An easy and delicious starter that makes the most of sustainably-farmed Australian shellfish, from Longshore restaurant.
Prep time 30 mins
Serves 6 as an appetiser
Prep time 30 minutes (plus making pasta dough, drying bread)
Cook 10 minutes
Prep time 15 mins
Cook 15 mins
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
Prep time 30 mins (plus resting the pastry and cooling the lamb)
Cook 3 hrs 30 mins
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.
Prep time 20 mins
Cook 30 mins
Serves 6 as a shared dish
Cook 10 mins
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.
Prep time 1 hr
Cook 1 hr (plus cooling)
Makes 6 croissants with extra cookies
Rich, buttery roti, served with kaya, a spread made from pandan and coconut is the inspiration behind this croissant.
Prep time 40 mins
Cook 35 mins (plus cooling overnight)
A new way to Lebanese salad, by way of Aalia.
3 hrs (marinating time)
4 as a side dish or shared plate
A thick re-boiled soup from Tuscany is just the thing for comfort cooking.
Cook 1 hr (plus re-boiling)
Wintertime is the time for slow-grown Savoy cabbage, and the Agrarian Kitchen Eatery's pork, pecorino and cabbage rolls.
Prep time 30 mins
Cook 1 hr (plus resting time)
Somewhere between ravioli and dumplings, the prawn tortelloni at Pellegrino 2000 are easier to make than you think.
Think of this as a the more cool sibling to the jelly shot, without the booze, but with all the flavour.
Makes about 6
A mighty fine fried seafood dish from Pellegrinos 2000 and chef Daniel Pepperell.
Serves 4-6 as an antipasto
A saffron-spiked emulsion sauce enriches many dishes, and a classic bouillabaisse.
Prep time 10 mins
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.
Prep 1 hr
Cook 5 hrs (plus overnight marinating)
A classic salad to channel those 'summer on the French Riviera' vibes.
Cook 20 mins
A roasted cauliflower salad, inspired by French restaurant Jean Georges, from the book, Dinner in French by Melissa Clark.
Prep 15 mins
Cook 40 mins
One of the true pleasures of Provence is found in a traditional fish stew along France’s azure coastline
Cook 4 hrs