Get that sought-after crisp skin every time with this trick.

"Hazelnuts make this dish unique with their fragrance," says Andreas Papadakis. "It's a simple dish and making the base sauce in advance makes things a lot simpler."

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.

Gigli with borlotti beans and pancetta in mint salsa recipe - For mint salsa, stir ingredients in a bowl and season to taste.

Cooking the leek in the sopressa oil adds extra flavour to this Italianate spin on a bacon and egg roll. If spice isn't your thing, use flat pancetta in place of sopressa.

The toasted walnuts in this rice bowl offer not only delicious nuttiness, but also great texture with the cauliflower and the silken tofu - a vegetarian weeknight winner.

You can't go wrong with pesto pasta. In this take on the Ligurian classic, we've swapped pine nuts for pistachios and we think it's better - don't tell Nonna.

Blood oranges, if they're around, are beautiful here, but navels or even grapefruit work well.

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

Tofu poke bowl with pickled carrot recipe - For pickled carrot, combine ingredients in a bowl, season to taste and stand at room temperature to pickle for 1 hour.

Wow your dinner guests with this dish.

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.

Lamb, pea and mint are a perfect combination for spring. We've given this dish a Lebanese (and gluten-free) twist.

We've spiked this larb with aniseed. It's a natural partner to pork and adds an extra flavour dimension to this simple dish.

This clam dish makes a tasty yet simple supper for the warmer months. Gather round your pals, pour the wine and dive in.

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.

We've lightened things up here by using cauliflower rice instead of basmati. The currants soaked in vinegar are the ideal foil to the richness of the lamb.

Chinese sausage, Shaoxing wine and black vinegar add amazing flavour, while a fragrant ginger and chilli bean paste takes the dish to another level. Lay on some steamed rice to mop up the juices.

Baking a whole chicken in paper makes for a beautifully juicy bird. Serve it with plain couscous to soak up all the juices.

Swapping flour for hazelnut meal adds a great nuttiness that complements the flavours in this dish nicely.

A modern take on the classic French chicken chasseur.

This classic Burgundian braise is elegant in its simplicity, relying on good ingredients and attention to detail.

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).

This roast chicken recipe is sourced from Epocha restaurant in Carlton, Victoria.

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).

Furikake lamb rack with carrot-ginger puree recipe - Preheat oven to 220C. Toss carrots in 40ml olive oil in a roasting pan, season and roast until tender (15-20 minutes).

"Would you please ask Iberia in Adelaide to share the recipe for its caldoso?" - Jill Sawyer, Adelaide, SA

Steak with sweet and sour beetroot and horseradish crème fraiche recipe - For sweet and sour beetroot, bring wine, vinegar, sugar, spices, reserved silverbeet stems and 125ml water to the boil in a saucepan over medium-high heat, stirring until sugar dissolves. Season to taste

"The saffron spätzle dish at Lulu La Delizia is spectacular. I'd be most grateful for the recipe." - Luka Weber, Fremantle, WA

With a sprinkle of baharat for extra spice.

Spiced lamb chops with silverbeet, chickpeas and yoghurt recipe - Preheat oven to 200C. Combine spices and ½ tsp salt in a bowl, then rub generously all over lamb to coat well.

Fennel and fish is a stellar combination. Make the most of fennel's availability in the cooler months with simple dishes like this one.

T-bone steaks with garlic buttered mushrooms and mash recipe - Preheat oven to 200C. Cover potato with cold salted water, bring to the boil and cook until tender when pierced (10-15 minutes).

"My best mate's father was a fisherman and he taught us how to fish," says Clugston. "On the weekends we'd catch blackfish and snapper in Boambee Creek and I'd take them home for Mum. This recipe is really about a super-fresh fish dressed simply with briny olives and crunchy nuts."

Serve Babajan’s lamb lahmacun - Turkish flatbread topped with spiced lamb - hot out of the oven with a crunchy salad, sumac, olive oil and hummus.

"Admittedly, on the surface this dish seems a bit odd," says Achatz. "Cocoa, pumpkin, cardamom, lamb? This is a perfect example, however, of a technique we use frequently at Alinea called 'flavour bouncing'."

A chicken schnitzel is hard to go past; The Unicorn Hotel’s extra crisp panko breadcrumb version is impossible to resist. Serve it on mashed potato with parsley, lemon wedges and their flavour-packed gravy.

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.

Try this French restaurant classic at home when entertaining as an elegant main.

This barbecued veal dish is elevated to sophistication with a simple oyster cream and hearty braised artichokes.

Montrachet's double-baked crab soufflés are superb - thankfully, they've shared the recipe so you can enjoy them at home.

The classic French combination of steak and fries topped with a dollop of tangy sauce Bearnaise.

Not the stir-fry you would expect, with fiery red curry paste, green peppercorns and holy basil forming a rich curry.

