Ginger

You've heard of the Dark 'n' Stormy, but why not try a cocktail of navy-strength gin with ginger beer and lime?

These baked chocolate custards are a winning trifecta of dark chocolate, pear and ginger.

All the good stuff in one bowl.

The Sichuan dipping sauce is a spicy foil for the fattiness of pork belly.

Light, simple and deceptively easy to make.

Making poke at home has never been this easy.

The sweetness of the fruit in this recipe is beautifully offset by the ginger-kombucha granita.

Miso-cured salmon bowls with green-tea noodles recipe - For miso-cured salmon, mix miso, sake, mirin and ginger in a bowl. Place a large piece of plastic wrap on a work surface.

When it comes to crab, it's often best to keep things simple. Here that means a flavoured oil, some breadcrumbs and herbs as the background notes.

Scallop poke with pickled ginger dressing recipe - Bring rice, 500ml water and 1 tsp sea salt to a simmer in a saucepan, then reduce heat to low, cover with a tight-fitting lid and cook without uncovering for 20 minutes.

Chinese sausage, Shaoxing wine and black vinegar add amazing flavour, while a fragrant ginger and chilli bean paste takes the dish to another level. Lay on some steamed rice to mop up the juices.

Spiced pumpkin creams with gingerbread crumb recipe - Preheat oven to 180C. Spread pumpkin in a small roasting pan, add 100ml water, cover tightly with foil and roast until very tender (50 minutes to 1 hour).

Spiced pumpkin soup with onion bhajis and curry leaves recipe - Heat ghee in a large saucepan over medium-high heat, add onion, garlic and chilli and sauté until onion is translucent (4-5 minutes).

Chef Kylie Kwong still enjoys her mum's chiffon cake topped with seasonal citrus fruit, making room for a slice every time she brings it into Billy Kwong.

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).

"Lemon chicken is one dish I don't look back at with nostalgia - there's no love lost there," says Kylie Kwong. "This is my interpretation, which steers well clear of the processed sauces from a jar."

"The granola at Pigeon Hole in Hobart tastes like no other. Could you ask for the recipe? " - Rajesh Anand, Auckland

These chewy biscuits are a most intense shade of green, and full of earthy matcha flavour.

Ginger waffles with matcha ice-cream recipe - For matcha ice-cream, whisk yolks and sugar in a bowl until very pale (5-6 minutes). Meanwhile, bring cream and milk just to a simmer, pour into yolk mixture, whisking continuously, then return to pan.

An Indian dish that elevates humble ingredients - bread and potato - to tasty side dish or snack.

Rich with sweet spices and soured with tamarind, this black braised brisket dish is robust and hot. Serve it with O Tama Carey’s cabbage mallung and rhubarb achcharu.

This sweet and hot rhubarb achacharu, a Sri Lankan pickled vegetable mix made with mustard seeds and ginger, perfectly complements O Tama Carey’s black beef brisket recipe, or any other rich meat dish.

This ginger-chocolate tart is perfect for when you don't feel like making pastry - it's a simple batter, baked until just set, but with a slightly molten centre.

This quick Eton mess-style dessert swaps out berries for kiwis drizzled with a ginger and lime syrup.

This quick noodle dish combines clams, lap cheong sausage and black beans for an unconventional surf and turf.

What could be better than Korean japchae noodles and kimchi fried into a delicious pancake?

This soup's combination of spices, chicken and crispy noodles is sure to pack a punch.

We've added cucumber to freshen up these noodles in a nutty soy sauce. Poached chicken makes for an excellent addition.

All-day noodles with fried egg and Furikake recipe- Cook noodles in a large saucepan of boiling salted water, stirring occasionally to prevent noodles sticking together.

At Melbourne's Ricky & Pinky, their steamed snapper is served with a Shaoxing wine-based Chinese broth spooned over. It's incredibly aromatic.

A quick and easy fragrant paste made with ginger and turmeric can turn a simple stock into a fragrant broth that’s perfect with mussels, a few pieces of fish or both.

This northern Thai-style Chiang Mai curry is flavoured with ginger as well as turmeric. It’s slightly sour and deliciously light.

This simple spiced coconut sauce adds a lot of flavour to barbecued prawns (or fish or chicken, for that matter). Vietnamese mint gives a beautiful lift, but this dish works just as well with other mints.

"Making strawberry ice-cream just got easier - with this no-churn version you don't need any special equipment," says Curtis Stone.

"Pandowdy is an American classic dessert - a bit like a crumble, but with discs of flaky pastry shingled over the fruity filling instead, allowing the strawberries to bubble up through the gaps," says Curtis Stone.

This watermelon, herb and pickled ginger salad is super-fresh and excellent on hot days. It could be served as an entrée, or alongside grilled fish or prawns.

Perth restaurant Mela Indian share their recipe for tender lamb seekh kebabs with a Kashmiri chilli paste and cooling raita drizzled on top. Add naan to make it more of a meal.

Roast turkey just got more interesting. Here, we've basted it with an Asian-inspired sticky peach glaze then roasted it to a beautifully rich finish.

Soft chewy ginger biscuits make the perfect sandwich for scoops of ice-cream, while a glossy whisky-spiked caramel sauce adds lushness.

Pork and pineapple are a perfect match for summer grilled skewers. The soy glaze here cuts through the richness of the pork and sweetness of the pineapple.

A fast and fresh option.

