Chefs' Recipes Archives - Page 3 of 26

Amy Chanta and Palisa Anderson’s kor mhu yaang with nahm jim jaew (grilled pork neck with smoked chilli sauce)

Best served with som dtum and sticky rice.

Amy Chanta and Palisa Anderson’s bua loy (warm coconut cream pudding with taro dumplings)

Bite-sized mouthfuls of sweet heaven.

The Hardware Club’s Spritz Veneziano

Meet the original Spritz.

Louis Tikaram’s mango pudding with lime tapioca and coconut ice-cream

The classic yum cha dessert, with a twist.

Adam Wolfers’ kangaroo kofta

A very Australian take on the meatball favourites.

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

The smoke-kissed chook from Brisbane's Agnes restaurant.

Kazuki’s prawn and chive dumplings, sake butter and ponzu

Plump prawn parcels, enriched with that sake butter, and balanced with that citrus-y ponzu.

Gluten-free passionfruit and almond cake with honey-roasted pineapple by Frida’s Field

All sweetness and tang.

Kazuki’s cucumber, two ways (with almond miso, and horeseradish cream)

An elegant starter.

Sixpenny’s chocolate-marsala mousse with vanilla ice-cream

One of the silkiest chocolate mousses you'll have the good fortune to come across.

Neil Perry and Richard Purdue’s baked blueberry cheesecake

Chef Neil Perry says it's hard to beat a good cheesecake. Truer words have never been spoken.

Eun Hee An’s spring onion pancakes with jamón

The former Paper Bird chef and co-owner brings the goods, pairing these savoury pancakes with the Spanish ham.

Green bean noodles with chilli oil and Sichuan pepper (Ma la liang fen)

Dainty Sichuan’s ma la liang fen (Green bean noodles with chilli oil and Sichuan pepper)

The must-have cold noodle dish from the Melbourne Sichuanese restaurant.

Dan Puskas’s sopressini pasta with pesto alla Trapanese

The quick and easy pasta shape to master, with the goodness of Sicily's tomato pesto.

Yoko Dining’s mochi ice-cream

Come for the mochi, stay for the ice-cream. This dessert creation is a one-two hit of chewy and creamy textures.

Liberté’s garlic prawns with chilli and Thai basil

A tried-and-true combination.

Capitano’s conchiglie with vodka sauce

Reserve your judgement. Pasta with vodka sauce might be old-school, but it's also delicious.

Jacqui Challinor’s cannellini bean dip with cumin burnt butter

The Nomad chef's take on hummus.

Tony Tan’s Hunan steamed fish with salted chillies and fermented black beans

A multi-dimensional dish with briny, punchy and spicy flavours.

Overhead shot of grilled eggplant slices, finely chopped tomato, pomegranate seeds and olive oil on a round white plate.

Jacqui Challinor’s smoked eggplant and pomegranate salad

For lovers of eggplant.

Sixpenny’s pesto alla Trapanese

Chef Dan Puskas' take on the Sicilian pasta sauce.

Tony Tan’s Nyonya pork spare ribs

A Peranakan dish that sings with sweet, savoury and sour notes.

Al Dente’s egg yolk and semolina pasta dough

The silky staple recipe from the Melbourne eatery.

Al Dente’s tortellini cacio e pepe

All the goodness of cacio e pepe coddled in a silky pasta wrapping.

Casoncelli alla Bergamasca (the Al Dente way)

The Melbourne eatery's take on the filled pasta of Bergamo.

Mitch Orr’s pasta alla Norma

Eggplant, tomato, fusilli. You really can't go wrong.

Hash browns with eggs fried in olive oil and herb salad

Name a more perfect breakfast...

Nakano Darling’s guide to making gyoza

The Sydney izakaya is renowned for its crisp, golden pork dumplings. Here's how to make them, step by step.

Thomas Corner’s Bangalow pork sausage rolls with caramelised apple and thyme

The much-loved sausage rolls from the Noosa eatery.

