Chefs' Recipes Archives - Page 4 of 26

Raes on Wategos’ oysters with lemon-aspen vinegar, anise-myrtle oil and finger lime

For oysters with personality.

Leigh Street Wine Room’s oysters with pepperberry mignonette

A classic dressing, with a little twist.

David Moyle’s sparkling shiraz and vanilla ice-cream spider

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

Bennelong’s oysters with lemon-pepper granita

It's the classic pairing of oysters with lemon, but with a little elegant tweak.

Golden square tin holding hand-sized custard tarts with burnished tops, each in their own white paper casing. There's also a glass holding a rose-pink speckled bauble, which is kind of weird, but we'll take it.

Lauren Eldridge’s eggnog custard tarts

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

Lauren Eldridge’s Christmas fruit pudding frozen nougatine

A cool spin on the traditional yuletide pud.

Japanese chicken thigh skewers (yakitori recipe)

Chaco Bar’s chicken thigh skewers

A must for your at-home yakitori.

Lauren Eldridge’s white chocolate and pistachio profiterole wreath

For a Christmas dessert to remember.

Watch: how to make bolani with Farida Ayubi of Parwana Afghan Kitchen

All along the Silk Road you'll find spin-offs of the stuffed-and-fried flatbread formula. In Afghan cuisine, it's the bolani that has top billing.

Jaclyn Koludrovic’s gluten-free fruit mince crostata

The pastry chef's dietary-inclusive take on a Christmas treat.

Raes on Wategos’ mango-macadamia popsicles with Piña Colada pineapple

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

George Wintle’s rosemary syrup cake with mead cream

This one's made for afternoon teas – an almond-lemon cake base, a beautiful mead cream, and rosemary for earthiness and complexity.

Three Blue Ducks’ barbecued whole fish with lemongrass and lime leaves

This might just be the best way to cook a whole fish.

Neil Perry’s classic prawn cocktail

The classic that's stood the test of time.

Matt Stone’s raw zucchini, pine nut and miso salad

A pretty-as-a-picture dish for spring.

Fico’s saffron tagliolini with mussels, basil and lemon

Just the pasta dish you need for the warmer months.

Ahana Dutt’s maache’r paturi (fish wrapped in banana leaves)

A modern take on the Bengali favourite by a talented Firedoor chef.

Parwana Afghan Kitchen’s gulab jamun

The Adelaide eatery's version of these sweet, syrupy spheres of delight.

Watch: The Entree.Pinays make silog

Filmed at the height of Melbourne's lockdown, and in separate kitchens, the food-loving collective of Filipinas whips up one of the most comforting dishes from the archipelagic motherland.

Black Star Pastry strawberry watermelon cake in slices.

Black Star Pastry’s strawberry and watermelon cake

The iconic cake from Black Star Pastry with layers of dacquoise, watermelon and rose-scented cream.

Dan Puskas’s mushroom lasagne

This all-veg lasagne, courtesy of Sixypenny's chef-owner Dan Puska, is packed with umami-rich mushrooms.

Shane Delia’s semolina crumpets with caviar and saffron egg mayonnaise

An elegant bite-sized number.

A rectangular block of light-green olive-oil ice-cream, covered with pistachio and honey, on a eggshell blue round plate, on a grey table.

Jacqui Challinor’s olive-oil ice-cream sandwich with halva and pistachio

This signature dessert on Nomad's menu is a beautiful interplay of flavours and textures.

Yoko Dining’s mushroom gyoza

A vegetarian-friendly take on the Japanese dumplings

Three crystal glass cups filled with shaved ice, topped with hollowed-out orange halves filled with orange granita.

Ciao Papi’s Campari and orange granita

Equal parts boozy and refreshing.

Bar Totti’s chicken wings with honey, lemon and rosemary

Let that sweet-sour glaze take you away.

A thick slice of charred eggplant, topped with a thick white sauce and almonds, on a marbled grey plate, surrounded by a green linen napkin and green foliage.

Brent Savage’s coal-roasted eggplant with black garlic

A smoky, textural, all-eggplant affair.

Illustration of sliced banana bread on a wooden chopping board, with a pot of butter, on a white and green checked tea towel.

Mark Best’s best-ever banana bread

You better believe it.

Nik Hill’s Scotch egg & piccalilli

The Scotch egg that turned heads during Hill's time at Sydney's Old Fitzroy Hotel.

San Telmo’s beef and chorizo empanadas with chimichurri

The Argentinian eatery's recipe for those filled pastry crescents, with a vibrant green sauce to boot.

Ma po tofu in a white bowl with a green napkin and brass cutlery in the background

Louis Tikaram’s vegan ma po tofu

The Stanley chef's meat-free take on the Sichuanese classic.

Fico’s pizza fritta with bagna cauda and Parmigiano-Reggiano

One of Napoli's best street snacks, made fresh in a kitchen near you.

Chaco Bar’s chicken wing “gyoza”

A must-try snack from the Sydney yakitori restaurant.

Saba Ethiopian’s bamya (lamb and okra)

Head chef Tekebash Gebre's recipe for a Sudanese dish that's all warmth and spice.

