Spring

"This tempura batter gets really crisp and works really well with the garlic-scented soft almond purée in the flowers," says Andreas Papadakis. "It's the perfect snack for a dinner party."

Prosciutto, peperonata and provolone rolls recipe - For peperonata, heat oil in a saucepan over medium-high heat, add onion and garlic and sauté until translucent (4-5 minutes).

"This is inspired by a very simple Roman pasta dish, cacio e pepe, meaning cheese and pepper," says Andreas Papadakis.

"Fennel's flavour changes dramatically as you grill it, and it gives it more depth," says Andreas Papadakis.

Use whatever stale sourdough you have on hand for the panzanella - dark rye, for instance, will add extra complexity to this simple Tuscan tomato and bread salad.

Mozzarella is tossed through this simple pasta sauce until it melts and coats the pasta. It's just the right amount of rich for a spring dish.

A juicy chicken cotoletta makes an excellent chicken schnitzel sandwich. We've paired ours with plenty of bright and crunchy slaw and, of course, mayonnaise.

This bright pea risotto recipe is the perfect way to welcome spring - and it hails from one of our favourite Hobart restaurants, Fico.

Preserved tuna and tomato open-faced panini recipe - For preserved tuna, place tuna in a saucepan that fits it with just a little room around the sides.

Simple blanched asparagus makes a no-fuss accompaniment to this steak, but for a smokier, nuttier flavour, toss the spears on the grill while the T-bones are cooking.

"Like with any fish tartare, the freshness of the fish is very important," says Andreas Papadakis. "Spanish mackerel is an oily fish and requires a little acidity, which comes from the pickles."

Gigli with borlotti beans and pancetta in mint salsa recipe - For mint salsa, stir ingredients in a bowl and season to taste.

Cooked and raw ingredients combine in this green salad, where the idea is to use the recipe as a guide and follow your nose to the freshest spring produce you can find.

"This is our take on berries and cream, with the addition of a simple and delicious spice cake and caramelised white chocolate," says Andreas Papadakis.

These deep-fried puffs of ricotta, flecked with mint and peas, are a wonderful combination of crunchy exterior and light, fluffy filling.

We got our hands on the recipe for this cult dessert from Hobart bakery Sweet Envy.

Cooking the leek in the sopressa oil adds extra flavour to this Italianate spin on a bacon and egg roll. If spice isn't your thing, use flat pancetta in place of sopressa.

You can't go wrong with pesto pasta. In this take on the Ligurian classic, we've swapped pine nuts for pistachios and we think it's better - don't tell Nonna.

Char-grilled spatchcock, celery heart, fennel and spring onions with lemon sauce - Remove the backbones from spatchcock with kitchen shears, press on breastbone to flatten them

Pea, bean and shallot salad recipe - Blanch all peas and broad beans in a large saucepan of salted boiling water until bright green (30-40 seconds).

Tofu poke bowl with pickled carrot recipe - For pickled carrot, combine ingredients in a bowl, season to taste and stand at room temperature to pickle for 1 hour.

Cured leatherjacket with horseradish vinaigrette recipe - Trim fish into 8 portions and transfer to plates. Combine salt and sugar, scatter over both sides of fish, cover with plastic wrap and refrigerate for 2 hours.

Wow your dinner guests with this dish.

Black and white kingfish bowl recipe - Place rice, 1 litre water and 1 tsp sea salt in a saucepan and soak for 1 hour. Bring to a simmer, then reduce heat to low, cover with a tight-fitting lid and cook without uncovering for 25 minutes.

Lamb, pea and mint are a perfect combination for spring. We've given this dish a Lebanese (and gluten-free) twist.

Labne with salt-roasted beetroot, pickled onions and peas recipe - For labne, place yoghurt in a fine sieve lined with muslin placed over a bowl. Cover and refrigerate overnight to drain.

This clam dish makes a tasty yet simple supper for the warmer months. Gather round your pals, pour the wine and dive in.

Turkish flatbread with beef and yoghurt recipe - For flatbread, combine yeast, 80ml warm water and 2 tsp salt in a large bowl and stir until yeast dissolves.

This was a popular dish at Peter Doyle’s Palm Beach restaurant, Reflections, in the ’80s, using the local-area Palm Beach lobster. “It was delicious then and it’s still delicious today” says Doyle, now chef at Est in Sydney.

Sunflower seeds make a delicious creamy dip for crudités.

These smoked eel sandwiches are an update of the classic cucumber teatime sandwich with umami-laden smoked eel.

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

Creamy goat's curd and crisp spring vegetables come together in this herbaceous French salad.

A Niçoise salad’s ingredients may vary with the seasons, but egg, anchovies, tomatoes, black olives and dressing with a hint of garlic are a must.

Religieuses are said to resemble plump nuns. Whether or not you see the resemblance, these chocolate choux pastries are sinfully delicious. They're light and delicate and pretty messy to eat, but worth it as far as we're concerned.

Here, the French macaron combines with the rolled oats and golden syrup of the traditional Australian Anzac biscuit - perfect with a cup of tea.

A double dose of dark and milk chocolate combine in these Beignets. These These puffs of deep-fried choux pastry are heavenly served with a rich chocolate sauce, but you could serve them with any dipping sauce you like - a classic vanilla anglaise would be sublime.

This trout salad is a treat piled onto crusty bread slathered with cultured butter. We've marinated the fish for extra flavour, while using raspberry vinegar brightens the colour, and radishes add texture.

This pork terrine from Melbourne restaurant France-Soir is perfect when teamed up with cornichons, a crusty baguette and a little red wine.

