Louis Tikaram’s cucumber and snow pea salad
A refreshing side to a banquet, or a worthy snack on its own.
Jonathan Barthelmess’s tzatziki with fresh pita
Don't settle for store-bought.
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Lauren Eldridge’s no-churn passionfruit ice-cream with lime sherbet and blackberries
The ice-cream is delicious on its own, but transforms into something else when paired with that sherbet.
Louis Tikaram’s stir-fried snake beans with pork
It's one of the Stanley chef's all-time favourite Chinese dishes, for good reason.
JoyBird’s chick-o-roll
A joyous hybrid of the Chicko Roll and spring roll by the Adelaide eatery.
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JoyBird’s Balinese curried chicken
A whole chicken, slathered in yellow curry paste, and grilled over coals. Prepare for the flavour onslaught.
Louis Tikaram’s grilled Hervey Bay scallops with soy and ginger
The perfect dish to whip up after a day at the beach, according to the Stanley chef.
Louis Tikaram’s fried rice of shiitake, salted radish and peas
The Chinese classic you know and love (and it's vegetarian too).
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Lauren Eldridge’s brunkager (spiced Danish gingerbread biscuits)
Make a double batch of these biscuits. They'll disappear in a snap.
Napier Quarter’s frangipane tart with orange and sweet labne
A versatile tart that's best made with seasonal fruit, and served with homemade jam.
Louis Tikaram’s Mooloolaba prawn ceviche with green chilli dressing
An ideal summer starter that's all zing and spice.
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JoyBird’s katsu melt
The Adelaide eatery's hybrid take on a katsu sando and a crumbed-meatball burger.
La Casita’s esquites
If you haven't discovered the wonders of this spiced-corn street snack, be ready for the flavour revelation.
Chocolate tart
A perfect specimen of a dessert.
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Andrew McConnell’s roast goose with prunes, port and walnuts
Go all out this Christmas with roast goose - it's worth the investment.
Lauren Eldridge’s apricot, honey, coffee and macadamia trifle
The Berowra Waters Inn pastry chef is known for her original take on desserts, and this trifle is her latest Christmas-ready offering.
Lauren Eldridge’s brown-sugar pavlova with mango, hibiscus, hazelnut and coconut cream
It's everything you could want in a pav.
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Heston Blumenthal’s roast turkey and gravy
Britain’s culinary wizard has cooked turkey every which way to arrive at this ultimate Christmas roast.
La Casita’s rice Mexicana
“This dish is good enough to eat on its own,” says La Casita chef Josh Lewis.“The key is building up the layers of flavour, starting with good caramelisation on the rice.”
La Casita’s whole barbecued fish with sour-orange glaze
“The charred, sticky skin is my favourite part," says La Casita chef Josh Lewis.
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JoyBird’s potato skins
So retro. Very addictive.
JoyBird’s pea and barley salad
An ideal side for your next roast chicken.
Dan Hunter’s herb toasts with hand-dived scallops
Essentially a mini rolled croissant, topped with spring herbs and the freshest scallops you can find.
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La Casita’s guacamole with jalapeño and totopos
A recipe inspired by Mexican food doyenne Diana Kennedy.
JoyBird’s chicken Scotch eggs with tarragon mayonnaise
The Adelaide eatery put their spin on a classic.
Lau’s Family Kitchen’s scallops stuffed with prawn mousse
For best results, find the freshest of fresh scallops.
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Flour & Stone’s blackberry and chocolate meringue roulade
Chocolate meringue and blackberry compote coiled inside an impossibly light chocolate sponge. This is what dreams are made of.
Fleet’s Galah cocktail
For easy summer sipping.
Brae’s barbecued octopus with lemon, broad beans and their leaves
A seafood dish that sings with spring.
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Tony Tan’s stir-fried asparagus with shiitake mushrooms and chilli
Inspired by an asparagus dish eaten in Sichuan, Tony Tan stir-fries his own version with fresh shiitake mushrooms, ginger and soy sauce. So simple, so good.
Phil Wood’s braised broccoli with butter beans, chickpeas and chilli
A hearty vegan dish that's good as a side or eaten on its own.
Hugh Wennerbom’s frozen nougat
A no-churn frozen confection that's as easy to make as it is delicious to eat.
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Hugh Wennerbom’s goat’s curd and tomato
A simple, lovely starter that celebrates the best of tomato season.
Tony Tan’s eggplant and broad beans with soy-sesame dressing
You love eggplant but you're short on time. This is the recipe for you.
Fleet’s seafood platter with Marie Rose sauce
Add a squeeze of lemon and you're set.
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Tony Tan’s braised beef brisket with chilli-oil sauce
A magical version of the Cantonese classic, with a robust chilli oil to boot.
Flour & Stone’s stollen with sour cherries
This recipe makes two loaves of the spiced German fruit bread - keep one for Christmas Day, and give the other as a gift.
