Claire Delmar

This quick and easy Thai stir-fry packs a spicy punch. Use fresh chilli - it will make all the difference.

Sometimes, the simplest things are the best. In this toastie, it's all about 'nduja - the spicy spreadable Calabrian salami - and the best buffalo mozzarella you can find.

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

There's plenty of vegetables and Shaoxing-flavour in this quick Korean noodle dish.

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.

Chillies, spices and a hint of dark chocolate combine to make this Mexican recipe for chicken mole from Mamasita.

Try these sweet and creamy chocolate-coated flans made Mexican-style with a slight chilli spice from Perth's El Público restaurant.

Toby Wilson from Ghostboy Cantina shares his recipe for his spicy Chinese pancake tacos with marinated pork.

Lamb cutlets pair perfectly with a cool winter's night, and this recipe won't require much time in the kitchen.

This hearty broth ticks all the boxes: it's fast, vegetarian and soul-warming.

Fit for breakfast or dinner, these Indian-inspired scrambled eggs are fast and delicious.

We've added a smoked pancetta to this carbonara, creating a delicious twist on a go-to classic.

A winter warmer featuring a classic combination: steak and red wine.

A fast and spice-fuelled recipe, with inspiration from the flavours of Mexico.

We’ve baked the stuffing separately here to crisp it up, but it works well stuffed inside the bird as well.

Roast spatchcock and sesame cucumbers with choganjang, an essential dipping sauce in Korean cuisine.

A good toastie is almost reason to roast a bird in itself. Melting cheese adds extra savour, offset by the piquant chillies.

This lovely salad is a fine way to use leftover roast chicken. Serve the meat cold or warm it up – either way it’s delicious.

Bread sauce, made with milk infused with cloves, onion and bay, is a classic accompaniment to chicken.

Healthy and fast, these Asian-sauced noodles are ideal after a long day at work, served with a hearty aromatic broth.

This makes a lovely first course or shared lunch dish. The pumpkin-seed dressing transforms the fennel salad into a rémoulade of sorts, which you could serve with just about any cold-cut or grilled meat.

Finger fennel, a thinner variety with a less prominent bulb, is available from select greengrocers.

Overnight dishes are an entertainer's best friend. And this one is a real crowd-pleaser.

Think of this as a simpler version of bouillabaisse with all the flavour, but less work

Pickled fennel works wonderfully in this potato, bacon and pickled fennel salad. Goat's curd makes a lovely addition here, too.

Doughnuts stuffed with ice-cream and blanketed with chocolate sauce - what's not to like?

Gratins are pure comfort food. In this dish fennel's aniseed notes are mellowed in the cream. It's a gratin that goes wonderfully with pan-fried fish or roasted beef, or just with a salad and some bread for a simpler meal.

This chocolate brioche is perfect for an Easter brunch - the dough proves overnight so it's ready in the morning to be rolled, baked and eaten warm.

A layered meringue cake that will impress as soon as it hits the table for dessert.

Australian Gourmet Traveller feature recipe for choc-raisin choc tops

Every great baker needs a great flourless chocolate cake recipe. Here's the one we swear by.

Sour cherries add a lovely fresh tart note to this roulade. Fresh cherries will work here, too, if you can find them.

Serve biscuits such as shortbread to add texture to the silky jelly. Roasted hazelnuts or walnuts work well, too.

Australian Gourmet Traveller feature recipe for chocolate and roasted almond semifreddo

Toasted fennel seed oil here adds lift and nuttiness to this creamy fennel soup.

This chocolate honeycomb is great dipped in extra chocolate, or crumbled over ice-cream.

The secret is the carmelised chocolate syrup - make a batch and add a decadent chocolate hit to your next baking project.

Recipe for Choc-malt and almond brownie | Gourmet Traveller

Recipe for Chocolate coconut tart with passionfruit and banana | Gourmet Traveller

Be sure to blind-bake the pastry until light golden so it will be crisp once the filling is cooked. Cool the tart completely before you serve it, and if it’s a hot day place it in the fridge to help set the filling.

The trifle you know and love, though we've used amontillado sherry for greater depth of flavour.

All the tropical flavours you crave in summer, in trifle form.

If you've started your Christmas with panettone, you might as well finish your day with it too.

Blood plums and chocolate pair really well, and for this trifle it's worth splurging out on really great dark chocolate. The plums' lovely tartness cuts through the rich crémeux and we've added Scotch for the boozy kick.

Definitely not traditional, but still just as satisfying.

This bright and summery trifle that's made for an Australian Christmas.

Dark chocolate and blackberries are a beautiful combination, and here crème fraîche jelly adds a lovely tang.

Emma Knowles recipe for Paris-Brest with hazelnut praline cream.

