Baked matcha custard with ginger-poached pears
Matcha gives this baked custard a unique colour and flavour, which pairs beautifully with ginger-poached pears, while the crumb mixture adds texture and crunch.
Lemon custard fritters
These tangy fritters are just the ticket on a wintry day. Switch up the spices in the sugar for a change if you like – cinnamon, nutmeg or cloves would all work well.
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Frozen peanut-butter custard cups
Custard is the base of many ice-creams – this version is best served within an hour or two of churning for a gloriously soft, melty consistency.
Orange custard cream layer cake
This three-tiered sponge cake, bursting with the flavours of citrus, is a superb addition to any large gathering.
Flat-iron steak with red wine and ginger sauce and crushed potatoes
Fast recipe for flat-iron steak with red wine and ginger sauce and crushed potatoes.
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Winter salad of broccoli, apple and kale with sesame dressing
Fast recipe for winter salad of broccoli, apple and kale with sesame dressing.
Cream of fennel and potato soup
A classic combination that will serve you well throughout winter.
Spiced okra with yoghurt
Fast recipe for spiced okra with yoghurt.
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Chicken with oregano dressing
Recipe for chicken with oregano dressing by Innocent Bystander in Healesville, Vic.
Rice bowl with braised oxtail and mole rojo
Recipe for rice bowl with braised oxtail and mole rojo by Rough Rice in Hobart, Tasmania.
Honeycomb with cultured cream
Recipe for honeycomb with cultured cream from Marque, Sydney.
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New England-style clam chowder and crackers
Recipe for New England-style clam chowder and crackers.
Best produce for winter salads
I’ve got a serious salad habit, but I’m concerned that winter is going to cramp my style. Can you help?
Avani’s lamb curry
Recipe for Avani's lamb curry by Adam D'Sylva from Tonka restaurant in Melbourne for Gourmet Institute.
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Puffed rice salad with green chilli chutney and crab
Recipe for puffed rice salad with green chilli chutney and crab by Adam D'Sylva from Melbourne restaurant Tonka for Gourmet Institute.
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Parwana Afghan Kitchen’s Kabuli palaw
The must-have rice dish for Afghan gatherings.
Parwana Afghan Kitchen’s mattar paneer
Peas, cheese and spices – the Adelaide eatery knows how to deliver comfort.
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Baked fish and clams
Recipe for baked fish and clams by Pete Evans.
Crème brûlée
Recipe for crème brûlée by Pete Evans.
Chopped aged rump steak with caramelised bone marrow and pickles
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Porteño’s milk flan with dulce de leche and whipped cream
Rich with caramel flavour, Porteño's milk flan finds friends wherever it lands. Make room for it on your table.
Pork hock croque-monsieur
Recipe for pork hock croque-monsieur by Muse restaurant in Pokolbin, NSW.
Rice and lentil risotto with pancetta
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Braised beef short ribs with red rice and mushrooms
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Wild rice pilaf with cauliflower, burnt butter and almonds
An excellent meal on its own, this pilaf also makes a great accompaniment to spiced roast chook or lamb.
Rice and crab fritters with genmaicha salt
We challenge you to stop at just one of these little numbers...
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Chicken biryani
A multi-layered affair with chicken, rice and spice.
Black rice and coconut pudding with caramel bananas
Our take on an Southeast Asian classic.
Bacon and egg tonkotsu ramen
Japanese recipe for bacon and egg tonkotsu ramen.
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Soft-set grapefruit and vanilla jam
Recipe for soft-set grapefruit and vanilla jam.
Cloudy quince jam with Manchego seed crackers
Recipe for cloudy quince jam with Manchego seed crackers.
Sloppy Joes with pickles, cheese and chips
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Curried split-pea soup
A winter warmer that's ready in minutes.
Braised chicken with pancetta, borlotti beans and kale
A one-pot wonder that you'll be returning to again and again.
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Thai-style mussels and noodles in lemongrass-coconut broth
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Pork schnitzel with broccolini and sopressa
A fried-and-true recipe.
Semolina pudding with caramel pears
Dessert in a hurry is no tall order with this quick semolina pudding recipe on hand. Sometimes we like to eat this for a warming winter breakfast, too.
