Greg Malouf’s freekeh with pumpkin and mushrooms
A simple vegetable dish that somehow has everything you could want: sweetness, savoury elements and comfort.
Braised beef and feta jaffles with pickled onion
These toasties are a riff on the time-honoured move of sandwiching leftover Bolognese sauce between two pieces of bread. Amen to that.
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Beef bone broth with mushrooms and buckwheat noodles
A nutrient-rich soup that feeds the soul as well as being a soothing Sunday activity to undertake when the weather's against you.
Greg Malouf’s baharat lamb shoulder with onions and moghrabieh
"Lamb rubbed with spices and cooked slowly is quite a traditional preparation in the Middle East,” says Greg Malouf. “Served with moghrabieh, giant couscous, this is a great dish to put in the middle of the table with some yoghurt and away you go.”
Teeny-tiny cheese toasties with chicken noodle soup
The only thing that can make a fortifying chicken noodle soup even better is adding another form of carbs to the mix.
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Greg Malouf’s duck pie with pomegranate and walnuts
A Persian-inspired dish of braised duck with walnuts and pomegranate forms the filling for this ultra-comforting fillo pie.
Greg Malouf’s burrata with broad bean and chickpea stew
Greg Malouf's take on ful medames, with the addition of creamy burrata.
Orecchiette with turnip tops, bacon and lemon
Cime di rapa, a variety of turnip popular in Italy (where it translates to turnip tip), is a hardy green that's ideal for tossing through pasta for a quick and nutritious meal.
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Rooster pie
Tasmanian farmer Paulette Whitney shares a recipe for chicken pie with an easy rough puff pastry that's worth mastering - it's guaranteed to get you out of many a tight spot.
Roast chicken with tarragon, garlic and lemon
A chef shares her go-to roast chicken recipe.
Kibbeh
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.
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Chicken with barley, olives and chilli
This one-pot wonder is full of bold flavour from salami to olives to chilli. It's a guaranteed winter warmer.
Duck with orange and quatre épices
What could be better than duck and orange?
Chicken wings with adjika
Adjika, a paste of herbs, spices, capsicum and tomato, hails from Georgia and is a delicious way to add flavour to meat at the start or end of cooking. Here we use it as a marinade on chicken wings.
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Whole snapper roasted with curry flavours
A whole roasted fish is a stunning addition to the table no matter the season. Here, we've rubbed the skin with a mix of warming spices that are well-suited to cooler temperatures.
Spice-roasted pork with coleslaw
Cooking this pork slowly makes for a wonderfully tender roast that's heavily scented with the flavours of cinnamon and star anise.
Potato, chorizo and egg tacos with salsa verde
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.
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Barbecued barramundi with macadamia romesco
A nutty romesco is the perfect accompaniment to the smoky flavours of barbecued barramundi. And it's an impressive looking addition to the table, to boot.
Quinoa breakfast bowl
A savoury bowl is a great way to kick-start the day. This one combines quinoa, a soft-boiled egg, crunchy vegetables and loads of umami. It's a true breakfast of champions.
Crumbed tofu with kimchi dressing
This dish couldn't be further from the stereotypes that plague tofu as being a bland ingredient. Prepare your tastebuds for spice and crunch.
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Corn, ginger and crab soup
All the good stuff in one bowl.
Cauliflower steaks with grain salad and spiced dressing
Slice your cauliflower lengthways and roast it until golden for a new way to enjoy this versatile vegetable.
Chipotle chicken flatbread with avocado-corn salsa
Goodness abounds in this recipe, with greens snuck into the spinach flatbreads, a smoky corn salsa and a light yoghurt sauce.
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Grilled mackerel with cherry salad
This simple dish balances the rich oiliness of torched mackerel with a sweet-sour dressing, while nashi pear refreshes the palate.
Chilled green-tea soba with grated daikon and dipping sauce
Chilled noodles are a life-saver in summer. Use them as a base for all your favourite accompaniments: pickles, tofu, greens and more.
Yakitori with Japanese spices
It's hard to pass up charred and tender chicken yakitori.
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Brown rice chirashi zushi
Step aside poke. Chirashi zushi - meaning scattered sushi - is the original fish bowl.
Smoked ocean trout with beans, peas and mint
If you're not smoking your own fish, you're missing out.
Barbecued lobster tails with lemon drawn butter and corn-radish salad
Keep things simple with a lemon and garlic butter that allows the sweet lobster to shine through.
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Rare beef with tomato, herb and chilli salad
This rare beef salad marries perfectly with the tomato and herbs while the chilli dressing adds a nice kick.
