The secret to this dish is creating a rich sauce to coat the noodles. A good sauce should combine the natural flavours of the ingredients used with a few carefully selected seasonings to enhance those...
Author: Adam Liaw
I usually try to source Queensland saucer scallops for this dish, with their firm-medium, flavoursome flesh. Be sure to pat the scallop meat dry with a paper towel to remove any excess moisture before...
Author: Kylie Kwong
A good bread stuffing will never go out of style and it's the perfect way to use up stale, unwanted bread. It steams the chicken from the inside while also taking up a lot of roasting juices that might...
Author: Adam Liaw
Malaysia is a fabulous cultural melting pot and a paradise for foodies.
Author: Rick Stein
This is a beautiful dish that works equally well with tuna, Spanish mackerel or swordfish. Rosemary is an unusual herb to use with fish but in this case adds a subtle, savoury character.
Author: Bridgette Hafner
This traditional soup is eaten throughout the year in Morocco, but even more so during the month of Ramadan to break the fast once the sun sets. It is typically made with lamb but chicken thighs or gravy...
Author: Olivia Andrews
This dish has many variations: try mushrooms instead of capsicum, or add a sprig of fresh rosemary or thyme, or cinnamon and cloves. It also tastes better the next day and any leftovers make a great pilaf;...
Author: Brigitte Hafner
Aloo chole is a popular Punjabi curry of chickpeas and potato. It is not particularly hot and spicy, so add a little extra chilli if you like. It would usually be eaten with the local bread, but could...
Author: Diana Lampe
Rotolo is definitely one of the more unusual pasta dishes that you'll see - many people have never eaten it before. The way I've prepared mine means it kind of feels like eating a lasagne or a cannelloni,...
Author: Jamie Oliver
Corn tortillas are pliable but have a firm texture, perfect for saucy fillings. Purple cabbage adds an extra crunch along with a colour burst.
Author: Donna Hay
Remember that the pasta is not only a vehicle for the sauce but also an essential element of the dish. Treat it with respect and don't overcook it.
Author: Steve Manfredi
For me, a Sunday roast lunch is generous, festive occasion, the highlight of the weekend. In terms of meat cuts, lamb shoulder has shot to the top of the charts. As popular now as roast leg, it is succulent...
Author: goodfood.com.au
If you are creating the ultimate dinner party menu, try this delicious recipe idea from Luke Mangan.
Author: Luke Mangan
The ultimate shove-in-a-pan-and-call-dinner-done meal. So quick, so easy and a total crowd pleaser. By adding a decent lug of honey to the marinade, the sugars help brown and crisp the top of the chicken...
Author: Katrina Meynink
A one-kilogram pheasant will serve four people a small amount each, but the meat and stuffing is rich. If you like, you can chop a little sage or tarragon to add to the butter, which you push under the...
Author: Brigitte Hafner
Exotic saffron, feisty ginger, smoky paprika, warm cumin and sweetly scented cinnamon go into this simple tagine. Serve with cous cous and extra harissa to add to your taste.
Author: Jill Dupleix
The colder months are when fish is at its best, and when it's best for us. It just needs winter-ising to be as motivating as a steamy pot pie topped with crusty potato. Hang on... let's just do that to...
Author: Jill Dupleix
The beauty of this marinade is its versatility and the incredible flavour you can achieve with relatively few ingredients. Use it for chicken, pork, beef, tofu, fish or seafood. For authentic flavour,...
Author: Nagi Maehashi
A brilliant display of the versatility of the frying pan, with the entire dish cooked in one pan.
Author: Jill Dupleix
It's a fabulous time of year to be cooking with fruit. This twice-cooked duck is great with cherries, or you could try mango, peaches or nectarines, either sautéed or just sliced fresh.
Author: Neil Perry
Break out the blender for this simple vegetarian spaghetti sauce that is sure to become a family favourite.
Author: Adam Liaw
This classic Asian dish provides maximum flavour for minimum effort - perfect for those weeknights when time is of the essence.
Author: Neil Perry
Cavatelli pasta dressed in a rustic pesto with pecorino, anchovies and lemon makes a simple and delicious supper.
Author: Jessica Brook
A quick healthy meal for mid week dinners
Author: Lynne Mullins
Barbecued steak served with a classic Florentine sauce - dragoncello means tarragon in Italian.
Author: Neil Perry
This particular tart is reminiscent of the French bistro classic, nicoise salad, however instead of serving it with tuna, I opted for the richer, more decadent flavours of salmon.
Author: Debbie Skelton
Serve with a leafy green salad, coleslaw, mash or just a cold beer.
Author: Jill Dupleix
Not the rump cheeks, silly, but the facial cheeks of beef. Because they are working muscles, their connective tissue helps them to hold their shape after slow cooking, even when meltingly tender.
Author: Jill Dupleix
Grilled rump steak in a simple ginger marinade
Author: Stephanie Alexander
This is a great stew to serve on a cool day, perfect with steamed rice, a small pasta such as buttered orzo, or perhaps some steamed couscous. Chicken works well with these flavours too, just use thigh...
Author: Neil Perry
Finely chopping the broccoli and chicken allows them to be incorporated with the pasta, rather than leaving big chunks that spoil the overall texture of the dish.
Author: Adam Liaw
Spice up the midweek menu with a feast of Middle Eastern flavours. Serve the chicken with a salad of baby spinach leaves, orange segments and toasted almonds with pomegranate seeds scattered through. Add...
Author: Neil Perry
Refried, or recooked, beans are quick and easy to make. Choose the chorizo depending on how spicy you want it to be.
Author: goodfood.com.au
The chicken can be replaced with seafood - thickly diced blue eye or whole prawns - but they will take only minutes to cook.
Author: Neil Perry
This sauce is deep and rich in flavour and, as such, is a perfect counterpoint to fish and roast chicken.
Author: Neil Perry
Use a teaspoon to stuff the mixture into the tubes.
Author: goodfood.com.au
Using dark soy sauce in the marinade gives the lamb a lovely colour after it's been fried.
Author: Adam Liaw
This braise relies on the wonderful flavours of the spices, lamb and lemon melding together along with the artichokes and salty olives. Serve with cous cous, rice or small orzo. For really fluffy cous...
Author: Neil Perry
This is an impressive but crackingly simple dish. You can peel the potatoes but the skin is the best part for you, so it seems crazy to remove it. You can increase complexity by adding sliced zucchinis,...
Author: Neil Perry
Gribiche is a classic French sauce starring hard-boiled eggs, which gets its briny kick from cornichons and capers, and it elevates this super simple vegie pizza to something a little bit special.
Author: Jessica Brook