While crab and fish sounds like a rich combination, there's plenty of fresh flavour going on here to balance things out.

Cooking the okra a little longer results in a wonderful caramelised flavour that could have you rethinking any reservations you had towards this pocket rocket of a vegetable.

Ricotta. Doughnuts. Need we say more?

Veteran chef Guy Grossi shares his recipe for these rich and gently spiced pork sausages.

A caramel-like flavour comes through in the sauce accompanying this fish. You'll want to savour every last drop over a big bowl of steamed rice.

It's the layered Italian classic you know and love, but Santo Palato's Sarah Cicolini has swapped out the meat for Roman cauliflower.

Seared rib-eye steak is paired with Middle Eastern flavours in this fun dish designed to share.

At Eyal Shani's Miznon restaurants, this simple dish of salted green beans with lemon and garlic is served like a snack in a brown paper bag. Who knew eating your vegetables could be this easy?

Lebanon's answer to steak tartare uses parsley, basil, spring onions and a trio of spices as a counterpoint to rich wagyu.

Utterly simple and with a speedy curing process, these sardines make a quick and easy light lunch with some crusty bread or an effortless starter as part of a larger menu.

Malaysia's take on fried chicken involves the distinctive fragrance imparted by curry leaves as well as a spicy tamarind syrup to coat the chicken.

A cinch to prepare, and it tastes even better the day after it's cooked.

The Middle Eastern favourite of hummus and minced lamb gets a makeover that's all about light and fresh flavours.

Barbecue plus lamb plus Turkish flavours equals one very tasty plate.

Miznon chef Eyal Shani is at his finest in this simple eggplant recipe with an unusual presentation.

Cabbage cake? Yes, you read that right. And it's nothing short of magnificent.

A jolt of hot espresso is the perfect foil for these creamy, just-set puddings.

“Use a very sharp knife to thinly slice the charred beets. The slicing is when the magic is revealed,” says Eyal Shani. “The beetroot heart has remained untouched. It’s red, full of life. Most of its fluid has evaporated leaving him weightless, but still juicy, sweeter than ever, bearing unique mineral flavours within that are unparalleled.”

Savour it one fluffy mouthful at a time.

“Filled pastries have a very long history in the Middle East,” says Joseph Abboud. “The original, sanbosag or sanbusaj, became samosa in India, sambousek in Lebanon and sambusa in Ethiopia, to name a few. Börek, which are a great snack, are another.”

An intriguing name like this could only come from one chef: Miznon's Eyal Shani.

Could these hot, salty, funky squares of deep-fried cheese from Harley & Rose be the ultimate bar snack? We're putting our money on it.

Pickled vegetables and oil-cured eggplant make a winning starter that's easy to prepare ahead.

Devil-style sauce, as it's known in Italian, is named for its spicy notes. Here, that means a pizza with plenty of hot salami and pickled jalapeños. They make an addictively good combo.

Vegetarians rejoice: smoky slivers of beetroot threaded onto metal skewers mean vegetables are no longer an afterthought at barbecues. Thanks, Joseph Abboud.

This delicate dessert is lightly scented with orange and mandarin and is a perfect way to embrace citrus season.

A winter salad that makes the most of radicchio's intense flavour by grilling it then pairing it with orange.

Recreate the Igni chef's favourite childhood cake for your next celebration.

A perfect side dish for autumn and winter produce that delivers a pleasantly spicy hit thanks to fermented chilli sauce.

The chef of Hobart restaurant Sonny shares his family's recipe for lasagne, one of the first dishes he learned to cook.

Harley & Rose's banana sundae is a mix of tropical notes and familiar flavours: think coconut sorbet, Brazil nuts and a dark chocolate sauce.

This stunning dish is powerful enough to take a place among the main courses in a banquet or you could serve it as a side to roasted or grilled meat.

A cross between a salad and a main course, this is a certified hit from Melbourne restaurant Harley & Rose.

A few hours in the kitchen preparing this cosy dish of gnocchi and tuco, a light Argentinian sauce made here with tomatoes and shredded chicken, is a few hours well-spent.