A simple salad that packs a punch with lots of ginger and fresh herbs.

“People still stop me and request it," Christine Manfield says of her five-spice duck and shiitake pies. "Where the humble meat pie holds special significance for many Australians, this version elevates it to a refined status."

The yielding goodness of braised pork, the crunch and texture of wood fungus. This dish is the complete package.

To mark our 50th anniversary, we collaborated with Patrón Tequila and Neil Perry to create a Mexican-themed birthday feast.

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

A tangy twist on a classic side, try Anchovy's asparagus with fermented beancurd, olives and ginger dressing for a sense-igniting dish.

These sticky lamb ribs are perfect for a party crowd, with a sharp chilli-vinegar on the side.

Salted chilli sauce adds a powerful kick to these pork, prawn and tofu fritters.

Sink your teeth into these soft and tangy honey and ginger ice-cream and lemon curd doughnut sandwiches from Yama Kitchen & Bar.

An okonomiyaki-prawn toast Frankenstein mash-up that somehow works.

“Fubá is basically polenta and makes for an amazing crust on the flounder, contrasting beautifully with its soft, gelatinous flesh,” says chef, Burgess.

Slices of fresh persimmon are arranged over the batter and topped with a candied ginger crumble.

Roast spatchcock and sesame cucumbers with choganjang, an essential dipping sauce in Korean cuisine.

The quantity of spice in these Swedish ginger cookies is a personal decision - we think the spicier the better.

Is this the ultimate comfort food?

Healthy and fast, these Asian-sauced noodles are ideal after a long day at work, served with a hearty aromatic broth.

Australian Gourmet Traveller chef's recipe for charred pineapple with lemon and ginger granita, cashew praline and Thai basil

Hoppers are thin bowl-shaped pancakes found in Sri Lanka. Made with rice flour, they're excellent for someone with gluten intolerance and their shape makes them perfect to hold an egg and tasty curry gravy.

Australian Gourmet Traveller recipe for Jerk pork chop with lime from Momofuku Seiobo, Pyrmont, New South Wales

Recipe for stir-fried black fungus with ginger, garlic stems and snow peas | Gourmet Traveller

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

Emma Knowles recipe for fast matcha rice with smoked trout, cucumber and pickled ginger.

Recipe for pineapple with ginger beer sorbet and coconut mousse from The Tamarind, Spicers Retreat.

Recipe for barbecued lamb ribs with yuzu-sesame yakiniku sauce from Gas-Light Izakaya in Melbourne.

Emma Knowles recipe for turmeric pork chops with green chilli and coconut sambal.

Emma Knowles recipe for soy-glazed pork cutlets with Japanese slaw.

Lisa Featherby fast recipe for jerk snapper with pineapple and lime.

Lisa Featherby recipe for pisco, lime and strawberry slushies.

Ben Devlin recipe for pipis grilled in a young coconut with chilli and ginger from Paper Daisy restaurant in Cabarita.

Malaysia's favourite barbecued chicken, served with a savoury coconut sauce, is quite possibly the most fragrant bird you'll meet and a cinch to make to boot.

Rodney Dunn recipe for red braised turkey with pickled radishes.

A lick of whiskey goes a long way.

Luke Burgess recipe for brambles, fresh cheese and speculaas.

Master restaurant recipe for salt and pepper veal sweetbreads.

Alistair Wise recipe for Vicky Pollard sundae from Sweet Envy in Hobart.

Emma Knowles recipe for roast pork rack with cherry-ginger relish.

Emma Knowles recipe for fast Chinese-style tomato scrambled eggs.

Lorraine Godsmark recipe for Christmas cakes.

Recipe for LP nachos by Louis Tikaram from EP & LP in Los Angeles.

Louis Tikaram from Los Angeles restaurant EP & LP shares his recipe.

Lisa Featherby fast recipe for yakiton with shichimi togarashi.

Phil Wood recipe for lamb with ginger, clams and grilled lettuce from Rockpool, Sydney for Gourmet Institute.

Louis Tikaram recipe for Loudogg’s twice-cooked crisp-skinned chicken from EP & LP restaurant in Los Angeles.

Pete Evans recipe for roast Korean pork lettuce cups with ssämjang.

Saucy, messy and oh so good. Just the way wings should be.

Lisa Featherby fast recipe for grilled lamb cutlets with yoghurt and fresh chilli chutney.

Recipe for Mr Wong's crisp sweet and sour pork hock.

Recipe for udon noodle soup with shiitake mushrooms and tofu.

Recipe for charred broccolini with kingfish, miso and sesame.

We love this dish served alongside grilled or steamed fish or prawns.

"White-cut chicken, in my opinion, is one of the great Chinese techniques," says Liong.

Recipe for steamed barramundi, chilli black beans and pickled mustard greens by Victor Liong from Melbourne restaurant Lee Ho Fook.

Recipe for pickled black fungus by Victor Liong from Lee Ho Fook in Melbourne.

Fast recipe for Sichuan-style boiled beef with rice.

Recipe for slow-roasted lamb shoulder with pistachios, pomegranate and vine leaves by Sean McConnell from Monster in Canberra.

Recipe for Chinese mushrooms with warrigal greens and Jerusalem artichokes by Victor Liong from Melbourne restaurant Lee Ho Fook.

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

Quail and pumpkin pair well in this Middle Eastern-style dish – they both have a little sweetness, and the gaminess of the quail works well with the earthiness of Kent pumpkin.