Chefs' Recipes Archives - Page 4 of 26

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.

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.

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.

Grandma’s Fijian mud crab curry by Louis Tikaram

The perfect marriage of sweet, fresh crab with curry flavours.

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Jaclyn Koludrovic’s dairy-free macadamia parfait with pineapple, ginger and finger lime

When it comes to making this creamy vegan dessert, it's aquafaba to the rescue.

Sunda’s beef rice-paper rolls

This dish is head chef Khanh Nguyen's favourite thing to eat, hands down.

Jaclyn Koludrovic’s dairy-free almond milk jelly with prosecco-poached peach and almond crumb

An elegant sweet finish.

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Jason Saxby’s burrata with peach, fennel, macadamia, mint and lemon myrtle oil

Burrata, fennel: this recipe writes itself.

France-Soir’s omelette au fromage

The secret to this cheesy omlette recipe starts with the quality and freshness of the eggs.

Asparagus with fried duck egg and Hollandaise

Marco Pierre White’s Hollandaise sauce

When you need a recipe for this staple French sauce, it's best to turn to those who know best.

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Andrew McConnell’s Peaches and Campari

It's the Campari and soda you know, but with a little kiss of summer.

Fino’s grilled peach, zucchini flowers and stracciatella

A deceptively simple dish that allows the best of summer's produce to shine.

Thi Le’s Vietnamese spring rolls with mustard leaves and herbs

A textural filling of shredded taro, carrots and wood ear mushrooms equal these crisp, moreish parcels. Try stopping at one.

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In the foreground, a grey dish holding a pile of steamed mussels with chopped tomatoes and basil, on a dark blue tablecloth. In the background, a copper pot holding more of said mussels.

Bar Alto’s mussels with chilli, garlic and white wine

Mussels steamed in white wine and spiked with chilli – it's a combination that can't be beat.

Bianca Johnston’s crispy chicken and rice

A deeply flavoured dish that maxes out the flavour of chicken wings, with greens and lemon for freshness.

Una Más’ grilled octopus with fermented chilli

Charred octopus, brought to life with a touch of red chilli sauce.

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Jaclyn Koludrovic’s gluten-free and dairy-free raspberry, vanilla and chocolate lamingtons

A diet-inclusive take on the much-loved Australian treat.

Over the top shot of a round tart topped withwhite chocolate and figs

Jaclyn Koludrovic’s gluten-free lemon verbena, white chocolate and fig tart

A contemporary trio of flavours in a dietary-friendly tart.

Andrew McConnell’s Party Sangria

Here's how to get the party started.

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Andrew McConnell’s spring crudités with house-made curd

The best of the season's harvest, simple and unadulterated, with a side of velvety curd.

Jacqui Challinor’s kingfish ceviche with avocado and finger lime

One of the most popular dishes on the Nomad menu, for good reason.

Raes on Wategos’ oysters with lemon-aspen vinegar, anise-myrtle oil and finger lime

For oysters with personality.

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Leigh Street Wine Room’s oysters with pepperberry mignonette

A classic dressing, with a little twist.

David Moyle’s sparkling shiraz and vanilla ice-cream spider

We love the ruby colour of this dessert cocktail, as well as its make-ahead potential. It has easy entertaining written all over it.

Bennelong’s oysters with lemon-pepper granita

It's the classic pairing of oysters with lemon, but with a little elegant tweak.

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Golden square tin holding hand-sized custard tarts with burnished tops, each in their own white paper casing. There's also a glass holding a rose-pink speckled bauble, which is kind of weird, but we'll take it.

Lauren Eldridge’s eggnog custard tarts

Portuguese tarts meet bourbon-spiked eggnog in this Christmas-ready treat.

Lauren Eldridge’s Christmas fruit pudding frozen nougatine

A cool spin on the traditional yuletide pud.

Japanese chicken thigh skewers (yakitori recipe)

Chaco Bar’s chicken thigh skewers

A must for your at-home yakitori.

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Lauren Eldridge’s white chocolate and pistachio profiterole wreath

For a Christmas dessert to remember.

Watch: how to make bolani with Farida Ayubi of Parwana Afghan Kitchen

All along the Silk Road you'll find spin-offs of the stuffed-and-fried flatbread formula. In Afghan cuisine, it's the bolani that has top billing.

Jaclyn Koludrovic’s gluten-free fruit mince crostata

The pastry chef's dietary-inclusive take on a Christmas treat.

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Raes on Wategos’ mango-macadamia popsicles with Piña Colada pineapple

Taking inspiration from Weiss bars, these frozen treats are made for summer.

Over-the-top shot of white square plate holding eight small, rectangular shaped cakes topped with squiggles of light-yellow cream, and sprinkled with rosemary leaves and flowers

George Wintle’s rosemary syrup cake with mead cream

This one's made for afternoon teas – an almond-lemon cake base, a beautiful mead cream, and rosemary for earthiness and complexity.

Three Blue Ducks’ barbecued whole fish with lemongrass and lime leaves

This might just be the best way to cook a whole fish.

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Neil Perry’s classic prawn cocktail

The classic that's stood the test of time.

Matt Stone’s raw zucchini, pine nut and miso salad

A pretty-as-a-picture dish for spring.

Fico’s saffron tagliolini with mussels, basil and lemon

Just the pasta dish you need for the warmer months.

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Ahana Dutt’s maache’r paturi (fish wrapped in banana leaves)

A modern take on the Bengali favourite by a talented Firedoor chef.

