15 heavenly recipes from Flour and Stone bakery
Learn how to make some of Sydney's most beloved baked goods
A very Perry Christmas
NEIL PERRY takes an effortless approach to Christmas. From standout salads to classic centrepieces, this is his ultimate holiday table.
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Neil Perry’s king prawn, mango and hazelnut salad
Another Australian summer classic, and for good reason.
Neil Perry’s bresaola and ricotta on rye
These toasty bites are effortless to prepare and even easier to enjoy.
Neil Perry’s mascarpone, peach and Sauternes trifle with almond praline
Light, indulgent and perfectly suited to festive tables — a modern trifle to remember.
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Neil Perry’s anchovies and roast garlic on toast
A toast to the holidays, this indulgent starter is rich in flavour and crunch.
Neil Perry’s tomato, nectarine and basil salad
A bright, refreshing side salad that perfectly captures the essence of summer.
Neil Perry’s roast pork rack with mustard fruits
Roast pork with golden crackling is the perfect centrepiece for any festive spread.
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Neil Perry’s roast potatoes with whipped crème fraîche
The pièce de résistance of any Christmas spread.
Neil Perry’s asparagus, green bean and pistachio salad
Whether as a light side salad or a tasty Christmas addition, this green machine punches above its weight.
Our favourite Neil Perry recipes
Want some of Neil Perry's recipes from Spice Temple and beyond? Check out this selection of beloved dishes that have become the chef's signatures.
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Recipes from Australia’s best chefs, bakers and cooks
The best of the best needn't stay in professional kitchens.
Rosheen Kaul’s skillet Buldak noodles with charred corn and cheese
Rosheen Kaul’s skillet Buldak noodles hit all the right notes for a quick and cheesy midnight fix.
Corner 75’s pork schnitzel with nokedli and creamed spinach
Learn how to recreate the stalwart Euro staple at home.
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Stillwater’s steamed tiger prawn and scallop dumplings with XO dressing
Chef CRAIG WILL of Stillwater Restaurant shows how to craft elegant dumplings, where shellfish are the hook.
10 top chef’s pork recipes worth the crackle
From Asian mince and pork belly to a golden schnitzel, these are a cut above.
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Stephen Nairn’s buckwheat and chocolate sundae with whisky-butterscotch sauce
Chef Stephen Nairn’s rich and nutty layered chocolate sundae with whisky-butterscotch sauce makes for the ultimate evening indulgence.
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Christian Ryan’s wallaby yiros with herbed yoghurt and salsa
“Here, we’ve taken delicate Tasmanian wallaby and added it to a classic Greek street dish," says chef Christian Ryan.
Trisha Greentree’s spanner crab and mushroom fried rice
A bold crab and mushroom fried rice layered with flavour for a late-night snack or effortless dinner.
Christian Ryan’s fennel, honey and ouzo baba with peaches and cream
Flavours of fennel and honey give this baba a Greek upgrade.
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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."
Hellenika’s Corfu bianco with John Dory, potato, onions and lemon
This recipe for Corfu bianco comes courtesy of Simon Gloftis, the owner of Hellenika in Brisbane. It tastes of the Greek Islands.
Thai Tide’s tom yum fried rice with prawns
“This zesty, bold version of one of Thailand’s most famous dishes is a playful rethink made with rice instead of soup,” says Thai Tide chef-owner Merica Charungvat.
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Pilloni’s eggplant cutlet with spicy tomato sauce
Cotoletta di melanzane in Italian.
How to make hummus with fragrant prawn and crab sauce
Chef Tom Sarafian shares the hummus that earned him a cult following both in restaurants and out.
Fried date pastries
“Imqaret are a legacy from the Arab rule in Malta,” says cookbook author Julia Busuttil Nishimura.
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Ricotta pastizzi
"Pastizzi is probably the most well known of all the Maltese delicacies," explains chef Jacqui Challinor.
Pork and vegetable soup
“A hearty soup, Kawlata is popular in Malta,” says cookbook author Julia Busuttil Nishimura.
Stuffed squid
“My grandmother would make this for Sunday lunches growing up,” says cookbook author Julia Busuttil Nishimura.
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Baked pasta
"This is my all-time favourite Maltese dish," says chef Jacqui Challinor.
Fennel-spiced lamb ribs with goat’s curd tzatziki
Flavours of aniseed bring a sweet side to these Greek-style lamb ribs.