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Brisket burgers with cheddar, slaw and comeback sauce
Fast recipe for brisket burgers with cheddar, slaw and comeback sauce.
Stefano Manfredi’s rice and bean minestrone
Guaranteed to warm you from the inside out.
Goose-fat roast potatoes with dukkah
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Beef rib roast with beetroot and horseradish
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Hot caramel and star anise milk
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Pear, apple and frisée salad with goat’s curd toasts
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Pear, thyme and hazelnut tart
Serve it with a dollop or two of crème fraîche, and you'll never look back.
Roast pork rolls with apple slaw
Rolls stuffed with tender pork and crunchy crackling have to be one of the easiest (and most popular) ways to feed a crowd.
Pear and vanilla soufflés with apple sorbet
The creamy yet airy consistency of this soufflé contrasts beautifully with the texture and bright flavour of the apple sorbet.
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Apple and candied ginger self-saucing pudding
Rodney Dunn's recipe for a comforting apple and ginger self-saucing pudding brings together warming winter flavours with a sweet and syrupy sauce of brown sugar and golden syrup.
Turnip and brook trout roe
Dan Hunter's recipe for turnip and brook trout roe from Brae restaurant in Victoria for Gourmet Institute.
Best seafood for winter cooking
It seems everyone craves seafood in summer, but winter is a fantastic time for it, too...
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Parwana Afghan Kitchen’s pekowrahs with coriander and mint chutney
Recipe for pekowrahs with coriander and mint chutney by Parwana Afghan Kitchen in Adelaide.
Spiced slow-roasted brisket
Pete Evans American-style recipe for spiced slow-roasted brisket.
Chicken and sausage gumbo
Pete Evans American-style recipe for chicken and sausage gumbo.
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Duck rendang
Recipe for duck rendang by Blue Chillies in Melbourne.
Onion and bacon soup with mustard and cheese crust
Recipe for French-style onion and bacon soup with mustard and cheese crust.
Orange-rhubarb and chocolate yeasted loaf
Dessert recipe for orange-rhubarb and chocolate yeasted loaf.
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Slow-braised brisket
Australian Gourmet Traveller recipe for slow-braised brisket by Colin Fassnidge.
Colin Fassnidge’s ham, smoked eel and chicken wing soup
Australian Gourmet Traveller recipe for ham, smoked eel and chicken wing soup by Colin Fassnidge.
Caponata
Australian Gourmet Traveller recipe for caponata by Pete Evans.
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Jamaican goat curry
Australian Gourmet Traveller recipe for Jamaican goat curry by Pete Evans.
Standing rib roast of pork with radicchio
Australian Gourmet Traveller recipe for standing rib roast of pork with radicchio by Pete Evans.
Shepherd’s pie by Pete Evans
The Paleo version, of course.
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Lotus burger
Australian Gourmet Traveller recipe for Lotus burger by Dan Hong.
Best meat for winter roasting
’Tis the season to be roasting; how about something new to stick in the oven this Sunday?
Leek, Swiss chard and feta tart
Australian Gourmet Traveller recipe for leek, Swiss chard and feta tart by Rushcutters in Sydney.
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Spelt tortellini with rabbit, kale, tarragon butter and fried prosciutto
Australian Gourmet Traveller recipe for spelt tortellini with rabbit, kale, tarragon butter and fried prosciutto by Mister Bianco.
Potato waffles
Australian Gourmet Traveller recipe for potato waffles by Pinbone, Sydney.
Deep-fried tofu, caraway, pickled cucumber and bacon sauce
Australian Gourmet Traveller recipe for deep-fried tofu, caraway, pickled cucumber and bacon sauce by Pinbone, Sydney.
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“Baked” beans
Australian Gourmet Traveller recipe for "baked" beans by Pinbone.
Five-grain porridge with rhubarb and apple
A recipe for five-grain porridge with rhubarb and apple by Pinbone, Sydney.
Duck-fat scones, smoked cheese, sausage gravy and fried eggs
Australian Gourmet Traveller recipe for duck-fat scones, smoked cheese, sausage gravy and fried eggs by Pinbone in Sydney.
