A classic born through new ingredients – would the real khao soi please stand up.

In her vibrant new cookbook Viet Kieu, chef Thi Le reveals the secret to one of Vietnamese cuisine’s most refined dishes: steamed whole fish. Her choice? Coral trout – prized for its firm flesh, subtle sweetness, and luscious fat content.

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Based on Abruzzo's arrosticinis, these lamb skewers from ANTE bar are rich, buttery and nutty thanks to the addition of pistachio nuts

The best snack plate you'll make from late spring through until summer

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A new take on roast chicken and the classic poulet au vin Juane

For a classic Marie Rose sauce, make your own whole egg mayo and give it a beautiful pink blush with tomato sauce and a splash of Cognac. Just add prawns.

A simple and seasonal dish of Brussel Sprouts, raw and fried, courtesy of Pasi Petanen.

An easy and delicious starter that makes the most of sustainably-farmed Australian shellfish, from Longshore restaurant.

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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.

Rich, buttery roti, served with kaya, a spread made from pandan and coconut is the inspiration behind this croissant.

A new way to Lebanese salad, by way of Aalia.

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.