This quick noodle dish combines clams, lap cheong sausage and black beans for an unconventional surf and turf.

What could be better than Korean japchae noodles and kimchi fried into a delicious pancake?

This soup's combination of spices, chicken and crispy noodles is sure to pack a punch.

We've added cucumber to freshen up these noodles in a nutty soy sauce. Poached chicken makes for an excellent addition.

Noodle salads are excellent in all weather - particularly when it's steamy because there's minimal cooking involved. This dish works well with sliced sirloin; we've made it quicker by using minced beef instead.

Apricot chicken may sound retro, but it still tastes great in this take on a classic biryani.

Inspired by a Berber dish eaten in Morocco, this fragrant omelette is a wonderful twist on a cornerstone of modern cooking.

This fresh, light salad is all about the chicken. It works well for a barbecue, tossed together with the chicken hot off the grill. The dressing is even better when it’s left to stand for an hour or two.

This bowl of raw greens is the ultimate antidote to summertime overindulgence.

A quick and easy fragrant paste made with ginger and turmeric can turn a simple stock into a fragrant broth that’s perfect with mussels, a few pieces of fish or both.

Full-flavoured summer tomatoes at their peak make this the perfect raw soup - we've added a little richness to the equation with just enough avocado to give a silky texture, but not enough to overpower the clean flavour of the tomatoes.

Very ripe tomatoes make all the difference in our okra, eggplant and turmeric stew. Serve with bread or on a grilled fillet of fish.

The best-quality fish needs no cooking at all, although we like to add a little extra flavour to it, in this case with a light citrus cure.

This northern Thai-style Chiang Mai curry is flavoured with ginger as well as turmeric. It’s slightly sour and deliciously light.

This simple spiced coconut sauce adds a lot of flavour to barbecued prawns (or fish or chicken, for that matter). Vietnamese mint gives a beautiful lift, but this dish works just as well with other mints.

This bibimbap-inspired rice bowl is packed with umami thanks to the addition of thinly sliced nori and gochujang, Korea's fermented chilli pickle.

Green mango adds refreshing tartness to this summer salad, adding a nice counterpoint to the smoky grilled calamari.

A burger but not as we know it, loco moco is a classic Hawaiian lunch dish. Traditionally the burger patty crowns a mountain of rice, with plenty of rich gravy and a fried egg.

A patty of well-seasoned minced beef with melted cheese, sliced tomato, lettuce and onion on a soft bun - easy, right? There's plenty of room for variation - it's all about personal preference and big flavour.

The prawns in this salad can also be left whole and barbecued in their shells for extra flavour.

This chorizo hotdog is all about the condiments. Here, choose between a smoky red capsicum relish or the bright flavours of chimichurri, or go for a bit of both.

Taking our cue from the classic British combo of fish and chips with mushy peas, we've made a summer friendly minty pea mayo to team with trevalla on this burger.

A delicious steak sandwich, with all the flavours of a classic Vietnamese banh mi.

This soy pork salad is equally delicious with the pineapple simply chilled rather than barbecued.

This grilled chicken and bacon burger packs a tangy punch with the addition of an avocado-coriander sauce.

These sticky pork skewers are simple to prepare and can be marinated and assembled well in advance, then cooked as you need them. Cut the pork into bite-sized pieces and push them tightly together on the skewers so the pork remains juicy when it's cooked.

A recipe for a delightful smoked salmon crostini topped with goat's curd and pickled radish.

Roast turkey just got more interesting. Here, we've basted it with an Asian-inspired sticky peach glaze then roasted it to a beautifully rich finish.

Here’s a twist on a classic pairing. We've baked our own buttermilk rolls - they're the perfect springboard to let the roast beef eye fillet and creamy salad shine.

While a baked whole trout looks impressive, it's a pretty simple procedure. We've baked this one with an aromatic riesling and lemon rind to coax out fresh flavours.

Pickled nectarines on the side are the perfect accompaniment for this turkey and pistachio terrine, cutting through the richness with light and fruity notes.

