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Stir fry of chicken with hokkien noodles

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

Macaroni cheese with tuna

A recipe from the Good Food collection.

Author: goodfood.com.au

Stir fried scallops with snowpeas and ginger recipe

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

Classic roast chicken with bread and butter stuffing

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

Beef rendang

Malaysia is a fabulous cultural melting pot and a paradise for foodies.

Author: Rick Stein

Swordfish baked with herbs

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

Slow cooker Moroccan harira soup

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

Penne with chicken and mushrooms

A recipe from the Good Food collection.

Author: goodfood.com.au

Chicken and chorizo hot pot

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 (chickpea and potato curry)

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

Jamie Oliver's butternut pumpkin and spinach pasta rotolo

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

Rabbit fricassee

A recipe from the Good Food collection.

Author: goodfood.com.au

Donna Hay's chipotle chicken and cauliflower tacos

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

Spanish mackerel with garlic butter

A recipe from the Good Food collection.

Author: goodfood.com.au

Chicken, leek and bacon casserole

A recipe from the Good Food collection.

Author: goodfood.com.au

Pasta with butter, parmesan and sage

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

Lamb shoulder with pomegranate glaze

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

One pan chicken and haloumi bake with honey and lemon

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

Roasted blue eye with herb crust

If you are creating the ultimate dinner party menu, try this delicious recipe idea from Luke Mangan.

Author: Luke Mangan

Roast pheasant with chestnut stuffing

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

Chilli crusted chicken noodles

A recipe from the Good Food collection.

Author: goodfood.com.au

Rustic Greek pie

A recipe from the Good Food collection.

Author: goodfood.com.au

Chicken tagine with figs and olives

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

Fish, prawn and potato pie

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

Pot roasted pigeons in red wine

Italian influenced pot roast pigeon.

Author: Bridgitte Hafner

RecipeTin Eats' Vietnamese chicken

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

One pan chicken with mustard cream sauce

A brilliant display of the versatility of the frying pan, with the entire dish cooked in one pan.

Author: Jill Dupleix

Neil Perry's roast duck with cherries

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

Roasted carrot and tomato spaghetti

Break out the blender for this simple vegetarian spaghetti sauce that is sure to become a family favourite.

Author: Adam Liaw

Salmon and pasta mornay

A recipe from the Good Food collection.

Author: goodfood.com.au

Barbecued T bone steak with salsa dragoncello recipe

Barbecued steak served with a classic Florentine sauce - dragoncello means tarragon in Italian.

Author: Neil Perry

Chicken and pickled ginger in honey sauce recipe

This classic Asian dish provides maximum flavour for minimum effort - perfect for those weeknights when time is of the essence.

Author: Neil Perry

Pasta with white pesto

Cavatelli pasta dressed in a rustic pesto with pecorino, anchovies and lemon makes a simple and delicious supper.

Author: Jessica Brook

Broccoli, snow pea and carrot stir fry

A quick healthy meal for mid week dinners

Author: Lynne Mullins

Slow cooked lamb ribs

Serve with a leafy green salad, coleslaw, mash or just a cold beer.

Author: Jill Dupleix

Nicoise summer tart

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

Grilled rump steak in a simple ginger marinade

Grilled rump steak in a simple ginger marinade

Author: Stephanie Alexander

Slow braised beef cheeks

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

Easy chicken and leek pie

Whip up a pie quick smart.

Author: Lynne Mullins

Spicy braised lamb with apricots, pistachios and roast pumpkin

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

Chicken and broccoli linguine recipe

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

Pomegranate glazed chicken with herb pilaf

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 beans with chorizo

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

Braised chicken with chillies

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

Neil Perry's John Dory with tomato and cardamom sauce

This sauce is deep and rich in flavour and, as such, is a perfect counterpoint to fish and roast chicken.

Author: Neil Perry

Spinach and ricotta cannelloni

Use a teaspoon to stuff the mixture into the tubes.

Author: goodfood.com.au

Stir fried lamb with coriander and Sichuan pepper

Using dark soy sauce in the marinade gives the lamb a lovely colour after it's been fried.

Author: Adam Liaw

Blue eye trevalla with chermoula and potatoes

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

Lamb tagine with preserved artichokes, lemon and green olives

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

Potato and asparagus pizza with sauce gribiche

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