Four ways with olives
Powerhouses of flavour, olives add punch to any savoury dish, brightening the likes of braises, sauces and more.
Sea mullet with harissa, preserved lemon and pearl couscous
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.
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Corned beef and cabbage fritters with Russian-style sauce
These Russian-style corned beef fritters have a spark of spice when dipped into a three-part worcestershire, sriracha and tabasco sauce.
Feijoada
Feijoada
Egg and pisco syrup cake
Egg and pisco syrup cake
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El Público’s holy trinity flans with candied chilli and chocolate crumb
Try these sweet and creamy chocolate-coated flans made Mexican-style with a slight chilli spice from Perth's El Público restaurant.
Ghostboy Cantina’s pork tacos with salsa roja and nashi
Toby Wilson from Ghostboy Cantina shares his recipe for his spicy Chinese pancake tacos with marinated pork.
New England spider cake
A dense and delicious number, this skillet cake has a just-set cream top that's crying out for a generous drizzle of maple syrup.
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Sausage and mushroom pasticciata
Pasticcio, or pasticciata, means mess in Italian, and this glorious mess of polenta, mozzarella, and a sausage and mushroom ragù is comfort food at its best.
Four ways with barley
This ancient staple is a handy standby in the modern kitchen, adding ballast to soups and braises, and making robust salads and sides.
Kensington Street Social’s kale with pear and bottarga
To add more essential oils and less bitter pith from the grated lemon, freeze it overnight.
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Bodega’s morcilla and scallops with braised cabbage, tahini sandwich and pickled cauliflower
“A classic combo and classic Bodega dish,” say Abrahanowicz and Milgate of Sydney's Bodega.
Beef, bacon rind and mushroom pot pies
Bacon rind adds a lip-smacking texture to the red wine sauce of these beef pot pies.
Recipes by Clayton Wells, Automata
Clayton Wells shares recipes from Sydney's Automata, translating fine-dining food to an easy-going lunch with friends.
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Red lentil fritters with green yoghurt
These red lentil fritters may be on the diminutive side, but they punch well above their weight in the flavour stakes.
Persian red lentil soup with tahini, beetroot and fried mint
Lentil soup may not sound like the sexiest of dishes, but rest assured, it's a heart-warmer.
Red lentil dhal
Is this the ultimate comfort food?
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Restaurant Hubert’s crème caramel
Restaurant Hubert's chef Daniel Pepperell calls the crème caramel "the best dessert of all time."
Tipo 00’s tagliolini al nero
A delicate pasta, tagliolini is easy to overcook - luckily Tipo 00 chef Andrea Papadaki has shared his recipe.
Hazelnut cakes with roast rhubarb
Tangy rhubarb spritzed with citrus turns these moreish cakes into a fine finish for any meal.
