Roast spatchcock with choganjang and sesame cucumbers
Roast spatchcock and sesame cucumbers with choganjang, an essential dipping sauce in Korean cuisine.
Persian red lentil soup with tahini, beetroot and fried mint
Lentil soup may not sound like the sexiest of dishes, but rest assured, it's a heart-warmer.
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Chicken and provolone toasties with pickles and caper aïoli
A good toastie is almost reason to roast a bird in itself. Melting cheese adds extra savour, offset by the piquant chillies.
Turmeric chicken with lemon pickle and almonds
When you don’t want to roast a whole chicken, Marylands are a great option; their high fat content makes them great for roasting. Start this recipe two weeks ahead to pickle the lemons.
Roast chicken salad with celeriac, radicchio and pink grapefruit
This lovely salad is a fine way to use leftover roast chicken. Serve the meat cold or warm it up – either way it’s delicious.
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Red lentil dhal
Is this the ultimate comfort food?
Roast trout with warm green lentil and bacon dressing
Lentils and bacon are a match made in heaven - here they combine in a warm dressing to be served over a simple roast trout.
Roast chicken with bread sauce
Bread sauce, made with milk infused with cloves, onion and bay, is a classic accompaniment to chicken.
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Pork rib, black lentil and white bean stew
Pork rib, black lentil and white bean stew recipe- Preheat oven to 160C. Heat 1 tbsp oil in a large frying pan over medium-high heat.
Za’atar roast chicken with pilaf, pomegranate and nuts
This fragrant chicken dish is made to serve in the centre of the table for guests to help themselves. We’ve made the za’atar fresh for a more intense thyme flavour.
Finger fennel with farro and curry dressing
Finger fennel, a thinner variety with a less prominent bulb, is available from select greengrocers.
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Green lentils with salami and cavolo nero
Served as a side, this green lentil salad is filled with flavour. Thinly slice the salami to create an even taste.
Overnight pork shoulder with fennel
Overnight dishes are an entertainer's best friend. And this one is a real crowd-pleaser.
Crab, prawn and fennel stew with rouille
Think of this as a simpler version of bouillabaisse with all the flavour, but less work
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Smoked trout and pickled cauliflower rolls
Australian Gourmet Traveller recipe for smoked trout and pickled cauliflower rolls
Fennel soup with toasted fennel seed oil and horseradish
Toasted fennel seed oil here adds lift and nuttiness to this creamy fennel soup.
Corn and grits with brown butter and prawns
Grits and prawns, a classic combination in the US, are taken to the next level here with the addition of fresh corn.
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BLAT salad
Australian Gourmet Traveller recipe for BLAT salad
Stir-fried chicken with Sichuan pepper and chilli
A fiery combo that's ready in a flash.
Stir-fried beef with baby corn, tomato and sesame
Recipe for Stir-fried beef with baby corn, tomato and sesame
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Stir-fried prawns and pipis in spicy sauce with pineapple
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Stir-fried eggplant with sweet tamarind sauce
Recipe for stir-fried eggplant with sweet tamarind sauce | Gourmet Traveller
Lamb loin chops with smoky eggplant, and farro and tomato salad
Emma Knowles recipe for lamb loin chops with smoky eggplant, and farro and tomato salad.
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Grilled salmon chops with asparagus and lemon relish
Emma Knowles recipe for grilled salmon chops with asparagus and lemon relish.
Turmeric pork chops with green chilli and coconut sambal
Emma Knowles recipe for turmeric pork chops with green chilli and coconut sambal.
T-bones with pickled chilli, corn and avocado
Spice up your midweek steaks with pickled chilli and avo.
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Soy-glazed pork cutlets with Japanese slaw
Emma Knowles recipe for soy-glazed pork cutlets with Japanese slaw.
Fried rice with crab, egg and cucumber
Lisa Featherby recipe for fried rice with crab, egg and cucumber.
Barnsley lamb chops with charred lettuce and peas
Emma Knowles recipe for Barnsley chops with charred lettuce and peas.
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Tony Tan’s Malaysian barbecued chicken with kerabu rice salad
Malaysia's favourite barbecued chicken, served with a savoury coconut sauce, is quite possibly the most fragrant bird you'll meet and a cinch to make to boot.
