Agostino’s mushroom tortelloni with buffalo ricotta
Seek out whatever 'shrooms are in season, then make this filled pasta.
Trippa alla Romana (Roman-style tripe) by Alberto’s Lounge
It's honeycomb tripe, done Roman-style, but with some surprising subcontinental flavours.
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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.
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.
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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?
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.
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Fried chicken with garlic butter by Leonardo’s Pizza Palace
It's the Melbourne restaurant's take on a chicken Kiev, inside-out.
Scallop crudo by Leonardo’s Pizza Palace
How best to appreciate the silkiness of scallops? Raw, and drizzled with a light citrus dressing.
Jordan Toft’s mandarin and yoghurt frozen slice
Part sorbet, part gelato, part meringue. This slice has it all.
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Roast lamb leg with pan gravy by Leonardo’s Pizza Palace
The leg is the best part of lamb, according to Nick Stanton. It's best to roast it simply, with gravy on the side, of course.
Spaghetti con bottarga by Alberto’s Lounge
A classic recipe by chef Daniel Pepperell, with the punchy, salty hit of bottarga.
Peppers aqua pazza
You might know the Italian dish of fish cooked in "crazy water". This is it's capsicum-based cousin.
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Swordfish con sarde by Alberto’s Lounge
An extra-fishy version of Sicily's pasta con sarde, with a sardine and anchovy salsa spooned atop the swordfish.
Ricotta agnolotti with anchovy butter by Alberto’s Lounge
Yes, making your own ravioli can be time-consuming. But it pays big dividends.
Macadamia panna cotta by Alberto’s Lounge
It's the minimalist simplicity of a panna cotta, but made Australian with macadamia.
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Red-sauce district: Italian-American classics by Melbourne’s Capitano
There’s a retro vibe and a home-style feeling at Carlton diner Capitano, where chef Casey Wall riffs on Italian-American classics with a local accent.
Capitano’s rockmelon granita with a Suze float
A simple, fresh and fruity way to finish a meal.
Capitano’s sugarsnap pea “scapece”
Melbourne restaurant Capitano puts a bright green spin on the Italian dish zucchine alla scapece.
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Restaurant Shik’s bo ssäm
The Korean dish of braised pork, oysters, jangs and kimchi is as interactive as it is delicious.
Capitano’s burrata with fried peppers
You must try these fried peppers. Deglazed with a touch of sherry vinegar and paired with creamy burrata, the flavour is a revelation.
Capitano’s Strawberry Sgroppino
Prosecco, strawberries and lemon sorbet. What's not to love?
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Capitano’s caponata
A vegan Italian dish with a deep, layered umami base that's rich like a stew.
Captain Moonlite’s vodka-battered fish and chips
Trust us. A lick of vodka adds extra crunch to these classic fish and chips.
Little Valley’s miso-poached chicken and ham salad with chilli dressing
Miso is protein-rich paste made from fermented soybeans and is a staple in Asian cooking.
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Capitano’s veal parmigiana
It's the Rolls-Royce of the menu at this Melbourne diner.
Kingdom of Rice’s fried rice with dried shrimp
The salty, oceanic taste of the shrimp with the sour-sweetness of the green mango, a little heat from the chilli and plenty of texture make this a complete dish.
The Agrarian Kitchen Eatery’s Meyer lemon shaker pie
“This is a pie we’ve made on several occasions when Meyer lemons have come our way,” says Ali Currey-Voumard.
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Jaclyn Koludrovic’s ricotta with white poached quince and honey
Pastry chef Jaclyn Koludrovic shares the recipe for her sweet ricotta dessert, which is best served with quinces poached low-and-slow.
Sunny recipes from The Summertown Astrologist
A sharing philosophy, DIY ethos and produce as local as it gets – there’s a feel-good warmth at Adelaide Hills’ sunniest spot, The Summertown Aristologist.
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The Summertown Aristologist’s charred broccoli, pork broth and lardo
A comforting bowl of greens that sings with Japanese and Korean flavours.
Jaci Koludrovic’s caramelised Marsala pear crostata
It's not a strictly traditional recipe, but the this crostata will still have you coming back for seconds.
The Summertown Aristologist’s spring salad with fresh curd
Spring on a plate – what's not to love?
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The Summertown Aristologist’s salted fish with soft egg
The Adelaide Hills' restaurant share their version of brandade de morue, the French dish of whipped salted cod and potato.
The Summertown Aristologists’s whiting with seaweed butter
If you haven't tried seaweed butter on fish, you must do.
