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.

Grugno

Chef David Lovett's fun, playful twist on the doughnut from his new book, Big & Little, is guaranteed to bring enjoyment to the whole family.

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.

Linguini alle vongole

The key to a very simple pasta like linguini alle vongole is in the ingredients – good pasta is a must, plus fresh garlic, clams and olive oil, too. The rest is history.

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.

Chicken noodle soup

There is nothing better than a simple chicken noodle soup in winter, and with the addition of fresh ginger, it's the elixir you need right now.

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.

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.

Mussels with tomato risoni and ‘nduja

Mussels make for a great midweek meal as the come pot-ready. With the addition of a risoni pasta cooked in a tomato sauce, your night in with Netflix never tasted so good.

Baharat-spiced chicken with sweet potato

The spice blend notes of baharat are perfectly suited to slow-cooked chicken – try this tajine-style dish for a light, but hearty meal that ticks all the right boxes.

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.

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.

Cornetti

Italy’s version of the croissant, the cornetti is enriched with an egg dough that gives it a quality much like brioche.

Apple and jam cake

Eating a cake straight out of the oven is one of life’s simple pleasures. Nonna would agree.

Cenci

These fried pastries are flaky and gorgeously sweet - serve them to friends with coffee, or just keep them all to yourself.

Roasted carrots with spices and labne

Turn a roasted vegetable dish into a show-stopping side using spices and creamy labne.

Labne

Making labne at home is so simple that after you've made it once, you’ll want to make it to serve with everything.

Barramundi en papillote with fennel and green peppercorns

Cooking in paper seals in all the flavours and juices, and when it comes to cooking fish, en papillote is a term with which you need to get familiar.

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.

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.