Curtis Stone’s carrot-beetroot salad
Curtis Stone recipe for carrot-beetroot salad from Maude restaurant in Los Angeles.
Duck raviolo with finger lime beurre blanc and caramelised Brussels sprouts
Curtis Stone recipe for duck raviolo with finger lime beurre blanc and caramelised Brussels sprouts from Maude restaurant in Los Angeles.
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Ricotta fritters with lime curd and candied grapefruit
Curtis Stone recipe for ricotta fritters with lime curd and candied grapefruit from Maude restaurant in Los Angeles.
Malt beer floating islands with macadamia and chocolate wheat cream
Recipe for Rockpool's malt beer floating islands with macadamia and chocolate wheat cream.
Pan-fried barramundi with eggplant and miso purée
Recipe for pan-fried barramundi with eggplant and miso purée.
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Cucumber, radish and quinoa salad with ocean trout and yoghurt
Recipe for cucumber, radish and quinoa salad with ocean trout and yoghurt.
Broccoli, feta and anchovy fillo pie
Recipe for broccoli, feta and anchovy fillo pie.
Grilled witlof, mint and almond salad with blackened mandarin
Recipe for grilled witlof, mint and almond salad with blackened mandarin.
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Grilled Caesar salad
We've updated the Caesar salad by treating the lettuce to a quick flash on a very hot grill. Serve straight from the grill for maximum smokiness.
Charred rainbow chard with garlic crostini and hummus
Recipe for charred rainbow chard with garlic crostini and hummus.
Charred broccolini with kingfish, miso and sesame
Recipe for charred broccolini with kingfish, miso and sesame.
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Char-grilled Brussels sprouts with apple and pepitas
Recipe for char-grilled Brussels sprouts with apple and pepitas.
Scorched iceberg lettuce and spring onion with black vinegar and ginger
We love this dish served alongside grilled or steamed fish or prawns.
Lûmé, Melbourne restaurant review
Expectation was running high before the doors opened on Lûmé, writes Michael Harden, and it delivers many highs, too, and its share of surprises.
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Bennelong, Sydney restaurant review
Bennelong is back and better than ever with a definitively Australian menu, stellar crew and fit-out worthy of its architectural origins, writes Pat Nourse.
Dulcey crémeux with hemp seeds and crème fraîche yuzu sorbet
Curtis Stone recipe for dulcey crémeux with hemp seeds and crème fraîche yuzu sorbet.
Hot-smoked trout and egg salad
Pete Evans recipe for hot-smoked trout and egg salad.
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Chia-seed puddings with blueberries, banana and goji berries
Pete Evans recipe for chia-seed puddings with blueberries, banana and goji berries.
Kingfish crudo, burnt ruby grapefruit, pickled fennel and anchovy
Recipe for kingfish crudo, burnt ruby grapefruit, pickled fennel and anchovy by Sean McConnell from Monster in Canberra.
Black barley, wild rice, candied almonds, barberry and marinated chèvre
Recipe for black barley, wild rice, candied almonds, barberry and marinated chèvre by Sean McConnell from Monster in Canberra.
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Sean McConnell’s slow-roasted lamb shoulder with pistachios, pomegranate and vine leaves
Recipe for slow-roasted lamb shoulder with pistachios, pomegranate and vine leaves by Sean McConnell from Monster in Canberra.
Celeriac, Jerusalem artichokes, puffed rice and parmesan
Recipe for celeriac, Jerusalem artichokes, puffed rice and parmesan by Sean McConnell from Monster in Canberra.
Roast beetroot with shankleesh, onion, almonds and dill
Recipe for roast beetroot with shankleesh, onion, almonds and dill by Sean McConnell from Monster in Canberra.
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Crumpets
Recipe for crumpets by Sean McConnell from Monster in Canberra.
Kimchi and cheese jaffles
Kimchi and cheese jaffles recipe by Michael Ryan from Provenance restaurant in Beechworth, Vic.
Liquorice bread
Liquorice bread recipe from Yellow in Sydney.
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Maltagliati with braised oxtail in black vinegar
Recipe for maltagliati with braised oxtail in black vinegar from Mary's in Perth.
Fried pumpkin with yoghurt-herb dressing and crisp onion
Recipe for fried pumpkin with yoghurt-herb dressing and crisp onion.
Pumpkin rösti with poached egg, and mint, feta and avocado salad
Recipe for pumpkin rösti with poached egg, and mint, feta and avocado salad.