We're saying cheers to a classic with this tweak of the unbeatable prawn cocktail. Thinly mandolined rockmelon adds a sweet touch, which you can always offset with as little or as much Tabasco as you'd like.

The perfect combination of fresh prawns, chipotle chillies whipped into a crème fraîche and a tangy corn relish on canape-sized tostadas.

Served on corn chips, this Mexican classic is perfect for a fiesta.

Christine Manfield's coconut crab and green mango salad- Combine crab and 100ml of dressing in a large bowl and stand for 5 minutes for flavours to mingle.

The marinade and chutneys all benefit from being prepared ahead, giving the spicy flavours time to get to know each other - serve the turkey with a bed of rice and yoghurt so you can bring down the heat.

What's not to love about a bourbon-spiked fruity glaze for your Christmas ham? We've doubled the peach goodness by pairing it with a tangy peach relish and cooking the fruit only briefly to maintain its fresh flavour.

For a Filipino twist, charcoal these lamb cutlets in an ancho chilli, lime and oregano marinade - they'll have an extra chilli bite.

We loved chilled soups at dinner parties in the '70s. Their do-ahead ease still offers plenty of appeal to the entertainer. The secrets to success? Vibrant flavours, generous seasoning and thorough chilling. No one likes a tepid soup.

A simple but tasty recipe for mud crab with a butter and curry leaf sauce.

There’s a lot to love about chicken Kiev – especially the garlic butter stuffed in the centre of the chook or beneath the skin. This bite-sized take has the garlic butter in the centre, with yet more for dipping. These little numbers are excellent for entertaining; they can be assembled ahead of time, then quickly cooked to order.

Beef Rib Roast- Tie beef at intervals with kitchen string, then brush all over with mustard. Scatter with herbs, place in a lightly oiled roasting pan.

Use a fatty pork shoulder for these tacos de carnitas. Roast it in the oven with salt for 20 minutes for a tender Mexican feast.

Is there anything a vol-au-vent can’t do? Dress them up with poached oysters and caviar or make fast friends with chicken and white wine.

King prawns with green salsa recipe- For the green salsa, place the jalapeños in a saucepan with enough water to cover and bring just to the boil.

This is a warm salad for crisp spring days with a drizzle of buttery beurre noisette dressing.

This tender crab meat salad makes an excellent entrée. The chapons make it - they're croûtons that have been rubbed with garlic.

A Niçoise salad’s ingredients may vary with the seasons, but egg, anchovies, tomatoes, black olives and dressing with a hint of garlic are a must.

It may be French in origin but Quiche Lorraine is a global favourite. We revisit the classic and update it with a crunchy shortcrust pastry.

This trout salad is a treat piled onto crusty bread slathered with cultured butter. We've marinated the fish for extra flavour, while using raspberry vinegar brightens the colour, and radishes add texture.

This octopus, frisée and fenne salad is super versatile - take it in whatever direction suits your mood.

This sandwich is packed with flavour in the form of fragrant tarragon salsa and beetroot pickle - both ideal foils for the richness of the tongue.

As we count down to our 50th anniversary, we're taking a look back at old recipes. This fried rice dish - a classic comfort food - was inspired from our July-August 1966 issue.

Here, spiced pork scratchings come together with garlicky aïoli and a crunchy slaw for a hard-to-beat snack.

Essentially a Japanese spin on a chicken schnitzel sandwich, what’s not to love?

These Russian-style corned beef fritters have a spark of spice when dipped into a three-part worcestershire, sriracha and tabasco sauce.

Not all roasts create leftovers for days. With our mini lamb roast, you can enjoy the flavours of a hearty dinner in a perfectly portioned meal for two.

Take it low and slow with our recipe for slow-roasted lamb rack with white beans and punchy black garlic aïoli.

Roast lamb loin is the perfect match for anchovies and rosemary; a fragrant and salty twist on a classic dish.

These sticky lamb ribs are perfect for a party crowd, with a sharp chilli-vinegar on the side.

Salted chilli sauce adds a powerful kick to these pork, prawn and tofu fritters.