Moreton Bay bug curry with mango
The sweet flesh of Moreton bay bugs steal the show in this vibrant curry that makes the most of summer produce.
Barbecued lemongrass snapper with pomelo and herb salad
A whole roasted fish is a fuss-free way to cook seafood for a crowd. We like to marinate the fish overnight so the flavour gets right into the flesh, plus it means one less thing to do on the day.
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Barbecued butterflied lamb leg with saltbush rub
This saltbush-rubbed lamb is paired with a simple yoghurt-lemon sauce. Make it the star at your next barbecue.
Pastrami-spiced pork ribs with potato salad and pickles
Pastrami-spiced pork ribs with potato salad and pickles recipe - For pastrami spice rub, crush whole spices and 1 tbsp sea salt with a mortar and pestle, then combine with paprika, cayenne and sugar.
Yoghurt roast chicken
The yoghurt helps slowly tenderise the chook, producing super-moist, pull-apart chicken flesh with a caramelised skin. You'll never look back.
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Seared tuna with dill cucumbers and potato salad
Crowd-pleasing main courses needn't be complicated. This single piece of tuna is more than up to the job and much of the work can be done ahead of time.
Miso-cured salmon bowls with green-tea noodles
Miso-cured salmon bowls with green-tea noodles recipe - For miso-cured salmon, mix miso, sake, mirin and ginger in a bowl. Place a large piece of plastic wrap on a work surface.
Barbecued butterflied lamb leg with smoky eggplant
Barbecued butterflied lamb leg with smoky eggplant recipe - Combine spices, garlic, lemon rind and oil in a small bowl, then rub mixture all over lamb, cover with plastic wrap and marinate for 3 hours or overnight.
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Chicken ssäm skewers
Chicken ssäm skewers recipe - For chicken ssäm, combine all ingredients except chicken in a large bowl, then add chicken and mix well to coat. Transfer to an airtight container and refrigerate overnight to marinate.
Loaded beef brisket nachos
An easy way to feed a crowd.
Charred prawns on skewers with lime
Because barbecued things on sticks just taste better.
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Porchetta panini with fennel and mustard fruits
Porchetta panini with fennel and mustard fruits recipe - Preheat oven to 220°C. Place pork skin-side up on a wire rack in the sink, carefully pour boiling kettle over skin to help the score marks open, then stand for 10 minutes to dry out.
Prawn rolls with pickled tomatoes and celery
Prawn rolls with pickled tomatoes and celery recipe - For pickled tomatoes, blanch tomatoes until skins split (30 seconds) refresh in iced water, drain and peel.
Farfalle with Gorgonzola fonduta, zucchini, basil and toasted nuts
Farfalle with Gorgonzola fonduta, zucchini, basil and toasted nuts recipe - For pasta dough, process ingredients and a pinch of salt in a food processor until a dough forms.
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Chicken cotoletta panini
A juicy chicken cotoletta makes an excellent chicken schnitzel sandwich. We've paired ours with plenty of bright and crunchy slaw and, of course, mayonnaise.
Conchiglione with ragù bianco, anchovies and wilted kale
Giant pasta shells are perfect for chunky sauces. But rather than baking them, as is typical, we've paired them with a white ragù and hardy kale.
Preserved tuna and tomato open-faced panini
Preserved tuna and tomato open-faced panini recipe - For preserved tuna, place tuna in a saucepan that fits it with just a little room around the sides.
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Gigli with borlotti beans and pancetta in mint salsa
Gigli with borlotti beans and pancetta in mint salsa recipe - For mint salsa, stir ingredients in a bowl and season to taste.
Asparagus and egg tramezzini with lemon aïoli
Turin's pillowy sandwich, the tramezzino, is the perfect vehicle for crunchy asparagus and soft egg.
Asparagus and ricotta pizze bianche
Asparagus and ricotta pizze bianche recipe - For pizza dough, combine olive oil, yeast, sugar, ½ tsp salt and 320ml lukewarm water in a bowl and set aside until foamy (2-3 minutes).
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Busiate with crab, ginger and pangrattato
When it comes to crab, it's often best to keep things simple. Here that means a flavoured oil, some breadcrumbs and herbs as the background notes.
Bucatini with prawn fra diavolo
Bucatini with prawn fra diavolo recipe - For fra diavolo sauce, preheat oven to 200°C. Toss ingredients together in a roasting pan and roast until tender and starting to caramelise at the edges (40-45 minutes).
Dave Pynt’s Jamaican chicken wings
The secret? Brine the wings first for extra-juicy flesh.