Chocolate is hard to go past, but wait 'til you tried this strawberry version.

This sandwich is packed with flavour in the form of fragrant tarragon salsa and beetroot pickle - both ideal foils for the richness of the tongue.

Melbourne restaurant Anchovy shares its recipe for grilled calamari - chef Thi Li describes it as a "pimped out" warm salad take on a barbecue staple.

Is Hawaiian pizza your guilty pleasure? If so, this one’s for you. Inspired by Bar Brosé’s “late-night sandwich”, this is all about tangy pineapple pickle and excellent leg ham and Gruyère.

A simple vegetable side dish from Curtis Stone's restaurant Gwen.

Roasted bone marrow- Cover bones with cold water in a large container, cover and refrigerate for 2 days, changing water 2-3 times to leach blood from bone marrow.

Eating your greens has never been this easy.

Make the most of spring produce with this quick silverbeet soup with fragrant dill. Add a smoky flavour with flaked smoked trout (though tuna would work too).

Artichokes can be divisive, but Curtis Stone's pickled side dish, sprinkled with thyme and lemon rind, will certainly bring together even the toughest of crowds.

A classic French dish, petits pois aux lardons elevates the fresh flavour of spring peas. Serve with steak frites for a stunning meal.

Pan-fried duck is drizzled with lime, tamarind, fish sauce and herbs in this quick meal.

When it comes to the ideal sandwich to serve with drinks, chances are it will involve cheese and some kind of charcuterie. We've opted for mortadella and provolone with a thick spread of mascarpone for tang and creaminess.

As we count down to our 50th anniversary, we're taking a look back at old recipes. This fried rice dish - a classic comfort food - was inspired from our July-August 1966 issue.

A beautiful bavarois for a saffron-cardamom infused yoghurt dessert, topped with pistachios.

Shirni Parwana shares its recipe for a carrot cake with garam masala spice, topped with cardamom and lime cream cheese icing.

Here, spiced pork scratchings come together with garlicky aïoli and a crunchy slaw for a hard-to-beat snack.

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.

Recipe for nama sea pearls by Louis Tikaram from EP & LP in Los Angeles.

Recipe for LP nachos by Louis Tikaram from EP & LP in Los Angeles.

Recipe for wood-fired rib-eye with jaew, butter lettuce and Asian herbs by Louis Tikaram from EP & LP in Los Angeles.

Recipe for affogato by Louis Tikaram from EP & LP in Los Angeles.

Recipe for spring onion fritters and crisp broad bean leaf tips with preserved-lemon mayonnaise by Danielle Alvarez.

Recipe for farro with broad beans, ricotta salata, mint and lovage by Danielle Alvarez.

Recipe for charcoal-grilled veal wrapped in lardo by Danielle Alvarez.

Recipe for camping-style radishes with marrow butter by Danielle Alvarez.

Recipe for rose jam with strawberries and buckwheat crêpes by Danielle Alvarez.

Recipe for grilled chicken with radicchio, fennel and walnuts from Paper Daisy restaurant in Cabarita Beach, NSW.

A cracker recipe from Melbourne's Le Bon Ton.

Recipe for prawn, corn slaw and chervil rolls from Waterman's Lobster Co in Sydney.

Rodney Dunn recipe for tres leches cake.

Rodney Dunn recipe for chocolate sponge with salted-caramel buttercream.

Rodney Dunn recipe for chocolate and raspberry sponge fingers.

A sponge cake filled with creamy ricotta soaked in candied fruit, chocolate and an Almond licuquer like Amaretto.

Rodney Dunn recipe for jam roll trifle.

Lisa Featherby recipe for bruschetta with mozzarella, zucchini, mint and lemon.

Lisa Featherby recipe for spicy lobster tea sandwiches with green mango and chilli relish.

Lisa Featherby recipe for chicken mayo and bacon clubs.

Lisa Featherby recipe for onion bialys with sugar-cured trout and green peppercorn cream.

Lisa Featherby recipe for veal schnitzel rolls with chipotle sauce.

Lisa Featherby recipe for pitas with broad bean felafels, green tahini sauce, pickled radish and herb salad.

Alice Storey party snacks recipe for lime and coconut marinated short ribs.

Alice Storey party snacks recipe for pickled prawns and fennel with rye crackers.

Alice Storey party snacks recipe for devilled eggs three ways.

Alice Storey party snacks recipe for broccoli dip with charred flatbreads.

Lisa Featherby recipe for fast tostadas with radish, crab and jalapeño salsa.

Lisa Featherby fast recipe for chicken roasted with wine, basil and capers.

Leave your questions at the door: tender fish, juicy corn and crisp nori is an unlikely combination that somehow works.

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

Lisa Featherby fast recipe for Indian-style curried eggs with rice.

Lisa Featherby fast recipe for yakiton with shichimi togarashi.

Lisa Featherby fast recipe for peach fool.

Phil Wood recipe for crab omelette from Rockpool, Sydney for Gourmet Institute.

Phil Wood recipe for lamb with ginger, clams and grilled lettuce from Rockpool, Sydney for Gourmet Institute.

Ryan Squires recipe for tumbled octopus with smoked garlic, honey and green mustard from Esquire, Brisbane for Gourmet Institute.

Ryan Squires recipe for blue swimmer crab, almond and preserved apple from Esquire, Brisbane for Gourmet Institute.

Louis Tikaram recipe for Loudogg’s twice-cooked crisp-skinned chicken from EP & LP restaurant in Los Angeles.

Pete Evans recipe for roast Korean pork lettuce cups with ssämjang.