Open lasagne with spring greens and burrata
Spring on a plate.
Groundbreaking zucchini flower recipes for spring
Delicate zucchini flowers are one of spring's greatest gifts.
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30 artichoke recipes to add to your arsenal
You'll fall in love with these delicious artichoke recipes.
52 spring salad ideas you’ll make all season long
The green shoots of spring are ready to eat.
35 broad bean recipes that’ll put a spring in your step
Spring's hero ingredient is at home in salads and braises, crushed and spread on toast or blitzed into dips. Time to get shelling.
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Quick spring recipes for easy dinners and lunches
The best way to celebrate spring is with copious amounts of fresh food in these seasonal recipes.
20 of our most popular spring recipes
What you clicked (and what you cooked) this spring.
Chive and green peppercorn roast chicken with spring vegetables
This dinner-ready recipe for green peppercorn chicken proves that a roast can be perfect for midweek meals.
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Perfect match: homemade chips with India pale ale
A recipe for homemade potato chips with onion, ricotta and feta dip. They're surprisingly simple to make at home.
Rockwell & Sons’ pumpkin pie
A very contemporary take on the American pie.
Cassoulet
Our take on the French classic.
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Danielle Alvarez’s slow-cooked ocean trout with peas, and Meyer lemon and fennel salsa
This recipe for slow-cooked ocean trout comes courtesy of chef Danielle Alvarez.
Shaved zucchini, fennel and mint salad with burrata
A simple recipe for shaved zucchini, fennel and mint salad with burrata.
Vietnamese rice paper rolls
Flavour and freshness with every bite.
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Choux wreaths with burnt-honey cream, raspberries and sesame praline
This is one one impressive - and delicious - dessert.
A no-bake strawberry crème fraîche cheesecake
The best bit? There's no need to turn on the oven.
Ricotta-polenta cake with lemon-rosemary syrup
Enjoy a slice of this fragrant, versatile cake at any time of day. And you can make the whole thing in just over an hour.
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Roasted mushrooms with asparagus and goat’s cheese
A vegetarian roast with the most.
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Artichoke, butter bean and fennel bruschetta
A springtime bruschetta that works best for lunches and light suppers.
Roasted cauliflower, Brussels sprout and chickpea salad
A warm roast vegetable salad, brightened with chimichurri.
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Chopped spring green salad
Find the best of the season's produce, and toss them through a zingy feta dressing. It doesn't get much easier that this.
Matt Stone’s raw zucchini, pine nut and miso salad
A pretty-as-a-picture dish for spring.
Flour and Stone’s salted caramel chocolate éclairs
Sometimes nothing else will do.
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Chicken broth with ginger, turmeric and lemongrass
A simple, comforting bowl that does wonders for the soul.
Miso broth with broad beans and tofu
A vegetarian broth that still packs a umami punch.
Napier Quarter’s mussels dressed with spring-onion and verjuice vinaigrette
A fresh take on steamed mussels.
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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.
Dan Hunter’s herb toasts with hand-dived scallops
Essentially a mini rolled croissant, topped with spring herbs and the freshest scallops you can find.
Phil Wood’s braised broccoli with butter beans, chickpeas and chilli
A hearty vegan dish that's good as a side or eaten on its own.
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Tony Tan’s eggplant and broad beans with soy-sesame dressing
You love eggplant but you're short on time. This is the recipe for you.
Casarecce with spring vegetables and pancetta
We can’t get enough of broad beans and asparagus in spring. Simply toss with pasta and you have dinner sorted.
Christina Tosi’s banana cream pie
Recipe for banana cream pie by Christina Tosi from Momofuku Milk Bar in New York.
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The Summertown Aristologist’s spring salad with fresh curd
Spring on a plate – what's not to love?
The Summertown Aristologist’s grain and kale salad with labne
A nutty, more-ish salad that can be eaten with a spoon.
Phil Wood’s goat’s cheese salad with fennel and peas
This spring time salad makes for an excellent side dish.
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Phil Wood’s baked snapper with pistou
Need an easy fish dish for a dinner party? Laura's head chef shows you how.
Bar Rochford’s Sister Ray cocktail
A pleasantly bitter cocktail that combines tequila, amaro and sweet vermouth.
Bar Rochford’s salt and vinegar potato galette with tomato spices
It's the French pommes de terre, done bar-snack style.
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Bar Rochford’s Club Monte
Sherry, amaro and a dash of lemon come together in a satisfying cocktail.