Emma Knowles recipe for pistachio and strawberry vacherin.

Merveilleux is a feather-light mouthful of meringue and whipped cream are a a choc-orange revelation with a hidden ganache centre.

A buttercream and coffee-soaked layered sponge cake as dramatic as Madama Butterfly.

Emma Knowles recipe for kouign-amann.

It's one big tropical party with this rum-soaked savarin, topped with pineapple and coconut cream. Dig in.

These delightful little anchovy puffs are the perfect way to kick off a dinner party.

Australian Gourmet Traveller recipe for lamb stuffed with silverbeet and anchovies.

Australian Gourmet Traveller recipe for fennel salad with marinated anchovies and buttermilk curd.

This classic pissaladière hits all the right notes, with a beautiful contrast between the anchovies and the caramelised onions.

Australian Gourmet Traveller recipe for bavette with smoked-anchovy butter.

Australian Gourmet Traveller recipe for artichoke salad with green beans, egg and anchovy dressing.

Australian Gourmet Traveller recipe for anchoïade toasts with roasted tomatoes and capsicum.

Australian Gourmet Traveller recipe for leek, Swiss chard and feta tart by Rushcutters in Sydney.

Australian Gourmet Traveller recipe for seafood khoresh by Peel St, Adelaide.

Australian Gourmet Traveller recipe for spelt tortellini with rabbit, kale, tarragon butter and fried prosciutto by Mister Bianco.

Australian Gourmet Traveller recipe for dark gingerbread cake with mandarin compote.

Australian Gourmet Traveller recipe for banana-cream pie brûlées from The Noble Experiment.

Australian Gourmet Traveller recipe for jade prawn dumplings.

Australian Gourmet Traveller recipe for sticky rice lotus dumplings with roast chilli vinegar.

Australian Gourmet Traveller recipe for pork and cabbage pot-stickers.

Australian Gourmet Traveller Turkish recipe for lamb manti with yoghurt, sumac and dried mint.

Australian Gourmet Traveller Korean recipe for kimchi mandu in broth.

Australian Gourmet Traveller recipe for potato dumplings with crisp breadcrumbs and speck.

Australian Gourmet Traveller recipe for coconut, banana and cinnamon crush.

Australian Gourmet Traveller recipe for sparkling rose cup.

Australian Gourmet Traveller recipe for citrus-glazed sticky bacon with apple and fennel salad.

Australian Gourmet Traveller recipe for toasted muesli with roast rhubarb and strawberries.

Australian Gourmet Traveller recipe for beetroot-cured ocean trout with buttermilk and soft herbs.

Australian Gourmet Traveller recipe for leek and thyme crêpe soufflé.

Australian Gourmet Traveller recipe for cinnamon and sour-cherry scroll cake with crunchy coffee glaze.

Australian Gourmet Traveller recipe for crisp hazelnut meringues by Alice Waters.

Australian Gourmet Traveller recipe for green rice pilaf with coriander and onions by Alice Waters.

Australian Gourmet Traveller recipe for shaved rhubarb and chard crostini by Alice Waters.

Alice Waters shares a recipe for an impressive-looking side dish.

Australian Gourmet Traveller recipe for walnut and date galette by Alice Waters.

Australian Gourmet Traveller recipe for frisée salad with roasted figs and pancetta croûtons by Alice Waters.

Australian Gourmet Traveller recipe for duck roasted in Lambrusco with blood plums and bay.

Australian Gourmet Traveller recipe for spatchcock with fennel-barley broth.

Australian Gourmet Traveller recipe for pappardelle with duck ragù.

Australian Gourmet Traveller recipe for roast quail with polenta.

Australian Gourmet Traveller recipe for pigeon with bacon, cabbage and pine nut salad.

Australian Gourmet Traveller recipe for chicken cacciatore.

Australian Gourmet Traveller recipe for grilled chicken with salmoriglio.

Australian Gourmet Traveller recipe for ikan bilis sambal with cucumber and peanuts.

Australian Gourmet Traveller recipe for snapper Veracruz.

Australian Gourmet Traveller recipe for yellowtail scad fish-fry with cucumber and iceberg salad.

Australian Gourmet Traveller recipe for black kingfish crudo with black pepper and zucchini.

Australian Gourmet Traveller recipe for sardines with orange, currants and rosemary.

You'll have this on repeat for summer barbecues to come.

Australian Gourmet Traveller recipe for oxheart tomato and fennel salad with pickled anchovies.

Australian Gourmet Traveller recipe for lamb kibbeh nayeh with pomegranate and herb salad.

Australian Gourmet Traveller recipe for spicy crab and green papaya salad on lettuce leaves.