Phil Wood’s kipfler potato and calamari Greek salad
"You could imagine sitting on a wharf in the Mediterranean having the same thing," says the former Pt Leo Estate culinary director.
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Fleet’s cabbage and kale slaw with roasted yeast dressing
Discover the wonders of savoury yeast – it adds a umami punch to this slaw.
Lau’s Family Kitchen’s tangerine duck
It's a three-part process to making the Melbourne restaurant's duck dish, but the results are worth it.
JoyBird’s cheesecake semifreddo
Is it a cheesecake? Is it an ice-cream? Adelaide's JoyBird marries the two creamy desserts into one.
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Victor Liong’s stir-fried beef hor fun
Slippery noodles, smoky beef, and the crunch of vegetables. This dish has it all.
Andrew McConnell’s red endive and beetroot salad with juniper and horseradish cream
A bright and simple salad that can be served as a side, but also holds up on its own.
Shane Delia’s poached chicken salad with harissa, eggplant, spring onion and tahini
Double dressing? In one corner, the nuttiness of the Maha East chef's tahini dressing; in the other, the one-two spicy punch of the harissa and lemon.
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Victor Liong’s three sliver salad
A classic, cooling dish from the northern regions of China.
JoyBird’s Hyde Park Spritz
A refreshing combo of bubbles. yuzushu and Aperol, courtesy of the Adelaide eatery.
Cutler & Co’s baby kipfler potatoes with hay butter and sorrel
There's a little bit of technique needed for the sauce, says chef Andrew McConnell, but it's worth the effort.
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Victor Liong’s Sichuan sour and spicy poached fish with pickled mustard greens
A sweet-sour dish by the Lee Ho Fook chef that showcases the depth of flavours from Hunanese and Sichuan cuisines.
Lau’s Family Kitchen’s calamari with shrimp sauce
A fresh, simple and easy seafood dish from the long-standing Melbourne restaurant.
Andrew McConnell’s roasted duck breast with spiced quince, anise crumb and mead sauce
Don't skip the quince. It adds a wonderful texture and subtle acid, making it the an ideal foil to the duck.
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Victor Liong’s masterstock-braised meats and tofu
The ultimate one-pot dinner (and the Lee Ho Fook chef's ideal death-row meal).
Lobster Australienne by Mary’s Underground
This decadent dish from the Sydney basement restaurant combines fine French technique with an Aussie attitude.
Fleet’s grilled asparagus with sheep’s-milk labne
A fresh sidekick to a roast chicken, or an easy starter on its own.
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Analiese Gregory’s roasted beetroot with bottarga and crème fraîche
A rainbow dish of beets by one of Hobart's finest chefs.
Analiese Gregory’s lobster and abalone with wakame butter and XO sauce
A decadent dish by mainland standards, perhaps; but not so much in the lobster- and abalone-rich waters of Hobart, according to the Franklin chef.
Jordan Toft’s grilled hapuku with preserved lemon and vine leaves
Grilled fish and lemon? It just works.
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Charlie Carrington’s grilled asparagus, peas and amba-spiced labne
A spring-ready salad with a gentle hum of spice.
Charlie Carrington’s cos lettuce, herb and anchovy salad
Fresh, young cos and the one-two salty hit of that anchovy-capers sauce. Lettuce gets a glow up.
Carrot, orange and harissa salad
It tastes as good as it looks.
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Grain salad with tahini, grilled spring onion and baharat dressing
Buckwheat, barley and baharat. It's combination that will awaken your tastebuds.
Lau’s Family Kitchen’s vegetarian sang choi bau
A meat-free take on the Cantonese classic.
Analiese Gregory’s grilled oysters with seaweed butter
Butter – especially this sweet-salty seaweed butter – makes everything better.
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Kylie Kwong’s stir-fried Australian native greens with garlic
The legendary chef's simple and delicious celebration of Australian native produce.
Spice Temple’s custard buns
These buns are excellent steamed. Deep-fried? They're a revelation.
Lau’s Family Kitchen’s salt and pepper whiting
No recipe secrets here. This crowd favourite just needs fresh fish, clean oil and this easy batter.
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Kylie Kwong’s deep-fried duck with Davidson’s plum sauce
A signature Kylie Kwong recipe, for good reason.
Sunda’s buttermilk fried chicken with waffles
Fried chicken and waffles – it's a combo that just works, and is rendered here with Southeast Asian flavours courtesy of chef Khanh Nguyen.
Phil Wood’s semolina cake with orange ice-cream and eggnog custard
With the Laura chef's dessert, it's Christmas time, every time.
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Kylie Kwong’s prawn dumplings with organic tamari and chilli dressing
Don't underestimate that dressing – it's a smoky, sweet, sour, spicy and salty hit that works wonder with the dumplings.