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Moroccan harira with saffron yoghurt
It's no wonder that this soup is a staple dish during Ramadan. Packed with vegetables, lentils, chicken and lamb, it's a wholesome and flavourful way to break a fast.
Crema di zucca con fontina
The humble pumpkin soup gets a lift with the addition of fontina and herbs in this traditional Italian take.
Cullen skink with wholemeal oat rolls and kale and lemon pesto
Australian Gourmet Traveller recipe for cullen skink with wholemeal oat rolls and kale and lemon pesto.
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Hungarian paprika-spiced cauliflower soup
Hungary's karfiolleves - a cauliflower and paprika broth - was the inspiration for this soup. The nokedli on top are a hearty and, in our opinion essential, finishing touch.
Wonton soup with Sichuan red oil and black vinegar chilli sauce
Australian Gourmet traveller recipe for wonton soup with Sichuan red oil and black vinegar chilli sauce.
Potato croquettes stuffed with anchovy butter
Australian Gourmet Traveller recipe for potato croquettes stuffed with anchovy butter.
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Potato, coriander and egg curry
Australian Gourmet Traveller recipe for potato, coriander and egg curry.
Crabby baked potatoes
Australian Gourmet Traveller recipe for crabby baked potatoes.
Pomme purée with fried shallots and garlic, and parsley oil on toasted rye
Australian Gourmet Traveller recipe for pomme purée with fried shallots and garlic, and parsley oil on toasted rye.
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Spiced beetroot seed cake with rapadura frosting
Australian Gourmet Traveller recipe for spiced beetroot seed cake with rapadura frosting.
Ricotta maple tart with roast pears
Australian Gourmet Traveller recipe for ricotta maple tart with roast pears.
Coconut rice pudding with star anise and rhubarb
Australian Gourmet Traveller recipe for coconut rice pudding with star anise and rhubarb.
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Chewy triple-ginger cookies
Australian Gourmet Traveller recipe for chewy triple-ginger cookies.
Caramelised apple Danish with cardamom icing
Australian Gourmet Traveller recipe for caramelised apple Danish with cardamom icing.
Almond tarts with rhubarb
Australian Gourmet Traveller recipe for almond tarts with rhubarb.
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Honey-baked triple cream with walnuts and crostini
Australian Gourmet Traveller recipe for honey-baked triple cream with walnuts and crostini.
Mushroom and goat’s curd frittata
It doesn't take much to put dinner (or a winning breakfast) on the table. Just take eggs, mushrooms and some quality cheese, throw in seasonal greens, and you've got a frittata packed with flavour.
Cheat’s risi e bisi
Australian Gourmet Traveller recipe for cheat’s risi e bisi.
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Steak with kale and quick-pickled beetroot
Australian Gourmet Traveller recipe for steak with kale and quick-pickled beetroot.
Cauliflower and anchovy pasta
We've added anchovies to this simple pasta dish for their complex salty deliciousness, but if you're cooking for vegetarians, you can always leave them out.
Spiced prawns with chickpeas and fennel salad
Australian Gourmet Traveller fast recipe for spiced prawns with chickpeas and fennel salad.
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Minced pork noodles
Australian Gourmet Traveller fast recipe for minced pork noodles.
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Dark gingerbread cake with mandarin compote
Australian Gourmet Traveller recipe for dark gingerbread cake with mandarin compote.
Baked whole truffles in salt (truffes au gros sel)
Australian Gourmet Traveller recipe for baked whole truffles in salt (truffes au gros sel).
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Banana-cream pie brûlées
Australian Gourmet Traveller recipe for banana-cream pie brûlées from The Noble Experiment.
Fennel and orange sugared brioche
A little bit of spice makes this brioche extra nice.
Pork belly and kimchi stew with cauliflower “rice”
Australian Gourmet Traveller recipe for pork belly and kimchi stew with cauliflower “rice” by Pete Evans.
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Erwtensoep (Dutch pea and ham soup)
It's hard to go past a good pea and ham soup, and the addition of celeriac in this Dutch version is most welcome.
Chicken burgers
Australian Gourmet Traveller recipe for chicken burgers by Mike Eggert and Jemma Whiteman from Pinbone in Sydney.
