Christmas ham: the gift that keeps on giving. Not only can all the elements of these pizze be prepared ahead, but the flavours intensify, too. Win-win. Start at least a day ahead to pickle the pineapple, and prove the pizza dough.

Ah, the devilled egg; popular in the 1960s, and still popular now. We've given our version a Japanese twist with togarashi, a Japanese chilli condiment, and toasted sesame seeds.

Sunflower seeds make a delicious creamy dip for crudités.

To mark our 50th anniversary, we collaborated with Patrón Tequila and Neil Perry to create a Mexican-themed birthday feast.

This classic flavour-pairing more than stands the test of time.

Before there was so much choice in the lettuce department, salad in Australia was often chunks of iceberg with a bottled dressing. We’ve kept the iceberg, but added baby cos and frisée for a little interest, while buttery croûtons add crunch.

A really great cheddar ups the stakes on this most classic of snacks - crackers and cheese. Home-made pickles seal the deal - open a bag of Jatz and let's get the party started.

Potato gratin is a classic that defies eras, but it was especially popular in the ’70s. We’ve added smoky bacon, parmesan and sourdough crumbs to up the savoury goodness.

Creamy goat's curd and crisp spring vegetables come together in this herbaceous French salad.

Chive gougéres with cured trout and crème fraîche- combine sugar, salt, rinds, juices and herbs in a bowl. Place 2 long pieces of plastic wrap on a work surface.

To the classic combination of apple, blue cheese and hazelnuts we’ve added celery and celeriac for an extra-crunchy salad that makes a great light lunch or a side dish for grilled steak or chicken.

Sometimes, the simplest things are the best. In this toastie, it's all about 'nduja - the spicy spreadable Calabrian salami - and the best buffalo mozzarella you can find.

Try this savoury Indian street food favourite for an afternoon snack or evening entrée.

A new take on cauliflower cheese, souped up with bacon and turned into tasty fritters. They’re a great way to kick off a dinner party or drinks.

“Yabbies are a great starter to a casual meal,” says Burgess. “Simply put them in the middle of the table for guests to peel themselves."

These salt-cod fritters make an ideal snack with beer. For extra creaminess, cook the cod in milk instead of water.

“Cassava (known as manioc or, in Rio, aipim) is a major ingredient in Brazilian cooking, and versions of bolinhos – fried balls – are found in all the best botecos in Rio,” says Burgess.

This soupy style of ceviche, found in Ecuador’s coastal regions, is made to order at beachside carts (the carretas).

There are many variations of empanadas across Latin America; in Brazil they’re called pastéis (pastel in the singular), and in Puerto Rico they’re called pasteles.

“With African influences and robust cooking, the okra is used to offset the protein for some freshness and texture,” says chef Luke Burgess.

A recipe for savoury fennel, cheese and chilli biscuits that hit all the right notes with an apéritif or in place of dessert.

These red lentil fritters may be on the diminutive side, but they punch well above their weight in the flavour stakes.

This makes a lovely first course or shared lunch dish. The pumpkin-seed dressing transforms the fennel salad into a rémoulade of sorts, which you could serve with just about any cold-cut or grilled meat.

These buns with warm salami, fennel seeds and sliced sopressa may be small but they pack a big punch in the flavour stakes.

Pickled fennel works wonderfully in this potato, bacon and pickled fennel salad. Goat's curd makes a lovely addition here, too.

Gratins are pure comfort food. In this dish fennel's aniseed notes are mellowed in the cream. It's a gratin that goes wonderfully with pan-fried fish or roasted beef, or just with a salad and some bread for a simpler meal.

Australian Gourmet Traveller recipe for pea, zucchini and mint fritters with eggs and feta sauce

Recipe for stir-fried black fungus with ginger, garlic stems and snow peas | Gourmet Traveller

Recipe for stir-fried lettuce with bacon | Gourmet Traveller

A quick take on the Malaysian street salad rojak.

Cherry and plum salad recipe | Gourmet Traveller

Recipe for Watermelon, grilled tomato and coriander salad | Gourmet Traveller

Recipe for honeydew, blackberry and basil.

Emma Knowles recipe for barbecued scallops with seaweed butter and rye bread.

Emma Knowles recipe for raw mahi mahi with green papaya, lime and chilli.

Lisa Featherby recipe for spicy lobster tea sandwiches with green mango and chilli relish.

Lisa Featherby recipe for onion bialys with sugar-cured trout and green peppercorn cream.

Lisa Featherby recipe for veal schnitzel rolls with chipotle sauce.

Alice Storey party snacks recipe for devilled eggs three ways.

Alice Storey party snacks recipe for broccoli dip with charred flatbreads.

