Potato

Baby potatoes with butter, mint and pancetta recipe - Preheat oven to 190C. Heat a small frying pan over medium heat, add pancetta and fry, stirring occasionally, until golden and starting to crisp (2-4 minutes).

Butter makes everything taste better.

Potato soup can be the humblest of dishes, but the addition of caviar elevates it to an elegant dinner dish.

Toulouse sausages with potato puree and onion gravy recipe - For potato purée, place potatoes in a saucepan, cover with cold water and a pinch of salt, bring to the boil and cook until tender when pierced with a skewer

A fluffy omelette with all the trimmings, direct from Proud Mary Café in Collingwood.

T-bone steaks with garlic buttered mushrooms and mash recipe - Preheat oven to 200C. Cover potato with cold salted water, bring to the boil and cook until tender when pierced (10-15 minutes).

Potato salad and horseradish cream - For horseradish cream, combine cream and horseradish in a bowl, cover and refrigerate overnight to infuse. | Australian Gourmet Traveller

Pork skepasti recipe - Place pork belly skin-side up on a wire rack in the sink. Pour boiling water over the skin until score marks open up, pat dry and refrigerate, uncovered, overnight for skin to dry out.

Crumbed flathead with crunchy slaw recipe - Preheat oven to 200C and put a roasting pan into heat. Combine potato and olive oil in a bowl, season to taste

A lighter take on the creamy soup.

A chicken schnitzel is hard to go past; The Unicorn Hotel’s extra crisp panko breadcrumb version is impossible to resist. Serve it on mashed potato with parsley, lemon wedges and their flavour-packed gravy.

"It's so important at Saint Peter that the fish and chips gets put on a pedestal as a dish of importance and luxury," says Josh Niland.

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

Monty Koludrovic, executive chef of Icebergs Dining Room and Bar and The Dolphin Hotel, shares his charcoal glazed pork neck, fragrant baked vegetables and laver sauce recipe.

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.

"My pit-smoked sweet potato is inspired by the hangi dinners I used to enjoy with my family in New Zealand," says Pontoon chef Lance Cameron. "It's served with sheep's milk yoghurt or goat's curd and lots of interesting textures, including toasted buckwheat, puffed wild rice, sunflower seeds, pepitas and crisp coconut. Feel free to add nuts, too - almonds, cashews and walnuts all work really well."

Here’s a twist on a classic pairing. We've baked our own buttermilk rolls - they're the perfect springboard to let the roast beef eye fillet and creamy salad shine.

Potato gratin is a classic that defies eras, but it was especially popular in the ’70s. We’ve added smoky bacon, parmesan and sourdough crumbs to up the savoury goodness.

Any combination of vegetables and seafood will work well for this Provençal platter.

This is a warm salad for crisp spring days with a drizzle of buttery beurre noisette dressing.

Darlinghurst restaurant Bar Brosé share their gnocchi with lap cheong recipe with us - the secret is a touch of umami by cooking the gnocchi in a kombu butter made with dried wakame.

Melbourne restaurant Anchovy's beef tartare is spiced up with herbs and nuoc cham. It will pair perfectly with potato crisps.

Not all roasts create leftovers for days. With our mini lamb roast, you can enjoy the flavours of a hearty dinner in a perfectly portioned meal for two.

Roast lamb loin is the perfect match for anchovies and rosemary; a fragrant and salty twist on a classic dish.

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

Serve four with this combination of roasted lemon and garlic potatoes, grilled beef and fresh salsa verde.

In the countdown to our 50th anniversary, Gourmet Traveller heads back to where we began with this New England-style clam chowder.

A pepita lime butter compliments a succulent steak and hearty potatoes with zesty, Latin flavours.

Fragrant with whiffs of coriander and chilli, this Latin American recipe for duck and potato stew is cooked with beer for a barley, slightly hoppy base.

This potato and cheese soup is an Ecuadorian classic, although various iterations are found throughout Latin America.

Pickled fennel works wonderfully in this potato, bacon and pickled fennel salad. Goat's curd makes a lovely addition here, too.

Pour the fries on top to soak up the Dashi sauce's umami punch.

Tipo 00 chef Andreas Papadakis' recipe makes light and fluffy gnocchi to balance out the rich and seasoned duck ragù.

Gratins are pure comfort food. In this dish fennel's aniseed notes are mellowed in the cream. It's a gratin that goes wonderfully with pan-fried fish or roasted beef, or just with a salad and some bread for a simpler meal.

Gourmet Traveller recipe for coal-roasted potatoes with yoghurt and mint, Ben Devlin Paper Daisy

Lima-style ceviche recipe, Lady Carolina, Melbourne

Gourmet Traveller fast recipe for barbecued T-bones with rough rocket salsa verde and crushed potato salad.

Charred sweet potato, goat’s curd and almonds recipe from Frank restaurant in Hobart, Tasmania.

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

Rodney Dunn recipe for salsa verde chicken.

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

Alice Storey recipe for potato and mussel pancakes with sesame dipping sauce.

Stokehouse Brisbane's recipe for Niçoise salad with albacore tuna.

