Healthy

A quick, flavour-packed dinner with crisp-skinned fillets, herby grains and a creamy dressing, finished with fragrant brown butter.

Quick, easy and healthy. This is a chicken dish you'll want to commit to memory.

This spiced fish recipe makes for a simple yet flavoursome dinner idea.

This smoothie makes getting your daily five serves of fruit and vegetables a whole lot easier.

A simple, comforting bowl that does wonders for the soul.

Just the ticket when you want to feel both virtuous and refreshed.

A luxurious soup that's a cinch to pull together.

A hint of cinnamon and rich maple shines in this tempting breakfast blend.

This light, grain-free granola pairs tropical flavours with a boost of turmeric.

Quinoa brings a boost of protein to this vegetable-packed broth.

Creamy tahini dressing plus crunchy radishes, chickpeas and herbs add up to one very satisfying bowl.

A nutrient-rich soup that feeds the soul as well as being a soothing Sunday activity to undertake when the weather's against you.

Pine nuts are a particularly good match with mushrooms – try this with pan-fried pine mushrooms when they come into season, too.

A generous sprinkling of pangrattato and whole leaves of basil add plenty of interest to this vegan pasta.

Gazpacho with pickled celery and oysters recipe - For quick-pickled celery, combine ingredients in a small bowl, season to taste and set aside to pickle until required. Combine bread, shallot, vinegar and 125ml water in a bowl and leave briefly to soften (2-3 minutes). Transfer to a blender, add tomato, garlic, olive oil, tarragon and oyster juice.

Fresh fish, earthy beans and winter produce make this simple, light salad.

Chickpea, quinoa and kale soup with labne recipe - Heat oil in large saucepan over medium-high heat, add onion and garlic and sauté until translucent (4-5 minutes).

For a dish that's light yet satisfying, it's hard to go past a bowl of miso soup.

"The flavours in this cleansing dessert combine to give a taste that's greater than its simple parts would have you imagine," says Carey.

In addition to the pork patties we’ve got here, Brisbane restaurant Hello Please serves this with pork belly that’s been simmered in an aromatic stock, pressed overnight, then pan-fried.

Served with mountain bread, the smoky eggplant flavour of Blue Nile's Ethiopian eggplant dip is the perfect way to start your evening.

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

What’s not to love about the classic combo of dark chocolate and hazelnuts? This gluten- and dairy-free version means everyone can have a slice.

This nicely textured spelt, cashew and broccoli salad transports well, making it ideal for picnics or to take to barbecues. The broccoli can be kept raw and shaved on a mandolin, too.

This fresh, light salad is all about the chicken. It works well for a barbecue, tossed together with the chicken hot off the grill. The dressing is even better when it’s left to stand for an hour or two.

Grilled corn adds texture to this chilled avocado soup. Season with smoked paprika for an earthy spice.

This bowl of raw greens is the ultimate antidote to summertime overindulgence.

Start your day on a refreshing note with the nourishment of Ruby's Diner breakfast salad with poached eggs, avocado, kale, broccolli and other healthy herbs.

Have this chilling in the fridge so it’s set to be served over ice when you’re ready. It’s great at brunch and it would also be excellent frozen in popsicle moulds.

This ultra-green pistachio and kale dip is packed with flavour and goodness. Serve it with any kind of cracker or crunchy crudités.

This gluten-free coconut slice has a macadamia and cashew crust, matched with a passionfruit for a tasty and crunchy tropical dessert.

Full-flavoured summer tomatoes at their peak make this the perfect raw soup - we've added a little richness to the equation with just enough avocado to give a silky texture, but not enough to overpower the clean flavour of the tomatoes.

The best-quality fish needs no cooking at all, although we like to add a little extra flavour to it, in this case with a light citrus cure.

This Caribbean salad is summer in a bowl. The green banana may seem an unusual addition, but works really well in the mix. Chopped cooked prawn meat, meanwhile, works beautifully in place of the crab.

Steaming eggplant gives it a lovely silky texture and makes a lighter alternative to frying. The dressing can be made with a curry paste for extra spiciness. Begin this recipe a day ahead to soak the chickpeas.

Salted maple almond balls- Simmer maple syrup in a saucepan over medium-high heat until caramelised. Remove from heat and stir in coconut oil.

This bibimbap-inspired rice bowl is packed with umami thanks to the addition of thinly sliced nori and gochujang, Korea's fermented chilli pickle.

Beat the heat with this winning ice-cold dessert.

Almond milk Bircher muesli makes for an ideal breakfast, though we've been know to eat this for dessert, too.

This seared beef and green papaya salad packs a punch with its lime-chilli dressing.

Inspired by stuffing, this salad combines freekeh with a sherry vinaigrette and sour cherries for a sweet acidity, while Greek feta crumbled on top adds a satisfying tang.

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

A fast and fresh option.

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

Christine Manfield's coconut crab and green mango salad- Combine crab and 100ml of dressing in a large bowl and stand for 5 minutes for flavours to mingle.

Sunflower seeds make a delicious creamy dip for crudités.

A Niçoise salad’s ingredients may vary with the seasons, but egg, anchovies, tomatoes, black olives and dressing with a hint of garlic are a must.

This trout salad is a treat piled onto crusty bread slathered with cultured butter. We've marinated the fish for extra flavour, while using raspberry vinegar brightens the colour, and radishes add texture.

This octopus, frisée and fenne salad is super versatile - take it in whatever direction suits your mood.

"The chilli-tamarind caramel is something I learnt while working at the now-closed Universal," says Anchovy chef Thi Le. "It's a version of a tamarind caramel that is savoury rather than sticky-sweet, which is what makes the glaze so balanced."

Eating your greens has never been this easy.

Pan fry sea mullet in butter for a quick and satisfying dinner. The harissa-spiced pearl couscous will be great for lunch the next day, too.

As a native Andes grain, quinoa adds a fluffy, delicate touch to the avocado, egg and beetroot salad.

Lentil soup may not sound like the sexiest of dishes, but rest assured, it's a heart-warmer.

Lentils and bacon are a match made in heaven - here they combine in a warm dressing to be served over a simple roast trout.

Australian Gourmet Traveller recipe for tomato salad with shiso and cucumber.

Australian Gourmet Traveller fast recipe for wagyu tataki with mizuna salad

Australian Gourmet Traveller fast recipe for Goan masala lamb with kachumber salad

Australian Gourmet Traveller fast recipe for little Thai prawn and glass noodle salad

Australian Gourmet Traveller fast recipe for bang bang chicken and rice stick noodle salad

Australian Gourmet Traveller fast recipe for pea and mint risotto

Australian Gourmet Traveller fast food recipe for buckwheat crepes with mushroom and fontina

Australian Gourmet Traveller recipe for warm salad of asparagus and broad beans with a spring onion vinaigrette