The chewy texture and touch of South East Asian flavours adds a twist to the traditional crudités at holiday meals.

Chilli dogs with pickled jalapeño and coriander recipe - Heat oil in a frying pan over medium heat, add onion and garlic, and sauté until starting to soften (2-3 minutes).

The Henry Austin’s hearty braised beef shin is slow cooked until the meat is so tender it’s almost falling off the bone. Accompanied by their mixed grain salad and a herby yoghurt sauce, it's a perfectly balanced and comforting meal.

The classic English corned beef bun is taken to another level by London's Luca restaurant with a walnut, parmesan and horseradish sauce.

This super quick stir-fry with beef and a fried egg brings the heat thanks to the red chilli.

Noodle salads are excellent in all weather - particularly when it's steamy because there's minimal cooking involved. This dish works well with sliced sirloin; we've made it quicker by using minced beef instead.

Isaac McHale shares his recipe for the succulent roast rump of beef stuffed with pancetta served at Luca, his new London restaurant.

This seared beef and green papaya salad packs a punch with its lime-chilli dressing.

A patty of well-seasoned minced beef with melted cheese, sliced tomato, lettuce and onion on a soft bun - easy, right? There's plenty of room for variation - it's all about personal preference and big flavour.

A deliciously juicy skirt steak with a simple cucumber and parsley salad, from Sydney's now-closed The Resident.

Here’s a twist on a classic pairing. We've baked our own buttermilk rolls - they're the perfect springboard to let the roast beef eye fillet and creamy salad shine.

A classic roast beef that will become the hero of your table.

A large wood-fire oven is at the heart of all cooking at Hobart restaurant Franklin. This smoky dish combines a bone marrow broth with earthy spelt, nettles and toasted broccoli leaves for a nourishing menu standout.

You may need to order hanger steak in advance from your butcher. Scotch fillet would make a fine substitute.

This sandwich is packed with flavour in the form of fragrant tarragon salsa and beetroot pickle - both ideal foils for the richness of the tongue.

The classic French combination of steak and fries topped with a dollop of tangy sauce Bearnaise.

For these simple meatballs, we like to use a mixture of mince: the fine mince to help bind the meatballs and coarse mince for fat, flavour and texture.

Melbourne restaurant Anchovy's beef tartare is spiced up with herbs and nuoc cham. It will pair perfectly with potato crisps.

These Russian-style corned beef fritters have a spark of spice when dipped into a three-part worcestershire, sriracha and tabasco sauce.

Serve four with this combination of roasted lemon and garlic potatoes, grilled beef and fresh salsa verde.

These grilled beef skewers originated in Peru but are also popular in Bolivia.

There are many versions of this stew throughout Argentina and Chile in particular. Some include peaches or apricots, others have a hit of tomato.

Feijoada

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.

A pepita lime butter compliments a succulent steak and hearty potatoes with zesty, Latin flavours.

The wagyu can be replaced with a good cut of Angus beef, so long as it's a large piece. Serve with a simple winter green salad.

A winter warmer featuring a classic combination: steak and red wine.

Bacon rind adds a lip-smacking texture to the red wine sauce of these beef pot pies.

Smoked paprika and sherry vinegar find their way into this wintery dish by Western Australia's Petition Kitchen.

Cooking the bolognese with a spice bag, Tipo 00 chef Andreas Papadaki promises hints of cinnamon, bay leaf, and thyme throughout the dish.

This quick recipe is a fresh update on the tried-and-true combination of steak and salad.

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Recipe for Stir-fried beef with baby corn, tomato and sesame

Gourmet Traveller fast recipe for barbecued T-bones with rough rocket salsa verde and crushed potato salad.

Curtis Stone recipe for Southern barbecue beans with burnt ends.

Curtis Stone recipe for 12-hour barbecue beef brisket.

Duncan Welgemoed recipe for prego rolls from Africola restaurant in Adelaide.

Emma Knowles recipe for barbecued tomahawk with tomato relish.

