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These twice baked croissants are something to master, but Kate Reid's choc chip cookies that garnish the pastry are pretty addictive all on their own, too.

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Somewhere between ravioli and dumplings, the prawn tortelloni at Pellegrino 2000 are easier to make than you think.

Serve this gorgeous Turkish dessert with quince and a dollop of clotted cream for addictive flavour and texture.

A delicious, tangy cheat's version of the much-loved Turkish-Cypriot soup by chef Ibrahim Kasif.

These delicious discs of fried creamy cheese are irresistible, from the cookbook Cinnamon and Salt, by Emiko Davies.

Hand-rolled pici is the thick Italian hand-rolled noodle that is deliciously slippery, and best when coated in a rich duck ragu.

An egg pasta dough is perfect for making fresh pasta through a pasta machine with, and once you try it, you'll never buy dried again.

Semolina pasta dough is easy to make, and best for any hand rolled pasta shapes.

Twirling spaghetti alla carbonara around a fork, stabbing guanciale to accompany each luscious bite is a gastronomic rite of passage for travellers to Rome.

Is it possible to ever have enough cacio e pepe? We think the more cheese the better, and this simple risotto packed full of cheesy flavour from the newly-opened Shell House is case-in-point.

This symbolic salad is eaten across Chinese New Year to bring good tidings and prosperity in the new year, a symbol of vigour, wealth, and happiness - this salad is best shared.

A Chinese classic, this salad uses sesame paste and a spicy chilli condiment to amp up the flavour of the shredded chicken. Dan Hong shares his recipe in the book, Two Good Cookbook Two.

Prawn wontons are something to be mastered. Follow Kylie Kwong’s lead for how to make them perfectly, from Two Good Cookbook Two: Recipes for Resilience.

When it comes to Nigel Slater’s pork chops, a splash of cider and ripe figs lead the charge on the flavour front, you won’t be disappointed - from A Cook’s Book.

Broad bean season is fleeting, so make the most of it. This recipe is from the book, A Cook’s Book by Nigel Slater.

A hearty all-in-one soup that is easy to make, and even easier to eat, from A Cook’s Book by Nigel Slater.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.