A aqua-blue bowl holding spheres of gulab jamun in syrup, garnished with two cinnamon sticks

Parwana Afghan Kitchen’s gulab jamun

The Adelaide eatery's version of these sweet, syrupy spheres of delight.

Watch: The Entree.Pinays make silog

Filmed at the height of Melbourne's lockdown, and in separate kitchens, the food-loving collective of Filipinas whips up one of the most comforting dishes from the archipelagic motherland.

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Black Star Pastry strawberry watermelon cake in slices.

Black Star Pastry’s strawberry and watermelon cake

The iconic cake from Black Star Pastry with layers of dacquoise, watermelon and rose-scented cream.

Dan Puskas’s mushroom lasagne

This all-veg lasagne, courtesy of Sixypenny's chef-owner Dan Puska, is packed with umami-rich mushrooms.

Shane Delia’s semolina crumpets with caviar and saffron egg mayonnaise

An elegant bite-sized number.

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A rectangular block of light-green olive-oil ice-cream, covered with pistachio and honey, on a eggshell blue round plate, on a grey table.

Jacqui Challinor’s olive-oil ice-cream sandwich with halva and pistachio

This signature dessert on Nomad's menu is a beautiful interplay of flavours and textures.

Ornamental glass bowl on a stand holding a trifle topped with whipped cream, banana chips and vanilla bean pods

Nik Hill’s banoffee trifle

The great Sussex pie, in trifle form.

Mushroom gyoza: Japanese dumpling recipe

Yoko Dining’s mushroom gyoza

A vegetarian-friendly take on the Japanese dumplings

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Three crystal glass cups filled with shaved ice, topped with hollowed-out orange halves filled with orange granita.

Ciao Papi’s Campari and orange granita

Equal parts boozy and refreshing.

Skewers of barbecued chicken wings and lemon halves on a white rectangle tray, on an off-white marble table

Bar Totti’s chicken wings with honey, lemon and rosemary

Let that sweet-sour glaze take you away.

A thick slice of charred eggplant, topped with a thick white sauce and almonds, on a marbled grey plate, surrounded by a green linen napkin and green foliage.

Brent Savage’s coal-roasted eggplant with black garlic

A smoky, textural, all-eggplant affair.

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Illustration of sliced banana bread on a wooden chopping board, with a pot of butter, on a white and green checked tea towel.

Mark Best’s best-ever banana bread

You better believe it.

A halved Scotch egg, with a runny yolk centre, with a bowl of yellow-coloured cauliflower pickle, on a white round plate with a thin green border, on a white table. A stainless steel butter knife lies to the left, a glass of beer on the right.

Nik Hill’s Scotch egg & piccalilli

The Scotch egg that turned heads during Hill's time at Sydney's Old Fitzroy Hotel.

San Telmo’s beef and chorizo empanadas with chimichurri

The Argentinian eatery's recipe for those filled pastry crescents, with a vibrant green sauce to boot.

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Ma po tofu in a white bowl with a green napkin and brass cutlery in the background

Louis Tikaram’s vegan ma po tofu

The Stanley chef's meat-free take on the Sichuanese classic.

Fico’s pizza fritta with bagna cauda and Parmigiano-Reggiano

One of Napoli's best street snacks, made fresh in a kitchen near you.

Chaco Bar’s chicken wing “gyoza”

A must-try snack from the Sydney yakitori restaurant.

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Saba Ethiopian’s bamya (lamb and okra)

Head chef Tekebash Gebre's recipe for a Sudanese dish that's all warmth and spice.

Warren Turnbull’s spiced financières with poached pears and vanilla ice-cream

Warren Turnbull's take on the French cake, gussied up with five-spice.

Chaco Bar’s Chaco cheesecake

The yakitori eatery's take on Basque cheesecake, with a lick of Japanese whisky.

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Watch: Michael Rantissi makes falafel

Not too stodgy, filled with bright green herbs, and hot from the pan – this is falafel, the Rantissi way. The Kepos Street Kitchen executive chef shows how it's done.

Saba Alemayoh’s derek tibs (Ethiopian beef short ribs with capsicum)

Ribs, slowly braised with berbere spice, with the gentle sweetness of capsicums – there's nothing better.

Tetsuya Wakuda’s shabu shabu

Gather around the table and dip in.

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Watch: Jamie Yates makes focaccia

The Hobart-based chef and self-described pasta queen on her low-touch bread recipe.

Saba Alemayoh’s birsen (red split lentil stew)

The owner of Saba's Ethiopian Restaurant in Melbourne shares the recipe for her favourite legume recipe of all time.

Watch: Adam Wolfers makes toum, pita and spiced roast lamb collars

A three-part feast, brought to you by the head chef at Gerard's Bistro.

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Flour and Stone’s salted caramel chocolate éclairs

Sometimes nothing else will do.

Parwana Afghan Kitchen’s morgh degee

The Adelaide restaurant shares the recipe for this celebratory dish of braised chicken with yoghurt and spices.

Yoko Dining’s okonomiyaki

A recipe for the umami-rich Japanese pancake from Brisbane's contemporary izakaya.

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Gin and lime tart with confit cumquats

The juniper-ry notes of gin and the tart flavours of lime work beautifully in this boozy dessert.

Flour and Stone’s Paris-Brest

The choux-pastry dessert that's dressed to impress.

Paola Toppi’s pasta with ragù

Where simplicity and flavour meet.

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Tony Tan’s bang bang chicken

This popular Sichuanese dish is a heady mix of refreshment and spice, with peanuts and cucumber providing plenty of crunch. It's the type of dish you could get addicted to.