Ma hor (galloping horses)
This classic Thai appetiser pulls out all the stops.
Rice, pasta, lentils, canned tomatoes: koshari is made for self-isolation cooking
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.
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Buckwheat-hemp crackers with avocado and finger lime
These crackers are wholesome and moreish, and go well with any dip of your choosing. Here, we’ve paired them with a fresh, zesty smashed avocado.
A classic Waldorf salad
Apples, celery, walnuts and a dash of high society: yes sir, this is one fine salad.
Pastry twists with ’nduja and pecorino
Watch out - these party snacks pack a spicy punch.
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Scampi with green mango and fried shallots
A luxurious summertime starter.
Potato gaufrettes with summer-vegetable tartare
Fancy a potato chip? You'll like these fancy potato chips.
Pork scratchings with spicy salt
This could be the ultimate beer snack. The key is to dry the skin thoroughly in the oven so it puffs when it's fried.
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Classic egg and potato salad
Forget those gluggy versions of decades past. Our crème fraîche-based dressing lightens the load without losing that creaminess and tang.
Beetroot, chickpea and za’atar salad
Roasted beetroot. Tender chickpeas. The zing of za'atar. It's a combination that just works.
How to make fior di latte
To make the stretched-curd cheese you need scientific precision but a relaxed attitude, too.
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Sokyo’s guide to making chirashi zushi
Sushi master Chase Kojima of Sydney’s Sokyo restaurant reveals the key steps to this freewheeling deconstructed sushi.
Pork, scallop and sticky rice siu mai
Our spin on the traditional Cantonese siu mai, with sticky rice for added texture, and scallops to up the luxe factor.
Crab xiao long bao
The Shanghai dumpling goes luxe. We've stuffed ours with picked crabmeat, but the traditional, slurpable stock still remains.
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Pork dumplings with black vinegar and ginger
These little parcels may be simple to make, but the flavour packs a punch.
How to make siu mai
Firm favourites in the dumpling world, these dainty parcels are child’s play to make.
Cauliflower piccalilli with ham and buttermilk biscuits
You'll fall in love with this turmeric cauliflower piccalilli. They're a perfect match with sliced ham and buttermilk biscuits, the savoury American cousin to scones.
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Whole roasted cauliflower with fermented chilli butter
Turn the humble vegetable into a dinnertime showstopper.
Roasted cauliflower salad with chickpeas and dates
The nuttiness of roasted cauliflower, the creaminess of labne, the sweetness of dates. This salad hits all the right notes.
Cauliflower, pomegranate and quinoa salad
A salad that's all crunch and freshness.
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Anchovies and tomatoes on sourdough
Sometimes, simplicity is everything, especially when it's a scorcher.
Corn with herb butter and chipotle salt
Butter makes everything better.
Fig, watermelon and jamón salad
A pretty-in-pink plate that's perfect for summer.
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Bagna cauda
An addictive blend of olive oil, anchovies, garlic and butter. Dip in.
51 Asian-style snacks from dumplings to bao buns
Upgrade your snacking repertoire with these Asian-accented bites, perfect for Lunar New Year grazing.
Barbecued oysters with finger-lime mignonette
Throw an ... oyster on the barbie? Don't knock it 'til you try it.
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Rosemary focaccia with salume
There's nothing better than soft, fluffy focaccia, straight out of the oven. It's easier than you think.
Carne cruda
This Italian starter of raw beef and toppings hails from the Piedmont region. We've opted for mushrooms and parmesan but feel free to tweak the toppings to your taste - just don't skimp on quality.
Jewelled rice
This side is based on the Persian dish of tah-dig, where rice is cooked until it sticks to the bottom of the pan, providing a wonderful mix of fluffy and crunchy elements in the same mouthful.
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Radishes and turnips with yoghurt dip and cornmeal crackers
A light snack that strikes just the right balance between virtuous and tasty.
Stir-fried beetroot leaves with coconut and spices
Beetroot tops often fall by the wayside, but they have so much flavour that it’s a shame to waste them. Here we've turned them into the basis of a quick vegetarian stir-fry.
