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).

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 and cheese, the perfect match.

Ligurian cheese focaccia recipe - Place half the flour in a bowl with a good pinch of fine salt. Add oil and 200ml water, and mix until smooth, then gradually add remaining flour, a little at a time, mixing to form a soft dough

"I'd love to attempt the pumpkin galette at Fred's in Paddington. Can you publish the recipe?" - Jacinta Johnson, Woolloomooloo, NSW

Aged goats cheese and toasted walnut bread recipe - For walnut bread, combine yeast and 50ml lukewarm water in a bowl and set aside until foamy (3-4 minutes).

Your new go-to dinner.

Bread and butter pudding is pure comfort. Add some ice-cream for the perfect dessert.

This perfect match of rich chocolate and airy ricotta makes for an irresistible cake.

Chocolate hotcakes with fudge sauce recipe - For fudge sauce, stir chocolate, sugar, glucose, cocoa, butter, 1 tsp sea salt and 150ml water in a saucepan over medium-high heat until combined and smooth, bring to a simmer

This warm potato salad gets a boost from the flavourful lemon-butter dressing.

Top-notch tomatoes and anchovies make all the difference here.

"Fans of blue cheese will love this combination of queso de Valdeón, a blue cheese from Spain, with charred iceberg and radicchio," says Pontoon chef Lance Cameron.

"I've made all kinds of fancy cheesecakes in my time, but nothing really beats the classic combination of strawberries and almonds with a boost from vanilla bean," says Stone.

This zucchini, ricotta and feta quesadillas recipe is a really simple vegetarian dinner that will satisfy everyone, and a no-brainer for the barbecue.

The Momofuku Seiobo chef turns this simple dish into a Christmas essential.

Beach Byron Bay chef David Lovett shares his recipe for an addictive summer salad. The simple combination of barbecued corn with shaved pecorino and mint continually surprises diners as an unassuming standout.

A beautifully simple salad of peach, mozzarella and fregola, adds a little heft to this otherwise light salad - a winning combination.

A triple cheese threat, Jaques Reymond combines cottage cheese, Gruyere and ricotta for ultra light and fluffly délice soufflés.

Desserts in the ’70s were all about Black Forest cake and cheesecakes. We figured a combination of the two could only be a good thing. Instead of the cornflour thickened fruit topping of earlier eras, we’ve opted for lush roast cherries. This can be made well in advance, so it’s the entertainer’s friend.

We've added dill and chive to the cream cheese to elevate this high tea cucumber sandwich into a royal treat.

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

Ester chef Mat Lindsay's cheddar pie is a cut above the rest. Sharp cheddar, pickled onion and a flaky pie dough comes together to make one masterful cheese pie.

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.

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

Fancy pistachio, mascarpone and strawberry cake- beat butter, sugar and orange rind in an electric mixer until light and fluffy and add eggs one at a time.

It may be French in origin but Quiche Lorraine is a global favourite. We revisit the classic and update it with a crunchy shortcrust pastry.

Mustard and cheddar provide a little extra kick to these gougères - perfect with a glass of Champagne.

Hazelnut-chocolate cake recipe- For mocha meringue, preheat oven to 100C, and lineand ½ tsp sea salt in an electric mixer until glossy soft peaks form (3-4 minutes).

Watch the making of the Gourmet Traveller 50th birthday cover cake.

There’s a lot going on in this salted caramel layer cake. It's a decadent excuse to throw a party, with its layers of brown sugar cake, salted caramel, cream cheese frosting and a brown sugar crumb for texture.

Is Hawaiian pizza your guilty pleasure? If so, this one’s for you. Inspired by Bar Brosé’s “late-night sandwich”, this is all about tangy pineapple pickle and excellent leg ham and Gruyère.

Ricotta, Taleggio and vintage cheddar make an awesome melted trio in this hot sandwich.

When it comes to the ideal sandwich to serve with drinks, chances are it will involve cheese and some kind of charcuterie. We've opted for mortadella and provolone with a thick spread of mascarpone for tang and creaminess.

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.

A strange but delicious flavour comes with the triad of potato, miso and pecorino in Yama Kitchen & Bar's moreish side.

Warm roast pumpkin, two cheeses and pancetta on top of soft puff pastry make these tarts the perfect winter 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.

