Aimee Jones

Our recipe for classic mashed potato.

Our recipe for peaches with burrata, prosciutto crudo and rocket.

This recipe for burrata with balsamic buttered beetroot, vincotto and rosemary comes from Sydney's Berta.

Now that's a salad.

Green eggs, sans ham.

Slow-cooked goodness.

A textural filling of shredded taro, carrots and wood ear mushrooms equal these crisp, moreish parcels. Try stopping at one.

The best thing since...

To make the stretched-curd cheese you need scientific precision but a relaxed attitude, too.

Legendary chef Damien Pignolet shows how to make the ultimate savoury quiche, step by step.

Giselle Weybrecht has sought out the world's best hot chocolate at 450 venues in 55 countries. We consider her somewhat an authority on how to make the perfect base hot chocolate.

This light, grain-free granola pairs tropical flavours with a boost of turmeric.

A hint of cinnamon and rich maple shines in this tempting breakfast blend.

"This dish has been a mainstay since Liberté opened," says chef Amy Hamilton. "It's pure party food; fun, and deceptively easy."

A soul-reviving soup.

"Ramblr's muscat custard and quince is one of my all-time favourite desserts - can you please publish the recipe?" - Antonio Rossi, Prahran, Vic

Rhubarb and pear dartois recipe - For frangipane, beat sugar, butter and vanilla seeds in a bowl with a wooden spoon until creamy, then beat in egg.

"I'm a big fan of the mussels in vermouth with nettle butter at Banksii. I'd love to know how to make it." - Hayden Winter, Bowral, NSW

"Could you print the recipe for Aria Brisbane's fried Brussels sprouts dish? It's simply delicious." - Anjali Iyer, Burleigh Heads, Qld

This roast chicken recipe is sourced from Epocha restaurant in Carlton, Victoria.

"The spicy eggplant at Sydney's Good Luck Pinbone is one of my favourites. Would you get the recipe?" - Susan Ridge, Bowral, NSW

Above Board, a new cocktail bar in Collingwood with an ex-Bar Americano bartender at the helm, share the recipe for The Empire Strikes Bax, a coffee-spiked riff on a Negroni.

"Would you please ask Iberia in Adelaide to share the recipe for its caldoso?" - Jill Sawyer, Adelaide, SA

"The saffron spätzle dish at Lulu La Delizia is spectacular. I'd be most grateful for the recipe." - Luka Weber, Fremantle, WA

This recipe for buttermilk waffles with rhubarb and rose compote is from Cornersmith's in Marrickville, Sydney.

A fluffy omelette with all the trimmings, direct from Proud Mary Café in Collingwood.

"The granola at Pigeon Hole in Hobart tastes like no other. Could you ask for the recipe? " - Rajesh Anand, Auckland

"I'd love to attempt the pumpkin galette at Fred's in Paddington. Can you publish the recipe?" - Jacinta Johnson, Woolloomooloo, NSW

Mini brioche filled with rhubarb jam makes for the perfect tea-time treat.

"On a recent trip to Hong Kong I had the most amazing mushroom rice at Yardbird. Can you ask the chef to share the recipe, please?" - William Liu, Redfern, NSW

Serve Babajan’s lamb lahmacun - Turkish flatbread topped with spiced lamb - hot out of the oven with a crunchy salad, sumac, olive oil and hummus.

Vincent’s brioche bread and butter pudding is perfectly cut through by a rhubarb compote. Winter baking starts here.

The Henry Austin’s hearty braised beef shin is slow cooked until the meat is so tender it’s almost falling off the bone. Accompanied by their mixed grain salad and a herby yoghurt sauce, it's a perfectly balanced and comforting meal.

A chicken schnitzel is hard to go past; The Unicorn Hotel’s extra crisp panko breadcrumb version is impossible to resist. Serve it on mashed potato with parsley, lemon wedges and their flavour-packed gravy.

In addition to the pork patties we’ve got here, Brisbane restaurant Hello Please serves this with pork belly that’s been simmered in an aromatic stock, pressed overnight, then pan-fried.

Served with mountain bread, the smoky eggplant flavour of Blue Nile's Ethiopian eggplant dip is the perfect way to start your evening.

Fiery and briny pasta that will keep you coming back for more. And more.

Tivoli Road Bakery share their recipe for a stunning blood plum galette with a golden spelt pastry.