Heidi’s kale salad
A salad of the most simple - and nourishing - variety - that you can throw together in an instant.
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Silverbeet stalk gratin
This might not sound like your typical gratin but rest assured that all the elements that make this dish a favourite are in the mix.
Freekeh and shaved cauliflower salad with herb dressing
While we love cauliflower roasted, using it raw and shaved whisper-thin adds a lovely textural element to salads.
Beetroot salad with barley and hazelnut
Using a mix of raw and roasted vegetables in salads is a simple way to add different textures and flavours to a dish. Beetroot works particularly well.
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Mushroom parcels
These roasted mushrooms are simply prepared with thyme and garlic, allowing the vegetables to shine. Pair with toast, polenta or roast chicken - this dish is all about versatility.
Miso-glazed mushrooms with walnuts and black barley
Inspired by pilaf recipes, where the grains are cooked in stock, this recipe combines fluffy barley with Swiss brown mushrooms enriched with Japanese flavours. It's a cultural mash-up of the best kind.
Fried cauliflower with parmesan wafers and tahini yoghurt
Lebanon's dish of fried cauliflower - zahra maqlia - gets a contemporary twist from chef Greg Malouf.
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Crunchy slaw with peanut-lime dressing
Visually stunning, this slaw of red cabbage, kale and beetroot is a great salad to take to parties, picnics and barbecues.
Grilled bean salad with lentils
The chargrilled Roman and green beans add so much flavour to this green salad, it could easily make a light dinner or lunch. Just add crusty bread, a poached egg or some shredded chicken.
Charred lettuce and pea salad with charred lemon dressing
Crunchy green salads are often underrated but they brighten any meal. Here we've scorched the lettuce and sugar snap peas lightly on the barbecue to add a little smoky flavour.
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Snow pea salad with sesame dressing
Blanched snow peas dressed up with sesame make a great summer salad with crunch.
Hash browns with chilli sauce
Hash browns will always have a place on our breakfast table, especially when paired with a fiery chilli sauce. Be as generous with the sauce as you dare.
Oysters with two sauces
Add a little zing to your oysters with two vibrant mignonettes.
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Rough guacamole
The simplest things are sometimes the hardest to do well. But with this recipe - and a few considered choices about your produce - you'll nail guacamole every time.
Charred miso eggplant with nori and sesame
Nasu dengaku is one of Japan's most popular exports for a reason. Get ready to fire up that grill.
Barley and seaweed salad with cucumber and sesame
A simple green salad is given a flavour boost thanks to an easy ginger-soy dressing.
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Mango, papaya and chilled coconut tapioca
This recipe is a perfect summer dessert, featuring coconut soaked tapioca and a hint of salt to balance the sweetness of the mango and papaya.
Tomato and mixed-grain salad with black garlic dressing
No barbecue is complete without a mix of excellent salads. This one makes the most of summer tomatoes and the freshest of herbs, but don't be fooled - it's no lightweight.
Sesame kingfish sashimi with ponzu and finger lime
The freshness of this sesame-crusted kingfish sashimi is amplified by a light ponzu dressing and accompanying greens.
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Oranges with dates, nuts, mint and quatre-épices
Fragrant spices, dates and nuts lend a Moroccan flavour to this simple orange salad.
Melon gazpacho with basil
This recipe features a zesty watermelon gazpacho drizzled over fresh fruit. It's the ultimate in summer refreshment.
Garden pickles
Garden pickles recipe - For pickled carrots, bring vinegar, sugar, honey and a pinch of salt to a simmer in a saucepan, stirring to dissolve sugar.
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Baby lettuce hearts with pistachio dressing and parmesan
Baby lettuce hearts with pistachio dressing and parmesan recipe - For pistachio dressing, process ingredients in a blender until smooth and season generously to taste.
Hummus with radishes and paprika
Hummus with radishes and paprika recipe - Purée chickpeas, tahini, lemon juice, garlic and oil in a blender, adding cold water to adjust the consistency, until smooth or to your liking.
Carrot and burghul salad
Packed lunch, picnic salad or as part of a barbecue - there's not much this salad can't handle.