Rodney Dunn recipe for onglet pepper steak.

Emma Knowles fast recipe for leek and parsley soup.

Emma Knowles fast recipe for seared tuna with potatoes, baby beans, frisée and olive vinaigrette.

French recipe for côte de boeuf by Rodney Dunn.

Curtis Stone recipe for braised short ribs with pomme purée and gremolata from his restaurant Maude in Los Angeles.

Recipe for gnocchi with spicy pipi sauce and wild herbs by Monty Kulodrovic from Icebergs Dining Room & Bar, Sydney.

Guillaume Brahimi recipe for steak frites with béarnaise sauce for Gourmet Institute.

Recipe for stingray in saffron and cumin sauce by Frank Camorra for Gourmet Institute.

Recipe for pumpkin rösti with poached egg, and mint, feta and avocado salad.

Brigitte Hafner recipe for Devendra’s roasted spiced potatoes.

Brigitte Hafner recipe for rhubarb dumplings.

A quick weeknight dinner can still feel special: enter the hazelnut-garlic butter drizzled on top of this soup.

This winter warmer is ready in no time, made with tender potatoes cooked in a paprika, garlic and thyme soup.

Recipe for dosai with spiced potatoes and tamarind chutney.

Fast recipe for flat-iron steak with red wine and ginger sauce and crushed potatoes.

A classic combination that will serve you well throughout winter.

Recipe for New England-style clam chowder and crackers.

Guaranteed to warm you from the inside out.

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Recipe for pekowrahs with coriander and mint chutney by Parwana Afghan Kitchen in Adelaide.

Recipe for kimchi potatoes with spring onions by Knee Deep in Western Australia.

Recipe for Memphis-style beer-can chicken with potato skins.

Recipe for slow-cooked duck breast with leeks and nettle sauce by Brent Savage for Gourmet Institute.

Recipe for beetroot soup with soured macadamia cream and dill by Pete Evans.

If you know, you know.

Recipe for mussel chowder with crème fraîche.

Fast recipe for beetroot soup with smoked trout and dill.

Fast recipe for no-yeast schiacciata with potato, Fontina and rosemary.

This quick pork recipe glazes cutlets in pork for a sweet skin, served with a light celeriac potato mash.

Breakfast curry with roti and poached egg recipe from Ruby's Diner in Waverley, NSW.

Australian Gourmet Traveller recipe for whole roasted fish with potatoes by Ruth Rogers from London's River Cafe.

This fried squid recipe (paired with crisp potatoes) is inspired by the daily catch on the Italian coast.

Australian Gourmet Traveller recipe for baloney sandwiches by Acme in Sydney.

Australian Gourmet Traveller recipe for Southern barbecue chicken drumsticks with mop sauce and potato salad.

Australian Gourmet Traveller recipe for kipfler potatoes roasted in goose fat by Jeremy Strode.

Australian Gourmet Traveller recipe for cola-glazed ham, creamy potato and egg salad, and pickled onion.

Australian Gourmet Traveller recipe for bass groper with fish milk, green tomato and potato paper by Mark Best.

Australian Gourmet Traveller recipe for spiced pasties with lime-pickle yoghurt.

Australian Gourmet Traveller recipe for potato, pork and Sichuan pepper pastries.

Australian Gourmet Traveller recipe for red mullet bouillabaisse by Donovan Cooke.

Australian Gourmet Traveller recipe for barramundi en croûte by Donovan Cooke from The Atlantic in Melbourne.

Australian Gourmet Traveller recipe for salad of grilled baby calamari, radicchio and potatoes from Donovan Cooke from The Atlantic, Melbourne.

Australian Gourmet Traveller recipe for marron with brandade, potato croquettes and orange caramel from Boucher in Brisbane.

Australian Gourmet Traveller recipe for lamb stuffed with silverbeet and anchovies.

Australian Gourmet Traveller fast recipe for grilled pepper steak with fried garlic potatoes.

Australian Gourmet Traveller recipe for slow-braised brisket by Colin Fassnidge.

Australian Gourmet Traveller recipe for potato skins with whipped cod roe from Luxembourg, Melbourne.

Australian Gourmet Traveller recipe for prawn rolls by Rockwell & Sons, Melbourne.

Australian Gourmet Traveller recipe for spiced drumsticks with potato and pickle salad.

Australian Gourmet Traveller recipe for Jamaican goat curry by Pete Evans.

Australian Gourmet Traveller recipe for potato waffles by Pinbone, Sydney.

Australian Gourmet Traveller recipe for cullen skink with wholemeal oat rolls and kale and lemon pesto.

Australian Gourmet Traveller recipe for potato croquettes stuffed with anchovy butter.

Australian Gourmet Traveller recipe for potato, coriander and egg curry.

Australian Gourmet Traveller recipe for crabby baked potatoes.

Australian Gourmet Traveller recipe for pomme purée with fried shallots and garlic, and parsley oil on toasted rye.

We've ratcheted up the humble shepherd's pie, replacing the mince with shredded lamb shoulder. The anchovies are a natural salty match to the lamb and add seasoning rather than the fishy flavour you might expect.