Roast turkey with sour-cherry stuffing and pickled cherries
Emma Knowles recipe for roast turkey with sour-cherry stuffing and pickled cherries.
Roasted gurnard with smoky eggplant, farro and boiled lemon
Emma Knowles recipe for roasted gurnard with smoky eggplant, farro and boiled lemon.
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Cured salmon with Bloody Mary salad
Emma Knowles recipe for cured salmon with Bloody Mary salad
Lobster, peach and mint salad with smoked almond
Emma Knowles recipe for lobster, peach and mint salad with smoked almond.
Red braised turkey with pickled radishes
Rodney Dunn recipe for red braised turkey with pickled radishes.
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Spice-crusted quail with buttered rice and figs
Rodney Dunn recipe for spice-crusted quail with buttered rice and figs.
Hot-smoked chicken with marinated tomatoes
Rodney Dunn recipe for hot-smoked chicken with marinated tomatoes.
Roast duck with orange and rhubarb
Rodney Dunn recipe for roast duck with orange and rhubarb.
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Salsa verde chicken
Rodney Dunn recipe for salsa verde chicken.
Apricot and pistachio stuffed turkey legs
Rodney Dunn recipe for apricot and pistachio stuffed turkey legs.
Roast pork rack with cherry-ginger relish
Emma Knowles recipe for roast pork rack with cherry-ginger relish.
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Poached turkey and prawn salad with avocado dressing
A summer-ready salad with poached turkey and prawn, topped with avocado dressing.
Barbecued prawns with pickled and grilled cucumber
Emma Knowles recipe for barbecued prawns with pickled and grilled cucumber.
Chicken mayo and bacon clubs
Lisa Featherby recipe for chicken mayo and bacon clubs.
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Pitas with broad bean felafels, green tahini sauce, pickled radish and herb salad
Lisa Featherby recipe for pitas with broad bean felafels, green tahini sauce, pickled radish and herb salad.
Lime and coconut marinated short ribs
Alice Storey party snacks recipe for lime and coconut marinated short ribs.
Pickled prawns and fennel with rye crackers
Alice Storey party snacks recipe for pickled prawns and fennel with rye crackers.
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Roast pork belly sub with crackling, balsamic onions and apple sauce
Lisa Featherby recipe for roast pork belly sub with crackling, balsamic onions and apple sauce.
Lamb and roast carrot sausage rolls
Alice Storey recipe for lamb and roast carrot sausage rolls with video.
Beef tartare
Beer tartare condiments like cornichons are often served on the side, but mixing them in gives the flavours a chance to settle together.
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Beef cheek Bourguignon
Rodney Dunn recipe for beef cheek Bourguignon.
Onglet pepper steak
Rodney Dunn recipe for onglet pepper steak.
Beef tongue sandwich
Rodney Dunn recipe for beef tongue sandwich.
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Oxtail and dumpling soup
Rodney Dunn recipe for oxtail and dumpling soup.
Carbonnade
Carbonnade is a simple to make and hearty Flemish dish - we've used beef ribs roasted with beer rather than wine for a sweet-sour flavour.
Paris-Brest with hazelnut praline cream
Emma Knowles recipe for Paris-Brest with hazelnut praline cream.
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Buckwheat crêpes with egg and asparagus
Emma Knowles recipe for buckwheat crêpes with egg and asparagus.
Ocean trout in crêpes and brioche
Emma Knowles recipe for ocean trout in crêpes and brioche.
Baked wholemeal crêpes with ham, leek and Gruyère
Emma Knowles recipe for baked wholemeal crêpes with ham, leek and Gruyère.
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Smoked duck breast with pickled grapes
Lisa Featherby recipe for smoked duck breast with pickled grapes.
Lamb crépinettes with sautéed peas
Lisa Featherby recipe for lamb crépinettes with sautéed peas.
Home-cured pork with lentil salad
Lisa Featherby recipe for home-cured pork with lentil salad.
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Côte de boeuf
French recipe for côte de boeuf by Rodney Dunn.
Grilled witlof, mint and almond salad with blackened mandarin
Recipe for grilled witlof, mint and almond salad with blackened mandarin.
Fragrant pumpkin rice with quail
Quail and pumpkin pair well in this Middle Eastern-style dish – they both have a little sweetness, and the gaminess of the quail works well with the earthiness of Kent pumpkin.
