Geraldine Muñoz

Our spin on the traditional Cantonese siu mai, with sticky rice for added texture, and scallops to up the luxe factor.

Lamb dumplings spiced with cumin and coriander and cooked in a spicy sauce. What more could you want?

Strictly traditional, these are not. Delicious? You bet.

A comfort bowl that's ready in minutes.

A light but deeply flavoured broth for cold nights.

An express version of this flavourful rice dish from north-west China.

Just add rice, and dinner's set.

Rich, comforting and plenty warming.

The Shanghai dumpling goes luxe. We've stuffed ours with picked crabmeat, but the traditional, slurpable stock still remains.

One for the pan-fried dumpling fans.

These little parcels may be simple to make, but the flavour packs a punch.

A twist on a classic in which warm, uplifting spices meld subtly with a coconut milk base.

The hybrid breakfast dish you've been waiting for.

Mike McEnearney, of Kitchen by Mike, on how to get proper pork crackling.

Sure, it's messy to eat. That just makes it more fun.

Make this ragù bianco the day before you plan to eat it – it becomes softer and more delicious.

A bright, well-balanced dressing can take a roast dinner in new directions.

Radicchio leaves and roasted almonds contrast with sweet, juicy pork loin, adding bitterness and crunch.

A quick pan-fry in butter, a simple side of mushrooms and green beans – dinner done.

A fresh, cleansing noodle soup for cooler nights and head colds.

Brussels sprouts – they're more than a side dish.

A simple, fresh and fruity way to finish a meal.

Melbourne restaurant Capitano puts a bright green spin on the Italian dish zucchine alla scapece.

You must try these fried peppers. Deglazed with a touch of sherry vinegar and paired with creamy burrata, the flavour is a revelation.

Prosecco, strawberries and lemon sorbet. What's not to love?

A vegan Italian dish with a deep, layered umami base that's rich like a stew.

Trust us. A lick of vodka adds extra crunch to these classic fish and chips.

Miso is protein-rich paste made from fermented soybeans and is a staple in Asian cooking.

It's the Rolls-Royce of the menu at this Melbourne diner.

A simple starter for your next dinner party.

Butter makes everything better, and butter-fried almonds complete this green bean salad.

An Ottolenghi-ish salad brimming with goodness, and a sweet and tangy date dressing.

Need a quick and easy potato salad? Look here.

Get the party started with this classic chocolate-orange cake, with a rich buttercream and crushed Jaffas.

Summer peaches need little improvement, but it’s hard to go wrong with mascarpone, an amaretto glaze and a crumble of biscotti.

A versatile summery salad that can be served warm or cold.

A Taiwanese take on the classic three-cup chicken: just flash-fry the calamari with rice wine, soy sauce and sesame oil, and dinner's ready.

For the morning tea party to rule them all.

This steak dinner is yours in just 20 minutes.

Bottle up the goodness of tomatoes when they're at their peak.

Initially a winter salad at Greca restaurant, it's turned into a year-round dish because it tastes so good.

An easy-drinking punch, with a little bite from a Greek liqueur.

A Greek-style ceviche, courtesy of Greca's Jonathan Barthelmess.

Don't be afraid of cooking this poultry. It grills beautifully on the barbecue.

Jonathan Barthelmess shares his recipe for a fruity version of this flaky Greek dessert.

Inspired by lahmacun (Turkish-style pizzas), this spiced-lamb and flatbread number will fill your kitchen with the smells of just-baked bread.

An addictive blend of olive oil, anchovies, garlic and butter. Dip in.

Paper Bird's pastry chef Yu-ching Lee shares her recipe for these super-nutty biscuits.

This ice-cream, sponge cake and hokey-pokey mash-up is what it's all about.

This recipe has all the pleasures of a rocky-road – pillowy marshmallow, fudgy chocolate – in cake form.

Think beyond the roast bird. Thinly sliced and wrapped in prosciutto, this turkey involtini makes for an easy mid-week dinner.

Love Iced VoVos? Our maxed-out cake, layered with raspberry jam, covered in fluffy buttercream and topped with raspberry and coconut has a whack of nostalgia, and bells and whistles for good measure. Now this is a party.

Looks like an ice-cream sandwich, tastes like an Anzac biscuit.

Your childhood birthday cake dreams have come true.

Bundt cakes always impress. This one pops with mixed berries and tangy lemon icing.

This sweet-and-sour noodle dish might look simple, but it packs a flavour punch.

Fire up the barbecue for this popular north Vietnamese dish. It's smoky with charred pork, crunchy with a refreshing noodle salad, and comforting with a light, sweet broth.

Piedmont goes hand-in-hand with chocolate and hazelnut – it’s the birthplace of Nutella, after all. These little biscuits, also known as ladies’ kisses, combine both with just the right amount of crunch.