Sean Moran’s beef brisket and mushroom pot pies

It's hard to go wrong with the combination of fall-apart beef, soft mushrooms and a crisp pastry top.

Tony Tan’s eggplant, coconut and tamarind sambal

A sambal that hits all the right sour and spicy notes.

Guillaume Brahimi’s salted caramel and chocolate ganache tart

It doesn't get much better than praise-worthy dessert.

Caprioska

Possibly the easiest, and most refreshing cocktail, you'll ever make.

Tony Tan’s chicken pepper stir-fry

It's the spice paste that really sets this stir-fry apart.

Toby Wilson chopping a tomato on a cutting board.

Watch: Toby Wilson makes Ensenada-style fish tacos

The chef behind Sydney's Ricos Tacos shows how it's done (fish fingers included).

Tony Tan’s vegetarian dan dan mian

A meat-free take on the Sichuanese favourite.

Analiese Gregory’s charred cabbage with XO sauce

You haven't had cabbage like this before.

Saba Alemayoh’s Ethiopian recipes (and guide to Ethiopian food)

Laced with spices and fortifying aromats, Saba Alemayoh shares her recipes for a traditional Ethiopian spread.

Victor Liong’s pork zhajiang mian

Mix it through, slurp it up.

Nik Hill’s cauliflower cheese tart

The two best ways to cook cauliflower – in a cauliflower cheese, and whole-roasted – in one spectacular dish.

Dinish (Ethiopian potato, cabbage and carrot stew) by Saba’s Ethiopian Restaurant

The Ethiopian stew that's low in spice but full of flavour.

Hamli (Ethiopian braised greens) by Saba’s Ethiopian Restaurant

A quick and simple braise in celebration of Chinese broccoli.

Shy ben laben (Ethiopian white spiced tea) by Saba’s Ethiopian Restaurant

A winter warmer.

Tony Tan’s asam laksa

The curry laksa may be better known, but asam laksa is a breed all its own: sour, sweet and rich with fish.

Jaclyn Koludrovic’s quince and lemon pudding

Savour it one spoonful at a time.

Tom McHugo’s lamb and duchess potato pie

Like a shepherd's pie, but luxe.

Simon Gloftis’ avgolemono: how to make it, and its significance in his family

''Every Greek understands the importance of avgolemono. It’s one thing I’ll eat for the rest of my life.''

Sean Moran’s pork belly roasted with fennel, radicchio and figs

A pork roast enhanced with sweet, salty and sharp flavours.

Jacqui Challinor’s flatbread with garlic oil

The celebrated olive-oil flatbread from Sydney's Nomad.

Watch: Junda Khoo makes lobster Indomie goreng

Everyday instant noodles made luxe. It could only be the work (and wok) of Ho Jiak's Junda Khoo.

Lau’s Family Kitchen’s prawns and char siu with vermicelli in a claypot

A knockout dish from the family-run Cantonese restaurant in Melbourne.

Ali Currey-Voumard’s broccoli soup and cheesy toast

Up the ante on a simple vegetarian soup with a riff on Welsh rarebit served on the side.

Poached chicken with ginger and spring onion relish

Recipes for the legendary staff meals at Melbourne’s Sunda

At Melbourne's Sunda, chef Khanh Nguyen melds the spirit of Southeast Asian cooking with native Australian ingredients, but it’s the staff meals where the real magic happens. He shares the dishes his team return to again and again.

Luke & Samuel Bourke’s kangaroo with beetroot

A dish that sings with Australian flavours.

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Recipes by Dairy Flat Farm’s Alla Wolf-Tasker

Culinary doyenne Alla Wolf-Tasker shares a taste of her latest project Dairy Flat Farm, where guests are invited to celebrate the seasons and relish simple flavours straight from the paddock.

Kelda Haines’s goat’s cheese, beetroot and blackberry salad

Goat's cheese and beetroot, a classic combination that can't be beat.

A bowl of curry laksa, with noodles, sliced fried tofu, a halved hard-boiled egg and a sprig of mint, with a pair of black chopsticks laid on top of the bowl.

