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.
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.
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.
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.
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.
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.
“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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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!
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.
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.