Roast

A grand centrepiece crowned with golden crackling, roasted fruit and rich pan sauce.

All about the crackling? This one absolutely delivers.

A warming winter roast of deli-spiced veal and golden gratin, made for sharing.

Stuffed, sealed, delivered.

Your step-by-step guide to making porchetta, including how to score for the perfect crackling.

This fragrant roast cauliflower recipe makes for an impressive vegetarian dish.

Prepping ahead ensures an effortless Christmas Day centrepiece.

Lightly roasted pumpkin paired with creamy labneh and hazelnuts is a match made in heaven.

Crackling and delicious, this dish showcases twice-cooked pork and apple in a classic flavour combination that's sure to impress.

This dish takes an Australian classic recipe and updates it with spicy harissa paste to cut through the sweetness of the apricots.

Roasted cauliflower gets a glorious upgrade with umami-rich miso cream.

Level up your Christmas table centrepiece with this Australian-inspired roast turkey recipe.

This dinner-ready recipe for green peppercorn chicken proves that a roast can be perfect for midweek meals.

Leave your other roast chicken recipes at the door. This is the best recipe for the perfect roast chook.

A roast lamb recipe that's easy and impressive.

This aromatic, slow-cooked roast pork rack is a feast for the senses. It marries classic roast flavours like cranberry and garlic with native Australian ingredients.

The crunch, the colour, the fluffy inside – these potatoes have got it all.

A warm vegetarian salad that punches above its weight in the flavour stakes.

The best way to season lamb shanks? Wrap them with whatever aromatics you choose and let the flavours mingle as your parcels bake.

A big cut that will satisfy a crowd every time.

Brushed with a honey and mustard glaze, and topped with a golden crust, this could be your next dinner party scene-stealer.

Is there anything more showstopping than a whole baked fish?

Made for the Christmas main event.

A satisfying vegetarian main, or a very able sidekick.

Chicken, boring? Things look up with the addition of harissa, the North African spice paste.

The fast and easy roast chook you need for the week.

Thai-style roasted pumpkin with curry sauce, from the Chat Thai mother-and-daughter duo.

Anchovy butter spread under the skin – it's a roast chook hack you can rely on.

Pair fluffy white buns with sweet-and-sticky pork belly and you have a go-to party snack.

A vegetarian roast with the most.

Roasted cauliflower adds extra depth of flavour to this hefty salad.

A warm roast vegetable salad, brightened with chimichurri.

We're bringing hasselback.

Your new favourite way to roast cauliflower.

A pork roast enhanced with sweet, salty and sharp flavours.

What winter comfort food is made of.

Time to fire up your fish dinner.

It's salty and buttery in all the right places.

For fast roast chook, it's a matter of some marylands and a frypan.

Charred octopus, brought to life with a touch of red chilli sauce.

For fans of ham of the sticky glazed kind.

This surprisingly simple dish rewards a little attention to detail with a lot of flavour.

The easy fish dinner that's all crisp and crunch.

Dried mushrooms add depth of flavour while fresh mushrooms add a beautiful earthiness to this dish.

A speedy, flavour-packed vegetarian option for weekday dinners.

The fast fish dinner you need.

The Bar Carolina chef shares a family recipe that's close to his heart.

This dish goes to show that slow-cooked and steady wins the race.

The humble vegetable receives an umami upgrade.

Spice-roast chicken, a cooling yoghurt sauce – it's a combination that just works.

The much-loved crumbed vegetable dish from the chef's pop-up restaurant Ételek.

This dish conjures up all that's good about summer picnics.

Duck is the ideal main attraction for a smaller Christmas gathering, particularly when spiced and paired with lush summer figs.

Go all out this Christmas with roast goose - it's worth the investment.

Excellent served warm or cold, so you could cook the trout a day ahead and just whip up the salad before serving.

However hot it is outside, this roast pork is worth the oven time.

Britain’s culinary wizard has cooked turkey every which way to arrive at this ultimate Christmas roast.

Roasted beetroot. Tender chickpeas. The zing of za'atar. It's a combination that just works.

Don't skip the quince. It adds a wonderful texture and subtle acid, making it the an ideal foil to the duck.

A one-tray roast with the added boost of flavoured compound butter. You won't look back.

A rainbow dish of beets by one of Hobart's finest chefs.

A tricked-up version of jacket potatoes that you're going to love.

Mike McEnearney, of Kitchen by Mike, on how to get proper pork crackling.

A bright, well-balanced dressing can take a roast dinner in new directions.

Radicchio leaves and roasted almonds contrast with sweet, juicy pork loin, adding bitterness and crunch.

Turn the humble vegetable into a dinnertime showstopper.

The leg is the best part of lamb, according to Nick Stanton. It's best to roast it simply, with gravy on the side, of course.

A typical farmhouse roast chicken, with extra farmhouse.

The ultra-tang of preserved lemons takes this roasted chook to another level, thanks to this recipe from Fleet restaurant.

Miznon chef Eyal Shani is at his finest in this simple eggplant recipe with an unusual presentation.

What could be better than duck and orange?

Adjika, a paste of herbs, spices, capsicum and tomato, hails from Georgia and is a delicious way to add flavour to meat at the start or end of cooking. Here we use it as a marinade on chicken wings.

For a variation on this dish, skip the frying step, and wrap the chicken thighs in the prosciutto and throw them straight in the oven.

Cooking this pork slowly makes for a wonderfully tender roast that's heavily scented with the flavours of cinnamon and star anise.

It's safe to say Hugh Wennerbom knows a thing or two about roasting chicken. The man behind Holmbrae chickens shares his tips for beautifully crisp skin with a side of garlic and thyme vegetables.

What goes better than lamb with mint? A preserved lemon dressing makes a fine addition.

"This is all about the quality of your pork. Seek out heritage-breed black Berkshire pigs that have been raised humanely and it will make all the difference," says Dave Verheul. Begin this recipe a day ahead to marinate the pork.

The yoghurt helps slowly tenderise the chook, producing super-moist, pull-apart chicken flesh with a caramelised skin. You'll never look back.

Wow your dinner guests with this dish.

Baking a whole chicken in paper makes for a beautifully juicy bird. Serve it with plain couscous to soak up all the juices.

This deconstructed mushroom, onion and fennel omelette is made to be a side for braised lamb shoulder.

It takes no time for roast barramundi: here, we've served a golden fillet with a kale, fennel and broccoli slaw and a scattering of dukkah to liven things up.

Restaurant Momofuku Seiobo chef Paul Carmichael has added a modern twist to his Mother's Creole sauce recipe. Rather than smothering the snapper in the spicy sauce, Carmichael encloses the sauce and the fish in a banana leaf parcel, en-papillote style.