Cassoulet, a sumptuous dish of beans and meats baked under a crisp breadcrumb crust, is what you need to make for your next weekend cooking project.

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

Fatteh is a dish popular in Middle Eastern cuisine, where crisp bread is crumbled over, which adds a wonderful textural element to many dishes - try it on a salad, braise or pilaf as we have here.

The finishing touches are what really makes a festive meal truly memorable. Make your Christmas centrepiece one your guests will never forget with our honey glaze.

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.

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.

Spring rolls bring a light but flavour-packed taste perfect for this time of year, and although there is a little mis-en-place, once you have everything in place, you can simply roll and eat.

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.

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.

We’re huge fans of brining meat, whether in a traditional wet brine or this super-simple dry version. For flavour and succulence, the technique is unsurpassed. Bonus: this recipe produces the best crackling you’ve ever tasted.

Old-school fine dining meets 21st-century Thai glamour in this fresh take on steak tartare. Cucumber and lettuce take the place of the traditional crisp toast accompaniment, and the smoked chilli seasoning is oh-so-moreish.

When it comes to grilled meats and what to serve with them, Chileans are among the world’s authorities. Pebre salsa is Chile’s answer to Argentina’s chimichurri – fresh and zingy to cut through the fattiness of great steak.

These stir-fried glass noodles are not only gluten free, they can be transformed into dinner in under 30 minutes.

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.

Beef short ribs are our absolute favourite cut for braising – if you’ve never tried them, you won’t believe the results. You might need to order them from your butcher, but we promise this recipe is worth the wait.

If the salty-spicy-sweet sucker-punch of these ribs doesn’t knock you out, the crunch factor surely will. Serve up a platter of these next time you have friends over, then stand back.

Fresh tropical southeast Asian flavours make this noodle salad the perfect go-to for your next barbecue.

If you’ve never cooked beef ribs like this before, you’ve been missing out.

Packed full of flavour, the caramelised pumpkin, crisp bacon and sour cream filling make this tart your best dish for your next brunch.

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.

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.

Looking for a dish to impress this Easter? This suckling autumn lamb, from the book Ombra by Carlo Grossi, could just be it.

This beloved Thailand classic is fresh, fragrant, salty and hot - basically all the things you’re looking for in a curry.

Hot chillies, chilled chicken and mouth-tingling Sichuan peppercorns are a potent combination, a multi-sensory experience. Serve some cooling cucumber and plain steamed rice alongside to soothe the palate.

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.

Not all recipes from Michelin-starred restaurants translate easily to Australian home kitchens, but this one’s a cinch. At Paste, chef Bee Satongun roasts her own duck; to save time, start with one from Chinatown.

For comfort food to savour, look no further than Tom Sarafian’s subtly spiced Armenian beef dumplings, topped with garlicky labne and a generous drizzle of seasoned melted butter.

Traditionally served at Nowroz (new year) celebrations, this Afghan spinach and lamb curry is mildly spiced and the meat meltingly tender. This version is from Durkhanai Ayubi’s book Parwana.

These Afghan lamb skewers, from Durkhanai Ayubi’s book Parwana, are perfectly at home at an Aussie backyard barbie. Hold the tomato sauce and serve them instead with flatbread, onion and fresh herbs.