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Ibrahim Kasif's quince and clotted cream (Ayva tatli)

Serve this gorgeous Turkish dessert with quince and a dollop of clotted cream for addictive flavour and texture.

Prep 25 mins

Cook 1 hr

Serves 4-6

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Ibrahim Kasif's hellim (halloumi) and yoghurt soup

A delicious, tangy cheat's version of the much-loved Turkish-Cypriot soup by chef Ibrahim Kasif.

Prep 15 mins

Cook 20 mins

Serves 4-6

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Tondini di formaggio

These delicious discs of fried creamy cheese are irresistible, from the cookbook Cinnamon and Salt, by Emiko Davies.

Prep time 20 mins (plus cooling)

Cook 10 mins

Makes 20

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Pici, roast duck and oyster mushrooms

Hand-rolled pici is the thick Italian hand-rolled noodle that is deliciously slippery, and best when coated in a rich duck ragu.

Prep time 40 mins

Cook 2 1/2 hours

Serves 4

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Simple egg pasta dough

An egg pasta dough is perfect for making fresh pasta through a pasta machine with, and once you try it, you'll never buy dried again.

Prep time 15 mins

Makes about 500g

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Semolina pasta dough

Semolina pasta dough is easy to make, and best for any hand rolled pasta shapes.

Prep time 15 mins

Makes about 500g

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Pasta Carbonara

Twirling spaghetti alla carbonara around a fork, stabbing guanciale to accompany each luscious bite is a gastronomic rite of passage for travellers to Rome.

Prep time 15 mins

Cook 15 mins

Serves 4

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Joel Bickford's Cacio e Pepe risotto

Is it possible to ever have enough cacio e pepe? We think the more cheese the better, and this simple risotto packed full of cheesy flavour from the newly-opened Shell House is case-in-point.

Prep 20 mins

Cook 30 mins

Serves 2-4

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Victor Liong's prosperity salad (Yee sang)

This symbolic salad is eaten across Chinese New Year to bring good tidings and prosperity in the new year, a symbol of vigour, wealth, and happiness - this salad is best shared.

Prep 20 mins

Serves 4-6

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Dan Hong’s Sichuan chicken salad with sesame dressing

A Chinese classic, this salad uses sesame paste and a spicy chilli condiment to amp up the flavour of the shredded chicken. Dan Hong shares his recipe in the book, Two Good Cookbook Two.

Prep 30 mins (plus cooling)

Cook 40 mins

Serves 4 as part of a banquet

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Kylie Kwong’s prawn wontons with ginger dressing

Prawn wontons are something to be mastered. Follow Kylie Kwong’s lead for how to make them perfectly, from Two Good Cookbook Two: Recipes for Resilience.

30 mins (plus resting)

Cook 5 mins

Make 16

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Nigel Slater's pork with figs

When it comes to Nigel Slater’s pork chops, a splash of cider and ripe figs lead the charge on the flavour front, you won’t be disappointed - from A Cook’s Book.

Prep 15 mins

Cook 15 mins

Serves 2

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Nigel Slater's lamb with broad beans and soured cream

Broad bean season is fleeting, so make the most of it. This recipe is from the book, A Cook’s Book by Nigel Slater.

Prep 20 mins

Cook 35 minutes

Serves 2

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Nigel Slater's quick pancetta and bean soup with spaghetti

A hearty all-in-one soup that is easy to make, and even easier to eat, from A Cook’s Book by Nigel Slater.

Prep 20 mins

Cook 35 mins

Serves 4

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Daniel Medcalf’s arancini with garden peas

These crunchy pea arancini from chef Daniel Medcalf are the ultimate starter for spring entertaining. Serve them hot and watch your guests fight over the last one.

Prep 30 minutes

Cook 20 minutes

Makes about 35

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Whole grilled beef tenderloin with caramelised onions and gorgonzola dolce

Nothing says retro-inspired luxury like a whole fillet of beef. Danielle Alvarez’s version is an instant classic, starting with smoke from the grill and finishing with the piquancy and sweetness of gorgonzola dolce.