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Pumpkin, fennel and olive ring loaf
Recipe for pumpkin, fennel and olive ring loaf.
Salted almonds toasted in olive oil
Brigitte Hafner recipe for salted almonds toasted in olive oil.
Roast duck with orange, bay, juniper and red wine
Brigitte Hafner recipe for roast duck with orange, bay, juniper and red wine.
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Broccoli soup with crème fraîche and hazelnuts
A quick weeknight dinner can still feel special: enter the hazelnut-garlic butter drizzled on top of this soup.
Cheddar and provolone toasties with quick-pickled onion
Fast recipe for Cheddar and provolone toasties with quick-pickled onion.
O My, Melbourne restaurant review
Yes, it’s outside the CBD and, yes, it’s dégustation-only, but, writes Michael Harden, O My’s originality makes it well worth the trip.
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Matt Moran’s seared kingfish with radish, avocado and wasabi
Matt Moran recipe for seared kingfish with radish, avocado and wasabi.
Slow-cooked lamb with hummus, tomato salad and mint salsa
Matt Moran recipe for slow-cooked lamb with hummus, tomato salad and mint salsa for Gourmet Institute.
Garlic soup
Pete Evans shares a simple yet delicious recipe for garlic soup with a turmeric oil. Save it for a cold winter night.
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Roasted chicken drumsticks with olives and capers
Pete Evans recipe for roasted chicken drumsticks with olives and capers.
Yabby jaffles
Recipe for yabby jaffles by Sean McConnell from Canberra restaurant Monster.
Ricotta hotcakes with apple and honey
Fast recipe for ricotta hotcakes with apple and honey.
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Minty breakfast blend
Recipe for minty breakfast blend drink.
Smoky potato soup
This winter warmer is ready in no time, made with tender potatoes cooked in a paprika, garlic and thyme soup.
Jamón and Manchego jaffle
Recipe for jamón and Manchego jaffle.
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Spiced brown sugar biscuits
Recipe for spiced brown sugar biscuits.
Chocolate ice-cream
Learn how to make a creamy chocolate ice-cream, served with shots of espresso for a late-night pick me up.
Barley, mushroom and beef broth
Recipe for barley, mushroom and beef broth.
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Lamb and spring onion pancake soup
Recipe for lamb and spring onion pancake soup.
Grilled flank steak with fermented green chilli sauce
Recipe for grilled flank steak with fermented green chilli sauce.
Baked matcha custard with ginger-poached pears
Matcha gives this baked custard a unique colour and flavour, which pairs beautifully with ginger-poached pears, while the crumb mixture adds texture and crunch.
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Lemon custard fritters
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.
Frozen peanut-butter custard cups
Custard is the base of many ice-creams – this version is best served within an hour or two of churning for a gloriously soft, melty consistency.
Orange custard cream layer cake
This three-tiered sponge cake, bursting with the flavours of citrus, is a superb addition to any large gathering.
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Flat-iron steak with red wine and ginger sauce and crushed potatoes
Fast recipe for flat-iron steak with red wine and ginger sauce and crushed potatoes.
Winter salad of broccoli, apple and kale with sesame dressing
Fast recipe for winter salad of broccoli, apple and kale with sesame dressing.
Cream of fennel and potato soup
A classic combination that will serve you well throughout winter.
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Spiced okra with yoghurt
Fast recipe for spiced okra with yoghurt.
Chicken with oregano dressing
Recipe for chicken with oregano dressing by Innocent Bystander in Healesville, Vic.
Honeycomb with cultured cream
Recipe for honeycomb with cultured cream from Marque, Sydney.
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Transformer, Melbourne restaurant review
Fitzroy newcomer Transformer serves snappily dressed, inventive vegetarian food with cool confidence and unpretentious flair, writes Michael Harden.
Firedoor, Sydney restaurant review
It’s cooking with wood but not as we know it. At Firedoor, Lennox Hastie turns out food that surprises in its precision and subtlety, writes Pat Nourse.
Baked fish and clams
Recipe for baked fish and clams by Pete Evans.
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Chopped aged rump steak with caramelised bone marrow and pickles
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Wild rice pilaf with cauliflower, burnt butter and almonds
An excellent meal on its own, this pilaf also makes a great accompaniment to spiced roast chook or lamb.
Soft-set grapefruit and vanilla jam
Recipe for soft-set grapefruit and vanilla jam.