Bar Rochford’s Roman beans, umido and almonds
Bar Rochford's take on the Italian fagiolini in umido (green beans in tomato sauce).
Bar Rochford’s spatchcock roasted in hay with tarragon butter
A typical farmhouse roast chicken, with extra farmhouse.
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Fish burgers
Nothing beats a classic battered fish burger. Don't forget the tartare sauce.
Palisa Anderson’s mieng kham (betel leaves with accoutrements)
A simple starter that's all about texture and flavour.
Stir-fry of young angled gourd and tendrils
Track down angled gourds — they're sponges for the soy and miso sauce.
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Jaci Koludrovic’s rocky-road cake
This recipe has all the pleasures of a rocky-road – pillowy marshmallow, fudgy chocolate – in cake form.
Raspberry and coconut layer cake
Love Iced VoVos? Our maxed-out cake, layered with raspberry jam, covered in fluffy buttercream and topped with raspberry and coconut has a whack of nostalgia, and bells and whistles for good measure. Now this is a party.
Artichoke and salted ricotta tart with salsa verde
Best enjoyed outdoors. On a rug. In the sun.
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Berry bundt cake
Bundt cakes always impress. This one pops with mixed berries and tangy lemon icing.
Bert’s passionfruit and elderflower pavlova
A heavenly pavlova recipe by Jordan Toft, head chef at Bert's in Newport, Sydney.
Lamb rack with piquillo peppers, rocket and burghul
Meat and veg doesn't have to be boring. This roasted rack of lamb comes with a side salad of smoky peppers, pepper-y rocket and textural burghul.
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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.
Spring green frittata
It's like green eggs, without the ham.
Shanghai-style chilled noodles
This sweet-and-sour noodle dish might look simple, but it packs a flavour punch.
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Rhubarb and raspberry brownie
A classic rich chocolate brownie, dotted with the fruity flavours of rhubarb and raspberries. It's perfect dessert to take to a picnic.
Seasonal mixed kraut with charcuterie
A great dinner party starter, made with whatever is fresh from the veggie patch.
Broccoli tabbouleh
A unique twist on traditional tabbouleh, with broccoli, quinoa, and a dressing packed with herbs and zest.
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Charlie Carrington’s Yemenite pickled cabbage and chickpea salad
When life gives you cabbages, make pickles. These Yemen-style pickled leaves work well with the fresh, chopped vegetables and nutty chickpeas.
Pineapple and coconut cake
With tropical pineapple and coconut flavours, a silky sponge and vanilla cream-cheese frosting, this tray cake is the perfect sweet finish for your outdoor feast.
Gnocchi with demi-glace and sage
Gnocchi with a decadent burnt-butter sauce is extra comforting and this one, made with a top-notch shop-bought gnocchi, is easy to put together.
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Bún chả (Hanoi grilled pork with rice vermicelli)
Fire up the barbecue for this popular north Vietnamese dish. It's smoky with charred pork, crunchy with a refreshing noodle salad, and comforting with a light, sweet broth.
Kohlrabi mosaic salad with almonds
Almost too pretty to eat - almost.
Flaked trout, blood orange and fennel salad
Embrace the best of the season in this bright dish that partners ruby-red blood orange with flaked trout, mint and the crunch of fennel.
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Spiced duck and papaya salad
Green papaya and juicy pomelo are a fresh contrast for the rich duck in this textural salad.
Grilled squid with rouille and chilli
"Great squid with a little live fire doesn't need too many accompaniments," says Jordan Toft of Sydney's Bert's.
Roast pork, date and witlof salad
A salad with extra crackle that’s a balance of sweet, bitter and rich. Begin this recipe a day ahead to dry the pork skin.
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Sardine toasts with agrodolce
Sometimes it pays to keep it simple. Toasty bread, butterflied sardines, agrodolce. Dinner done.
Sashimi with nori salt, avocado and ginger
The nori salt isn’t strictly necessary, but make a double batch and keep it in the cupboard to add a quick lift to fish dishes or roasted vegetables.
Onion and potato fritters with raita
A twist on traditional onion bhaji, this is a simple crowd-pleasing snack that’s given a lift with a good-quality eggplant pickle or eggplant brinjal on the side.
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Emma McCaskill’s green asparagus, fennel, lentil and labne salad
A combination that just works.
