Spring greens, miso and furikake baked eggs
This Japanese-inspired baked egg recipe can be enjoyed as a warming breakfast or light lunch.
Ajitama (ramen eggs)
An essential topping for all varieties of ramen.
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Spaghetti alla carbonara
Traditional Italian spaghetti carbonara recipe is made with pasta, eggs, cheese and salty guanciale.
Eton mess
Whether the Eton mess was created by a happy accident or divine design, this thoroughly English dessert is heaven in a bowl.
52 spring salad ideas you’ll make all season long
The green shoots of spring are ready to eat.
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How to make tsoureki (Easter bread)
Yes, it's laden with tradition and symbolism, but tsoureki is also a really tasty treat.
Our best bread and butter pudding recipe
Just what you need on a cold winter’s night, a bowl of luscious bread and butter pudding. Make sure to leave room for seconds.
How to make Portuguese tarts with burnt honey
Crisp pastry, sunshine-yellow custard and a caramelised top make Portuguese tarts a global hit.
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Chilli and soy butter noodles with poached duck egg
A fast noodle dish that's loaded with flavour and easy to prepare.
Lemon myrtle brown butter madeleines
This is a simple madeleine recipe worth committing to memory.
Pepper steak with baby lettuce salad
Marinate your steaks in a mixture of olive oil, lemon juice and Worcestershire sauce for a delicate flavour and a tender flank.
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Black sesame crème brûlée
Nutty black sesame takes this classic French dessert on a Japanese side trip.
Baked cauliflower with Bûche D’Affinois cheese custard
Baked cauliflower gets a silky upgrade thanks to the Bûche D’Affinois custard.
How to make Pithivier, step by step
The French pastry classic is updated for a new generation with charred carrot, garlic shoots and goat’s curd.
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How to make a basic choux pastry
Overwhelmed by the idea of making a choux pastry dessert? This simple but delicious choux pastry recipe makes baking a Paris-Brest, ice-cream Beignets or a dark chocolate éclair much more manageable.
Spiced galaktoboureko with herb and lemon syrup
A flaky, Greek-inspired dessert served with a zesty syrup.
Choux pastry
A masterclass on choux pastry - from the origin of choux pastry to how to make the perfect choux.
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Feta and polenta frittata with crisp Brussels sprouts
The beauty of the frittata is in its versatility. In this version we've used feta for tang and polenta for substance.
Sweet cinnamon buns
There's nothing quite like the smell of baking to whet your appetite - and even more so when sweet spices like cinnamon and cardamom are involved.
Chocolate and banana French toast with salted caramel
It's like a recipe for regular toast, with a little something extra.
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Frittata recipes for every season of the year
Master frittata, and you have a year-round dish for quick meals and easy picnics – and it's a handy way to use up leftover herbs and vegetables.
Lemon meringue pie
Sweet but tangy, there's no denying the pull of this retro classic.
Pumpkin ravioli with sage brown butter
A combination that's a classic for good reason.
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Cherry and gingerbread bombe Alaska
For dessert with drama.
Crème brûlées
A crackling top, a silky custard middle. You can't go wrong with this French classic.
Berry and pistachio stacked pavlova
This three-tiered berry and pistachio pavlova is a real showstopper.
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Tony Tan’s guide to making roti canai
A well-made roti canai is a thing of beauty.
How to make a chocolate mousse cake
Chocolate fiends will love the triple-hit in this irresistible chocolate mousse cake. Catherine Adams shows how it's done.
Sixpenny’s chocolate-marsala mousse with vanilla ice-cream
One of the silkiest chocolate mousses you'll have the good fortune to come across.
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Zeppole di San Giuseppe
These custard-filled doughnuts, first made to honour Saint Joseph, are now Italy's gift to us all.
Naïm’s green shakshuka
Green eggs, sans ham.
How to make bagels
The secret to chewy bagels is in the poaching, the flour and a little hula-hoop action.