Warren Turnbull’s spiced financières with poached pears and vanilla ice-cream

Warren Turnbull's take on the French cake, gussied up with five-spice.

Chaco Bar’s Chaco cheesecake

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

Watch: Michael Rantissi makes falafel

Not too stodgy, filled with bright green herbs, and hot from the pan – this is falafel, the Rantissi way. The Kepos Street Kitchen executive chef shows how it's done.

Saba Alemayoh’s derek tibs (Ethiopian beef short ribs with capsicum)

Ribs, slowly braised with berbere spice, with the gentle sweetness of capsicums – there's nothing better.

Watch: Jamie Yates makes focaccia

The Hobart-based chef and self-described pasta queen on her low-touch bread recipe.

Saba Alemayoh’s birsen (red split lentil stew)

The owner of Saba's Ethiopian Restaurant in Melbourne shares the recipe for her favourite legume recipe of all time.

Watch: Adam Wolfers makes toum, pita and spiced roast lamb collars

A three-part feast, brought to you by the head chef at Gerard's Bistro.

Flour and Stone’s salted caramel chocolate éclairs

Sometimes nothing else will do.

Parwana Afghan Kitchen’s morgh degee

The Adelaide restaurant shares the recipe for this celebratory dish of braised chicken with yoghurt and spices.

Yoko Dining’s okonomiyaki

A recipe for the umami-rich Japanese pancake from Brisbane's contemporary izakaya.

Gin and lime tart with confit cumquats

The juniper-ry notes of gin and the tart flavours of lime work beautifully in this boozy dessert.

Flour and Stone’s Paris-Brest

The choux-pastry dessert that's dressed to impress.

Tony Tan’s bang bang chicken

This popular Sichuanese dish is a heady mix of refreshment and spice, with peanuts and cucumber providing plenty of crunch. It's the type of dish you could get addicted to.

Watch: How to brew an Aeropress coffee with James Perry

These days, making your own quality coffee at home is considered an essential skill. Canberra barista James Perry shows how it's done.

Pasi Petänen’s potato dumplings with XO trout

From the Cafe Paci chef comes a dish that pays homage to that classic Finnish combination of potatoes and fish.

Spaghetti with clams and butter

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

Emma McCaskill’s chickpea dhal with papadums

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

Nonna’s rice-stuffed chicken by Matteo Tine

The Bar Carolina chef shares a family recipe that's close to his heart.

O Tama Carey’s Sri Lankan crab curry

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

Monique Fiso’s roasted cabbage with XO sauce

The humble vegetable receives an umami upgrade.

Monique Fiso’s grilled kumara bread

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

Monique Fiso’s grilled octopus

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

Monique Fiso’s grilled fish with herb dressing

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

Monique Fiso’s barbecue short ribs

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

Monique Fiso’s hokey pokey whoopie pies

The ice-cream sandwiches you need.

Chocolate mousse with white chocolate and corn flake crumble

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

Curtis Stone’s homemade white bread

The best thing since...

How to make phở: a masterclass with Angie Hong

Now is the time to make this deeply comforting noodle soup.

Banana cake with molasses-sugar and sesame

Sometimes, it just take a little baking to make the world seem a bit lighter.

Brae’s prawn head and kohlrabi tacos

There's crunch and freshness in every mouthful.

Adam Wolfers’ carrot schnitzel

The much-loved crumbed vegetable dish from the chef's pop-up restaurant Ételek.

Stuffed zucchini flowers with basil sauce

The showstopper entrée to impress.

Jason Saxby’s grilled cobia with puttanesca salsa

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

Porteño chimichurri and bife ancho

Just a little of that Argentinian green sauce does wonders to a simple grilled steak.

Napier Quarter’s mussels dressed with spring-onion and verjuice vinaigrette

A fresh take on steamed mussels.

Agostino’s endive salad with pistachio, Taleggio, apple and Montasio

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

Raes on Wategos’ king prawn sangas

With the added crisp and crunch of prawn crackers.

Davidson’s Plum Sour by Raes on Wategos

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

Brae’s rhubarb and strawberry-gum spider

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

Captain Moonlite’s soffritto, southern calamari, saffron orzo and mint

A nostalgic dish by chef Matt Germanchis.

Jason Saxby’s grilled corn with parmesan, brown butter, lemon and bottarga

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

Raes on Wategos’s calamari and zucchini skewers with ‘nduja vinaigrette

A seafood take on Italian arrostinici skewers, with added kick from 'nduja.

Jonathan Barthelmess’s Greek salad

The chef and restaurateur shares his version of the classic salad.

La Casita’s tostada with achiote-grilled albacore

“This achiote paste is usually slathered over our pork for tacos al pastor,” says La Casita chef Josh Lewis. “Here, I’ve used it on some beautiful albacore, which has a meaty yet delicate texture and flavour.”

Grilled pineapple with pineapple granita

La Casita’s grilled pineapple with mulato chilli and pineapple granita

“The mulato chilli adds smoky, chocolate and raisin characters to the honey,” says La Casita chef Josh Lewis. “It’s delicious when brushed over the pineapple and grilled.”