A thick cut, some serious weight and a nicely charred exterior - this is how you rib-eye.

“The flavours you remember from childhood are the ones that stick with you.," says Frank Camorra, reflecting on his mother's go-to stew.

Adding Nutella to tiramisù may not be orthodox but it sure adds a special quality to what could be Italy's most famous dessert.

A salad with plenty of bite that's ideal alongside rich dishes.

A refreshing salad that still packs a punch thanks to the black olives and lightly pickled cucumber.

Could this be the hit dish from Pinbone's Italian pop-up, Mr Liquor's Dirty Italian Disco? It certainly gets a vote from us.

These baked chocolate custards are a winning trifecta of dark chocolate, pear and ginger.

Start your next soirée in style with this smoky and chive-flecked trout pâté. The bonus is that it's surprisingly simple to prepare.

Banish all memories of heavy, mayonnaise-laden potato salads: this versatile side dish is light and full of bright flavours.

Hugh Wennerbom's advice for beautifully tender fish is to season it a day ahead. With a bit of pre-planning, it's the kind of trick that's 100 per cent achievable.

Grilling a hardy bean such as the Roman variety is an easy way to add a smoky hit to the otherwise humble side dish. Add roasted garlic and crisp bits of bacon and watch as the whole lot is devoured.

This simple appetiser is big on flavour, contrasting salty anchovies with the sweetness and bite of tomatoes. Every bite is like a taste of Italian summer.

Once you realise how easy - and downright tasty - making your own focaccia is, there'll be no turning back.

It's safe to say Hugh Wennerbom knows a thing or two about roasting chicken. The man behind Holmbrae chickens shares his tips for beautifully crisp skin with a side of garlic and thyme vegetables.

"The fish roe adds something raw, fresh and acidic to the meal." says David Moyle, of Longrain and Longsong fame.

"John Dory needs butter," says David Moyle. We can get behind that.

The sweet and sour flavours of caponata are the perfect partner to rich chicken liver.

"A Cantonese staple, this dish is a breeze to cook,” says Tony Tan.

The Sichuan dipping sauce is a spicy foil for the fattiness of pork belly.

These moreish chicken skewers, grilled over hot coals until crisp and charry, are perfect drinking food: convenient, compact and full of big flavours.

This vegetable curry involves marinating mushrooms in a mix of tamarind, ginger and lemongrass before grilling them and the results are powerful.

"In Hong Kong, this refreshing much-loved salad is considered the perfect summer dish," says Tony Tan.

The flavours of Portugal and China unite in this unusual spin on fried rice.

Recipe for lemon dream cake by Nadine Ingram from Sydney bakery Flour & Stone.

The smoky flavours of coal-roasted eggplant are complemented by ricotta salata and sweet golden shallots in this stand-out salad by Longsong chef David Moyle.

“I always use metal skewers – they hold the heat and cook the meat internally,” says David Moyle. “They can also be washed and reused rather than just thrown out.” If you’re not confident dealing with the ink sacs, squid ink is available in 4gm sachets or in jars from Simon Johnson and The Essential […]

"These peas go really well with everything," says David Moyle. "Cooking the peas and chicory over coals blisters them in a similar way to blanching but adds a subtle smokiness."

"The bulk of this dish can be prepped ahead of time, and who doesn't love sugar snaps?" says Dave Verheul.

Rillettes are a French bistro classic. But they're surprisingly simple to prepare at home, too.

This light starter makes the most of summer produce while offsetting the creaminess of burrata with a light pickle and olives. It's a simple yet crowd-pleasing dish.

Cod roe can be tough to find - a good taramasalata bought from your favourite deli works well with the crudités.

"These two-bite snacks are perfect with a gin Martini," says Lindsay.

The sweet flesh of ripe peaches takes centre-stage in this simple recipe.

"This is all about the quality of your pork. Seek out heritage-breed black Berkshire pigs that have been raised humanely and it will make all the difference," says Dave Verheul. Begin this recipe a day ahead to marinate the pork.

