Lamb, fennel and Manchego pie
Comfort food at its finest.
Classic French onion soup
Vigilance rules supreme when creating the sweet caramelised flavour that accents this perennial French favourite.
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A cheat’s recipe for spinach and ricotta ravioli
When it comes to these filled quadrilaterals, it pays to think outside the square.
Anatomy of a dish: saag paneer
It’s easy being green with this spice-fuelled Indian classic.
Agostino’s endive salad with pistachio, Taleggio, apple and Montasio
No more ho-hum side salads. This one is big on texture and layers of flavour.
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La Casita’s pork rellenos with tomato and pork-fat dressing
Just add beer and you're set.
JoyBird’s katsu melt
The Adelaide eatery's hybrid take on a katsu sando and a crumbed-meatball burger.
Pastry twists with ’nduja and pecorino
Watch out - these party snacks pack a spicy punch.
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Zucchini and haloumi skewers with mint dressing
We've brightened up the haloumi with the crunch of zucchini and a fresh, vibrant mint dressing.
Flour & Stone’s blackberry and chocolate meringue roulade
Chocolate meringue and blackberry compote coiled inside an impossibly light chocolate sponge. This is what dreams are made of.
Burrata with herb oil and cucumber
A simple, vibrant spring salad.
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A fast Caesar salad
Our express recipe for the classic salad. And please, hold the chicken.
How to make fior di latte
To make the stretched-curd cheese you need scientific precision but a relaxed attitude, too.
Pea and mint dip with labne and radishes
This could very well be your new favourite dip.
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Massimo Bianchi’s spaghetti carbonara
The chef's guide to making the classic and cream Italian pasta dish.
Baked sweet potatoes with goat’s cheese topping
A tricked-up version of jacket potatoes that you're going to love.
Goat’s cheese and potato salad
A fast and fresh take on the classic potato salad, with creaminess from goat's cheese and crunch from roasted almonds.
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Charlie Carrington’s grilled asparagus, peas and amba-spiced labne
A spring-ready salad with a gentle hum of spice.
Anatomy of a dish: baked Vacherin
Alpine indulgence at its finest.
Bistro Gitan’s twice-baked Roquefort soufflé with poached quince
This cheesy soufflé by the Melbourne bistro is pure elegance.
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Welcome to Melbourne’s “chapel of cheese”: Maker & Monger 2.0 is open
There’s a cheese selection that spans seven metres, a maturation room that simulates a natural cave, and a Comté unique to the cheese stall. And those grilled cheese sandwiches are here to stay.
How to make a goat’s cheese and herb quiche
Legendary chef Damien Pignolet shows how to make the ultimate savoury quiche, step by step.
Why Kristen Allan quit cheesemaking
Business was booming for the maker of Sydney's favourite ricotta – and then she stopped. Much-loved cheesemaker Kristen Allan explains why.
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Agostino’s mushroom tortelloni with buffalo ricotta
Seek out whatever 'shrooms are in season, then make this filled pasta.
Spaghetti con bottarga by Alberto’s Lounge
A classic recipe by chef Daniel Pepperell, with the punchy, salty hit of bottarga.
Insalata of bitter leaves, lentils, onion and pecorino
Where bright and bitter flavours unite.
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Capitano’s burrata with fried peppers
You must try these fried peppers. Deglazed with a touch of sherry vinegar and paired with creamy burrata, the flavour is a revelation.
Capitano’s veal parmigiana
It's the Rolls-Royce of the menu at this Melbourne diner.
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Jaclyn Koludrovic’s ricotta with white poached quince and honey
Pastry chef Jaclyn Koludrovic shares the recipe for her sweet ricotta dessert, which is best served with quinces poached low-and-slow.
Phil Wood’s goat’s cheese salad with fennel and peas
This spring time salad makes for an excellent side dish.
Potato salad with cucumber and burrata
Replace the usual mayonnaise with burrata and crème fraîche, and voilà – this summer potato salad is all yours.
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Baked goat’s cheese on toast
It's like fancy cheese on toast, but just as fast.
Golden fried haloumi and olives
Our hot tip: drizzle your still-warm haloumi with some honey.
Haloumi and radish skewers with apple and pomegranate
How could grilled haloumi be any better? Answer: put it on a stick.
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Bert’s zucchini, stracciatella and basil salad
Jordan Toft from Sydney's Bert's Bar and Brasserie shares his recipe for this quick summery salad, complete with lashings of stracciatella.
Fried chicken wings with blue-cheese sauce
We use a three-step process for super-juicy wings: brine, marinade, then deep-fry. Irresistible, every time.
Artichoke and salted ricotta tart with salsa verde
Best enjoyed outdoors. On a rug. In the sun.
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Flour and Stone’s trifle with madeleines, lemon curd and peaches
Nadine Ingram of Sydney's Flour and Stone shares her showstopping Christmas dessert.
Emma McCaskill’s green asparagus, fennel, lentil and labne salad
A combination that just works.
Baked ricotta pudding with mandarin, honey and chamomile compote
A simple mandarin compote adds zest and brightness to this ricotta pudding, as would your favourite jam or marmalade.