The Summertown Aristologist’s grain and kale salad with labne
A nutty, more-ish salad that can be eaten with a spoon.
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Chefs share their favourite curry recipes
If you love a comforting bowl of curry, why not make one from a chef-approved recipe?
Chef’s best Vietnamese recipes
With this bun cha by Tony Tan, and a winning pho recipe by Dan Hong's mum, you can do no wrong.
Phil Wood’s mussels with chilli and shiitake
The Laura chef cleverly pairs sweet steamed mussels with a spicy, super-savoury topping.
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Phil Wood’s goat’s cheese salad with fennel and peas
This spring time salad makes for an excellent side dish.
Phil Wood’s baked snapper with pistou
Need an easy fish dish for a dinner party? Laura's head chef shows you how.
Flour and Stone’s pink grapefruit sponge with strawberries and sesame frosting
Guaranteed to fill your kitchen with dreamy baking aromas and the irresistible fragrance of grapefruit zest.
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Rock the capital: Bar Rochford’s best recipes
At Bar Rochford in Canberra, chef Louis Couttoupes brings innovation to classic ideas, creating snacks and dishes made to share with drinks.
Bar Rochford’s Sister Ray cocktail
A pleasantly bitter cocktail that combines tequila, amaro and sweet vermouth.
Bar Rochford’s salt and vinegar potato galette with tomato spices
It's the French pommes de terre, done bar-snack style.
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Bar Rochford’s Club Monte
Sherry, amaro and a dash of lemon come together in a satisfying cocktail.
Rocker’s buckwheat pancakes with strawberries
Many fall in love with the buckwheat pancakes at Rocker cafe in Bondi. Our hot tip? Hunt down the freeze-dried strawberries for an extra-special brunch.
Bar Rochford’s duck liver pâté with rhubarb compote and fennel salad
Bar Rochford's rustic pâté for the home cook, no sous-vide required.
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Bar Rochford’s Roman beans, umido and almonds
Bar Rochford's take on the Italian fagiolini in umido (green beans in tomato sauce).
Bar Rochford’s spatchcock roasted in hay with tarragon butter
A typical farmhouse roast chicken, with extra farmhouse.
Bar Rochford’s garfish with sauce chien and habanero
If you haven't tried the Carribean's herb-packed sauce chien, what are you waiting for?
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Bar Rochford’s hay panna cotta with chamomile pears and malt crumb
Cuddle up to this silky dessert, courtesy of Canberra's Bar Rochford.
Tony Tan’s three-cup calamari
A Taiwanese take on the classic three-cup chicken: just flash-fry the calamari with rice wine, soy sauce and sesame oil, and dinner's ready.
Bert’s zucchini, stracciatella and basil salad
Jordan Toft from Sydney's Bert's Bar and Brasserie shares his recipe for this quick summery salad, complete with lashings of stracciatella.
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The Summertown Aristologist’s rhubarb spelt tart
A favourite dessert recipe from the team at the much-loved Adelaide Hills restaurant.
Capitano’s basic tomato sauce
Bottle up the goodness of tomatoes when they're at their peak.
Sean Moran’s freshly shucked oysters with tarragon dressing
Match sea-briney oysters with the herby high notes of tarragon and chives.
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Sean Moran’s calamari fried in its ink with chilli aïoli
Fried in its own ink, the calamari takes on a deep-purple hue and a surprising, almost-sweet flavour.
Chilled cucumber soup
Cool as a cucumber? You certainly will be after tasting this chilled soup by chef Sean Moran.
Sean Moran’s poached Murray cod with dill
A summer-table centrepiece from the head chef of Sean's in Bondi.
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Sean Moran’s tropical fruit cup with coconut cream and finger lime jelly
Remember the saccharine "fruit cups" of your childhood? This is Sean Moran's grown-up version.
Sean Moran’s heirloom tomato salad with feta, pistachio pesto and fried okra
Don't be afraid of okra. Fried until it's crisp, it's a revelation in this salad by chef Sean Moran.
Greek-style butter bean salad
Initially a winter salad at Greca restaurant, it's turned into a year-round dish because it tastes so good.
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Skinos cocktail (Greca’s punch)
An easy-drinking punch, with a little bite from a Greek liqueur.
Marinated reef fish with citrus and capers
A Greek-style ceviche, courtesy of Greca's Jonathan Barthelmess.
Greek-style barbecued spatchcock with lemon and pepper
Don't be afraid of cooking this poultry. It grills beautifully on the barbecue.
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Jonathan Barthelmess’s strawberry galaktoboureko
Jonathan Barthelmess shares his recipe for a fruity version of this flaky Greek dessert.
