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Rice paper rolls with pork and herbs

Spring rolls bring a light but flavour-packed taste perfect for this time of year, and although there is a little mis-en-place, once you have everything in place, you can simply roll and eat.

Prep 1 hour

Cook 10 minutes

Makes about 8

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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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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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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

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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

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Serves 4 as a shared starter

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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

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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

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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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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

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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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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

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Beef short ribs in a fish sauce caramel

If you’ve never cooked beef ribs like this before, you’ve been missing out.

Prep 15 mins

Cook 4 hrs

Serves 4-6

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Pumpkin, bacon and parmesan tart

Packed full of flavour, the caramelised pumpkin, crisp bacon and sour cream filling make this tart your best dish for your next brunch.

Prep 25 mins

Cook 50 mins

Serves 6-8

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Maccheroni con ragu bianco

For the ultimate in ragu, a blonde version that uses pork and milk in place of the more common beef and tomato is a rich and elegant, yet completely satisfying take, on a comfort dish.

Prep 15 minutes

Cook 1 hour

Serves 4

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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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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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Green chicken curry

This beloved Thailand classic is fresh, fragrant, salty and hot - basically all the things you’re looking for in a curry.

Prep 20 mins

Cook 15 mins

Serves 4

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Cold Sichuan-style chicken

Hot chillies, chilled chicken and mouth-tingling Sichuan peppercorns are a potent combination, a multi-sensory experience. Serve some cooling cucumber and plain steamed rice alongside to soothe the palate.

Prep 30 mins

Cook 40 mins (plus cooling, chilling)

Serves 6-8 as a shared dish

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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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Warm duck, lychee and banana blossom salad

Not all recipes from Michelin-starred restaurants translate easily to Australian home kitchens, but this one’s a cinch. At Paste, chef Bee Satongun roasts her own duck; to save time, start with one from Chinatown.

Prep 40 mins

Cook 5 mins (plus roasting duck)

Serves 6-8

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Armenian beef manti

For comfort food to savour, look no further than Tom Sarafian’s subtly spiced Armenian beef dumplings, topped with garlicky labne and a generous drizzle of seasoned melted butter.

Prep 2 hours

Cook 30 minutes

Serves 4-6

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Sabzi (Afghan spinach and lamb curry)

Traditionally served at Nowroz (new year) celebrations, this Afghan spinach and lamb curry is mildly spiced and the meat meltingly tender. This version is from Durkhanai Ayubi’s book Parwana.

Prep 20 mins

Cook 50 mins

Serves 4-6

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Kebabeh sikhi (Afghan lamb skewers)

These Afghan lamb skewers, from Durkhanai Ayubi’s book Parwana, are perfectly at home at an Aussie backyard barbie. Hold the tomato sauce and serve them instead with flatbread, onion and fresh herbs.

Prep time 30 mins (plus marinating)

Cook time 10 mins (plus preparing coals)

Serves 6

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Khanh Nguyen’s red curry of chicken and Thai eggplant

With homemade curry paste in the freezer, you can whip up a spice-charged meal in minutes.

Prep 40 mins

Cook 25 mins

Serves 4

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Janni Kyritsis’ chicken baked in salt dough

This foolproof method of roasting a chicken results in a succulent, flavourful bird every time.

Prep 25 mins (plus resting the dough and the chicken)

Cook 40 mins-1 hour

Serves 4-6