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French toast
Mornings just became a lot sweeter.
Al Dente’s egg yolk and semolina pasta dough
The silky staple recipe from the Melbourne eatery.
Hash browns with eggs fried in olive oil and herb salad
Name a more perfect breakfast...
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Khachapuri
The cheesy stuffed bread of Georgia, with an just-set egg in the middle.
Scotch eggs
Portable, tidy mouthfuls packed with flavour, Scotch eggs make the perfect picnic food.
Soufflés: the impossible made possible
Fluffy results of the sweet and savoury kind.
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Jaclyn Koludrovic’s quince and lemon pudding
Savour it one spoonful at a time.
Tom McHugo’s lamb and duchess potato pie
Like a shepherd's pie, but luxe.
Simon Gloftis’ avgolemono: how to make it, and its significance in his family
''Every Greek understands the importance of avgolemono. It’s one thing I’ll eat for the rest of my life.''
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How to make dashi (and chawanmushi)
Chef Michael Ryan shows how to make the kombu-based stock, a cornerstone of Japanese cooking, and how to use it in chawanmushi.
How to make crème anglaise
Your one-way ticket to silky smooth results.
Grilled tuna salad with egg, asparagus and anchovy vinaigrette
Where classic flavours, top-shelf produce and minimal intervention combine.
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France-Soir’s omelette au fromage
The secret to this cheesy omlette recipe starts with the quality and freshness of the eggs.
Marco Pierre White’s Hollandaise sauce
When you need a recipe for this staple French sauce, it's best to turn to those who know best.
Lauren Eldridge’s eggnog custard tarts
Portuguese tarts meet bourbon-spiked eggnog in this Christmas-ready treat.
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Lauren Eldridge’s Christmas fruit pudding frozen nougatine
A cool spin on the traditional yuletide pud.
Lauren Eldridge’s white chocolate and pistachio profiterole wreath
For a Christmas dessert to remember.
A brief history of eggnog, plus a recipe
This fluffy white libation looks innocent enough, but it can pack a hearty festive punch.
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Panettone
The Italian fruit-studded sweet bread, all wrapped up for Christmas.
Fico’s saffron tagliolini with mussels, basil and lemon
Just the pasta dish you need for the warmer months.
Flour and Stone’s guide to making the perfect pavlova
Pavlovas seem simple enough, but they reward care and patience. Baking extraordinaire Nadine Ingram whisks us through the essentials.
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Watch: The Entree.Pinays make silog
Filmed at the height of Melbourne's lockdown, and in separate kitchens, the food-loving collective of Filipinas whips up one of the most comforting dishes from the archipelagic motherland.
Nik Hill’s banoffee trifle
The great Sussex pie, in trifle form.
Butterscotch snowball bombe
Where ice-cream, meringue and a brownie base combine into one grand flourish of a dessert.
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Shakshuka
We'd happily eat these baked eggs for breakfast, lunch or dinner.
Stracciatella (Italian egg-drop soup)
A deeply flavoured soup, borne from the simplest of ingredients.
Asparagus and eggs with miso dressing
An easy lunch? A side dish for dinner? A weekend brunch? It's all of the above.
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Nik Hill’s Scotch egg & piccalilli
The Scotch egg that turned heads during Hill's time at Sydney's Old Fitzroy Hotel.
Soba noodle soup with egg, tofu and broccolini
A quick and easy noodle soup for cold winter nights.
Ginger madeleines with spiced crème Anglaise
A luxurious take on the bite-sized sponge cakes.
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Carbonara, Japanese-style
From the world of wafu pasta comes this umami-rich take on carbonara.
Cheesy polenta waffles with fried egg and ham
Polenta adds a gorgeous texture to these waffles, which are perfect for breakfast or brunch – or dinner, or supper for that matter.
Flour and Stone’s salted caramel chocolate éclairs
Sometimes nothing else will do.
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Rhubarb-hazelnut puddings with brown sugar-brandy custard
Warm pudding, chilled custard. Perfect.
