Rice noodle salad with pork skewers

Fresh tropical southeast Asian flavours make this noodle salad the perfect go-to for your next barbecue.

Prep 25 mins

Cook 15 mins

Serves 4

Sweet potato noodles with chicken and shiitake mushrooms

These stir-fried glass noodles are not only gluten free, they can be transformed into dinner in under 30 minutes.

Prep 20 mins

Cook 10 mins

Serves 4

Fig, mozzarella and basil oil salad

When figs are this jammy, the only thing to do is to tear them, dress them up and turn them into your next dream salad.

Prep 20 mins

Cook 15 mins

Serves 4 as a starter

Fig tarte Tatin

The tarte Tatin gets a late summer upgrade with the edition of seasonal figs. Make this beautiful simple dessert for your next dinner party.

Prep 15 mins

Cook 15 mins

Serves 4

Fig leaf oil

The fig leaf is often underrated when it comes to cooking, but when infused into an olive oil, its aromatic neon-green vibrancy is a feast for the eyes.

Prep 5 mins

Cook 1 min

Makes 1/3 cup

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

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

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

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

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

Socca (chickpea pancake)

Is there a person in the world who doesn’t love pancakes? This traditional Niçoise version has the crisp, buttery-tasting edges everyone adores, but the chickpea flour and salt flakes steer it in a deliciously savoury direction.

Prep 5 mins

Cook 15 mins

Serves 4-6

Kabuli chickpeas, prawns and ‘nduja

Think of ’nduja as a kind of spicy pork condiment with a superpower: it can transform a few staple ingredients into something outrageously delicious. You’ll want to eat this chickpea dish by the bowlful.

Prep 15 mins (plus overnight soaking)

Cook 50 mins

Serves 4-6 as a shared dish

Tuna tartare with marigolds and ginger

If you don’t want the food to dominate the conversation, don’t serve this starter. Striking to look at, with its scattering of petals and daikon curls, it’s also a sensual pleasure to eat – slippery, crunchy, creamy.

Prep 15 mins

-

Serves 4 as a shared starter

Raw beef with roasted rice, lime and chilli

Old-school fine dining meets 21st-century Thai glamour in this fresh take on steak tartare. Cucumber and lettuce take the place of the traditional crisp toast accompaniment, and the smoked chilli seasoning is oh-so-moreish.

Prep 15 mins

-

Serves 4 as a shared starter

Apricot, almond and orange blossom tart

“Galette” is French for “just like a tart but easier to make” – its rustic appearance is part of its charm. Shop-bought pastry isn’t traditional but gives a beautiful result, transforming fresh seasonal fruit into a quick and easy sweet.

Prep 25 mins

Cook 30 mins

Serves 8

Roasted apricots with straciatella and rosemary oil

Roasted apricots are surprisingly versatile, adding bursts of intense fruit flavour and acidity to whatever they meet, from breakfast dishes to leafy salads. In this starter they come cheek-to-cheek with fresh-tasting cream cheese and prosciutto.

Prep 10 mins

Cook 10 mins

Serves 4 as an antipasto

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 -

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

Green goddess bowl with charred cucumber

Charred cucumber lends a smoky accent to this bowl of quinoa, seeds, nuts and leaves – all of which are basically an excuse to eat more green goddess dressing. Mmm, creamy goddess goodness!

Prep 15 mins

Cook 15 mins

Serves 4

Sgroppino

Boozy, chilled, super-simple – we’re talking about our plans for New Year’s, but we could equally be describing this grown-up answer to an ice-cream spider. Frozen vodka + Prosecco + lemon sorbet = good times.

Prep time 5 mins

Cook -

Serves 6-8

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

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

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

Grilled flat iron with pebre sauce

When it comes to grilled meats and what to serve with them, Chileans are among the world’s authorities. Pebre salsa is Chile’s answer to Argentina’s chimichurri – fresh and zingy to cut through the fattiness of great steak.

Prep 5 mins

Cook 10 mins

Serves 4

Tamarind and white pepper braised short ribs

Beef short ribs are our absolute favourite cut for braising – if you’ve never tried them, you won’t believe the results. You might need to order them from your butcher, but we promise this recipe is worth the wait.

Prep time 15 mins

Cook 3 hrs

Serves 4-6

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

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

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 latest book, Australian Food.

Prep 25 mins (plus freezing, chilling)

Cook 5 mins

Serves 8

Lobster with pink grapefruit and fennel fronds

Lobster is essentially culinary perfection in a very hard shell, so the secret to highlighting its excellence is to intervene as little as possible. Four other ingredients are all you need for this summer-by-the-ocean recipe.

Prep 10 mins

Cook 10 mins

Serves 2-4

Salt-baked mud crab

A whole mud crab served in its shell – big, bold and red – is an absolute showstopper, and the salt-baking technique enhances the drama even further. If you want to start your Christmas meal with a bang, this is how to do it.

Prep 10 mins

Cook 40 mins

Serves 2-4 as a shared dish

Almond and cherry custard ice-cream

Planning your Christmas Day menu? Almond and cherry custard ice cream makes a festive finale. In Australia, fresh sour cherries ripen just in time for December entertaining, but frozen ones will work very well too.

Prep 15 mins (plus freezing)

Cook 15 mins

Makes 1 litre

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

Ruby Grapefruit Spritz

It’s refreshing, it’s bittersweet, and it’s the most gorgeous colour you’ve ever seen. Lucio’s Ruby Grapefruit Spritz is just the thing to set the scene for a long, lazy lunch or a languid summer evening. Salute!

Prep 10 mins

-

Serves 1

Savoury pancakes with pesto

Lucio’s is closing 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

Dressed peas with garden herbs

In springtime, fresh peas have their moment in the sun. Elevate them from everyday side-dish to superstar status with a jumble of bright petals, leaves and herbs, and a zippy dressing.

Prep 15 mins

Cook 5 mins

Serves 6 as a side

Ricotta tart with blueberries and hazelnuts

Cooking blueberries briefly with plenty of sugar intensifies their flavour and creates a jewel-coloured syrup to spark joy. Is this one of the all-time great cheesecake toppings? We vote yes.

Prep 30 mins

Cook 45 mins

Serves 10

Dry-brined pork with green peppercorn sauce

We’re huge fans of brining meat, whether in a traditional wet brine or this super-simple dry version. For flavour and succulence, the technique is unsurpassed. Bonus: this recipe produces the best crackling you’ve ever tasted.

Prep 30 mins

Cook 2 hrs

Serves 4

Oysters with yuzu kosho vinaigrette

Some consider it madness to meddle with oysters au naturale – but they haven’t tried this yuzu mix, which amps the wow factor off the charts. Make it your go-to dressing this summer.

Prep 5 mins

-

Serves 6-8 as an appetiser

Prawn skewers with togarashi

It might sound like a paradox, but precise Japanese-inspired shellfish recipes are perfectly suited to easygoing entertaining. These prawns are a breeze to prepare – the secret is in the seasoning.

Prep 15 mins

Cook 5 mins

Serves 6-8 as an appetiser

P L U S

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