Caramelised pink grapefruit and vanilla ice-cream
Good for dessert, even greater for brunch.
Ochazuke
Japanese comfort food at its best.
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Navy curry
Japan's take on curry delivers spice, a little sweetness, and all-round comfort.
Braised tofu and winter melon
A humble, soul-warming dish.
Giovanni Pilu’s trout with white wine and rosemary
The fast fish dinner you need.
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Not a baker? Fool them all with this easy pound cake
This classic recipe is an excellent introduction to baking.
Warm autumn salad of artichoke, pomegranate and radicchio
Autumn leaves, grilled artichokes and the crunch of pomegranate. This could be the perfect cold-weather salad.
Giovanni Pilu’s mussels and fregola
We've found our new favourite way to eat mussels.
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A cheat’s recipe for spinach and ricotta ravioli
When it comes to these filled quadrilaterals, it pays to think outside the square.
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When you have canned tuna, you make this tonnato
The creamy tuna sauce is usually spooned over thinly sliced veal in the classic Italian dish vitello tonnato, but it also makes a great dip in its own right.
Miso broth with broad beans and tofu
A vegetarian broth that still packs a umami punch.
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Summer bowl with tuna, rice and pineapple
Eat a rainbow.
Hot and sour nectarine salad
Or, what to do with underripe nectarines.
Calamari with spiced eggplant
For a fast and easy midweek dinner, barbecued calamari does the trick.
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Spiced chicken with grape cacik
Spice-roast chicken, a cooling yoghurt sauce – it's a combination that just works.
Grilled prawns with coconut rice and peach sambal
Add a little luxury to your weeknight dinner.
Grilled peppers and flatbread salad
Eat a rainbow with this rustic summer salad.
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Agostino’s endive salad with pistachio, Taleggio, apple and Montasio
No more ho-hum side salads. This one is big on texture and layers of flavour.
Jason Saxby’s grilled corn with parmesan, brown butter, lemon and bottarga
A new, bold way to eat corn courtesy of the Raes on Wategos chef.
Burghul with spiced lamb
A dish packed with flavour, plus it makes for an easy weeknight dinner.
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Coconut dhal with barramundi
Dhal is the ultimate comfort food and, in this version, coconut milk adds richness to the dish.
Drunken corn and ginger stir-fry with silken tofu
Why order in when you can whip up a stir-fry in half the time?
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Hummus with blistered tomatoes
Love hummus? Build a meal around it.
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Seafood in hot-and-sour broth
Turn up the heat with this fragrant tom yum-style soup.
Fragrant plum snow cones
These plum snow cones deliver big on flavour and refreshment – they’ll cool you down in a snap on a warm summer’s day.
Green bowl
Just the ticket when you want to feel both virtuous and refreshed.
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Tuna rice paper rolls
On hot summer days, this no-cook recipe is always a good option.
Chilled melon and cucumber soup
This no-cook recipe is just the ticket on a hot summer's day.
Mike McEnearney’s hash with a fried egg
Yesterday's roast becomes today's bubble and squeak.
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Mike McEnearney’s grilled prawn, watermelon and tomato salad
Summer's greatest hits, all in one bowl.
Cauliflower and egg “fried rice”
A fast and easy way to up your vegetable count.
Mike McEnearney’s grilled red mullet with Moroccan spices
Your fast fish dinner is on its way.
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Mike McEnearney’s flank steak with rosemary, capers and Sichuan pepper
For a speedy steak dinner, just choose beef flank.
Mike McEnearney’s tomato and jamón bread
An easy, simple snack for when tomatoes are at their peak.
Mike McEnearney’s fast gazpacho
The refreshing chilled soup that's made for summer.
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Louis Tikaram’s grilled Hervey Bay scallops with soy and ginger
The perfect dish to whip up after a day at the beach, according to the Stanley chef.
Fast peach Melba
Chef Mike McEnearney's express version of the fruity dessert.
Louis Tikaram’s fried rice of shiitake, salted radish and peas
The Chinese classic you know and love (and it's vegetarian too).
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La Casita’s esquites
If you haven't discovered the wonders of this spiced-corn street snack, be ready for the flavour revelation.
Coconut-chicken soup with turmeric
A simple soup that will restore your spirits.
Mike McEnearney’s fig salad with roast onions, walnuts and radicchio
A purple-hued salad that celebrates the best of fig season.
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Fruit-salad punch
Party punch meets fruit salad in this light and refreshing dessert.
Cacio e pepe sausage rolls
The much-loved pasta sauce makes a welcome appearance in Australia’s favourite finger food.
Grilled octopus with heirloom tomatoes and dill
Mediterranean in minutes.
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La Casita’s guacamole with jalapeño and totopos
A recipe inspired by Mexican food doyenne Diana Kennedy.
Fast chilli con carne
Some purists believe there is no room for beans, but we think they add a rich, earthy flavour.
Cheat’s gnocco fritto
All the crisp and crunch of the fried-pasta snack, with minimal fuss.
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Poached cumquats with macadamias and ginger-nut crumb
Packed with crunch, sweetness, acidity and spice, this recipe plays with tried and true texture and flavour combinations in the best of ways.
Smoky eggplant and capsicum dip with pita bread
Cross baba ghanoush with muhammara, and the result is this smoky dip that you'll proudly take to your next party.
Zucchini and haloumi skewers with mint dressing
We've brightened up the haloumi with the crunch of zucchini and a fresh, vibrant mint dressing.
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Burrata with herb oil and cucumber
A simple, vibrant spring salad.
Tony Tan’s stir-fried asparagus with shiitake mushrooms and chilli
Inspired by an asparagus dish eaten in Sichuan, Tony Tan stir-fries his own version with fresh shiitake mushrooms, ginger and soy sauce. So simple, so good.
