Beef

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

Slow-cooked comfort at its finest.

Reap the rewards of an underrated cut of beef.

This cold roast beef recipe makes for a delicious lunch or quick and easy dinner.

How do you make the arancini even better? Fill them with tender braised beef cheeks.

Our reinvented version of Filipino beef steak is a colourful dish bursting with robust and punchy flavours.

A scotch fillet steak recipe for dinner — with a golden, cheesy twist.

A fast, everyday salad recipe that doesn't skimp on flavour.

Marinate your steaks in a mixture of olive oil, lemon juice and Worcestershire sauce for a delicate flavour and a tender flank.

Comfort food doesn't get better than these fall-off-the-bone, slow-cooked teriyaki beef ribs.

An easy beef pie recipe to make for midweek dinners.

The famous Japanese curry bread gets a fast makeover in this easy toastie recipe.

A quick and easy steak recipe that goes beyond a charred barbecued rump.

The recipe for the traditional braise of Burgundy may have changed slightly, but one ingredient remains non-negotiable: a bottle of the region's red wine.

Sweet, sour, spicy and salty – all the key tropical flavours combine to make this recipe the perfect summertime salad.

Coffee, cumin and coriander seeds bring a rich and smoky depth of flavour to these showstopper steaks.

Impress dinner guests with this simple and speedy summer salad.

The rich mayonnaise-based sauce brings a wave of nostalgia in this reinvented retro recipe.

The classic dinner party dish gets a modern makeover.

This is the perfect luxe barbecue meal for summer.

A cacio e pepe sauce makes everything better.

“A great, easy recipe with the onions roasted whole until they’re almost black on the outside, which brings out their sweetness,” says Wood. “It’s a rich, traditional beef dish with a little bit of black bean and chilli for interest. Australian beef is amazing, we should be incredibly proud of it.”

Honeydew melon may not be the fruit for everyone, but it shines when paired with tart green tomatoes. Served with grilled sirloin steak, these three unlikely flavours are a match made in heaven.

Quick, easy, warming, and hearty, this recipe for grilled rump steak with Massaman curry is the perfect way to add intrigue to your regular Wednesday steak and chips.

Beef taco rice is an Okinawan specialty that is an example of how fusion is by no means a dirty word.

Having friends over? These little sandwiches from Adelaide's Bar Lune will delight.

It's a prime cut of beef with a heavenly mix of pâté and mushrooms in a golden parcel of puff. What's not to love?

In this recipe, we've combined red miso and Guinness to create an umami-rich sauce.

This recipe from Melbourne restaurant Kazuki's is a delicate and flavourful take on beef tataki.

A quick, satisfying meal that punches above its weight in the flavour game.

When it comes to making the ever-popular rendang, patience is indeed a virtue. Persevere and you’ll be richly rewarded with a dish of delicious complexity.

These rib-eye steak tacos are a choose your own adventure in texture and flavour.

It's hard to go wrong with the combination of fall-apart beef, soft mushrooms and a crisp pastry top.

So much more than a fancy stew, boeuf à la Bourguignonne is a dish that’s quintessentially French.

Have a few hours up your sleeve? There are worse ways to spend them than cooking a big pot of this curry.

The curry you know and love, but make it a pie.

Pickles are always a good idea.

A simple starter where the produce shines.

Fire up the grill for your fast steak dinner tonight.

The Provençal stew to cuddle up to.

This dish is head chef Khanh Nguyen's favourite thing to eat, hands down.

Roll up, roll up.

Whether for your next party or just because, homemade sausage rolls are never a bad idea.

Cook them low and slow, and you'll be rewarded with beautiful fall-apart meat.

The Argentinian eatery's recipe for those filled pastry crescents, with a vibrant green sauce to boot.

Get the lowdown on this fiery addictive dish hailing from Sichuan.

Ribs, slowly braised with berbere spice, with the gentle sweetness of capsicums – there's nothing better.

Gather around the table and dip in.