Veal cutlets really are special. Italian butchers will prepare them so they’re quite thin. Alternatively, ask for flattened-out veal slices from the leg.

The nori salt isn’t strictly necessary, but make a double batch and keep it in the cupboard to add a quick lift to fish dishes or roasted vegetables.

Throw in a crisp lettuce and cucumber salad and it’s a win.

A simple mandarin compote adds zest and brightness to this ricotta pudding, as would your favourite jam or marmalade.

Similar to crème caramel, this northern Italian dessert adds coffee, chocolate and amaretti to the mix. Sounds like a good move to us.

The foolproof combination of white wine, garlic, seafood and tomato is employed here for a super-quick weeknight dinner.

This Italian dessert is endlessly versatile. Use whatever fruit is in season - just be sure to serve it piping hot.

This Italian starter of raw beef and toppings hails from the Piedmont region. We've opted for mushrooms and parmesan but feel free to tweak the toppings to your taste - just don't skimp on quality.

A few mushrooms and a handful of herbs are all that's needed to create a frittata, one of the most quick and satisfying meals there is.

A simple bowl of pasta that strikes the right balance in terms of crunchy elements and tender greens.

Agnolotti are the Piedmontese answer to ravioli. And we can confirm they're just as delicious.

A mix of parmesan and panko makes for a lovely crumb on tender lamb cutlets. Add some wilted greens and you're good to go.

This Piedmontese bread and cheese soup is a guaranteed pick-me-up on rainy days. The bonus? It's a cinch to throw together.

Risotto plus a glass of Barolo equals a good time. Adding Barolo to the risotto? That's a guaranteed formula for fun.

Kaya paste adds an unusual coconut note to these pretty madeleines. Time to put the kettle on.

These tasty fingers of butterscotch-topped shortbread are an ideal balance of sweet and salty flavours.

At Eyal Shani's Miznon restaurants, this simple dish of salted green beans with lemon and garlic is served like a snack in a brown paper bag. Who knew eating your vegetables could be this easy?

Utterly simple and with a speedy curing process, these sardines make a quick and easy light lunch with some crusty bread or an effortless starter as part of a larger menu.

Completely unlike any other brownie you've had.

With an ingredient list like this, it could only be the work of one pastry chef: the inimitable Yu-Ching Lee.

Miznon chef Eyal Shani is at his finest in this simple eggplant recipe with an unusual presentation.

Cabbage cake? Yes, you read that right. And it's nothing short of magnificent.

A jolt of hot espresso is the perfect foil for these creamy, just-set puddings.

“Use a very sharp knife to thinly slice the charred beets. The slicing is when the magic is revealed,” says Eyal Shani. “The beetroot heart has remained untouched. It’s red, full of life. Most of its fluid has evaporated leaving him weightless, but still juicy, sweeter than ever, bearing unique mineral flavours within that are unparalleled.”

Fragrant, nutty and beautiful to boot.

An intriguing name like this could only come from one chef: Miznon's Eyal Shani.

While we love cauliflower roasted, using it raw and shaved whisper-thin adds a lovely textural element to salads.

A blend of lamb mince, bulghur and spices, these Middle Eastern meatballs are comforting in winter and make a great summer starter when you're entertaining.

This one-pot wonder is full of bold flavour from salami to olives to chilli. It's a guaranteed winter warmer.

Named after Tasmania's infamous tiger, this gin cocktail doesn't bite but it's every bit as unique as its namesake.

Inspired by pilaf recipes, where the grains are cooked in stock, this recipe combines fluffy barley with Swiss brown mushrooms enriched with Japanese flavours. It's a cultural mash-up of the best kind.

This variation on a classic Martini hails from the suburb for which it's named, making the most of Poor Toms Sydney Dry Gin and its notes of berry and apple.

You've heard of the Dark 'n' Stormy, but why not try a cocktail of navy-strength gin with ginger beer and lime?

Escalopes are great for cooks in a hurry. This recipe makes the most of this thin cut by cooking them on one side only and achieving a wonderful texture in the process. Win-win.

It's a good morning when breakfast tacos are on the menu. But, honestly, this flavour combination is so versatile, it works well at any hour of the day. Pass the lime.

It's hard to improve on a classic. For our cheeseburgers, we've stuck to a simple patty recipe and added a few flourishes in the trimmings: two cheeses, a slick of sriracha and a chilli-flecked coleslaw. It's a surefire winner.

Looking for a super-crisp crumb on your schnitzels? Your search is over.

The chargrilled Roman and green beans add so much flavour to this green salad, it could easily make a light dinner or lunch. Just add crusty bread, a poached egg or some shredded chicken.