Greek fennel and leek pie (marathopita)
Chef and restaurateur Jonathan Barthelmess shares the secrets to one of his favourite family recipes.
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Alex Wong’s ricotta gnocchi with mapo Bolognese
Creamy ricotta and doubanjiang are the stars of the show in this twist on Bolognese.
Top chefs share their best Christmas mains for a memorable feast
Brace for impact.
Kafeneion’s Tirokroketes (Cheese croquettes)
Melbourne's Kafeneion shares its recipe for slightly salty, crisp cheese croquettes.
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Woodcut’s potato and mushroom gratin with fried sage and black garlic butter
An elevated take on a crowd pleasing dish.
Woodcut’s crusted giant green olives with ’nduja
This starter is set to wow a crowd.
Woodcut’s roast sweet potato with chickpea miso and seaweed salt
This vegetarian side makes for a showstopping centrepiece.
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Woodcut’s whole-roasted cauliflower with caramelised pine nuts and raisins
Roasted cauliflower is a traditional vegetarian showstopper.
Woodcut’s white peaches and cherries with walnut tarator
Seasonal white peaches make the perfect addition to this summer salad.
Woodcut’s zucchini flowers, brown rice, tomato, vine leaves and yoghurt
This vegetable-forward side dish is guaranteed to steal the show.
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Woodcut’s cos lettuce with kimchi and sesame dressing
This colourful dish adds a variety of flavour and texture to the holiday table.
The Agrarian Kitchen’s broad beans and peas with spiced walnuts
Walnuts add a spice hit to this breezy spring side.
The Agrarian Kitchen’s quinoa tabbouleh
This light and bright side adds a spice kick to festive feasting.
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The Agrarian Kitchen’s oregano and garlic flatbreads
This flatbread makes for an ideal dipping partner.
The Agrarian Kitchen’s roast carrots with hemp seeds
Hemp seeds add a touch of sesame to this autumnal side.
The Agrarian Kitchen’s silverbeet with Meyer lemon and feta
Feta and lemon add a zesty edge to this silverbeet salad.
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The Agrarian Kitchen’s lamb kofta with toum
Farm-to-table is served up in this lamb dish.
How to make onigiri
Chef Mica Kazato of Sydney’s Parami shares her recipe for the traditional Japanese snack.
The Agrarian Kitchen’s rhubarb and strawberry sponge puddings with ricotta gelato
Ricotta gelato cuts through these fluffy sponge puddings.
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How to make Sri Lankan hoppers
Chef Travin De Hoedt of Sydney's Kurumba shares his family's recipe for this South Asian staple.
Sean Moran’s goat’s cheese tart with strawberries
This tart hits the perfect balance between sweet and savoury flavours, topped off with a jammy glaze.
Sean Moran’s spring ravioli with peas, ricotta and zucchini flowers
Spring is Sean Moran's ultimate muse for this pasta.
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Sean Moran’s calamari fried in its ink with chilli aïoli
Dark and dramatic, this crisp ink calamari evokes an ever-so-sweet flavour, complemented by fiery chilli aioli.
18 of our best Greg Malouf recipes celebrating the chef who popularised Middle Eastern cuisine
Vale Greg Malouf. These are our favourite recipes by the late, great Greg Malouf, often dubbed the godfather of Middle Eastern cuisine in Australia.
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.
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Ricotta gnocchi with cavolo nero and pine nuts
Gnocchi paired with cavolo nero and pine nuts makes for a fresh and breezy weeknight recipe.
The number one ingredient you need to create restaurant-quality meals at home
We reveal the star ingredient from the Gourmet Traveller Annual Restaurant Awards menu.
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Sean Moran’s linguine with shredded rocket, lemon, chilli and parmesan
This perfectly balanced linguine is enhanced by zesty lemon and a kick of spice.
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Sean Moran’s white chocolate and rosemary nougat
If a nougat can be considered iconic, Moran's take is it.
Kimchi fritters
Fermented and spiced, kimchi is a classic Korean ingredient. And trust us when we say, it's perfection in fritter form.
Kafeneion’s keftedes (Con’s mum’s famous meatballs)
Melbourne's Kafeneion has perfected the art of keftedes (Greek meatballs).
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Chef Peter Gilmore’s Father’s Day recipes
How chef Peter Gilmore celebrates Father's Day with his sons.
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.
Kingfish collar with salmoriglio and tomato caramel
The juiciest part of the fish paired with zesty salmoriglio makes Pilloni's kingfish collar recipe an instant hit.
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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.