Prep 20 mins

Cook 20 mins (plus resting)

Serves 6–8

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Duncan Welgemoed's Morogo

This mind-altering side dish from Duncan Welgemoed’s book Africola might blow you away with its firepower, but you’ll soon be back for more – the mix of chickpeas, leafy vegetables and crazy-hot seasonings is totally addictive.

Prep 30 mins (plus resting overnight)

Cook 30 mins

Serves 4

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Cashew miso cream with young vegetables

A landscape on a plate, this appetiser is more of an idea than a recipe: vegetables arranged like a sumptuous still-life, served with an umami-rich cashew cream. It’s a celebration of the art of good eating.

Prep 30 mins

-

Serves 4

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Sweet and sour pork

When we asked Louis Tikaram of Brisbane’s Stanley restaurant to share some of his favourite recipes to ring in the Chinese New Year, he was quick to choose this Chinese-Australian classic.

Prep 20 mins

Cook 15 mins

Serves 4 as a shared meal

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Bill Granger's pink grapefruit crème caramels with grapefruit & raspberry granita

What’s summer’s version of comfort food? Wobbly, creamy custards served chilled. Granita is an icy counterpoint to the crème caramel, which is made luscious with three different dairy ingredients. This is from Bill Granger’s book, Australian Food.

Prep 25 mins (plus freezing, chilling)

Cook 5 mins

Serves 8

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Herb salad and ginger-lime dressing

There’s a surprise in every mouthful of this refreshing salad, yet the ginger-lime dressing has all the herbs singing to the same tune. The recipe is from Duncan Welgemoed’s book Africola.

Prep 20 mins

Cook -

Serves 4

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Summer chopped salad with citrus sesame dressing

For a casual summer lunch with friends – think outdoors in the shade of a Jacaranda – you can’t go past a chopped salad. Bill Granger’s version, from his book Australian Food, offers all the colours and textures of summer in a bowl.

Prep 30 mins (plus cooling)

Cook 20 mins

Serves 4

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Salad of summer squash, lemon basil, anchovy & ricotta

A composed salad, such as this from Embla’s Dave Verheul, is a feast for the eyes and a breeze to make. Summer squash are the delicate centrepiece here, surrounded by a strong supporting cast of assertive flavours.

Prep 10 mins

Cook -

Serves 4

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Bill Granger's sticky chilli pork belly with barbecue sauce

If you want to win friends and influence people, serve them barbecued slow-cooked sticky pork belly. This recipe – from Bill Granger’s book Australian Food – is such a crowd-pleaser that you should seriously consider doubling it.

Prep 25 mins (plus freezing, chilling)

Cook 2 hrs

Serves 4

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Pipis with XO noodles

Noodles and pipis are as fun to eat as they are delicious – there’s no getting around it, you’ll need to slurp, suck and pick your way through this dish from Louis Tikaram of Brisbane restaurant Stanley.

Prep 40 mins

Cook 1 hr 15 mins

Serves 4

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Wildflower honey ice cream

Honey and ice cream have a special affinity, with the sugars in the honey helping to keep the frozen mixture soft. Capture the unique flavour of honey from your own local area with Aaron Turner’s recipe.

Cook -

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Peach melba

Duncan Welgemoed’s version of this famous dessert, from his book Africola, couldn’t be easier. The most important thing is to start with juicy, ripe, fragrant peaches, and the rest will almost take care of itself.

Prep 20 mins

Cook 5 mins

Serves 4

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Danielle Alvarez's almond and cherry custard ice-cream

Almond and cherry custard ice cream makes a festive finale for any meal. In Australia, fresh sour cherries ripen just in time for summer entertaining, but frozen ones will work very well too.

Prep 15 mins (plus freezing)

Cook 15 mins

Makes 1 litre

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Analiese Gregory's confit lamb ribs with date syrup and toasted spices

If the salty-spicy-sweet sucker-punch of these ribs doesn’t knock you out, the crunch factor surely will. Serve up a platter of these next time you have friends over, then stand back.

Prep 20 mins

Cook 2 ¼ hrs

Serves 4

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Roger’s gougères

If you love pastry, if you love cheese and salt, if you love crisp-and-soft things hot from the oven, then resolve right now that you will bake gougères this week. Today. Right now.

Prep 20 mins

Cook 15 mins

Makes 30 gougères