Of all the Austrian dessert classics, this imperial pancake reigns supreme over Alpine menus.

This comforting noodle soup has flavour from slow cooked brisket, charred onions and a good dose of pepper and garlic.

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

A good curry spice blend introduces tonnes of flavour to your next pureed soup.

Delicata squash is one of winter's finest vegetables, and when cooked over coals is the perfect winter feast, by way of Tasmania's The Agrarian Eatery.

For this crumble, salted butter gives the crumb a lovely salty-sweet edge and using spelt flour adds a nuttier flavour.

A traditional soup that is classically made, really is the greatest dish in the world.

Tagines are known to be fragrant with a little sweetness from added fruit or honey. Some have nuts, and many have vegetables, this savoury version of lamb includes coriander, preserved lemon and olives.

The beauty of a pie is that, while it does take a little work, it can all be prepped ahead so it’s ready to go into the oven when you want to serve

A thick re-boiled soup from Tuscany is just the thing for comfort cooking.

Anna Jones' pasta-free lasagne comes with a rich deep tomato sauce and plenty of crisp, baked edges to fight over.

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.

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.

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.

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.

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.

This vegetarian pie is traditionally made with foraged wild greens, but silverbeet and spinach work beautifully.

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

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

This frangipane-based tart takes a little work, but the result is exquisite elegance itself.

Exotic oranges lend fragrance and colour to this late-winter take on a traditional summer sweet.