This brightly coloured pumpkin, corn and lentil bowl makes for a picture-perfect lunch.

This nicely textured spelt, cashew and broccoli salad transports well, making it ideal for picnics or to take to barbecues. The broccoli can be kept raw and shaved on a mandolin, too.

At Melbourne's Ricky & Pinky, their steamed snapper is served with a Shaoxing wine-based Chinese broth spooned over. It's incredibly aromatic.

This fresh, light salad is all about the chicken. It works well for a barbecue, tossed together with the chicken hot off the grill. The dressing is even better when it’s left to stand for an hour or two.

Start your day on a refreshing note with the nourishment of Ruby's Diner breakfast salad with poached eggs, avocado, kale, broccolli and other healthy herbs.

Fermented cabbage gives this cannellini bean and beetroot salad an extra dimension.

Sydney salad delivery company Yield hit that perfect sweet spot between seasonality, good ideas and good taste.

Steaming eggplant gives it a lovely silky texture and makes a lighter alternative to frying. The dressing can be made with a curry paste for extra spiciness. Begin this recipe a day ahead to soak the chickpeas.

This bibimbap-inspired rice bowl is packed with umami thanks to the addition of thinly sliced nori and gochujang, Korea's fermented chilli pickle.

Como Shambhala shares their recipe for spiced chicken skewers, served with a grainy barley salad.

Beach Byron Bay chef David Lovett shares his recipe for an addictive summer salad. The simple combination of barbecued corn with shaved pecorino and mint continually surprises diners as an unassuming standout.

In their take on a BLT, Melbourne restaurant Bar Liberty swap out bacon for gribenes, a crisp chicken-skin crackling. It's a delicious break of tradition.

Chui Lee Luk's residency at Sydney restaurant Folonomo may have come to an end, but her moreish cacao nib rocks cookies live forever. Well, until you finish the batch.

Fried garlic, grilled squid and a spicy chilli mayo - Brisbane Vietnamese restaurant Jimmy Wah know how to bring the heat. Stay cool with a G&T on the side.

Any combination of vegetables and seafood will work well for this Provençal platter.

French restaurant Buvette shares its recipe for a butterflied and pan-fried sand whiting with herb and almond butter.

Melbourne restaurant Philippe's blanc-manger dessert is an absolute winner. The secret is spéculoos, French spiced shortcrust biscuits that taste similar to peanut butter.

Silky crèmes crowned with nutty praline? We only have one thing to say about this French dessert: Oui, s’il vous plaît.

Montrachet's double-baked crab soufflés are superb - thankfully, they've shared the recipe so you can enjoy them at home.

Here's your chance to taste South on Albany's confit duck salad with a sweet citrus dressing.

Beat the winter chill with this warming roast lamb recipe from Templo.

Fuyu restaurant shares its recipe for a tender caramelised cauliflower cooked Japanese-style with a white miso dressing.

Popolo hand over the recipe for their breakfast frittata with an Italian twist.

Smoked paprika and sherry vinegar find their way into this wintery dish by Western Australia's Petition Kitchen.

Marion's recipe for olive oil cake with candied orange, Montenegro syrup with pumpkin-seed ice-cream, buttermilk sauce and extra pepitas.

One Ford Street's spelt maltagliati with tiger prawns and shellfish sauce.

Top-notch ingredients are key to this simple snack.

Tangy rhubarb spritzed with citrus turns these moreish cakes into a fine finish for any meal.

Curtis Stone recipe for Southern barbecue beans with burnt ends.

Curtis Stone recipe for 12-hour barbecue beef brisket.

Curtis Stone recipe for coleslaw.

Curtis Stone recipe for Texas-style barbecue sauce.

Curtis Stone recipe for watermelon rind pickles.

Curtis Stone recipe for cast-iron peach cobbler with buttermilk ice-cream.

Emma Knowles recipe for prosecco jelly with melon and buttermilk granita.

Bar Clarine recipe for Carolina rice cakes with boiled-peanut hummus.

Master restaurant recipe for salt and pepper veal sweetbreads.

Alistair Wise recipe for Vicky Pollard sundae from Sweet Envy in Hobart.

Recipe for spatchcock, freekeh, pickled tomatoes and harissa yoghurt from Gordita in Brisbane.

Lisa Featherby recipe for orange and almond shortbread.

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