From the filling to the pastry, the founders of the Australian and New York bakery powerhouse show how to make the classic pie, step by step.

It may take time, but the results are worth it.

Now is the time to make this deeply comforting noodle soup.

Just a little of that Argentinian green sauce does wonders to a simple grilled steak.

Yesterday's roast becomes today's bubble and squeak.

The big bowl o' red may have hotly contested origins, but chilli con carne's smoky, spicy appeal is indisputable.

For a speedy steak dinner, just choose beef flank.

Some purists believe there is no room for beans, but we think they add a rich, earthy flavour.

A magical version of the Cantonese classic, with a robust chilli oil to boot.

Slippery noodles, smoky beef, and the crunch of vegetables. This dish has it all.

An express version of the spiced beef braise from China's Sichuan region.

Don't rush this braise. Patience, and a generous amount of Barolo, gives you fall-apart meat and a rich, flavoursome sauce.

This Sichuan-inspired dish with great depth of flavour, and a decent level of spice.

Gochujang plus butter. Why didn't we think of this before?

This steak dinner is yours in just 20 minutes.

This cannelloni recipe is the type of pasta dish that will impress your dinner guests to no end. Save it for occasions when you need to pull out all stops.

This Italian starter of raw beef and toppings hails from the Piedmont region. We've opted for mushrooms and parmesan but feel free to tweak the toppings to your taste - just don't skimp on quality.

Agnolotti are the Piedmontese answer to ravioli. And we can confirm they're just as delicious.

The definition of comfort food.

The type of pie that tastes like you've spent all day in the kitchen but can be made in a fraction of the time.

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

Why order in when you can whip up Thai-style noodles in half the time?

These toasties are a riff on the time-honoured move of sandwiching leftover Bolognese sauce between two pieces of bread. Amen to that.

A nutrient-rich soup that feeds the soul as well as being a soothing Sunday activity to undertake when the weather's against you.

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

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

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

There's always a place for classic pub fare, especially when it's this easy to prepare yourself.

It's hard to improve on a classic. For our cheeseburgers, we've stuck to a simple patty recipe and added a few flourishes in the trimmings: two cheeses, a slick of sriracha and a chilli-flecked coleslaw. It's a surefire winner.

Put this on high rotation in your household.

This bistro classic is a breeze and makes a fine meal with no more than a glass of juicy red wine and perhaps a green salad.

These beans are no afterthought: their smoky flavour rivals that of the steak. We guarantee you'll be charring all your greens once you try this recipe.

This recipe packs a smoky punch - no woodchips required.

This rare beef salad marries perfectly with the tomato and herbs while the chilli dressing adds a nice kick.

An easy way to feed a crowd.

Simple blanched asparagus makes a no-fuss accompaniment to this steak, but for a smokier, nuttier flavour, toss the spears on the grill while the T-bones are cooking.

Add extra char to your tortillas by toasting them over a stove flame for a few seconds each side, then microwave them covered with a tea towel for 10 seconds to keep them nice and soft.

Turkish flatbread with beef and yoghurt recipe - For flatbread, combine yeast, 80ml warm water and 2 tsp salt in a large bowl and stir until yeast dissolves.

Italian sloppy Joes recipe - Heat olive oil in a large saucepan over high heat, add onion and chopped garlic and sauté until golden (2-3 minutes). Add beef and brown well, breaking up lumps with a wooden spoon

Steak with sweet and sour beetroot and horseradish crème fraiche recipe - For sweet and sour beetroot, bring wine, vinegar, sugar, spices, reserved silverbeet stems and 125ml water to the boil in a saucepan over medium-high heat, stirring until sugar dissolves. Season to taste

T-bone steaks with garlic buttered mushrooms and mash recipe - Preheat oven to 200C. Cover potato with cold salted water, bring to the boil and cook until tender when pierced (10-15 minutes).

Rich with sweet spices and soured with tamarind, this black braised brisket dish is robust and hot. Serve it with O Tama Carey’s cabbage mallung and rhubarb achcharu.