Junda Khoo’s curry laksa (laksa lemak)

When coconut, spices and noodles combine...

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Over-the-top image of an oval white dish with a chopped parsley salad, garnished with a lemon wedge.

Sean Moran’s parsley salad with finger lime

A tabbouleh-like salad with the extra pop and zing of finger lime.

Alla Wolf Tasker’s kohlrabi dumplings with sunflower seed pesto and apple consommé

An elegant vegetarian dish, courtesy of the Dairy Flat Farm executive chef.

Alla Wolf-Tasker’s tempura zucchini flowers

Crisp, delicate, and a worthy starter.

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Cafe di Stasio’s fennel cooked in milk

A combination that just works.

Overhead shot of a ornamental blur and white oval plate holding soy braised pork belly and a halved hard-boiled egg.

Ho Jiak’s tau yu bak (braised soy pork belly)

Chef Junda Khoo shares the recipe for a dish close to his heart.

Watch: Jerry Mai’s guide to making bánh xèo

The Vietnamese savoury pancake, rendered into crisp, golden goodness before your very eyes.

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Watch: how to make okonomiyaki with Sokyo’s Chase Kojima

The Sokyo chef puts his Osaka okonomiyaki down, flips it and reverses it.

Alla Wolf-Tasker’s tartare of Brooklands British White beef with pickled shallot

A simple starter where the produce shines.

Alla Wolf-Tasker’s local yabbies, farm cucumbers, dill and whey dressing

A simple starter of freshwater yabbies with fresh herbs and a silky whey dressing.

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Alla Wolf-Tasker’s heirloom tomato and house-made ricotta salad

The best way to celebrate tomato season.

Tall wine glass filled with a brown-coloured spirit, ice, orange slices and red berries. Small plate of mint leaves is placed to the side.

Cynar Spritz

Try this refreshing amaro spritz by Melbourne's Capitano.

A dark green bowl with baked burrata, chilli sauce and slivers of zucchini, with some flatbread to the side.

Alex Davies’ baked burrata with marinated zucchini and fermented chilli

Baked burrata? You best believe it.

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Ham hock soup

The comfort bowl you need when the temperature starts to dip.

Mark Best’s Japanese savoury custard

A dish that's both delicate and impressive.

Rectangular lemon cakes piled onto a black cake stand.

Meyer lemon and olive oil cakes

This makes 12 mini cakes, but you'll likely want to eat them all.

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Sean Moran’s pumpkin and walnut gnocchi

A very autumnal dish.

Gerard Yaxley’s Persian love cake

With a kiss of nutmeg.

Tonka’s Hyderabadi chicken biryani

A rich, spicy biryani by Melbourne restaurant Tonka.

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Sean Moran’s goat’s curd, pistachio and blackberry cheesecake

A near-savoury goat's curd filling plus a blackberry glaze makes for a beautifully balanced cake, best for afternoon teas and desserts.

Massi’s pappardelle with osso buco ragù

Slow-cooked goodness.

Du Fermier’s daube of beef with root vegetables

The Provençal stew to cuddle up to.

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Tetsuya Wakuda’s persimmon salad with sesame-tofu dressing

When persimmons are at their peak, celebrate them in this pure and simple dessert.

Alla Wolf-Tasker’s honey panna cotta with strawberry compote vacherin

For a dessert to impress.

Chui Lee Luk’s chicken curry with pickled pineapple

This creamy coconut and lemongrass curry is pure home-cooked comfort.

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Cantonese-style prawn wonton soup dumpling recipe

Kylie Kwong’s Cantonese-style prawn wonton soup

"The success of this classic soup, the ultimate comfort food, lies in using the freshest ingredients," says Kylie Kwong.

Mezze maniche alla gricia

Like a cross between a cacio e pepe and a carbonara, gricia is one of the great four Roman pasta sauces. This recipe by Santo Palato's Sarah Cicolini is a knockout, and it only requires four ingredients.