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Pumpkin, Gorgonzola and rosemary pie
You'll be back for seconds.
Pumpkin rösti with poached egg, and mint, feta and avocado salad
Recipe for pumpkin rösti with poached egg, and mint, feta and avocado salad.
Beef tartare with baharat spice, hummus and lemon sauce
Brigitte Hafner's recipe for beef tartare with baharat spice, hummus and lemon sauce.
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Roast duck with orange, bay, juniper and red wine
Brigitte Hafner recipe for roast duck with orange, bay, juniper and red wine.
Pumpkin and chickpea soup
For an update on a winter classic, try roasting the pumpkin as we've done here along with chillies and oregano for an extra burst of flavour.
Prawn briouats
These crunchy deep-fried king prawn pastries are best when dipped in a cucumber and mint yoghurt.
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Quick-fire fried chicken
Recipe for Harstyard fried chicken by Gregory Llewellyn.
Smoky potato soup
This winter warmer is ready in no time, made with tender potatoes cooked in a paprika, garlic and thyme soup.
Master stock chicken
Slow cook chicken in Shaoxing win, soy sauce and mandarin for rich flavours that soak through the skin. Serve with rice.
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Barley, mushroom and beef broth
Recipe for barley, mushroom and beef broth.
Lamb and spring onion pancake soup
Recipe for lamb and spring onion pancake soup.
Chickpea soup with sumac and yoghurt
Recipe for Middle Eastern-style chickpea soup with sumac and yoghurt.
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Bread and cabbage soup with Fontina and thyme
Recipe for Italian-style bread and cabbage soup with Fontina and thyme.
Ohn no khao swè (Burmese curry chicken noodle soup)
The right combination of noodles and spice to warm you from the inside out.
Duck rendang
This duck curry is cooked in a chilli-coconut sauce with fragrant lemongrass. Cucumber pickles, coriander and roti all make great accompaniments.
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Mud-crab curry
This curry is light and easy to prepare, and crab always goes down a treat. If you’re averse to dispatching your own crab, buy a cooked one and skip the second step.
Sour curry of barramundi
This South East Asian-style curry has a tangy sour flavour from tamarind and amchur, dried green mango powder. The use of a little stock makes it quite a light curry and the flavour of the fish really shines.
Lamb korma
Korma curry came about during the Mughul Empire in India. It’s usually a mild curry, although some versions include Kashmiri chilli to add a little heat, which we’ve done here.
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Grilled flank steak with fermented green chilli sauce
Recipe for grilled flank steak with fermented green chilli sauce.
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Japanese-style crumbed pork and curry with onion pickles
Recipe for Japanese-style onion pickles with crumbed pork and curry.
Cream of fennel and potato soup
A classic combination that will serve you well throughout winter.
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New England-style clam chowder and crackers
Recipe for New England-style clam chowder and crackers.
Rice and lentil risotto with pancetta
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Braised beef short ribs with red rice and mushrooms
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Wild rice pilaf with cauliflower, burnt butter and almonds
An excellent meal on its own, this pilaf also makes a great accompaniment to spiced roast chook or lamb.
Chicken biryani
A multi-layered affair with chicken, rice and spice.
Khao pad naem
This Thai-style fried rice is simple home-cooking at its best, made with a juicy chopped fermented pork sausage.
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Bacon and egg tonkotsu ramen
Japanese recipe for bacon and egg tonkotsu ramen.
Beef rib roast with beetroot and horseradish
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Roast pork rolls with apple slaw
Rolls stuffed with tender pork and crunchy crackling have to be one of the easiest (and most popular) ways to feed a crowd.
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Onion and bacon soup with mustard and cheese crust
Recipe for French-style onion and bacon soup with mustard and cheese crust.
Roast trout with almond sauce, rosemary and capers
Recipe for roast trout with almond sauce, rosemary and capers.
Soy and ginger roast chicken
With Shaoxing wine for sweetness.
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Balinese-style roast duck
Recipe for Balinese-style roast duck.
Beef brisket with Sherry-glazed mushrooms
The ideal cut of meat for a big party, brisket is best cooked long and slow, meaning more time to attend to all your other hosting duties.