Fried tortillas with broad beans, feta and lime
Crisp tortillas, creamy feta and avocado, green leaves and dainty edible flowers all dressed up with coriander and lime. Think nachos, but spring-salad style.
Spicy roast chicken noodle soup
A cure-anything chicken soup that’ll become a weeknight staple.
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Celery, mint and Manchego salad
A fresh, crisp partner for roast chicken or a satisfying dish in its own right, this salad has zest and crunch in all the right places.
Rocky road with almonds, goji berries and strawberries
It may feel sacrilegious to mess with a childhood favourite, but this spin on rocky road adds goji berries and freeze-dried strawberries to balance out the sweetness. It’s all the better for it.
Pinbone’s peas, beans, ricotta and mint bruschetta
Once you realise how easy - and downright tasty - making your own focaccia is, there'll be no turning back.
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Pickled and fresh cucumber
"These two-bite snacks are perfect with a gin Martini," says Lindsay.
Panna cotta with blood orange and juniper syrup
When searching for warm-weather desserts, it's hard to go past the lightness of a panna cotta. This one also makes the most of blood orange's slightly bitter notes for a finale that's not too heavy.
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.
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Poly’s potato scallops
This riff on the classic Australian snack by Poly's head chef Mat Lindsay is a more grown-up version, but just as moreish.
Redskin doughnuts
Redskin doughnuts recipe - Combine flour, sugar and yeast in an electric mixer fitted with a dough hook. Add milk, cream, butter, egg and a pinch of salt, and knead lightly until a smooth dough forms (2-3 minutes).
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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Palak paneer flatbread pizze
It's a cultural mash-up of the best kind - try it for yourself and see.
Wizz Fizz frozen yoghurt cake
This French-inspired dacquoise with frozen yoghurt and zingy home-made sherbet is the perfect dessert for entertaining.
Corn and potato quesadillas with green salsa
These tasty quesadillas are vegetarian but meat can easily be added to the recipe to keep carnivores happy. Serve for dinner, lunch or as a party snack.
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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.
Loaded beef brisket nachos
An easy way to feed a crowd.
Devilled ham with cornichons and cheddar
Devilled ham with cornichons and cheddar recipe - Combine ingredients (except cornichons, cheddar and bread) in a bowl, season to taste and press into a jar.
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Peppery strawberries with basil and goat’s curd cream
Pairing strawberries with goat's curd makes for a different take on strawberries and cream. Basil, pepper and balsamic join the party, too, for a simple and refined dessert.
Grilled quails with salted egg yolk sauce
There's not a lot of meat on quails so the best way to eat these is with your hands - pull them apart, dip them in the sauces and get a bit messy," says Mat Lindsay.
Sunnyboy cakes
Sunnyboy cakes recipe - For candied oranges, cover orange slices with cold water in a wide saucepan, bring to a simmer, then drain. Repeat 3 times.
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Char siu pork ssäm with creamed chilli bean tofu
Using radicchio instead of butter lettuce leaves to wrap the pork adds a pleasing bitter touch, balancing the sweet pork and the spicy tofu. If bitterness isn't your thing, use cos leaves instead.
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.
Charred prawns on skewers with lime
Because barbecued things on sticks just taste better.
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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.
Roasted cauliflower and tahini dip with crudités and flatbread
This might just trump your best hummus.
Andreas Papadakis’s baby octopus with ‘nduja dressing
"Spicy 'nduja and octopus are a great match," says Andreas Papadakis. "We make the 'nduja into a dressing for the perfect balance of spicy and salty."
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Cassata
Cassata recipe - For sponge cake, preheat oven to 180°C and butter a 21cm-diameter cake tin and a 27cm x 37cm Swiss roll tin and line each with baking paper. Whisk eggs, sugar and a pinch of salt
Each Peach Pear Punch
A gin punch recipe from Archie Rose Distilling Co in Sydney that brings out the pear and honey botanicals of their Distiller's Strength gin. Throw everything into a bowl and the party's begun.
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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Bacon, egg and avocado salad
Combining bacon, eggs, avocado and charred sourdough, this twist on a Caesar salad works as breakfast, lunch or dinner. The creamy avocado is a good foil for the smoky bacon and piquant anchovies.
Osteria Ilaria’s zucchini flowers stuffed with almond purée and aïoli
"This tempura batter gets really crisp and works really well with the garlic-scented soft almond purée in the flowers," says Andreas Papadakis. "It's the perfect snack for a dinner party."