Roast Murray cod with puttanesca butter
Alex Wong's riff on roast fish mingles Asian ingredients with Italian flavours for a delicious and versatile dish.
Prawn chowder with sweetcorn from Sean Moran
This warming bowl of prawn chowder is an elegant variation of the North American classic.
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Spaghetti all’assassina
Dan Johnston of Sydney’s Fontana shares his take on this crisped-up spaghetti dish.
Patatas bravas recipe from Shannon Martinez
A vegan, zingy take on Spanish patatas bravas recipe from a top Australian chef.
Culurgiones (stuffed pasta dumplings) from Pilloni
Pilloni's soft, pillowy culurgiones with robust potato filling make for the perfect warming dinner recipe. Buon Apetito!
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Joel Bennetts’ baked red snapper en papillote with spiced tomato
Make a restaurant-quality dinner recipe this winter.
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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.
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.
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Kafeneion’s yellow split pea dip
Originating on the Greek islands of Santorini and Crete, fava is a fluffy yellow split pea dip typically served warm with charred pita bread.
Kafeneion’s baked blue-eye trevalla with tomato and onion sauce
Also known as Psari Plaki, the classic summer dish is well-loved around Greece.
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.
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Alex Wong’s tres leches tiramisù with wattleseed
Forget everything you knew about tiramisù.
Massimo Mele’s lemon-scented goat meatballs
This delicious goat meatball recipe by Peppina chef Massimo Mele is a cinch to make, and perfect for sharing.
Alex Wong’s roasted cauliflower with miso cream
Roasted cauliflower gets a glorious upgrade with umami-rich miso cream.
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Kafeneion’s Greek fillo orange cake with orange syrup (portokalopita)
Melbourne Greek pop-up Kafeneion shares its syrupy orange cake recipe that uses fillo instead of flour for an interesting texture.
Victor Liong’s laquered cockerel with eight-spice salt
The celebrated chef shares his unique whole cockerel recipe.
Duck sang choi bau recipe by Alvin Quah
Cupped by a crisp lettuce leaf, a good duck sang choi bau recipe needs to be sweet, salty and crunchy.
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Roast yellow peach and burrata salad with pomegranate dressing
The sweetness of roasted summer stone fruits balanced by the creaminess of gooey burrata make for one simple, crowd-pleasing salad.
Shannon Martinez’s vegan cheese dip with spicy vegan chorizo
The Rock star plant-based chef shares her Spanish-Mexican queso dip with spicy vegan chorizo. A party snack that caters to dietaries, and is utterly delicious.
AP Bakery’s buckwheat ginger biscuits for Christmas
A quick and easy Christmas ginger biscuit recipe for festive feasting.
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Sean Moran’s famous roast chicken with bread sauce
Leave your other roast chicken recipes at the door. This is the best recipe for the perfect roast chook.
Chef Martin Benn on mastering innovation
Plus, a new bespoke Martin Benn recipe worth staying in for…
How to make Dean & Nancy on 22’s Miraflores cocktail
A prosecco-based cocktail recipe inspired by the Peruvian city, the Miraflores is as easy to make as it is to drink.
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Okra with ponzu and bonito flakes
A quick and easy Japanese okra recipe to make on the hibachi or barbecue.
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XO mussels
Stir-fried mussels shine bright in this fragrant XO sauce.
Yakitori Yurippi’s scallops in half shell
Served with melted butter and purple shiso leaves.
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Yakitori Yurippi’s onigiri
Master one of Japan's most famous street food snacks - Japanese rice balls.
Yakitori Yurippi’s zucchini skewers
Make these simple zucchini skewers the next time you're planning a gathering.
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Massimo Mele’s lamb arrosticini with olives and salmoriglio
Made with lamb shoulder and served with fresh Italian salmoriglio, these lamb skewers are a popular barbecued snack.
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Yakitori Yurippi’s chicken and spring onion skewers
A simple side dish or starter that requires a handful of ingredients.
Bar Louise’s thick-cut chorizo in cider sauce
Salty chorizo swimming in a spiced sauce, with apple cider that cuts through the fat. Mop up with crusty bread.
Bar Louise’s sangria
A simple Spanish sip that can be made in batches - perfect for your next fiesta.
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Bar Louise’s piquillo peppers with spiced rice
Stuffed peppers are a Spanish staple - and these ones filled with spiced rice belong on any table.
Bar Louise’s deep-fried French toast
Part French toast, part churros. Delicious.
