Smoky eggplant and walnut dip
It's baba ghanoush, with a little twist.
Jaclyn Koludrovic’s gluten-free fruit mince crostata
The pastry chef's dietary-inclusive take on a Christmas treat.
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A brief history of eggnog, plus a recipe
This fluffy white libation looks innocent enough, but it can pack a hearty festive punch.
How to make ali nazik kebap (Turkish kebabs)
Just meat on a stick? Hardly. With a few pointers from Turkish chef Somer Sivrioglu, of Sydney's Efendy restaurant, the humble kebab becomes so much more.
Matt Stone’s raw zucchini, pine nut and miso salad
A pretty-as-a-picture dish for spring.
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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.
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Caramelised pineapple with star anise and ice-cream
Pineapple and caramel – it's a combination that just works.
Giovanni Pilu’s warm spiced berries with balsamic vinegar and goat’s curd
A salty-sweet combination that just works.
Grilled lamb cutlets with salsa verde
That zingy green sauce is a powerful match for these lamb cutlets.
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Shakshuka
We'd happily eat these baked eggs for breakfast, lunch or dinner.
Tony Tan’s guide to making black pepper crab
A colourful, gutsy South East Asian favourite, this is a dish worth getting your hands dirty for. Roll up your sleeves and give it a crack.
Spiced orange Sacher torte
Chocolate and orange – it's a combination that just works.
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Falafel with yoghurt-tahini sauce
Egypt's favourite street food is crisp on the outside, fluffy inside, and delicious throughout.
A short history of paella (and a recipe too)
Would the real paella please stand up? Today’s version is a world away from the rustic original cooked in the fields of the Valencian countryside.
Mark Best’s best-ever banana bread
You better believe it.
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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.
Ginger madeleines with spiced crème Anglaise
A luxurious take on the bite-sized sponge cakes.
How to make spice cake (it’s also gluten-free)
Sugar and spice make for a very nice treat when combined to create this flourless cake.
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Tony Tan’s guide to making Chongqing noodles
Get the lowdown on this fiery addictive dish hailing from Sichuan.
Roast pears with maple syrup and vanilla crème fraîche
A quick and easy dessert of soft warm pears roasted in a citrus-tinged maple syrup.
Saba Ethiopian’s bamya (lamb and okra)
Head chef Tekebash Gebre's recipe for a Sudanese dish that's all warmth and spice.
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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.
The new spice traders
The global spice trade, worth an estimated $24 billion, has a problematic past. But these modern-day spice merchants are championing ethical goods with an emphasis on quality and sustainability.
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.
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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.
Pumpkin and ras el hanout soup
A winter-friendly soup turbocharged by this heady North African spice mix.
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.
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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.
Leek and miso orecchiette
A cross-pollination of Japanese and Italian flavours that just works.
Parwana Afghan Kitchen’s morgh degee
The Adelaide restaurant shares the recipe for this celebratory dish of braised chicken with yoghurt and spices.
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Gnudi with wilted bitter greens
Feather-light ricotta dumplings, chilli and dark leafy vegetables – what a combination.
Rhubarb-hazelnut puddings with brown sugar-brandy custard
Warm pudding, chilled custard. Perfect.
Roast garlic, cheddar and ale soup with fried cauliflower
With two whole bulbs of garlic, and then some, this is for garlic-lovers only.
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Emma McCaskill’s chickpea dhal with papadums
Warm spices, nutty chickpeas and the crunch of homemade papadums – nothing beats it.
Twelve-hour spiced lamb shoulder with saffron pilaf
This dish goes to show that slow-cooked and steady wins the race.
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.
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Monique Fiso’s grilled kumara bread
Any chance to throw a flatbread down and put fat over it. It's delicious.
Monique Fiso’s barbecue short ribs
It may take time, but the results are worth it.
How to make phở: a masterclass with Angie Hong
Now is the time to make this deeply comforting noodle soup.
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Banana cake with molasses-sugar and sesame
Sometimes, it just take a little baking to make the world seem a bit lighter.
Jeera rice and dhal
A gently spiced curry and fragrant, herby rice – this is peak comfort food.
Calamari with spiced eggplant
For a fast and easy midweek dinner, barbecued calamari does the trick.
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Spiced chicken with grape cacik
Spice-roast chicken, a cooling yoghurt sauce – it's a combination that just works.
Adam Wolfers’ carrot schnitzel
The much-loved crumbed vegetable dish from the chef's pop-up restaurant Ételek.
Anatomy of a dish: saag paneer
It’s easy being green with this spice-fuelled Indian classic.
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Napier Quarter’s mussels dressed with spring-onion and verjuice vinaigrette
A fresh take on steamed mussels.
Burghul with spiced lamb
A dish packed with flavour, plus it makes for an easy weeknight dinner.
Coconut dhal with barramundi
Dhal is the ultimate comfort food and, in this version, coconut milk adds richness to the dish.
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Hummus with blistered tomatoes
Love hummus? Build a meal around it.
Seafood in hot-and-sour broth
Turn up the heat with this fragrant tom yum-style soup.
Chilli con carne
The big bowl o' red may have hotly contested origins, but chilli con carne's smoky, spicy appeal is indisputable.
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Mike McEnearney’s grilled red mullet with Moroccan spices
Your fast fish dinner is on its way.
La Casita’s pork rellenos with tomato and pork-fat dressing
Just add beer and you're set.
Mike McEnearney’s flank steak with rosemary, capers and Sichuan pepper
For a speedy steak dinner, just choose beef flank.
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Slow-cooked spiced lamb with prunes
A simple stove-top lamb stew, with the warmth of the spices tempered by the sweetness of the honey and prunes.