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Scallop poke with pickled ginger dressing
Scallop poke with pickled ginger dressing recipe - Bring rice, 500ml water and 1 tsp sea salt to a simmer in a saucepan, then reduce heat to low, cover with a tight-fitting lid and cook without uncovering for 20 minutes.
Ocean trout poke on matcha rice
Ocean trout poke on matcha rice recipe - Place rice, 500ml water and 1 tsp sea salt in a saucepan, bring to a simmer, then reduce heat to low, cover with a tight-fitting lid and cook without uncovering for 20 minutes.
Char-grilled spatchcock, celery heart, fennel and spring onions with lemon sauce
Char-grilled spatchcock, celery heart, fennel and spring onions with lemon sauce - Remove the backbones from spatchcock with kitchen shears, press on breastbone to flatten them
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Spicy prawn and pineapple poke
Spicy prawn and pineapple poke recipe - Bring rice, coconut milk, 250ml water and 1 tsp sea salt to a simmer in a saucepan, then reduce heat to low, cover with a tight-fitting lid and cook without uncovering for 20 minutes.
Buttermilk-brined lamb shoulder with harissa
Buttermilk-brined lamb shoulder with harissa recipe - For the buttermilk brine, place salt and 600ml water in a saucepan and bring to the boil, stirring until salt dissolves.
The Agrarian Kitchen’s cured leatherjacket with horseradish vinaigrette
Cured leatherjacket with horseradish vinaigrette recipe - Trim fish into 8 portions and transfer to plates. Combine salt and sugar, scatter over both sides of fish, cover with plastic wrap and refrigerate for 2 hours.
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Agrarian Kitchen Eatery’s roasted pork belly with tomato and cucumber relish
Wow your dinner guests with this dish.
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Black and white kingfish bowl
Black and white kingfish bowl recipe - Place rice, 1 litre water and 1 tsp sea salt in a saucepan and soak for 1 hour. Bring to a simmer, then reduce heat to low, cover with a tight-fitting lid and cook without uncovering for 25 minutes.
Dave Pynt’s clams in garlic brown butter
This clam dish makes a tasty yet simple supper for the warmer months. Gather round your pals, pour the wine and dive in.
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Turkish flatbread with beef and yoghurt
Turkish flatbread with beef and yoghurt recipe - For flatbread, combine yeast, 80ml warm water and 2 tsp salt in a large bowl and stir until yeast dissolves.
Ham and provolone mac and cheese with fried egg
If there were such a thing as breakfast pasta, this would be it.
Mushroom and Fontina rigatoni
Make the most of winter produce with a rich pasta bake that pairs a medley of fresh and dried mushrooms with a punchy washed-rind cheese.
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Spiced chicken en papillote with preserved lemon
Baking a whole chicken in paper makes for a beautifully juicy bird. Serve it with plain couscous to soak up all the juices.
Cauliflower and hazelnut strozzapreti with Gorgonzola
This more substantial take on the classic cauliflower and cheese adds strozzapreti to the mix for a very moreish pasta bake.
Fusilli with greens, fennel and feta
Think of it as spanakopita, in baked pasta form.
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Paccheri with sausage ragù and mozzarella
This chunky sauce of pork and fennel sausage, red wine and tomato finds its way into every crevice and gap of this baked pasta dish.
Lobster pasta with lemon crumbs
The pasta bake takes a luxe turn.
Trumpeter with curry butter and leek
Want foolproof fish every time? The answer is baking it in paper. Add a flavoursome butter - in this case we've gone for a toasty curry butter - and you've got a self-contained meal.
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Spiced pumpkin soup with onion bhajis and curry leaves
Spiced pumpkin soup with onion bhajis and curry leaves recipe - Heat ghee in a large saucepan over medium-high heat, add onion, garlic and chilli and sauté until onion is translucent (4-5 minutes).
Split pea and ham soup with ham and cheddar jaffles
Split pea and ham soup with ham and cheddar jaffles recipe - Heat butter in a large saucepan over low-medium heat. Add onion, fennel and garlic and sauté until tender (6-8 minutes).
Mushroom and thyme soup with Roquefort croutons
Mushrooms and blue cheese add up to a powerful combination of umami flavour that's guaranteed to chase away any winter chills.
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Gnocchi with sage brown butter and walnuts
Butter makes everything taste better.
Soy-roast duck with mandarin
Soy-roast duck with mandarin recipe - Heat 1 tbsp oil in a wok or large deep frying pan over medium-high heat. Add duck breast-side down and cook, turning, until golden brown all over (5-6 minutes).