Emma Knowles recipe for socca with rosemary and olives.

Lisa Featherby recipe for pork rillettes.

Lisa Featherby recipe for pork and veal terrine.

Lisa Featherby recipe for duck liver pâté.

We've updated the Caesar salad by treating the lettuce to a quick flash on a very hot grill. Serve straight from the grill for maximum smokiness.

Recipe for charred rainbow chard with garlic crostini and hummus.

Recipe for charred broccolini with kingfish, miso and sesame.

Recipe for char-grilled Brussels sprouts with apple and pepitas.

We love this dish served alongside grilled or steamed fish or prawns.

Recipe for char-grilled broccoli with feta and charred-lemon dressing.

Recipe for fried pumpkin with yoghurt-herb dressing and crisp onion.

Recipe for pumpkin, fennel and olive ring loaf.

Brigitte Hafner recipe for salted almonds toasted in olive oil.

Brigitte Hafner recipe for English spinach with cumin seeds.

Brigitte Hafner recipe for Devendra’s roasted spiced potatoes.

We’ve made this curry to have as a dipping sauce with roti, but it could also be served as a meal with rice. Start this recipe a day ahead to make the roti.

Recipe for pizze fritte with onions, ricotta and chilli oil.

Recipe for dosai with spiced potatoes and tamarind chutney.

Recipe for overnight Afghan bread with labne and black garlic.

We challenge you to stop at just one of these little numbers...

Recipe for cloudy quince jam with Manchego seed crackers.

Seaweed is the new black.

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Recipe for roasted beets and onions with yoghurt, quinoa and walnuts.

Recipe for soft garlic and poppyseed pretzels with wholegrain beer mustard.

Recipe for soufflés Les Halles by Damien Pignolet

Recipe for Middle Eastern Scotch eggs with tahini yoghurt.

Recipe for warm roast carrot and parsnip salad with rye croûtons.

Recipe for carrot, pecorino and sage fritters.

Australian Gourmet Traveller recipe for parsley stracci with bonito crudo, capers, rocket and lemon.

Australian Gourmet Traveller recipe for figs with mozzarella, prosciutto and vincotto.

This fried squid recipe (paired with crisp potatoes) is inspired by the daily catch on the Italian coast.

Australian Gourmet Traveller recipe for marinated sardines with garlic and lemon and grilled beans.

Australian Gourmet Traveller recipe for insalata Caprese.

Australian Gourmet Traveller recipe for vitello tonnato by Guy Grossi.

Australian Gourmet Traveller fast recipe for chilled watermelon wedges with chilli-lime salt.

Australian Gourmet Traveller recipe for crab and celery mayonnaise on crostini.

Australian Gourmet Traveller fast recipe for asparagus with caper and shallot butter.

Crunch, colour and creamy Persian feta combine in this simple summer salad.

Australian Gourmet Traveller fast recipe for quinoa-corn salad with bacon and hazelnuts.

Australian Gourmet Traveller fast recipe for kingfish and cucumber with soy-ginger dressing.

This simple salad relies on the quality of the star ingredient, so look for ripe, juicy nectarines. It's a great accompaniment for grilled pork or prawns.

Australian Gourmet Traveller fast video recipe for watermelon and radish salad with goat’s cheese.

It's tough to beat this recipe for mixed tomato salad with burrata.

Australian Gourmet Traveller recipe for Japanese cabbage salad.

Australian Gourmet Traveller recipe for red cabbage-apple slaw with speck and caraway dressing.

Australian Gourmet Traveller recipe for green papaya, mango and coconut slaw.

Australian Gourmet Traveller recipe for Italian slaw.

Australian Gourmet Traveller recipe for jicama slaw.

Coleslaw doesn't have to mean cabbage. Why not give broccoli a spin? It's a fresh new way to try this member of the brassica family, with no blanching, roasting or grilling required.

Australian Gourmet Traveller recipe for toasted corn and spelt with miso dressing.

Australian Gourmet Traveller recipe for iceberg lettuce salad with bacon, pine nuts and buttermilk dressing.

Australian Gourmet Traveller recipe for watermelon salad with fried shallots.

Australian Gourmet Traveller recipe for ham tamales,

Australian Gourmet Traveller recipe for minted cucumber yoghurt with radishes.

Australian Gourmet Traveller recipe for sesame breadsticks.

Australian Gourmet Traveller recipe for spiced peanuts with kaffir lime.

Australian Gourmet Traveller recipe for cheese biscuits.

Australian Gourmet Traveller recipe for Vietnamese-style slaw with pickled carrot.

Australian Gourmet Traveller recipe for grilled baby corn with spiced salt and whipped feta.