Spice up your midweek steaks with pickled chilli and avo.

Lisa Featherby recipe for fast burgers with pickled beetroot.

Duncan Welgemoed recipe for roasted rib of beef with ndolé from Africola restaurant in Adelaide.

René Redzepi & Nadine Levy Redzepi recipe for grilled flank steak.

Emma Knowles recipe for fast char-grilled sirloin with green papaya and jaew.

Recipe for wood-fired rib-eye with jaew, butter lettuce and Asian herbs by Louis Tikaram from EP & LP in Los Angeles.

Alice Storey party snacks recipe for lime and coconut marinated short ribs.

Beer tartare condiments like cornichons are often served on the side, but mixing them in gives the flavours a chance to settle together.

Rodney Dunn recipe for beef cheek Bourguignon.

Rodney Dunn recipe for onglet pepper steak.

Rodney Dunn recipe for beef tongue sandwich.

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.

Emma Knowles recipe for fast mustard-crusted roast beef with peas à la Française.

Darren Robertson recipe for raw flank steak, pickled carrots and salsa verde from Three Blue Ducks in Sydney for Gourmet Institute.

French recipe for côte de boeuf by Rodney Dunn.

Curtis Stone recipe for braised short ribs with pomme purée and gremolata from his restaurant Maude in Los Angeles.

Guillaume Brahimi recipe for steak frites with béarnaise sauce for Gourmet Institute.

Fast recipe for Sichuan-style boiled beef with rice.

Brigitte Hafner's recipe for beef tartare with baharat spice, hummus and lemon sauce.

This quick recipe uses miso to bring bold flavour to grilled steak and a warming broth. Get your chopsticks ready.

Recipe for barley, mushroom and beef broth.

Recipe for grilled flank steak with fermented green chilli sauce.

Fast recipe for flat-iron steak with red wine and ginger sauce and crushed potatoes.

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Fast recipe for brisket burgers with cheddar, slaw and comeback sauce.

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Pete Evans American-style recipe for spiced slow-roasted brisket.

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.

Recipe for beer-braised brisket pie with tomatillo salsa.

Fast recipe for rib-eye with roasted parsnips, anchovies and horseradish.

Recipe for paprika beef meatballs with sour cream and crisp onion.

Fast recipe for soft tacos with black bean mole and flank steak.

Australian Gourmet Traveller fast recipe for roast beef with buttermilk.

Australian Gourmet Traveller fast recipe for seared soy beef with soba and cucumber.

Australian Gourmet Traveller recipe for barbecued tenderloin with charred onion and eggplant.

Australian Gourmet Traveller recipe for grilled flank with tomatoes and chilli-tamarind dressing.

Australian Gourmet Traveller recipe for bistecca Fiorentina with asparagus.

Australian Gourmet Traveller recipe for T-bone steaks with barbecued lettuce and peas.

Australian Gourmet Traveller fast recipe for Vietnamese-style beef and vermicelli salad.

Australian Gourmet Traveller recipe for steamboat by Dan Hong.

This dish is all about the seasoning.

Australian Gourmet Traveller recipe for steak with the flavours of pho by Dan Hong.

Australian Gourmet Traveller recipe for teriyaki T-bone with onion salad by Cho Cho San in Sydney.

This pastry snack is inspired by a recipe of Dan Lepard's.

Steak tartare, toasted brioche, cornichons. Really, what's not to love?

Australian Gourmet Traveller recipe for bavette with smoked-anchovy butter.

Australian Gourmet Traveller fast recipe for grilled pepper steak with fried garlic potatoes.

Australian Gourmet Traveller recipe for slow-braised brisket by Colin Fassnidge.

Australian Gourmet Traveller recipe for beef with mushrooms and sesame.

Australian Gourmet Traveller recipe for Korean grilled beef sandwich with pajori.

Australian Gourmet Traveller recipe for New Zealand meat pies from Rockwell & Sons, Melbourne.

The Paleo version, of course.