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Sarah Cicolini’s pasta ceci e pancetta affumicata (ditali with chickpeas and smoked pancetta)
A childhood recipe from Sarah Cicolini of acclaimed restaurant Santo Palato in Rome.
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Sarah Cicolini’s fusilli con ragù di agnello (fusilli with lamb ragù)
Finish with a little grated lemon zest to freshen up this classic pasta dish.
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Corn shards with sesame salt
These sweet corn cobs receive an upgrade with a sprinkle of gomasio, an addictive Japanese seasoning of sesame seeds and salt.
Fleet’s cured mackerel with tomatoes and sourdough bread
Curing fish is easier than you think.
Coconut bundts with mango, passionfruit and lime
A bundt cake recipe that makes the most of the summer fruit season: a sprinkle of coconut, the tang of passionfruit and lime, and the sweet fleshy goodness of mango.
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Roast chicken with preserved lemon and herbs
The ultra-tang of preserved lemons takes this roasted chook to another level, thanks to this recipe from Fleet restaurant.
Amy Hamilton’s crab with fried-shallot butter and green peppercorns
Fact: fried-shallot butter makes everything taste better.
Amy Hamilton’s grilled scallops with spring onion and peanuts
This modern take on the classic Vietnamese street-food dish will be ready in a flash.
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Kingfish crudo with pineapple and betel leaves
Super-fresh fish calls for this modern Asian-style crudo, by Liberté restaurant in Albany, WA.
Liberté’s whole barbecued snapper with green papaya salad
Throw this whole fish, done Vietnamese-style, on the barbie.
Cockles with samphire and chill-garlic oil
With shellfish and mildly salty samphire, this dish tastes like the seaside.
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Hor mok
Unwrap this steamed fish curry, and you'll be hit with the irresitible fragrance of banana leaves, coconut and spices.
Palisa Anderson’s pandan, tapioca and young coconut pudding
Fragrant pandan, chewy tapioca and sweet young coconut combine in a more-ish Thai dessert.
Fleet’s nectarine tarte Tatin with vanilla and thyme
A fruity variation of one of Fleet's most requested dessert recipes.
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Palisa Anderson’s yum makeua (grilled eggplant salad with prawns)
Fire up the barbecue for maximum flavour.
Palisa Anderson’s sour orange fish curry
This unique Thai curry marries sour and spice flavours in a thin, almost soupy, broth.
Palisa Anderson’s mieng kham (betel leaves with accoutrements)
A simple starter that's all about texture and flavour.
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Stir-fry of young angled gourd and tendrils
Track down angled gourds — they're sponges for the soy and miso sauce.
Nadine Ingram’s passionfruit tart
This tangy and creamy passionfruit tart will bring a ray of sunshine to your morning tea.
Bert’s passionfruit and elderflower pavlova
A heavenly pavlova recipe by Jordan Toft, head chef at Bert's in Newport, Sydney.
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Phil Wood’s lamb with roast-apple chutney
With a bit of time and love, this slow lamb roast will be the star of the dinner table.
Shanghai-style chilled noodles
This sweet-and-sour noodle dish might look simple, but it packs a flavour punch.
Seasonal mixed kraut with charcuterie
A great dinner party starter, made with whatever is fresh from the veggie patch.
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Broccoli tabbouleh
A unique twist on traditional tabbouleh, with broccoli, quinoa, and a dressing packed with herbs and zest.
Charlie Carrington’s Yemenite pickled cabbage and chickpea salad
When life gives you cabbages, make pickles. These Yemen-style pickled leaves work well with the fresh, chopped vegetables and nutty chickpeas.
Flour and Stone’s Italian Christmas cake
Put your stamp on this classic dessert by switching out the nut and fruit varieties.
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Flour and Stone’s trifle with madeleines, lemon curd and peaches
Nadine Ingram of Sydney's Flour and Stone shares her showstopping Christmas dessert.
Bún chả (Hanoi grilled pork with rice vermicelli)
Fire up the barbecue for this popular north Vietnamese dish. It's smoky with charred pork, crunchy with a refreshing noodle salad, and comforting with a light, sweet broth.
Kohlrabi mosaic salad with almonds
Almost too pretty to eat - almost.
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Jacqui Challinor’s roast pork shoulder with ajo blanco
If pork and crackling are your Christmas essentials, this dish will tick all the boxes.
Dan Hong’s mud crab with XO sauce
Dan Hong shares his recipe for a stunning main course of crab stir-fried with Chinese flavours such as ginger, spring onion and XO sauce.