Victor Liong’s cold silken tofu with peanuts, salted daikon, coriander and black vinegar
The Lee Ho Fook chef's go-to dish for summer.
Kylie Kwong’s steamed fish fillets with ginger, soy sauce and spring onions
The legendary chef's take on a Cantonese classic.
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Victor Liong’s grilled eggplant with sesame, cumin and chilli
A fragrant eggplant dish by Lee Ho Fook's head chef that recalls the cooking styles of Dongbei and Xinjiang in northern China.
Cutler & Co’s wood-grilled prawns with fried garlic and chilli oil
Things heat up with Andrew McConnell's wood-grilled prawns with a smoky chilli oil.
Kylie Kwong’s fried eggs with XO sauce
Her restaurant Billy Kwong may be gone, but we're still dreaming about that go-to dish from Kylie Kwong's restaurant.
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Cutler & Co’s King George whiting with brown butter, pickled onion and dill
Andrew McConnell's all-time favourite fish, pan-fried with a classic combo of butter and onions.
Cutler & Co’s savoury doughnuts with sour cream and salmon roe
A top order at Andrew McConnell's Melbourne institution.
Cutler & Co’s apple terrine with burnt-butter ice-cream, oat crumb and butterscotch sauce
After 10 years, this dessert is still a top order at Andrew McConnell's Melbourne restaurant.
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Sunda’s Thai-style chicken larb
This vibrant salad by Melbourne restaurant Sunda fires on all cylinders.
Sunda’s crisp rice salad (nam khao)
It's the Melbourne restaurant's simplified version of the Lao-style salad, with crisp and crunch from the deep-fried jasmine rice.
Analiese Gregory’s flatbread with miso eggplant and urchin
Everything tastes better on flatbread. Even sea urchin.
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Sunda’s masterstock-poached chicken with ginger and spring onion relish
A beloved staff meal at Melbourne restaurant Sunda.
Analiese Gregory’s wallaby tartare with anchovy dressing
It's loosely based on a Stephanie Alexander recipe for kangaroo and anchovy vinaigrette.
Sunda’s lamb ma po tofu with green beans
Chef Khanh Nguyen learnt this recipe during his time at Sydney's Mr Wong, and now it's a hit at staff meals at his Melbourne restaurant.
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April Bloomfield’s Eton mess
And there's vodka-soaked strawberries, too.
Analiese Gregory’s walnut pudding with quince and fennel pollen
The Franklin chef may have pinched this recipe from her friends, but it's testament to how good this dessert is.
Sunda’s fish curry with cucumber salad and coriander chutney
When Sunda's Khanh Nguyen says this is one of the best curries he's had, we need no further convincing.
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Bistro Gitan’s twice-baked Roquefort soufflé with poached quince
This cheesy soufflé by the Melbourne bistro is pure elegance.
Tony Tan’s crab soup with pickled vegetable and tomato
Sure, it's messy to eat. That just makes it more fun.
Grilled cuttlefish with new potatoes, sopressa piccante and green sauce
Serve the charred cuttlefish with a classic salsa verde, sopressa piccante and new potatoes, and you've have an impressive entrée on your hands.
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Agostino’s chocolate, clementine and aniseed zaletti
It's the traditional Venetian raisin and cornmeal biscuit, but made more heavenly with chocolate, clementine and aniseed.
Rigatoni with rabbit ragù by Don Peppino’s
Make this ragù bianco the day before you plan to eat it – it becomes softer and more delicious.
Agostino’s mushroom tortelloni with buffalo ricotta
Seek out whatever 'shrooms are in season, then make this filled pasta.
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Trippa alla Romana (Roman-style tripe) by Alberto’s Lounge
It's honeycomb tripe, done Roman-style, but with some surprising subcontinental flavours.
Pistachio gelato by Alberto’s Lounge
An unbeatable classic by the Sydney Italian-ish restaurant.
Agostino’s braised beef shin with Barolo and bagna cauda (bresato al barolo, bagna cauda)
Don't rush this braise. Patience, and a generous amount of Barolo, gives you fall-apart meat and a rich, flavoursome sauce.
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Deep-fried duck-fat potatoes
Is this the perfect way to cook potatoes? This recipe by Leonardo's Pizza Palace in Melbourne cooks the spuds not once, not twice, but thrice for an extra-crunchy crust.
Honey-ginger roasted carrots by Leonardo’s Pizza Palace
Cook the carrots with the skin on, and you'll be rewarded with better flavour and texture.
Crab crostini by Leonardo’s Pizza Palace
Spanner crab, avocado and toast. Is there a more Australian way to start your dinner party?
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Guy Grossi’s pearl barley polenta
This version of polenta might swap out the traditional cornmeal for barley, but it's still just as hearty and comforting.
Fried chicken with garlic butter by Leonardo’s Pizza Palace
It's the Melbourne restaurant's take on a chicken Kiev, inside-out.
