

Lune's choc chip cookie croissants
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.
Prep time 1 hr
Cook 1 hr (plus cooling)
Makes 6 croissants with extra cookies

Lune's coconut pandan twice-baked croissant
Prep time 40 mins
Cook 35 mins (plus cooling overnight)
Makes 6

Paul Farag's zucchini with pistachio tahini and duqqa
Prep time 20 mins
3 hrs (marinating time)
4 as a side dish or shared plate

Daniel Pepperell's prawn tortelloni with brown butter
Somewhere between ravioli and dumplings, the prawn tortelloni at Pellegrino 2000 are easier to make than you think.
Prep time 40 mins
Cook 15 mins
Serves 4-6

Ibrahim Kasif's quince and clotted cream (Ayva tatli)
Serve this gorgeous Turkish dessert with quince and a dollop of clotted cream for addictive flavour and texture.
Prep 25 mins
Cook 1 hr
Serves 4-6

Ibrahim Kasif's hellim (halloumi) and yoghurt soup
A delicious, tangy cheat's version of the much-loved Turkish-Cypriot soup by chef Ibrahim Kasif.
Prep 15 mins
Cook 20 mins
Serves 4-6

Tondini di formaggio
These delicious discs of fried creamy cheese are irresistible, from the cookbook Cinnamon and Salt, by Emiko Davies.
Prep time 20 mins (plus cooling)
Cook 10 mins
Makes 20

Pici, roast duck and oyster mushrooms
Hand-rolled pici is the thick Italian hand-rolled noodle that is deliciously slippery, and best when coated in a rich duck ragu.
Prep time 40 mins
Cook 2 1/2 hours
Serves 4

Simple egg pasta dough
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.
Prep time 15 mins
Makes about 500g

Semolina pasta dough
Semolina pasta dough is easy to make, and best for any hand rolled pasta shapes.
Prep time 15 mins
Makes about 500g

Pasta Carbonara
Twirling spaghetti alla carbonara around a fork, stabbing guanciale to accompany each luscious bite is a gastronomic rite of passage for travellers to Rome.
Prep time 15 mins
Cook 15 mins
Serves 4

Joel Bickford's Cacio e Pepe risotto
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.
Prep 20 mins
Cook 30 mins
Serves 2-4

Victor Liong's prosperity salad (Yee sang)
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.
Prep 20 mins
Serves 4-6

Dan Hong’s Sichuan chicken salad with sesame dressing
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.
Prep 30 mins (plus cooling)
Cook 40 mins
Serves 4 as part of a banquet

Kylie Kwong’s prawn wontons with ginger dressing
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.
30 mins (plus resting)
Cook 5 mins
Make 16

Nigel Slater's pork with figs
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.
Prep 15 mins
Cook 15 mins
Serves 2

Nigel Slater's lamb with broad beans and soured cream
Broad bean season is fleeting, so make the most of it. This recipe is from the book, A Cook’s Book by Nigel Slater.
Prep 20 mins
Cook 35 minutes
Serves 2

Nigel Slater's quick pancetta and bean soup with spaghetti
A hearty all-in-one soup that is easy to make, and even easier to eat, from A Cook’s Book by Nigel Slater.
Prep 20 mins
Cook 35 mins
Serves 4

Daniel Medcalf’s arancini with garden peas
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.
Prep 30 minutes
Cook 20 minutes
Makes about 35

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

Duncan Welgemoed's 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

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

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

Bill Granger's 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 book, Australian Food.
Prep 25 mins (plus freezing, chilling)
Cook 5 mins
Serves 8

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

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

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

Bill Granger's 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

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