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.

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

Feijoada

Toby Wilson from Ghostboy Cantina shares his recipe for his spicy Chinese pancake tacos with marinated pork.

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.

Embla share their recipe for rainbow trout skewers, marinated in lemon and char-grilled until crisp.

The wagyu can be replaced with a good cut of Angus beef, so long as it's a large piece. Serve with a simple winter green salad.

To add more essential oils and less bitter pith from the grated lemon, freeze it overnight.

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

The interplay of texture with crunchy almonds, sweet roasted carrots and creamy feta is simply delicious.

Cook the flounder at a low temperature so it doesn’t dry out. Trimming the fish before cooking makes it easier to dig in.

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

Cook this succulent pork neck low and slow until it’s really tender.

Fideuà is similar to paella (the dishes share a Valencian origin) but made with pasta in place of rice. It’s typically made with short, thin noodles known as fideos, but we’ve used broken-up spaghettini.

Backstrap, or eye of loin, is a lovely lean cut of meat, while anchovies and mint are always perfect partners with lamb. Just add pumpkin for an ideal autumn meal.

Gratins are pure comfort food. In this dish fennel's aniseed notes are mellowed in the cream. It's a gratin that goes wonderfully with pan-fried fish or roasted beef, or just with a salad and some bread for a simpler meal.

Australian Gourmet Traveller Fast recipe for fish with tahini sauce, pomegranate and fennel

Australian Gourmet Traveller Fast recipe for Chicken schnitzels with cabbage and grape salad

Recipe for Stir-fried beef with baby corn, tomato and sesame

Recipe for stir-fried black fungus with ginger, garlic stems and snow peas | Gourmet Traveller

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Gourmet Traveller fast recipe for barbecued T-bones with rough rocket salsa verde and crushed potato salad.

Emma Knowles recipe for fast matcha rice with smoked trout, cucumber and pickled ginger.

Charred sweet potato, goat’s curd and almonds recipe from Frank restaurant in Hobart, Tasmania.

Curtis Stone recipe for 12-hour barbecue beef brisket.

Duncan Welgemoed recipe for smoked mulloway with apricot and beer from Africola restaurant in Adelaide.

Emma Knowles recipe for lamb loin chops with smoky eggplant, and farro and tomato salad.

Emma Knowles recipe for barbecued tomahawk with tomato relish.

Spice up your midweek steaks with pickled chilli and avo.

Emma Knowles recipe for soy-glazed pork cutlets with Japanese slaw.

Lisa Featherby fast recipe for lamb with lemon, mint and shanklish.

Michael Bacash recipe for Lebanese-style snapper.

Cheese and tomato, what a pair. Pile on top of some shortcrust pastry, and you'll have a picnic-friendly dish in a flash.

Duncan Welgemoed recipe for roasted rib of beef with ndolé from Africola restaurant in Adelaide.

René Redzepi & Nadine Levy Redzepi recipe for grilled flank steak.

Emma Knowles recipe for roasted gurnard with smoky eggplant, farro and boiled lemon.

Rodney Dunn recipe for red braised turkey with pickled radishes.

Rodney Dunn recipe for spice-crusted quail with buttered rice and figs.

Rodney Dunn recipe for hot-smoked chicken with marinated tomatoes.

Rodney Dunn recipe for roast duck with orange and rhubarb.

Rodney Dunn recipe for salsa verde chicken.

Emma Knowles recipe for roast pork rack with cherry-ginger relish.

Emma Knowles recipe for fast char-grilled sirloin with green papaya and jaew.

Emma Knowles recipe for fast buttermilk-chilli chicken and coleslaw sandwiches.

Emma Knowles recipe for fast Chinese-style tomato scrambled eggs.

Emma Knowles recipe for fast tuna, zucchini and pea spaghetti.

Recipe for spatchcock, freekeh, pickled tomatoes and harissa yoghurt from Gordita in Brisbane.

Recipe for wood-fired rib-eye with jaew, butter lettuce and Asian herbs by Louis Tikaram from EP & LP in Los Angeles.

Recipe for charcoal-grilled veal wrapped in lardo by Danielle Alvarez.

Recipe for grilled chicken with radicchio, fennel and walnuts from Paper Daisy restaurant in Cabarita Beach, NSW.

Recipe for prawn, corn slaw and chervil rolls from Waterman's Lobster Co in Sydney.

Leave your questions at the door: tender fish, juicy corn and crisp nori is an unlikely combination that somehow works.

Lisa Featherby fast recipe for Indian-style curried eggs with rice.

Phil Wood recipe for crab omelette from Rockpool, Sydney for Gourmet Institute.

Ryan Squires recipe for tumbled octopus with smoked garlic, honey and green mustard from Esquire, Brisbane for Gourmet Institute.