrée to bring to the table. Crack open the crust at the table so your guests get the scent of pumpkin, then take it to the kitchen to finish the presentation.

Ben Berei's slow-roasted lamb's shoulder at Rick Shores is packed with spice.

Shannon Bennett's steamed lemon delicious pudding with Nespresso coffee mousse

Tetsuya's caramelised apple and saikyo miso cream

Butter makes everything better.

Slices of fresh persimmon are arranged over the batter and topped with a candied ginger crumble.

Embla share their recipe for rainbow trout skewers, marinated in lemon and char-grilled until crisp.

This soup is an ideal way to enjoy the seasonal chestnut. Skip our smoking step if you're after a clearer flavour.

The wagyu can be replaced with a good cut of Angus beef, so long as it's a large piece. Serve with a simple winter green salad.

At Molto this dish is served in the shell of a wheel of pecorino, as is traditional, and the pasta is tossed in it for extra cheese flavour.

Pete Gilmore recommends substituting the grilled marron for king prawns, delicious when cooked within the melted citrus butter.

This simple winter salad compliments a rich beef meal, like a wagyu or well-marbeled Angus rump.

To add more essential oils and less bitter pith from the grated lemon, freeze it overnight.

“A classic combo and classic Bodega dish,” say Abrahanowicz and Milgate of Sydney's Bodega.

The interplay of texture with crunchy almonds, sweet roasted carrots and creamy feta is simply delicious.

“These pickled eggs are a cross between an Asian style (with the boiled eggs soaked in soy sauce) and a European pickled egg,” says Clayton Wells. “They have added richness from the black garlic and from the herbs.”

Smoked paprika and sherry vinegar find their way into this wintery dish by Western Australia's Petition Kitchen.

“I love to serve a raw fish dish at a family-style lunch,” says Clayton Wells. “It’s nice and fresh so you can make it as light or as rich as you like, depending on what you use to garnish it."

Cook the flounder at a low temperature so it doesn’t dry out. Trimming the fish before cooking makes it easier to dig in.

"The bonito sauce is rich, subtle and smoky with nice acidity from the sherry vinegar to cut through it," says Clayton Wells.

Marion's recipe for olive oil cake with candied orange, Montenegro syrup with pumpkin-seed ice-cream, buttermilk sauce and extra pepitas.

Cook this succulent pork neck low and slow until it’s really tender.

One Ford Street's spelt maltagliati with tiger prawns and shellfish sauce.

Upgrade your autumn salad with this winning recipe from Sydney restaurant Automata.

A showstopping dessert from the Quay and Bennelong executive chef.

Here, the natural sugars of the pear caramelise and deepen, and work perfectly with the mascarpone and candied nuts.

A really clean, crisp and refreshing salad with a punchy vinaigrette and soft herbs.

Top-notch ingredients are key to this simple snack.

Restaurant Hubert's chef Daniel Pepperell calls the crème caramel "the best dessert of all time."

A delicate pasta, tagliolini is easy to overcook - luckily Tipo 00 chef Andrea Papadaki has shared his recipe.

Tipo 00 chef Andreas Papadakis adds an anchovy twist to the typical Southern Italian dish.

Pickling the shiitakes after they're grilled adds a whole new dimension to their flavour, says Restaurant Hubert's chef Daniel Pepperell.

The smoked tomatoes lift this dish above most seafood pastas; repeat the smoking process as much as you'd like to deepen the flavour.

Restaurant Hubert's recipe for chicken fricassée is juicy and tender, while the mushrooms have a earthy and rich taste from the confit.

Cooked in sage and garlic, the pork and fennel sausages soak up their flavours in this fantastic pasta recipe.

Radishes with bone-marrow rouille from Smalls Bar in South Melbourne is the ultimate autumn snack.

Recipe for Post at Como The Treasury's smoked mozzarella and eggplant mezzalune with tomato, squash and zucchini, Perth, WA

A Korean take on a French classic by Restaurant Hubert.

Pour the fries on top to soak up the Dashi sauce's umami punch.

Australian Gourmet Traveller chef's recipe for beetroot and chocolate with burnt orange

Stracciatella is the king of the stretched curds, try it how chef Dan Pepperell does it at Restaurant Hubert

Cooking the bolognese with a spice bag, Tipo 00 chef Andreas Papadaki promises hints of cinnamon, bay leaf, and thyme throughout the dish.

Tipo 00 chef Andreas Papadakis' recipe makes light and fluffy gnocchi to balance out the rich and seasoned duck ragù.

Recipe for Dadinhos de tapioca with XO sauce from 10 William St, Paddington, NSW

A bright salad that works best wish barbecued meats.

Australian Gourmet Traveller chef's recipe for octopus, corn, mint and farro

Australian Gourmet Traveller chef's recipe for charred pineapple with lemon and ginger granita, cashew praline and Thai basil

Recipe for malt loaf from Silvereye, Chippendale, NSW.

Australian Gourmet Traveller feature recipe for Raw fish, buttermilk, ginger, rhubarb and fennel

Australian Gourmet Traveller chef's recipe for watermelon and radish salad

It's hard to go wrong with the robust flavours of Bourbon, and spices such as paprika, ginger and cumin, especially when they're cooked down into a finger-licking sticky glaze.

Put a Chinese twist on this classic dessert, thanks to Melbourne's Spice Temple.

Australian Gourmet Traveller recipe for Celery heart, charred treviso, and egg salad from Osteria Oggi in Adelaide, South Australia

Australian Gourmet Traveller recipe for Jerk pork chop with lime from Momofuku Seiobo, Pyrmont, New South Wales

Just the right amount of spice and zest.

Gourmet Traveller recipe for grilled strawberry cake with white chocolate and rosé, Ben Devlin, Paper Daisy

Gourmet Traveller recipe for grilled cucumber and lemon myrtle soda, Ben Devlin, Paper Daisy

Gourmet Traveller recipe for coal-roasted potatoes with yoghurt and mint, Ben Devlin Paper Daisy

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Recipe by Ben Devlin from Cabarita restaurant Paper Daisy | Gourmet Traveller

Fresh fish, beautifully expressed by native ingredients.

Enjoy these cafe-worthy ricotta fritters with a delectable blueberry compote.

Grains, greens, citrus and goat’s curd recipe, Penfolds Magill Estate, South Australia

Lima-style ceviche recipe, Lady Carolina, Melbourne

Recipe for pineapple with ginger beer sorbet and coconut mousse from The Tamarind, Spicers Retreat.

Recipe for barbecued lamb ribs with yuzu-sesame yakiniku sauce from Gas-Light Izakaya in Melbourne.

Charred sweet potato, goat’s curd and almonds recipe from Frank restaurant in Hobart, Tasmania.

Curtis Stone recipe for Southern barbecue beans with burnt ends.

Curtis Stone recipe for 12-hour barbecue beef brisket.

Curtis Stone recipe for coleslaw.

Curtis Stone recipe for Texas-style barbecue sauce.