Lisa Featherby

With Japan's tsukune as our culinary inspiration.

Brunch means Bloody Marys. Here, they're full of verve thanks to a salt-and-pepper rim, lime juice and a juicy green olive. Bottoms up.

It's salty and buttery in all the right places.

Ultra-thin apple slices precisely arranged atop a puff pastry base equal simple, buttery perfection.

The Provençal stew to cuddle up to.

Fish. Butter. Capers. Nothing better.

An old-school favourite.

Slow and patient simmering reaps flavoursome rewards.

Part-soup, part-curry, all flavour.

The perfect marriage of sweet, fresh crab with curry flavours.

This dish is head chef Khanh Nguyen's favourite thing to eat, hands down.

A warming fruit crumble never goes astray.

A quick, herby bowl of pasta that's ready in minutes.

Burrata, fennel: this recipe writes itself.

The secret to this cheesy omlette recipe starts with the quality and freshness of the eggs.

When you need a recipe for this staple French sauce, it's best to turn to those who know best.

This Sichuanese classic can do no wrong.

For a sustainable option for your next crudo, choose this regal fish.

Where summer simplicity and elegance combine.

Summer cherries and Lambrusco combine in a Spritz that screams Christmas in Australia.

An oyster combination that tastes as good as it looks.

We love the ruby colour of this dessert cocktail, as well as its make-ahead potential. It has easy entertaining written all over it.

Portuguese tarts meet bourbon-spiked eggnog in this Christmas-ready treat.

Pâtissière extraordinaire Lorraine Godsmark of Sydney pâtisserie Lorraine's reveals the secrets to her highly sought-after Christmas tarts.

A cool spin on the traditional yuletide pud.

A must for your at-home yakitori.

For a Christmas dessert to remember.

It's baba ghanoush, with a little twist.

A go-to summer recipe that's light and satisfying in equal measure.

Taking inspiration from Weiss bars, these frozen treats are made for summer.

Good shortcrust is an invaluable asset to any cook's armory of skills. Soft, buttery, flaky pastry awaits… if you keep your cool.

This supremely comforting classic is a cinch if you know the tricks. Here's how it's done.

Whether for your next party or just because, homemade sausage rolls are never a bad idea.

Pineapple and caramel – it's a combination that just works.

Bagels made luxe.

A herb-powered pasta, a rich butter sauce – it's a combination that can't be beat.

That zingy green sauce is a powerful match for these lamb cutlets.

We'd happily eat these baked eggs for breakfast, lunch or dinner.

The walnuts signal the end of winter, while the basil and mint are the harbingers of spring and summer.

A deeply flavoured soup, borne from the simplest of ingredients.

One of our most popular recipes for good reason.

A quick and easy noodle soup for cold winter nights.

A speedy, flavour-packed vegetarian option for weekday dinners.

This combination of wok-tossed pork, mushrooms, udon and soy is simple, but effective.

A must-try snack from the Sydney yakitori restaurant.

The yakitori eatery's take on Basque cheesecake, with a lick of Japanese whisky.

From the world of wafu pasta comes this umami-rich take on carbonara.

A winter-friendly soup turbocharged by this heady North African spice mix.

Polenta adds a gorgeous texture to these waffles, which are perfect for breakfast or brunch – or dinner, or supper for that matter.

Good for dessert, even greater for brunch.

This comforting dish has several elements to it: tart pomegranate molasses, a creamy quality from ground walnuts in the sauce and the warming spices of cinnamon and paprika. We can't get enough.

Japanese comfort food at its best.

Japan's take on curry delivers spice, a little sweetness, and all-round comfort.

A humble, soul-warming dish.

It's all about that tang and texture.

It's a vanilla slice, but with Nutella inside, and a coffee-chocolate icing on top.

Savour it one sweet spoonful at a time.

The spaghetti alle vongole con burro from London's River Café doesn't skimp on indulgence.

The Italian-American classic, updated.

It's simultaneously rich and feather-light.

Australian Gourmet Traveller recipe for swordfish with agrodolce sauce.

Comfort food at its finest.

Warm spices, nutty chickpeas and the crunch of homemade papadums – nothing beats it.

Galettes are one of the easiest pastries to prepare - the more rustic it looks, the better.

This simple recipe is everything you want a chocolate cake to be: rich, dense and generously iced.

"This is one of my very favourite curries, and one I like to cook for any occasion worth celebrating," says Carey.

The humble vegetable receives an umami upgrade.

Any chance to throw a flatbread down and put fat over it. It's delicious.

The New Zealand chef's recipe calls for confit octopus that's then slow-braised and barbecued for maximum flavour.

A whole fish, simply grilled, and served with a herb-packed sauce – there's nothing better.

It may take time, but the results are worth it.

The ice-cream sandwiches you need.

This combination of citrus, sugar and spice makes for an unbeatable afternoon-tea treat.

This recipe by Leonardo's Pizza Palace in Melbourne uses a classic technique that produces flawless mousses and parfaits.

Rice and lentils served with a spiced tomato sauce and a pile of crisp onion: no wonder this Egyptian comfort food dish is so well loved.

When it comes to these filled quadrilaterals, it pays to think outside the square.

A gently spiced curry and fragrant, herby rice – this is peak comfort food.

The creamy tuna sauce is usually spooned over thinly sliced veal in the classic Italian dish vitello tonnato, but it also makes a great dip in its own right.

A simple, comforting bowl that does wonders for the soul.

Big-time comfort, one spoonful at a time.

A vegetarian broth that still packs a umami punch.

The refreshing drink you need for summer.

Make honey the hero.

There's crunch and freshness in every mouthful.

The showstopper entrée to impress.

Barbecued cobia. Tomatoes, fresh as can be. This is your go-to fish dish for summer.

A fresh take on steamed mussels.

No more ho-hum side salads. This one is big on texture and layers of flavour.

With the added crisp and crunch of prawn crackers.

A gin cocktail that's pleasantly sweet, tart and refreshing.

A grown-up version of the ice-cream spider that's been missing from your life.

A nostalgic dish by chef Matt Germanchis.

A new, bold way to eat corn courtesy of the Raes on Wategos chef.

A dish packed with flavour, plus it makes for an easy weeknight dinner.