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Yoghurt dip with sesame seeds, pepitas, cumin, caraway and mint
Yoghurt dip with sesame seeds, pepitas, cumin, caraway and mint recipe - Spoon yoghurt into a muslin-lined sieve over a bowl, cover and refrigerate until whey drains and yoghurt thickens slightly (1-2 hours). Stir in garlic and season to taste.
Roasted cauliflower and tahini dip with crudités and flatbread
This might just trump your best hummus.
Mozzarella in carrozza
Mozzarella in carrozza recipe - Place bread slices on a work surface and arrange mozzarella on half, leaving a small border.
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Kingfish crudo with white beans, fennel and blood-orange dressing
Fresh fish, earthy beans and winter produce make this simple, light salad.
Tomato, ricotta and fregola salad
Tomato, ricotta and fregola salad recipe - Preheat oven to 200°C. Crumble half the ricotta over a baking tray, drizzle with 2 tbsp oil, scatter with chilli and half the lemon rind, season to taste and bake until golden on the edges (10-12 minutes). Cool.
Spring-green salad with buttermilk dressing
Cooked and raw ingredients combine in this green salad, where the idea is to use the recipe as a guide and follow your nose to the freshest spring produce you can find.
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Insalata primavera
This versatile spring salad mixes and matches seasonal green vegetables for the optimal combination of textures and flavours. Experiment to your heart's content.
Pea and ricotta frittelle
These deep-fried puffs of ricotta, flecked with mint and peas, are a wonderful combination of crunchy exterior and light, fluffy filling.
Alistair Wise’s breakfast buns
Cheesecake for breakfast? A good idea, we say.
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Dave Pynt’s pea, bean and shallot salad
Pea, bean and shallot salad recipe - Blanch all peas and broad beans in a large saucepan of salted boiling water until bright green (30-40 seconds).
Dave Pynt’s radish and butter lettuce salad
This quick and easy salad has been a mainstay on the Burnt Ends menu since day one.
Dave Pynt’s artichokes with Taleggio sauce
Artichokes with Taleggio sauce recipe - For Taleggio sauce, bring milk to the boil in a saucepan. Add the cheese, stir until it begins to melt, then blend with a hand-held blender until smooth
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Labne with salt-roasted beetroot, pickled onions and peas
Labne with salt-roasted beetroot, pickled onions and peas recipe - For labne, place yoghurt in a fine sieve lined with muslin placed over a bowl. Cover and refrigerate overnight to drain.
Baked camembert with confit garlic and white wine
Fondue is back - and easier than ever. Baking in paper means far less cleaning up. What's not to love about that?
Baby potatoes with butter, mint and pancetta
Baby potatoes with butter, mint and pancetta recipe - Preheat oven to 190C. Heat a small frying pan over medium heat, add pancetta and fry, stirring occasionally, until golden and starting to crisp (2-4 minutes).
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Sweetbreads in brown butter with ravigote sauce
Sweetbreads in brown butter with ravigote sauce recipe - Bring white vinegar and 2 litres of water to a simmer over medium heat. Add sweetbreads and gently poach until they turn opaque (10-12 minutes).
Cabbage with sake, brown butter crumbs and bacon
Cabbage with sake, brown butter crumbs and bacon recipe - Heat a large casserole over high heat, add butter and swirl pan until butter is foaming and nut brown (2-3 minutes), then pour into a heatproof bowl.
Anise fougasse
Anise fougasse recipe - Dissolve yeast in milk in a small bowl and set aside until creamy on top. Combine flour and sugar in an electric mixer fitted with a dough hook
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Beau Clugston’s potato salad and horseradish cream
Potato salad and horseradish cream - For horseradish cream, combine cream and horseradish in a bowl, cover and refrigerate overnight to infuse. | Australian Gourmet Traveller
Ligurian cheese focaccia
Ligurian cheese focaccia recipe - Place half the flour in a bowl with a good pinch of fine salt. Add oil and 200ml water, and mix until smooth, then gradually add remaining flour, a little at a time, mixing to form a soft dough
Beetroot salad with sweet and sour dressing
Beetroot salad with sweet and sour dressing recipe - Preheat oven to 180C. Place beetroot on separate pieces of foil large enough to wrap them.
