Jerrie-Joy Redman-Lloyd

Stylist

Parwana Afghan Kitchen’s morgh degee

The Adelaide restaurant shares the recipe for this celebratory dish of braised chicken with yoghurt and spices.

The fast fish dinner you need.

Autumn leaves, grilled artichokes and the crunch of pomegranate. This could be the perfect cold-weather salad.

And importantly, can you replace one with the other when baking? GT investigates.

We've found our new favourite way to eat mussels.

Eat a rainbow.

Or, what to do with underripe nectarines.

Executive chef Chase Kojima talks us through the precise art of draping finely cut slices of seafood over hand-pressed rice.

For a fast and easy midweek dinner, barbecued calamari does the trick.

Spice-roast chicken, a cooling yoghurt sauce – it's a combination that just works.