Autumn has well and truly set in and with it, the need for warming recipes built around comfort. Think all manner of soups, curries and stews. It’s the season of cosy cooking, and lucky for you, we have plenty of popular autumn recipes up our sleeves.
From soul-warming chicken noodle soups to hearty curries and ham hock soups.
And of course, who could forget about baking? That delicious activity that takes centre stage as the temperature drops and we spend more time indoors. Our collection of the top 40 autumn recipes is studded with desserts, including a Flour and Stone signature chocolate cake, Black Star’s cult-favourite watermelon cake and Anzac biscuits. This time of the year is also dedicated to hot cross buns — whether you’re baking them or on the hunt for the perfect one in your city.
It’s time to push up those sweater sleeves and get cooking. Here are our most popular autumn recipes this year.
The best autumn recipes to make in 2026
Fragrant chicken noodle soup with ginger and turmeric
Turmeric, ginger, chilli and broth — this chicken noodle soup is just what the doctor ordered.
What does it take to make the best hot cross buns?
We tested three hot cross bun versions from three cookbooks, and combined them to create the best hot cross buns recipe of all time.
Roast chicken, pancetta and Brussels sprouts tray bake
Pancetta-wrapped chicken and roasted, buttery Brussels sprouts. What else could you want?
Sri Lankan fish curry
The beauty with fish is that it cooks in a flash, and in this curry it’s both fast and fiery.
Ham hock soup
The comfort bowl you need when the temperature starts to dip.
Caribbean coconut broth with prawns and fried aromatics
You’ll recognise the Southeast Asian influences of Malaysia and Thailand in this delicious broth.
Flour and Stone’s chocolate Manjari cake
The famous signature chocolate Manjari cake by Nadine Ingram from Sydney bakery Flour & Stone.
Slow-cooked lamb shoulder with rosemary pesto
Succulent lamb with a swipe of this herbaceous rosemary pesto is a flavourful take on the classic Sunday roast.
A classic Anzac biscuit recipe
There’s nothing quite like a home-made Anzac biscuit, still warm from the oven and with a bit of chew. This classic recipe does exactly what it says on the tin – and that’s how we like it.
Crunchy chilli and lemon potatoes topped with goat’s cheese
Goat’s cheese adds a creamy finish to dreamy, roasted lemon potatoes.
Dark chocolate, pear and pistachio cake
Australian Gourmet Traveller recipe for dark chocolate, pear and pistachio cake from Tartine in Armadale, Victoria
Baked pasta
“This is my all-time favourite Maltese dish,” says chef Jacqui Challinor.
Gerard Yaxley’s Persian love cake
With a kiss of nutmeg.
Cider-braised chicken with Brussels sprouts, apple and hazelnuts
This cider-braised chicken recipe is a simple but delicious take on the classic Sunday roast.
Sixpenny’s carrot cake with candied walnuts
The cake that saved Sixpenny during lockdown.
Pea and ham soup recipe
The appeal of this classic soup recipe with humble origins is nothing new – and with these robust flavours, it’s little wonder.
Flour and Stone’s lemon dream cake
Recipe for lemon dream cake by Nadine Ingram from Sydney bakery Flour & Stone.
Flourless fig leaf and pistachio cake with rose and raspberries
What to make when your gluten-free friend is visiting.
Eggplant parmigiana involtini
Julia Busuttil Nishimura’s recipe for eggplant parmigiana involtini is both simple and delicious.
Spaghetti with charred corn, miso-pepper butter and mint
A spin on cacio e pepe.
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Ginger-carrot cake with salted butterscotch frosting
Recipe for ginger-carrot cake with salted butterscotch frosting.
Mild chicken curry
With India’s murgh makhani as our culinary inspiration.
Lamb scottadito with mint salsa verde and roast crushed potatoes
This recipe takes the classic lamb cutlet up a notch.
Bethany Finn’s lemon delicious pudding
Don’t forget the cream.
Beef taco rice
Beef taco rice is an Okinawan specialty that is an example of how fusion is by no means a dirty word.
Simon Gloftis’ avgolemono: how to make it, and its significance in his family
”Every Greek understands the importance of avgolemono. It’s one thing I’ll eat for the rest of my life.”
Sean Moran’s linguine with shredded rocket, lemon, chilli and parmesan
This perfectly balanced linguine is enhanced by zesty lemon and a kick of spice.
Twelve-hour spiced lamb shoulder with saffron pilaf
This dish goes to show that slow-cooked and steady wins the race.
Pumpkin ravioli with sage brown butter
A combination that’s a classic for good reason.
Harissa chicken with carrot, rice and quinoa pilaf
Chicken, boring? Things look up with the addition of harissa, the North African spice paste.
Kylie Kwong’s beef with black bean and chilli sauce
“This Cantonese classic needs no introduction, and needs little in the way of tweaking to bring it up to date,” says Kylie Kwong.
Culurgiones (stuffed pasta dumplings) from Pilloni
Pilloni’s soft, pillowy culurgiones with robust potato filling make for the perfect warming dinner recipe. Buon Apetito!
Spiced yoghurt chicken with cardamom-coconut pilaf
A yoghurt marinade for the chicken produces super juicy results. Here we’ve served it with a fragrant pilaf for a complete meal.
Christian Ryan’s fennel, honey and ouzo baba with peaches and cream
Flavours of fennel and honey give this baba a Greek upgrade.
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