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

Spring weather calls for long late brunches with one big one big salty-sweet pancake.

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.

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

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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

There are peaches that are made to be eaten, subito, preferably over the sink, and then there are peaches that are a little firmer, still with a fine scent, for poaching.

This summery-take on vitello tonnato that uses ripe summer tomatoes instead of veal with a tuna sauce is a Mediterranean holiday on a plate.

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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.

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

Wintertime is the time for slow-grown Savoy cabbage, and the Agrarian Kitchen Eatery's pork, pecorino and cabbage rolls.

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