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Sarah Cicolini’s spaghettoni con cacio e pepe
You've seen this Roman pasta dish all over social media. Now, find out its origins and try your hand at the deceptively simple recipe.
Sarah Cicolini’s beef and ricotta cannelloni
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.
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Rigatoni all’Amatriciana
Nail the Roman benchmark of amatriciana with this recipe from Santo Palato chef Sarah Cicolini.
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Fennel and ‘nduja frittata
It's all about Italian flavour in this frittata, with aromatic fennel and spicy 'nduja playing a leading role.
Zuppa dei Valdesi
This Piedmontese bread and cheese soup is a guaranteed pick-me-up on rainy days. The bonus? It's a cinch to throw together.
Barbaresco risotto with Gorgonzola
Risotto plus a glass of Barolo equals a good time. Adding Barolo to the risotto? That's a guaranteed formula for fun.
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Sarah Cicolini’s lasagne with romanesco
It's the layered Italian classic you know and love, but Santo Palato's Sarah Cicolini has swapped out the meat for Roman cauliflower.
An epic ciabatta toastie
Three kinds of cheese, mortadella, sopressa and breasola - you can see where the name comes from.
Broccoli cheese with anchovy and chilli crumbs
The side dish to end all side dishes.
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A specialty cheese shop opens in Potts Point with luxe cheese toasties
A new cheese shop arrives in Sydney, and with it come the best toasties in town.
Teeny-tiny cheese toasties with chicken noodle soup
The only thing that can make a fortifying chicken noodle soup even better is adding another form of carbs to the mix.
Harley & Rose’s Gorgonzola croquettes and quince ketchup
Could these hot, salty, funky squares of deep-fried cheese from Harley & Rose be the ultimate bar snack? We're putting our money on it.
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Silverbeet stalk gratin
This might not sound like your typical gratin but rest assured that all the elements that make this dish a favourite are in the mix.
Steak sandwich
This is one luxe sandwich, bringing together steak, cheese and truffle, while an artichoke salad balances things out.
Zucchini, black olive and goat’s cheese tarts
The bold flavours of goat's cheese and black olives make a delicious base for a simple shortcrust tart.
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Choose great cheese every time with these tips
We asked two people in the know – a cheese buyer and a food writer – for their tips on buying great cheese every time. And the good news is that tasting the cheese is strongly encouraged.
Cheeseburgers with spicy coleslaw
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.
The Australian cheesemakers adopting cheese ripening
In a quest for perfection, Australian cheesemakers are embracing the ageing process.
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Pinbone’s peas, beans, ricotta and mint bruschetta
Once you realise how easy - and downright tasty - making your own focaccia is, there'll be no turning back.
Longsong’s eggplant salad with shallots and salted ricotta
The smoky flavours of coal-roasted eggplant are complemented by ricotta salata and sweet golden shallots in this stand-out salad by Longsong chef David Moyle.
Spelt spaghetti with zucchini and cavolo nero-almond sauce
Eating your greens has never been so easy.
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Burrata, preserved zucchini, green olives and lovage by Dave Verheul
This light starter makes the most of summer produce while offsetting the creaminess of burrata with a light pickle and olives. It's a simple yet crowd-pleasing dish.
Australia’s top-ranked cheeses announced
It’s knives and crackers at the ready as the country’s best are named.
Devilled ham with cornichons and cheddar
Devilled ham with cornichons and cheddar recipe - Combine ingredients (except cornichons, cheddar and bread) in a bowl, season to taste and press into a jar.
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Sunnyboy cakes
Sunnyboy cakes recipe - For candied oranges, cover orange slices with cold water in a wide saucepan, bring to a simmer, then drain. Repeat 3 times.
Cassata
Cassata recipe - For sponge cake, preheat oven to 180°C and butter a 21cm-diameter cake tin and a 27cm x 37cm Swiss roll tin and line each with baking paper. Whisk eggs, sugar and a pinch of salt
Farfalle with Gorgonzola fonduta, zucchini, basil and toasted nuts
Farfalle with Gorgonzola fonduta, zucchini, basil and toasted nuts recipe - For pasta dough, process ingredients and a pinch of salt in a food processor until a dough forms.
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Mozzarella in carrozza
Mozzarella in carrozza recipe - Place bread slices on a work surface and arrange mozzarella on half, leaving a small border.
Chocolate cannoli
Chocolate cannoli recipe - Pulse flour, sugar, cocoa and cinnamon in a food processor to combine, then add butter and whole beaten egg and process until a soft dough forms.
Prosciutto, peperonata and provolone rolls
Prosciutto, peperonata and provolone rolls recipe - For peperonata, heat oil in a saucepan over medium-high heat, add onion and garlic and sauté until translucent (4-5 minutes).
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Ricotta gelato with espresso praline
Ricotta gelato with espresso praline recipe - Bring milk, cream, lemon rind and nutmeg to a simmer in a saucepan. Meanwhile, whisk yolks and sugar in a bowl until thick and pale (4-5 minutes), then gradually whisk in milk mixture.