Portuguese custard tarts
Learn how to make a perfectly flaky Portuguese tart with a creamy custard filling.
Japanese egg sandwiches
The perfect companion for a summer picnic.
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Mike McEnearney’s hash with a fried egg
Yesterday's roast becomes today's bubble and squeak.
Cauliflower and egg “fried rice”
A fast and easy way to up your vegetable count.
Lauren Eldridge’s no-churn passionfruit ice-cream with lime sherbet and blackberries
The ice-cream is delicious on its own, but transforms into something else when paired with that sherbet.
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How to make crème caramel
Pâtissiere extraordinaire Catherine Adams demystifies this benchmark French dessert.
Louis Tikaram’s fried rice of shiitake, salted radish and peas
The Chinese classic you know and love (and it's vegetarian too).
Chocolate tart
A perfect specimen of a dessert.
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Gingerbread
Our quick and easy recipe for the sweet, spiced biscuit.
Lauren Eldridge’s brown-sugar pavlova with mango, hibiscus, hazelnut and coconut cream
It's everything you could want in a pav.
Spinach and ricotta rotolo
This vibrant dish will thrill more than just the vegetarians at your Christmas table.
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JoyBird’s potato skins
So retro. Very addictive.
JoyBird’s chicken Scotch eggs with tarragon mayonnaise
The Adelaide eatery put their spin on a classic.
Classic egg and potato salad
Forget those gluggy versions of decades past. Our crème fraîche-based dressing lightens the load without losing that creaminess and tang.
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Pfeffernüsse
These spiced German biscuits are a traditional treat come Christmas, but really, we love them any time of year.
Hugh Wennerbom’s frozen nougat
A no-churn frozen confection that's as easy to make as it is delicious to eat.
A fast Caesar salad
Our express recipe for the classic salad. And please, hold the chicken.
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Victor Liong’s masterstock-braised meats and tofu
The ultimate one-pot dinner (and the Lee Ho Fook chef's ideal death-row meal).
Massimo Bianchi’s spaghetti carbonara
The chef's guide to making the classic and cream Italian pasta dish.
Bacon and egg recipes that go beyond the fry-up format
Bacon and egg congee? Trust us on this one. Brunch is about to become a lot more interesting.
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Phil Wood’s semolina cake with orange ice-cream and eggnog custard
With the Laura chef's dessert, it's Christmas time, every time.
Kylie Kwong’s fried eggs with XO sauce
Her restaurant Billy Kwong may be gone, but we're still dreaming about that go-to dish from Kylie Kwong's restaurant.
Cutler & Co’s apple terrine with burnt-butter ice-cream, oat crumb and butterscotch sauce
After 10 years, this dessert is still a top order at Andrew McConnell's Melbourne restaurant.
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Egg and bacon congee
The hybrid breakfast dish you've been waiting for.
April Bloomfield’s Eton mess
And there's vodka-soaked strawberries, too.
Crab and egg soup
A luxurious soup that's a cinch to pull together.
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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.
Chicken and egg noodle soup with ginger and chilli
Winter getting you down? A big bowl of this chicken noodle soup might just cure everything from the common cold to cabin fever.
Christina Tosi’s banana cream pie
Recipe for banana cream pie by Christina Tosi from Momofuku Milk Bar in New York.
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The Summertown Aristologist’s salted fish with soft egg
The Adelaide Hills' restaurant share their version of brandade de morue, the French dish of whipped salted cod and potato.
Palisa Anderson’s yum makeua (grilled eggplant salad with prawns)
Fire up the barbecue for maximum flavour.
Spring green frittata
It's like green eggs, without the ham.
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Hazelnut and chocolate swirl nougat
This nutty nougat can be made a few days ahead, leaving you with one less thing to prepare on the day.
Bonet
Similar to crème caramel, this northern Italian dessert adds coffee, chocolate and amaretti to the mix. Sounds like a good move to us.