The classic pot roast lamb gets a contemporary kick with kale, feta and dill.

For a spicy twist on the traditional lamb roast, our Shawarma-spiced leg with beetroot sauce adds an authentic share dish for the whole table.

In the countdown to our 50th anniversary, Gourmet Traveller heads back to where we began with this New England-style clam chowder.

There are many versions of this stew throughout Argentina and Chile in particular. Some include peaches or apricots, others have a hit of tomato.

There are endless variations of this Mexican soup. Some cooks add green chilli, others prefer chipotles in adobo.

“Fubá is basically polenta and makes for an amazing crust on the flounder, contrasting beautifully with its soft, gelatinous flesh,” says chef, Burgess.

Feijoada

This Mexican white corn soup has layers of pork flavour, popcorn-like hominy and a fresh cabbage garnish. Super-delicious.

“Braised oxtail is very popular in Brazil,” says Burgess. “It’s a dish that’s deep in flavour, and fresh at the same time.”

This Ecuadorian salt cod and bean soup is typically served at Easter, and is ideal for a feast.

Tlayudas are pizza-like tortillas usually topped with refried beans.

Fragrant with whiffs of coriander and chilli, this Latin American recipe for duck and potato stew is cooked with beer for a barley, slightly hoppy base.

This potato and cheese soup is an Ecuadorian classic, although various iterations are found throughout Latin America.

Tamales are parcels of corn dough wrapped in corn husks or leaves such as plantain or banana, then steamed.

Black turtle beans are widely used in Latin American dishes, from Brazil’s feijoada to the simple bean soups of Cuba and Mexico.

Perfect for a party, this cheese pie can be prepared ahead and kept covered in the fridge until you're ready to serve it.

This recipe is inspired by a dish Robert Marchetti served during his time at Icebergs.

Pasticcio, or pasticciata, means mess in Italian, and this glorious mess of polenta, mozzarella, and a sausage and mushroom ragù is comfort food at its best.

Yes, this is a fry-fest. And, no, your doctor won't thank you.

Lamb neck is full of flavour and makes a rich filling for these mini pies.

The flavours of this hearty pie are similar to the Moroccan pastilla made with a fine brik pastry.

Bacon rind adds a lip-smacking texture to the red wine sauce of these beef pot pies.

Think of this as an alternative to porridge – it’s just as satisfying and makes a nice change.

We’ve baked the stuffing separately here to crisp it up, but it works well stuffed inside the bird as well.

Roast spatchcock and sesame cucumbers with choganjang, an essential dipping sauce in Korean cuisine.

Lentil soup may not sound like the sexiest of dishes, but rest assured, it's a heart-warmer.

A good toastie is almost reason to roast a bird in itself. Melting cheese adds extra savour, offset by the piquant chillies.

When you don’t want to roast a whole chicken, Marylands are a great option; their high fat content makes them great for roasting. Start this recipe two weeks ahead to pickle the lemons.

This lovely salad is a fine way to use leftover roast chicken. Serve the meat cold or warm it up – either way it’s delicious.

Is this the ultimate comfort food?

Lentils and bacon are a match made in heaven - here they combine in a warm dressing to be served over a simple roast trout.

Bread sauce, made with milk infused with cloves, onion and bay, is a classic accompaniment to chicken.

Pork rib, black lentil and white bean stew recipe- Preheat oven to 160C. Heat 1 tbsp oil in a large frying pan over medium-high heat.

This fragrant chicken dish is made to serve in the centre of the table for guests to help themselves. We’ve made the za’atar fresh for a more intense thyme flavour.

Finger fennel, a thinner variety with a less prominent bulb, is available from select greengrocers.

Served as a side, this green lentil salad is filled with flavour. Thinly slice the salami to create an even taste.

Overnight dishes are an entertainer's best friend. And this one is a real crowd-pleaser.

Think of this as a simpler version of bouillabaisse with all the flavour, but less work

Australian Gourmet Traveller recipe for smoked trout and pickled cauliflower rolls