Prosciutto and parmesan cappellacci with brown butter and asparagus
Ham-and-cheese-filled pasta, burnt butter and fresh asparagus – this recipe speaks for itself.
Casarecce with artichokes, capers, dill, lemon and mozzarella
Mozzarella is tossed through this simple pasta sauce until it melts and coats the pasta. It's just the right amount of rich for a spring dish.
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Tomato, ricotta and fregola salad
Tomato, ricotta and fregola salad recipe - Preheat oven to 200°C. Crumble half the ricotta over a baking tray, drizzle with 2 tbsp oil, scatter with chilli and half the lemon rind, season to taste and bake until golden on the edges (10-12 minutes). Cool.
Fico’s pea risotto with buffalo mozzarella and spring herbs
This bright pea risotto recipe is the perfect way to welcome spring - and it hails from one of our favourite Hobart restaurants, Fico.
Asparagus and ricotta pizze bianche
Asparagus and ricotta pizze bianche recipe - For pizza dough, combine olive oil, yeast, sugar, ½ tsp salt and 320ml lukewarm water in a bowl and set aside until foamy (2-3 minutes).
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Mascarpone mousse, berries and caramelised white chocolate
"This is our take on berries and cream, with the addition of a simple and delicious spice cake and caramelised white chocolate," says Andreas Papadakis.
Pea and ricotta frittelle
These deep-fried puffs of ricotta, flecked with mint and peas, are a wonderful combination of crunchy exterior and light, fluffy filling.
Dave Pynt’s artichokes with Taleggio sauce
Artichokes with Taleggio sauce recipe - For Taleggio sauce, bring milk to the boil in a saucepan. Add the cheese, stir until it begins to melt, then blend with a hand-held blender until smooth
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Ham and provolone mac and cheese with fried egg
If there were such a thing as breakfast pasta, this would be it.
Mushroom and Fontina rigatoni
Make the most of winter produce with a rich pasta bake that pairs a medley of fresh and dried mushrooms with a punchy washed-rind cheese.
Comté: the most popular raw milk cheese in France
Slowly matured in the right conditions, Jura’s Comté cheese becomes something special, writes Will Studd.
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Cauliflower and hazelnut strozzapreti with Gorgonzola
This more substantial take on the classic cauliflower and cheese adds strozzapreti to the mix for a very moreish pasta bake.
Gnudi with brown butter
These ricotta and spinach dumplings are surprisingly quick to make. We've laced them with dill, but marjoram also works well, as does some crumbled feta for a spanakopita-inspired twist.
Baked camembert with confit garlic and white wine
Fondue is back - and easier than ever. Baking in paper means far less cleaning up. What's not to love about that?
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Paccheri with sausage ragù and mozzarella
This chunky sauce of pork and fennel sausage, red wine and tomato finds its way into every crevice and gap of this baked pasta dish.
Eight things you’ll learn on season eight of Cheese Slices
Will Studd’s TV series devoted to cheese is back, focusing on the oft-misunderstood world of raw-milk cheeses.
Italian sloppy Joes
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
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Split pea and ham soup with ham and cheddar jaffles
Split pea and ham soup with ham and cheddar jaffles recipe - Heat butter in a large saucepan over low-medium heat. Add onion, fennel and garlic and sauté until tender (6-8 minutes).
Mushroom and thyme soup with Roquefort croutons
Mushrooms and blue cheese add up to a powerful combination of umami flavour that's guaranteed to chase away any winter chills.
Pumpkin, herbed ricotta and hazelnut bruschetta
A modern take on the classic Italian dish.
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Baked rhubarb with orange and citrus mascarpone
Baked rhubarb with orange and citrus mascarpone recipe - Preheat oven to 200C. Toss rhubarb with sugar, orange juice, sliced orange and coriander seeds in a baking dish to coat.
Baked ricotta cream with mandarin caramel
This gorgeous dessert is a surefire way to add colour to a winter table. The bonus is it will boost your vitamin C levels, too.
Mortadella breakfast sandwich
Mortadella breakfast sandwich recipe - For pita, combine flour, olive oil and ½ tsp salt in an electric mixer fitted with a dough hook and mix to combine.
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Bacon and egg pudding with salted maple
Think of this as a savoury bread and butter pudding, for breakfast.
Why I choose farmstead cheese
The rise of farmstead cheeses is the fortuitous foil to the trend towards intensive dairy farming, writes Will Studd.
Pork sausage and Swiss cheese on toasted rye with sauerkraut
Pork sausage and Swiss cheese on toasted rye with sauerkraut recipe - For sauerkraut, combine cabbage, salt and caraway seeds in a bowl. Toss to combine, massage cabbage briefly, then stand until cabbage starts to wilt (30 minutes).
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Five-cheese and ham triple-decker toastie
Five-cheese and ham triple-decker toastie recipe - Preheat oven to 180C. Stir ricotta, cheddar, provolone and parmesan in a bowl to combine, and season to taste.
Cauliflower, leek and cheddar soup
Cauliflower and cheese, the perfect match.