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Aged goat’s cheese and toasted walnut bread
Aged goats cheese and toasted walnut bread recipe - For walnut bread, combine yeast and 50ml lukewarm water in a bowl and set aside until foamy (3-4 minutes).
Aloo paratha
An Indian dish that elevates humble ingredients - bread and potato - to tasty side dish or snack.
Tarte flambée
In the world of flatbread, it doesn't get much easier than this.
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Apricot and orange-blossom jam
This vibrant apricot and orange-blossom jam goes perfectly with ricotta on buttered sourdough.
Grilled apricot salad with jamón and Manchego
Scorched apricots, torn jamón, shaved Manchego and peppery rocket leaves make for a light and tasty salad.
Pistachio and kale dip
This ultra-green pistachio and kale dip is packed with flavour and goodness. Serve it with any kind of cracker or crunchy crudités.
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Cannellini bean and beetroot salad
Fermented cabbage gives this cannellini bean and beetroot salad an extra dimension.
Sweet potato, green banana and crab with coriander-jalapeño dressing
This Caribbean salad is summer in a bowl. The green banana may seem an unusual addition, but works really well in the mix. Chopped cooked prawn meat, meanwhile, works beautifully in place of the crab.
Gluten-free salted maple-almond balls
Salted maple almond balls- Simmer maple syrup in a saucepan over medium-high heat until caramelised. Remove from heat and stir in coconut oil.
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Chickpeas with steamed eggplant and almonds
Steaming eggplant gives it a lovely silky texture and makes a lighter alternative to frying. The dressing can be made with a curry paste for extra spiciness. Begin this recipe a day ahead to soak the chickpeas.
Watermelon, herb and pickled ginger salad with ginger-pepper dressing
This watermelon, herb and pickled ginger salad is super-fresh and excellent on hot days. It could be served as an entrée, or alongside grilled fish or prawns.
Roast cauliflower hummus with fried chickpeas and flatbread
This Middle-Eastern style vegetarian snack combines yoghurt flatbread with a paprika-spiced cauliflower hummus. Fried chickpeas add some crunch.
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Freekeh, sour cherry and feta salad
Inspired by stuffing, this salad combines freekeh with a sherry vinaigrette and sour cherries for a sweet acidity, while Greek feta crumbled on top adds a satisfying tang.
White fish crudo with avocado, herbs and cucumber-lime dressing
In this white fish crudo, the fish in question can also be marinated in a little dressing, ceviche-style - for 15 minutes or a couple of hours, depending how "cooked" you like it.
Lemongrass and lime-cured trout with rice paper crackers
This cured ocean trout is cured in a soy souce, kaffir lime, chilli and lemongrass sauce for light Southeast Asian notes. Seafood might be a Christmas classic, but we're making this one all summer long.
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Zucchine alla scapece
This classic Italian recipe is all about the zucchini and mint.
Peach, mozzarella and fregola salad
A beautifully simple salad of peach, mozzarella and fregola, adds a little heft to this otherwise light salad - a winning combination.
Herb and ginger salad
A simple salad that packs a punch with lots of ginger and fresh herbs.
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Lobster mousse
Was the '60s the high-watermark of the savoury mousse? We've taken inspiration from parties of the past for our lobster mousse, served with golden oily Melba toast for dipping.
Glazed ham with pickled pineapple pizze
Christmas ham: the gift that keeps on giving. Not only can all the elements of these pizze be prepared ahead, but the flavours intensify, too. Win-win. Start at least a day ahead to pickle the pineapple, and prove the pizza dough.
Devilled eggs with togarashi
Ah, the devilled egg; popular in the 1960s, and still popular now. We've given our version a Japanese twist with togarashi, a Japanese chilli condiment, and toasted sesame seeds.
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Sunflower-seed dip with crudités
Sunflower seeds make a delicious creamy dip for crudités.
Tuna ceviche with ginger, chilli and corn
To mark our 50th anniversary, we collaborated with Patrón Tequila and Neil Perry to create a Mexican-themed birthday feast.
