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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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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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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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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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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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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

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Wet polenta

Soft, creamy 'wet’ polenta is the ultimate winter comfort dish that can be topped with many delicious things, or simply just some cheese. Chef David Lovett shares his recipe with us from his new book, Big & Little.

Prep 5 mins

Cook 5-10 mins

Serves 4

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Savoury pancakes with pesto

Lucio’s has closed its doors after nearly forty years as one of Sydney’s most loved eateries. For us, this pancake-like pasta will always evoke memories of the family atmosphere that made Lucio Galletto’s restaurant so special.

Prep 40 mins

Cook 5 mins

Serves 6

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Chiswick’s roasted snapper with capers and shishito peppers

Matt Moran has the right formula when it comes to cooking fish over Easter. Fry in a hot pan, add brown butter, lemon and caper sauce, shishito peppers for good measure, then let the produce shine.

Prep 15 mins

Cook 25 mins

Serves 2

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Pizza diavola

To make the best Roman-style pizza with the greatest crust and just the right amount of chew, all you need is heat, time and quality Italian ingredients.

Prep 30 mins (plus resting)

Cook 10 mins

Makes 2-3 pizzas

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Asparagus with burnt butter

Even the simplest of vegetable dishes is transformed by the nutty, fatty goodness of burnt butter.

Prep 20 mins

Cook 10 mins

Serves 6

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Suckling lamb pomodoro

Looking for a dish to impress this Easter? This suckling autumn lamb, from the book Ombra by Carlo Grossi, could just be it.

Prep 20 mins

Cook 2 hrs

Serves 6

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Turkish mountain salad

Turkish mountain salad, also known as shepherd's salad, is a chopped salad of tomatoes, walnuts, herbs and pomegranate arils. This recipe is from Ibrahim Kasif of Sydney’s Stanbuli.

Prep 15 mins

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Serves 4

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Annette’s tomatoes and peaches with honey vinegar and burrata curds

There’s tomato salad, and then there’s tomato salad to the power of ten. Analiese Gregory’s version from her latest book, How Wild Things Are, is exponentially more tomato-tasting than any you’ve grown up with. Bonus: ripe peaches and creamy curds!

Prep 30 mins

Cook 5 mins (plus setting, marinating)

Serves 4

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Egg + eggs

Dress to impress – and that applies equally to your canapés. This recipe places eggs on centre stage and adorns them with a beautiful mayonnaise, delicate pearls of roe, and a scattering of pretty flowers.

Prep 20 mins (plus pickling overnight)

Cook 10 mins

Serves 6

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A really buttery croque monsieur

Sometimes the leftovers taste even better than the original, and this is a case in point. You’ll need Christmas ham, sliced white bread, butter, and the best melting cheese your money can buy.

Prep 10 mins

Cook 10 mins

Serves 4

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Pickled eggs

Planning a new year’s eve party? These simple, elegant canapés can be made up to a week ahead of time, leaving you more time to enjoy yourself on the night.

Prep 20 mins (plus pickling overnight)

Cook 10 mins

Serves 4-6

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Tarte tropézienne

Travelling to France for Christmas is out, so bring a little of France to your festive table in the form of this beautiful brioche sweet, filled with creamy orange-blossom and vanilla custard.

Prep 20 mins (plus chilling, proving)

Cook 25 mins

Serves 8-10

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Slow-roasted lamb shoulder with white beans and harissa 

This entire main from Danielle Alvarez's, new book, Always Add Lemon, can be prepared a day ahead, leaving you only one thing to do before your guests arrive: simply turn on the oven and let it do the rest of the work for you.

Prep 30 mins (plus soaking, resting, seasoning)

Cook 9 hrs

Serves 6 

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Baba ghanoush with roasted spring onions, beetroot and green olive

Take your next barbecue to the next level with this easy platter from the book Always Add Lemon. Danielle Alvarez’s colourful jumble of vegetables, flatbreads, and eggplant dip “kissed by smoke” makes a relaxed starter for vegans and meat-eaters alike.

Prep 20 mins (plus draining, cooling)

Cook 1 hr

Serves 6