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Pork schnitzel with broccolini and sopressa
A fried-and-true recipe.
Brisket burgers with cheddar, slaw and comeback sauce
Fast recipe for brisket burgers with cheddar, slaw and comeback sauce.
Goose-fat roast potatoes with dukkah
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Beef rib roast with beetroot and horseradish
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Hot caramel and star anise milk
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Pear, apple and frisée salad with goat’s curd toasts
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Pear, thyme and hazelnut tart
Serve it with a dollop or two of crème fraîche, and you'll never look back.
Roast pork rolls with apple slaw
Rolls stuffed with tender pork and crunchy crackling have to be one of the easiest (and most popular) ways to feed a crowd.
Pear and ginger cobbler
A cobbler showcases any seasonal fruit beautifully.
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Brae’s asparagus and olive herb in sea butter
Dan Hunter's recipe for asparagus and olive herb in sea butter from Brae restaurant in Victoria for Gourmet Institute.
Turnip and brook trout roe
Dan Hunter's recipe for turnip and brook trout roe from Brae restaurant in Victoria for Gourmet Institute.
Kimchi potatoes with spring onions
Recipe for kimchi potatoes with spring onions by Knee Deep in Western Australia.
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Stout and chocolate puddings with chocolate malt ice-cream
Recipe for stout and chocolate puddings with chocolate malt ice-cream.
Apple crumble ice-cream sandwiches
Recipe for apple crumble ice-cream sandwiches.
Orange-rhubarb and chocolate yeasted loaf
Dessert recipe for orange-rhubarb and chocolate yeasted loaf.
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Southern calamari and fennel salad in crab sauce
Recipe for southern calamari and fennel salad in crab sauce by David Moyle from Franklin in Hobart.
Sea urchin with chilled root vegetables braised in dashi
Recipe for sea urchin with chilled root vegetables braised in dashi by David Moyle from Franklin, Hobart.
Sautéed duck hearts and livers with vine leaves
Recipe for sautéed duck hearts and livers with vine leaves by David Moyle from Franklin in Hobart.
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Smoked bone marrow rice with toasted leaves
Recipe for smoked bone marrow rice with toasted leaves by David Moyle from Franklin in Hobart.
Poached apple with sweetened goat’s curd and bay leaf
Recipe for poached apple with sweetened goat’s curd and bay leaf dessert by David Moyle from Franklin in Hobart.
Roasted beets and onions with yoghurt, quinoa and walnuts
Recipe for roasted beets and onions with yoghurt, quinoa and walnuts.
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Roast trout with almond sauce, rosemary and capers
Recipe for roast trout with almond sauce, rosemary and capers.
Pear crumble slice
Our pear crumble slice combines a sweet pastry with soft caramelised pears for a delicious treat.
Lemon cheesecake slice with citrus jelly
Recipe for lemon cheesecake slice with citrus jelly.
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Honey-caramel almond slice
Recipe for honey-caramel almond slice.
Soft garlic and poppyseed pretzels with wholegrain beer mustard
Recipe for soft garlic and poppyseed pretzels with wholegrain beer mustard.
Black-beer chicken with ginger, garlic and soy sauce
Recipe for black-beer chicken with ginger, garlic and soy sauce.
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Beer-braised brisket pie with tomatillo salsa
Recipe for beer-braised brisket pie with tomatillo salsa.
Brussels sprouts with walnut dressing, lemon and pecorino
Fast recipe for Brussels sprouts with walnut dressing, lemon and pecorino.
Chocolate-orange truffle slice
Recipe for chocolate-orange truffle slice.
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Rib-eye with roasted parsnips, anchovies and horseradish
Fast recipe for rib-eye with roasted parsnips, anchovies and horseradish.
Pan-fried morwong with radicchio and pink grapefruit salad
Fast recipe for pan-fried morwong with radicchio and pink grapefruit salad.
Slow-cooked duck breast with leeks and nettle sauce
Recipe for slow-cooked duck breast with leeks and nettle sauce by Brent Savage for Gourmet Institute.
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Brent Savage’s violet ice-cream, blueberry, vanilla cream and meringue
Recipe for violet ice-cream, blueberry, vanilla cream and meringue by Brent Savage for Gourmet Institute.
Beetroot soup with soured macadamia cream and dill
Recipe for beetroot soup with soured macadamia cream and dill by Pete Evans.