Parmesan, brown butter, fennel and leek frittata
Parmesan, brown butter, fennel and leek frittata recipe - Preheat oven to 200C. Heat a 25cm-27cm ovenproof frying pan over high heat. Add butter and cook until foaming and nut brown (2-3 minutes)
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Roast snapper with mandarin and fennel sauce
Roast snapper with mandarin and fennel sauce recipe - For the garlic mash, cover the potato in a large saucepan with plenty of cold salted water, bring to the boil and cook until tender (15-20 minutes).
Chickpea, quinoa and kale soup with labne
Chickpea, quinoa and kale soup with labne recipe - Heat oil in large saucepan over medium-high heat, add onion and garlic and sauté until translucent (4-5 minutes).
Lentil and speck soup with beetroot slaw
A fresh slaw of beetroot and Spanish onion brings welcome lift to this lentil soup.
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Roast garlic and potato soup with caviar and herb toast
Potato soup can be the humblest of dishes, but the addition of caviar elevates it to an elegant dinner dish.
Bacon and egg pudding with salted maple
Think of this as a savoury bread and butter pudding, for breakfast.
Southern-style biscuits with sawmill gravy
Southern-style biscuits with sawmill gravy recipe - To make lard, combine fat and 80ml water in a saucepan over medium heat, and stir occasionally, adding extra water to pan if fat starts to brown (be careful, hot fat may spit) until fat renders
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Toulouse sausages with potato puree and onion gravy
Toulouse sausages with potato puree and onion gravy recipe - For potato purée, place potatoes in a saucepan, cover with cold water and a pinch of salt, bring to the boil and cook until tender when pierced with a skewer
Chicken and ginger congee
Chicken and ginger congee recipe - Bring 3.6 litres water to the boil in a large saucepan. Cut into chicken skin where the thigh meets the breast to help chicken poach evenly.
Soft polenta with poached egg and parmesan
Soft polenta with poached egg and parmesan recipe - Preheat oven to 200C. Bring milk, 800ml water and 1 tsp sea salt to the boil in a large saucepan. Rain in the polenta
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Smoked trout scramble
A breakfast that's guaranteed to please.
Sausages braised with barley, currants, lemon and silverbeet
Sausages braised with barley, currants, lemon and silverbeet recipe - Preheat oven to 170C. Heat oil in a casserole (or flameproof roasting pan) over medium heat, add sausages and fry, turning occasionally, until browned (2-3 minutes).
Egg sandwich
Our take on the signature egg sandwich served at Hong Kong's Australia Dairy Company.
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Poached eggs with yoghurt and Aleppo-pepper butter
Poached eggs with yoghurt and Aleppo-pepper butter recipe - For Aleppo-pepper butter, melt butter in a saucepan over medium heat. Add Aleppo pepper, stir for 1 minute, then remove from heat.
Casarecce with sausage and mushrooms
Casarecce with sausage and mushrooms recipe - Heat oil in a frying pan over high heat, add sausage and fry until browned (4-5 minutes). Add cauliflower
Dosas with coconut lentil curry
Dosas with coconut lentil curry recipe - For dosas, rinse and drain dhal and rice, then soak together in a bowl of water overnight.
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Smoked mackerel smorrebrod with beetroot salad
Ideal for a quick, light Nordic-style breakfast.
Braised chicken with mushrooms
Braised chicken with mushrooms recipe - Heat 2 tsp olive oil or lard in a casserole over medium-high heat, add chicken and brown all over (6-8 minutes), then set aside.
Pork skepasti
Pork skepasti recipe - Place pork belly skin-side up on a wire rack in the sink. Pour boiling water over the skin until score marks open up, pat dry and refrigerate, uncovered, overnight for skin to dry out.
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Matcha noodles with miso broth and soft egg
Matcha noodles with miso broth and soft egg recipe - For matcha noodles, combine flours, matcha and ½ tsp fine salt in a large bowl and mix to combine. Add 150ml water and mix with your fingertips.
Chickpea, pumpkin and cavolo nero soup
This light soup is the perfect healthy meal for cold nights.
Salami and fennel pizza with burrata
When attempting homemade pizza, it's all about the quality of your dough recipe. And we reckon this one holds up pretty well.
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Sopa de fideo
A fiery Mexican take on noodle soup that's big on tomatoes, lime and smoky spices.
Rice bowls with matcha and roast trout
Rice bowls with matcha and roast trout recipe - Preheat oven to 200C. Combine rice and 840ml water in a saucepan with ½ tsp salt, bring to a simmer, cover with a tight-fitting lid