Coconut-chicken soup with turmeric
A simple soup that will restore your spirits.
Gingerbread
Our quick and easy recipe for the sweet, spiced biscuit.
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Spice-roasted duck with figs
Duck is the ideal main attraction for a smaller Christmas gathering, particularly when spiced and paired with lush summer figs.
Andrew McConnell’s roast goose with prunes, port and walnuts
Go all out this Christmas with roast goose - it's worth the investment.
Brined barbecued turkey with spices and a piri piri sauce
A lidded barbecue is the answer to everyone’s prayers in the heat of summer, and brining the turkey ensures a deliciously tender result.
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Spiced limoncello iced tea
An easy digestif to end the evening.
Roasted pork with the best crackling and roasted nectarines
However hot it is outside, this roast pork is worth the oven time.
Anatomy of a dish: samosas
Crisp, spiced, addictive – these party stalwarts have humble origins.
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Fast chilli con carne
Some purists believe there is no room for beans, but we think they add a rich, earthy flavour.
Pfeffernüsse
These spiced German biscuits are a traditional treat come Christmas, but really, we love them any time of year.
Tony Tan’s braised beef brisket with chilli-oil sauce
A magical version of the Cantonese classic, with a robust chilli oil to boot.
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Flour & Stone’s stollen with sour cherries
This recipe makes two loaves of the spiced German fruit bread - keep one for Christmas Day, and give the other as a gift.
Fleet’s whisky-and-honey-glazed ham
A must for the Christmas table.
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Anatomy of a dish: Sunda’s steak with sunrise lime satay
Steak, carrots, curry sauce. This dish from Sunda in Melbourne may sound simple, but it’s anything but. Want to cook like a chef? Time to step up.
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Shane Delia’s poached chicken salad with harissa, eggplant, spring onion and tahini
Double dressing? In one corner, the nuttiness of the Maha East chef's tahini dressing; in the other, the one-two spicy punch of the harissa and lemon.
Andrew McConnell’s roasted duck breast with spiced quince, anise crumb and mead sauce
Don't skip the quince. It adds a wonderful texture and subtle acid, making it the an ideal foil to the duck.
Spicy chicken and tortilla soup
A little bit of spice makes this soup extra nice.
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What is red cooking?
We explain hong shao, a common Chinese braising technique that adds rich flavour and a red-tinted finish.
Charlie Carrington’s grilled asparagus, peas and amba-spiced labne
A spring-ready salad with a gentle hum of spice.
Carrot, orange and harissa salad
It tastes as good as it looks.
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Spicy Sichuan-style lamb dumplings with chilli oil
Lamb dumplings spiced with cumin and coriander and cooked in a spicy sauce. What more could you want?
Chana masala
A comfort bowl that's ready in minutes.
Sunda’s buttermilk fried chicken with waffles
Fried chicken and waffles – it's a combo that just works, and is rendered here with Southeast Asian flavours courtesy of chef Khanh Nguyen.
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Phil Wood’s semolina cake with orange ice-cream and eggnog custard
With the Laura chef's dessert, it's Christmas time, every time.
Duck wonton, tofu and chrysanthemum soup
Rich, comforting and plenty warming.
Kylie Kwong’s prawn dumplings with organic tamari and chilli dressing
Don't underestimate that dressing – it's a smoky, sweet, sour, spicy and salty hit that works wonder with the dumplings.
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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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Victor Liong’s grilled eggplant with sesame, cumin and chilli
A fragrant eggplant dish by Lee Ho Fook's head chef that recalls the cooking styles of Dongbei and Xinjiang in northern China.
Sean Brock’s Nashville hot chicken
There's southern fried chicken and then there's Nashville hot chicken. And once you've tried it, there's no turning back.
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Split pea and coconut soup with yoghurt
A twist on a classic in which warm, uplifting spices meld subtly with a coconut milk base.
Cutler & Co’s apple terrine with burnt-butter ice-cream, oat crumb and butterscotch sauce
After 10 years, this dessert is still a top order at Andrew McConnell's Melbourne restaurant.
Sunda’s Thai-style chicken larb
This vibrant salad by Melbourne restaurant Sunda fires on all cylinders.
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Sunda’s crisp rice salad (nam khao)
It's the Melbourne restaurant's simplified version of the Lao-style salad, with crisp and crunch from the deep-fried jasmine rice.
Sunda’s masterstock-poached chicken with ginger and spring onion relish
A beloved staff meal at Melbourne restaurant Sunda.
Sunda’s fish curry with cucumber salad and coriander chutney
When Sunda's Khanh Nguyen says this is one of the best curries he's had, we need no further convincing.
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Black pepper tofu
Crack the pepper fresh, and don't skimp on it.
Turn up the heat with these spicy soups
Put some fire in your belly.
Agostino’s chocolate, clementine and aniseed zaletti
It's the traditional Venetian raisin and cornmeal biscuit, but made more heavenly with chocolate, clementine and aniseed.
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Roast lamb leg with pan gravy by Leonardo’s Pizza Palace
The leg is the best part of lamb, according to Nick Stanton. It's best to roast it simply, with gravy on the side, of course.
Chicken, vermicelli and lemongrass soup
A fresh, cleansing noodle soup for cooler nights and head colds.
How to make kulich
Sweet yeasted bread studded with fruit? Come Easter, the hot cross bun is one answer. Pastry chef Catherine Adams introduces another, the traditional Easter bread of Russia.
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Indian-spiced lamb skewers with mint yoghurt
The classic combo of fragrant spices, cooling yoghurt and lamb, on a stick. A crowd-pleaser that's as simple as it is delicious.
Ocean trout with harissa and yoghurt
Make your own harissa? It's easier than you think.
