More than just theatrics, the banana leaves encase this Jamaican-inspired coral trout to lock in moisture and flavour. The end result balances spice and smokiness with pickled carrots for bright, zingy acidity and a kick of chilli. Click here for more of our favourite barbecue recipes. Banana leaves are available from Asian greengrocers. To cook […]

The French pastry classic is updated for a new generation with charred carrot, garlic shoots and goat’s curd.

This elegant no-fuss slaw will bring colour and freshness to any feast.

These fritters are the perfect way to get your five serves of vegetables in. Packed with carrot and served with natural yoghurt, these little beauties are a dinnertime champion.

The cake that saved Sixpenny during lockdown.

Chicken, boring? Things look up with the addition of harissa, the North African spice paste.

Pair fluffy white buns with sweet-and-sticky pork belly and you have a go-to party snack.

Our take on the Tuscan soup.

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

Carrots, but with a spicy upgrade.

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

The Ethiopian stew that's low in spice but full of flavour.

Like a shepherd's pie, but luxe.

The comfort bowl you need when the temperature starts to dip.

The Provençal stew to cuddle up to.

Slow and patient simmering reaps flavoursome rewards.

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

The best of the season's harvest, simple and unadulterated, with a side of velvety curd.

The ultimate in comfort food.

Japan's take on curry delivers spice, a little sweetness, and all-round comfort.

The best pancake ever.

Arguably one of the most comforting foods around, this simple but satisfying sheperd's pie is a winner any day of the week.

The much-loved crumbed vegetable dish from the chef's pop-up restaurant Ételek.

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

A joyous hybrid of the Chicko Roll and spring roll by the Adelaide eatery.

Britain’s culinary wizard has cooked turkey every which way to arrive at this ultimate Christmas roast.

A classic, cooling dish from the northern regions of China.

A one-tray roast with the added boost of flavoured compound butter. You won't look back.

This decadent dish from the Sydney basement restaurant combines fine French technique with an Aussie attitude.

It tastes as good as it looks.

An express version of this flavourful rice dish from north-west China.

Cook the carrots with the skin on, and you'll be rewarded with better flavour and texture.

A bright, well-balanced dressing can take a roast dinner in new directions.

For the morning tea party to rule them all.

A perfect side dish for autumn and winter produce that delivers a pleasantly spicy hit thanks to fermented chilli sauce.

Tasmanian farmer Paulette Whitney shares a recipe for chicken pie with an easy rough puff pastry that's worth mastering - it's guaranteed to get you out of many a tight spot.

If you're after a salad with spice, acidity, sweetness and smokiness, we have you covered.

The warm and toasty notes of chermoula bring zing to this otherwise simple dish of roast vegetables and grilled chicken.

Garden pickles recipe - For pickled carrots, bring vinegar, sugar, honey and a pinch of salt to a simmer in a saucepan, stirring to dissolve sugar.

Packed lunch, picnic salad or as part of a barbecue - there's not much this salad can't handle.

Tofu poke bowl with pickled carrot recipe - For pickled carrot, combine ingredients in a bowl, season to taste and stand at room temperature to pickle for 1 hour.

Furikake lamb rack with carrot-ginger puree recipe - Preheat oven to 220C. Toss carrots in 40ml olive oil in a roasting pan, season and roast until tender (15-20 minutes).

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

Fritters are a weeknight staple, and any leftovers make for a great sandwich filling the next day.

This carrot and almond hummus is perfect for entertaining. Add grilled chicken and a herb salad to turn it into a delicious lunch.

A delicious steak sandwich, with all the flavours of a classic Vietnamese banh mi.

This is the perfectly light summer salad - shredded beetroot and carrot work wonders with smoke trout, while a horseradish dressing adds a tangy touch.

Any combination of vegetables and seafood will work well for this Provençal platter.

Artichokes can be divisive, but Curtis Stone's pickled side dish, sprinkled with thyme and lemon rind, will certainly bring together even the toughest of crowds.

Pork neck with herbs and banh hoi noodles- whisk ingredients except pork in a bowl to combine. Add pork, cover and refrigerate overnight to marinate.

Shirni Parwana shares its recipe for a carrot cake with garam masala spice, topped with cardamom and lime cream cheese icing.

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

Serve this creamy fava bean pâté at your next gathering. It combines the earthy flavours of beetroot, carrot and pickled okra and is fantastic on crunchy bread or crackers.

Not all roasts create leftovers for days. With our mini lamb roast, you can enjoy the flavours of a hearty dinner in a perfectly portioned meal for two.

There are endless variations of this Mexican soup. Some cooks add green chilli, others prefer chipotles in adobo.

The interplay of texture with crunchy almonds, sweet roasted carrots and creamy feta is simply delicious.

One Ford Street's spelt maltagliati with tiger prawns and shellfish sauce.

Emma Knowles fast recipe for spiced chicken with carrot, chickpea and green chilli salad.

Curtis Stone recipe for coleslaw.

René Redzepi & Nadine Levy Redzepi recipe for oyster dipping sauce.

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

Master restaurant recipe for salt and pepper veal sweetbreads.

Emma Knowles recipe for fast buttermilk-chilli chicken and coleslaw sandwiches.

Danielle Alvarez recipe for beetroot and carrot mezzalune with leek, hazelnut and poppy seeds.

Alice Storey recipe for lamb and roast carrot sausage rolls with video.

Rodney Dunn recipe for oxtail and dumpling soup.

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 fast recipe for roast chicken with tarragon butter and Dutch carrots.

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

Curtis Stone recipe for carrot-beetroot salad from Maude restaurant in Los Angeles.

Recipe for dirty chicken gravy by Gregory Llewelyn from Hartsyard in Sydney.

Kimchi and cheese jaffles recipe by Michael Ryan from Provenance restaurant in Beechworth, Vic.

Brigitte Hafner recipe for roast duck with orange, bay, juniper and red wine.

Fast recipe for spiced lamb with warm carrot and freekeh salad.

Recipe for yabby jaffles by Sean McConnell from Canberra restaurant Monster.

The must-have rice dish for Afghan gatherings.

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

Recipe for sea urchin with chilled root vegetables braised in dashi by David Moyle from Franklin, Hobart.

Recipe for beetroot soup with soured macadamia cream and dill by Pete Evans.

If you know, you know.

Recipe for confit chicken buns from Betsey's in Hobart.

Recipe for ginger-carrot cake with salted butterscotch frosting.

Recipe for yellow split pea and carrot dhal.

A tender autumnal roast that puts every part of the carrot to good use - win-win.

Recipe for roast carrot soup with carrot-top pesto.

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

Recipe for carrot, pecorino and sage fritters.

Fast recipe for spiced lamb rack with coconut saffron pilaf.

Pete Evans recipe for braised lamb with Jerusalem artichokes, carrots and cumin.

Breakfast curry with roti and poached egg recipe from Ruby's Diner in Waverley, NSW.

Recipe for carrot doughnuts with cream cheese glaze and brown sugar crumb.

Australian Gourmet Traveller recipe for bread and tomato soup with porcini by Ruth Rogers from River Cafe, London.

Australian Gourmet Traveller recipe for ham and chicken terrine.

Australian Gourmet Traveller recipe for ham hock and fresh pea soup.

Australian Gourmet Traveller recipe for ham baked in hay with roast carrot and barley salad.