"Strangely enough, rosemary loves coconut and this makes a great refreshing dessert to eat any summer's day," says Dave Verheul.

This was one of the first dishes we had on the menu at Ester," says Mat Lindsay. "I suggest putting a mussel and a pickle on top of some freshly grilled bread or a potato chip and dipping it into aïoli - a DIY canapé."

Don't be fooled: this rich fondant-like cake is so simple to prepare it could soon become your standby for all those moments when a last-minute dessert is required.

This riff on the classic Australian snack by Poly's head chef Mat Lindsay is a more grown-up version, but just as moreish.

By cooking leeks whole - tough outer layers and all - you achieve a wonderfully tender result with the flesh inside.

Pineapple roasted rôtisserie-style is a revelation. It could only be a dessert by Mat Lindsay of Ester and Poly.

We've teamed up with OzHarvest and Kylie Kwong to create Gourmet Leftovers: a fried rice that uses up your Christmas produce.

We've teamed up with OzHarvest and Darren Robertson to create Gourmet Leftovers: a zucchini salad that uses up any odd ends from Christmas.

There's not a lot of meat on quails so the best way to eat these is with your hands - pull them apart, dip them in the sauces and get a bit messy," says Mat Lindsay.

"This dish has been a mainstay since Liberté opened," says chef Amy Hamilton. "It's pure party food; fun, and deceptively easy."

"Spicy 'nduja and octopus are a great match," says Andreas Papadakis. "We make the 'nduja into a dressing for the perfect balance of spicy and salty."

"This tempura batter gets really crisp and works really well with the garlic-scented soft almond purée in the flowers," says Andreas Papadakis. "It's the perfect snack for a dinner party."

"This is inspired by a very simple Roman pasta dish, cacio e pepe, meaning cheese and pepper," says Andreas Papadakis.

"Fennel's flavour changes dramatically as you grill it, and it gives it more depth," says Andreas Papadakis.

"Hazelnuts make this dish unique with their fragrance," says Andreas Papadakis. "It's a simple dish and making the base sauce in advance makes things a lot simpler."

This bright pea risotto recipe is the perfect way to welcome spring - and it hails from one of our favourite Hobart restaurants, Fico.

"Like with any fish tartare, the freshness of the fish is very important," says Andreas Papadakis. "Spanish mackerel is an oily fish and requires a little acidity, which comes from the pickles."

"This is our take on berries and cream, with the addition of a simple and delicious spice cake and caramelised white chocolate," says Andreas Papadakis.

Seek out some top-shelf cream – you'll taste the difference.

With sweet pastry, an almond filling and crème Chantilly.

This wattleseed and honey cake is from Adam Wolfers' Sydney pop-up, Casoni.

A soul-reviving soup.

"Ramblr's muscat custard and quince is one of my all-time favourite desserts - can you please publish the recipe?" - Antonio Rossi, Prahran, Vic

"I'm a big fan of the mussels in vermouth with nettle butter at Banksii. I'd love to know how to make it." - Hayden Winter, Bowral, NSW

"Could you print the recipe for Aria Brisbane's fried Brussels sprouts dish? It's simply delicious." - Anjali Iyer, Burleigh Heads, Qld

"Sang choi bau, a staple of Chinese-Australian restaurants, is one of my favourite Chinese classics," says Kylie Kwong. "I love the contrast of textures and temperatures"

"This Cantonese classic needs no introduction, and needs little in the way of tweaking to bring it up to date," says Kylie Kwong.

This roast chicken recipe is sourced from Epocha restaurant in Carlton, Victoria.

"This beautifully simple dish is a direct reflection of who I am and where I've come from," says Kylie Kwong.

The chef's take on the Cantonese classic.

Chef Kylie Kwong still enjoys her mum's chiffon cake topped with seasonal citrus fruit, making room for a slice every time she brings it into Billy Kwong.

"Lemon chicken is one dish I don't look back at with nostalgia - there's no love lost there," says Kylie Kwong. "This is my interpretation, which steers well clear of the processed sauces from a jar."