When it’s fig season, celebrate with this spin on the classic panzanella salad

This delicious dumpling is a salute to the master dim sum chefs of the cities in Shanghai, Hong Kong and Singapore. From the cookbook, Tony Tan's Asian Cooking Class.

Consumed by noodle lovers at all hours, CKT bears all the characteristics of Chinese cooking – softness, crunch, sweetness and saltiness – and it definitely helps that it’s both economical and a cinch to make.

A delightful curry inspired by Camellia Panjabi’s book, 50 Great Curries of India.

Eating crab is almost an obsession for many Singaporeans and Malaysians. For those of you who find eating crab fiddly, do persevere.

The zucchini gemista is a traditional, classic dish and every household in Greece has their own way of bringing it to life. This version is thanks to Olympus Dining.

This watermelon salad is such a breeze to make, you'll be spending less time in the kitchen, and more time by the pool sipping on cocktails this summer.

A seasonal classic for good reason.

"The textural contrast of deep sweetness that fried carrots bring to this dish, it goes so well against the fresh crispiness of the raw carrot and flavour of the dates," says Jemma Whiteman of Ante.

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 green olive and oregano pesto adds punch flavour to a side dish in grilled spinach leaves.

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

Chef Massimo Mele brings simplicity to the fore with this beautiful dish of local ingredients.

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.

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.