“Here, we’ve taken delicate Tasmanian wallaby and added it to a classic Greek street dish," says chef Christian Ryan.
Gnocchetti Sardi with smoked eggplant alla Norma
Pasta alla Norma is a Sicilian pasta traditionally made with fried eggplant, tomato sauce, basil and ricotta salata.
Pici con ’nduja with peperonata and burrata
A little prep is involved in this dish, but the results are worth it.
Flourless fig leaf and pistachio cake with rose and raspberries
What to make when your gluten-free friend is visiting.
Fig, fennel and grain salad with citrus dressing
This bright salad makes for a hearty solo dinner or a crowd-pleasing side at a long lunch.
Fig leaf-baked brie with pickled figs and fennel seed fougasse
There's nothing much better than oozey, gooey brie, fresh-baked fougasse and a pickled fig or two.
Rainbow chard and anchovy strozzapreti with salsa agrodolce
Anchovies and greens is a common pasta pairing in Southern Italian cooking.
Spaghetti with charred corn, miso-pepper butter and mint
A spin on cacio e pepe.
Rocket and egg yolk ravioli with pancetta and sage
A mix of textures crowns the ravioli and balances the yolks.
Christian Ryan’s fennel, honey and ouzo baba with peaches and cream
Flavours of fennel and honey give this baba a Greek upgrade.
Spanish chicken and potato skewers with mojo verde
Spiced chicken and potato skewers are brightened with a zingy mojo sauce.
Christian Ryan’s grilled Padrón peppers with whipped feta and herb oil
"The simplicity of these Padrón peppers combines beautifully with the lactic quality of whipped feta."
Potato and thyme tortilla with crème fraîche, salmon roe and bottarga
The classic Spanish tortilla gets a party glow-up for a dreamy summer's party scene.
Swordfish and chorizo skewers with macadamia romesco
Grilled fish with romesco is a classic tapas.
Saffron mezzalune with braised osso buco and gremolata butter
A fresh and zingy gremolata butter cuts through the rich filling and makes this dish sing.
Conchiglie with Moreton Bay bugs, cherry tomatoes and chilli oil
A flurry of grated bottarga adds a salty umami hit in place of parmesan.
Nectarine Sangria granita Spritz
The flavours of Sangria inspired this boozy granita dessert-cocktail hybrid.
Fennel-spiced lamb ribs with goat’s curd tzatziki
Flavours of aniseed bring a sweet side to these Greek-style lamb ribs.
Cheesy polenta chips with Manchego and bravas sauce
Our Spanish take on polenta fritti is all cheesy goodness.
Spanish devilled eggs with crisp jamón
Devilled eggs are a retro cocktail party classic, and this Spanish twist amps up the flavour.
Roast pumpkin, labneh and hazelnuts
Lightly roasted pumpkin paired with creamy labneh and hazelnuts is a match made in heaven.
Wagyu-tongue skewers with smoked crème fraîche
These skewers are barbecued over an open flame for a rich, charcoal flavour.
Korean cauliflower curry
Sweet and savoury with a splash of spice, this Korean cauliflower curry makes for an easy addition to the weeknight meal rotation.
Kimchi fritters
Fermented and spiced, kimchi is a classic Korean ingredient. And trust us when we say, it's perfection in fritter form.
Mushroom and Fontina maccheroni
A winter delight. Make the most of seasonal produce with this umami, mushroom maccheroni.
Fried lemon and soy sauce chicken (Yuringi) by Soul Dining
Contemporary Korean flair abounds in this delicious, citrus-led lemon and soy sauce chicken recipe.
Spicy Korean pork jaffles from Soul Dining
An elevated Korean twist on an Australian classic. these spicy Korean pork jaffles are jammy and delicious with a hint of spice.
Fried tteokbokki (Korean rice cakes)
Chef Daero Lee elevates the simple Korean rice cake for a clever (and flavourful) take on the quintessential Korean snack.
Charred apple custard pie
Fire cooking transfers to desserts with the help of a blow torch. Prep in advance up to the final step then brûlée table side, keeping the flame moving.
Korean fried doughnuts (Hotteok)
Earthy flavours cut through buttery dough for the perfect, lightly fried dessert. Top with caramelised apple and thyme for best results.
Crêpes Suzette
Prolific restaurateur and chef ANDREW MCCONNELL shares his take on the French classic that sets hearts (and crêpes) on fire at Melbourne’s Gimlet.