This version of a flan is something of a cross between a crème caramel and a cheesecake, dense with cream cheese and rich with amber caramel.

The Cubano, or Cuban sandwich, is like a ham and cheese sandwich on steroids, made with roast pork as well as ham, and pickles and mustard.

Cheese and bacon meet brown rice and pumpkin for a textural side dish that makes a perfect partner for roast lamb or chicken.

This is an impressive entrée to bring to the table. Crack open the crust at the table so your guests get the scent of pumpkin, then take it to the kitchen to finish the presentation.

Perfect for a party, this cheese pie can be prepared ahead and kept covered in the fridge until you're ready to serve it.

At Molto this dish is served in the shell of a wheel of pecorino, as is traditional, and the pasta is tossed in it for extra cheese flavour.

Bite-sized morsels of polenta batter studded with ricotta and tangy apple – what’s not to love?

We've added a smoked pancetta to this carbonara, creating a delicious twist on a go-to classic.

Think of this as an alternative to porridge – it’s just as satisfying and makes a nice change.

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

A good toastie is almost reason to roast a bird in itself. Melting cheese adds extra savour, offset by the piquant chillies.

Here, the natural sugars of the pear caramelise and deepen, and work perfectly with the mascarpone and candied nuts.

Top-notch ingredients are key to this simple snack.

Ready within 20 minutes, fry these fritters until golden brown for a satisfying and sweet crunch.

This recipe for rigatoni with mushrooms pecorino and herb crumbs is a quick and comforting recipe for a weeknight dinner.

We love these rolls eaten while still warm simply with plenty of salted butter. They’d also be excellent served alongside an autumnal soup.

A Korean take on a French classic by Restaurant Hubert.

Stracciatella is the king of the stretched curds, try it how chef Dan Pepperell does it at Restaurant Hubert

Peaches and maple syrup are a great combination, although you can use whatever fruit is best on the day.

Australian Gourmet Traveller fast recipe for figs, blackberry and mascarpone sablés.

Enjoy these cafe-worthy ricotta fritters with a delectable blueberry compote.

Lisa Featherby recipe for fast burgers with pickled beetroot.

Cheese and tomato, what a pair. Pile on top of some shortcrust pastry, and you'll have a picnic-friendly dish in a flash.

Luke Burgess recipe for brambles, fresh cheese and speculaas.

O Tama Carey recipe for black sesame and mango tart.

Lorraine Godsmark recipe for peachy panettone with cassata ice-cream for Gourmet Institute.

Recipe for farro with broad beans, ricotta salata, mint and lovage by Danielle Alvarez.

A sponge cake filled with creamy ricotta soaked in candied fruit, chocolate and an Almond licuquer like Amaretto.

Lisa Featherby recipe for bruschetta with mozzarella, zucchini, mint and lemon.

Lisa Featherby recipe for veal schnitzel rolls with chipotle sauce.

Lisa Featherby fast recipe for fried potato skins with fonduta sauce.

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

Emma Knowles recipe for baked wholemeal crêpes with ham, leek and Gruyère.

Curtis Stone recipe for gougères with Jerusalem artichoke purée from his restaurant Maude in Los Angeles.

Curtis Stone recipe for ricotta fritters with lime curd and candied grapefruit from Maude restaurant in Los Angeles.

Recipe for roast beetroot with shankleesh, onion, almonds and dill by Sean McConnell from Monster in Canberra.

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

You'll be back for seconds.

This is a beautifully hearty vegetarian dish, but if you’re feeling more carnivorous, you could add some good pork sausage to the mix.

Fast recipe for Cheddar and provolone toasties with quick-pickled onion.

Fast recipe for ricotta hotcakes with apple and honey.

Recipe for Italian-style bread and cabbage soup with Fontina and thyme.

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

These tangy fritters are just the ticket on a wintry day. Switch up the spices in the sugar for a change if you like – cinnamon, nutmeg or cloves would all work well.

Peas, cheese and spices – the Adelaide eatery knows how to deliver comfort.

A spring-ready salad with the added crunch of sunflower seeds.

Recipe for pork hock croque-monsieur by Muse restaurant in Pokolbin, NSW.

Recipe for cloudy quince jam with Manchego seed crackers.

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

Recipe for French-style onion and bacon soup with mustard and cheese crust.