Phil Wood’s braised broccoli with butter beans, chickpeas and chilli
A hearty vegan dish that's good as a side or eaten on its own.
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Hugh Wennerbom’s goat’s curd and tomato
A simple, lovely starter that celebrates the best of tomato season.
Tony Tan’s eggplant and broad beans with soy-sesame dressing
You love eggplant but you're short on time. This is the recipe for you.
Fleet’s seafood platter with Marie Rose sauce
Add a squeeze of lemon and you're set.
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Phil Wood’s kipfler potato and calamari Greek salad
"You could imagine sitting on a wharf in the Mediterranean having the same thing," says the former Pt Leo Estate culinary director.
Casarecce with spring vegetables and pancetta
We can’t get enough of broad beans and asparagus in spring. Simply toss with pasta and you have dinner sorted.
A fast Caesar salad
Our express recipe for the classic salad. And please, hold the chicken.
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Braised beans with chorizo and calamari
A winning dish that brings classic flavours and simple comforts together in a single bowl.
Tony Tan’s Chiu chow raw fish salad
A dish from China's Chiu Chow community that makes the most of the top-shelf fresh fish.
Cloud-ear salad with tofu and soy beans
An easy comfort dish to eat with rice or as part of a shared banquet with family and friends.
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Pea and mint dip with labne and radishes
This could very well be your new favourite dip.
Lau’s Family Kitchen’s calamari with shrimp sauce
A fresh, simple and easy seafood dish from the long-standing Melbourne restaurant.
Mussels with garlic chives and ginger rice
For when you want something fast, and a little bit special too.
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Chicken, carrot and orange tray bake with chive butter
A one-tray roast with the added boost of flavoured compound butter. You won't look back.
Massimo Bianchi’s spaghetti carbonara
The chef's guide to making the classic and cream Italian pasta dish.
Tony Tan’s spicy silken tofu
It's Chinese home-style cooking at its speediest.
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Fleet’s grilled asparagus with sheep’s-milk labne
A fresh sidekick to a roast chicken, or an easy starter on its own.
Sichuan-style beef
An express version of the spiced beef braise from China's Sichuan region.
Farro, broccoli and smoked trout salad
Remember when you promised to eat more whole grains?
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Udon with pipis and sake
A simple dish that's rich, savoury and made special by the inclusion of pipis.
Baked sweet potatoes with goat’s cheese topping
A tricked-up version of jacket potatoes that you're going to love.
Tony Tan’s stir-fried chicken with Chinese olive vegetable
We've added an utterly addictive Chinese condiment to this simple stir-fry.
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Tony Tan’s typhoon shelter prawns
Love garlic? Love prawns? You'll love this.
Goat’s cheese and potato salad
A fast and fresh take on the classic potato salad, with creaminess from goat's cheese and crunch from roasted almonds.
Kylie Kwong’s stir-fried Australian native greens with garlic
The legendary chef's simple and delicious celebration of Australian native produce.
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Roasted mullet with olive salsa
Fish Friday just got a whole lot more interesting.
Chana masala
A comfort bowl that's ready in minutes.
Uyghur lamb pilaf
An express version of this flavourful rice dish from north-west China.
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Tony Tan’s quick-braised pork ribs
Just add rice, and dinner's set.
Sunda’s Thai-style chicken larb
This vibrant salad by Melbourne restaurant Sunda fires on all cylinders.
Celeriac and mushroom salad with parmesan
A quick salad of crunchy celeriac and raw mushrooms that suits the change of season perfectly.
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Gemfish in vermouth sauce
No gemfish? No problem. Any firm, white-fleshed fish – trevally, say – will work here.
Roast duck with egg noodles
A slurpable mid-week meal that packs a punch.
Black pepper tofu
Crack the pepper fresh, and don't skimp on it.
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Crab and egg soup
A luxurious soup that's a cinch to pull together.
Lamb chops with salsa alla menta and potatoes
Lamb, potatoes and a zesty mint sauce. It's a winner.
Fast pasta e fagioli recipe (ditali and beans with pancetta)
It's the peasant-style Italian pasta soup, but it's ready in 30 minutes.
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Agostino’s mushroom tortelloni with buffalo ricotta
Seek out whatever 'shrooms are in season, then make this filled pasta.
Broccolini with chilli, garlic and lemon
Simplicity is always a winner when it comes to vegetables.
One-pot braised chicken with white wine and mascarpone
A final stir-through of mascarpone takes this mid-week dish to another level.
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Spaghetti alla puttanesca
Pasta from the pantry. A quick sauce. This puttanesca is a no-brainer for a midweek meal.
Crab crostini by Leonardo’s Pizza Palace
Spanner crab, avocado and toast. Is there a more Australian way to start your dinner party?
Roasted vegetables with preserved-lemon dressing
A bright, well-balanced dressing can take a roast dinner in new directions.
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Quick-roasted pork loin with radicchio, almonds and sherry vinegar
Radicchio leaves and roasted almonds contrast with sweet, juicy pork loin, adding bitterness and crunch.
Sweetcorn with coconut milk
Part soup, part gentle curry, this brothy-y recipe is best served with rice and noodles. Add curry leaves and fish sauce for extra dimension.
Scallop crudo by Leonardo’s Pizza Palace
How best to appreciate the silkiness of scallops? Raw, and drizzled with a light citrus dressing.
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John Dory with shiitake mushrooms and ginger
A quick pan-fry in butter, a simple side of mushrooms and green beans – dinner done.
Spaghetti con bottarga by Alberto’s Lounge
A classic recipe by chef Daniel Pepperell, with the punchy, salty hit of bottarga.
