Lynsey Fryers

We tested three hot cross bun versions from three cookbooks, and combined them to create the best hot cross buns recipe of all time.

The crunch, the colour, the fluffy inside – these potatoes have got it all.

The best way to season lamb shanks? Wrap them with whatever aromatics you choose and let the flavours mingle as your parcels bake.

If you've exhausted your usual dip-and-spread options, why not try this spread from Sydney's Paski? Made from blended milk-soaked cod, bread, and tomato, this unusual dish is a must-try.

Roll up your sleeves, then roll and fold your way to flatbread heaven.

It's made for cold nights and second helpings.

A hearty autumn-friendly dish from the Paski co-owner and chef that's perfect for the transition from warm to cold.

Vanilla custard with a burnt sugar crust – what’s not to love?

Two favourite desserts combine in this peach and pavlova trifle.

This three-tiered berry and pistachio pavlova is a real showstopper.

A quick, satisfying meal that punches above its weight in the flavour game.

Pair fluffy white buns with sweet-and-sticky pork belly and you have a go-to party snack.

A one-pan dish with endless possibilities.

The cheesy stuffed bread of Georgia, with an just-set egg in the middle.

These sticky and warm golden dumplings will disappear in a snap. Make double.

An all-in-one meal.

An umami-packed combination that just works.

Comfort in a bowl.

With Japan's tsukune as our culinary inspiration.

Don't knock it 'til you try it. The creaminess of avocado flesh works beautifully in ice-cream.

O Tama Carey, of Lankan Filling Station, explains how to add layers of flavour to this South Asian staple.

It's the Campari and soda you know, but with a little kiss of summer.

For a sustainable option for your next crudo, choose this regal fish.

Here's how to get the party started.

The best of the season's harvest, simple and unadulterated, with a side of velvety curd.

An oyster combination that tastes as good as it looks.

No mere health fad, a tasty green smoothie is now a firm part of the Australian breakfast landscape. This version with avocado is deliciously creamy.

Find the best of the season's produce, and toss them through a zingy feta dressing. It doesn't get much easier that this.

Make the most of pumpkin's natural sweetness.

A quick and easy noodle soup for cold winter nights.

A speedy, flavour-packed vegetarian option for weekday dinners.

This combination of wok-tossed pork, mushrooms, udon and soy is simple, but effective.

From the world of wafu pasta comes this umami-rich take on carbonara.

The juniper-ry notes of gin and the tart flavours of lime work beautifully in this boozy dessert.

Brodetto has come a long way from its humble beginnings a fisherman's stew, writes John Irving. Today, variations on the traditional staple dot Italy's Adriatic coast.

Japanese comfort food at its best.

Japan's take on curry delivers spice, a little sweetness, and all-round comfort.

A humble, soul-warming dish.

Pimms may be the traditional tennis tipple, but this Spritz version is less sweet and more refreshing.

This no-cook recipe is just the ticket on a hot summer's day.

The perfect companion for a summer picnic.

The Australian classic receives a glow-up.

This dish conjures up all that's good about summer picnics.

These crackers are wholesome and moreish, and go well with any dip of your choosing. Here, we’ve paired them with a fresh, zesty smashed avocado.

A refreshing non-alcoholic drink that tastes like Australian summer.

The big bowl o' red may have hotly contested origins, but chilli con carne's smoky, spicy appeal is indisputable.

A fresh, vibrant riesling-based punch.

An excellent way to use that bottle of rosé you were given but will never drink.

The ice-cream sandwich of your dreams awaits.

An easy digestif to end the evening.

Party punch meets fruit salad in this light and refreshing dessert.

Just as suitable for barbecues as it is for luxe cocktail parties.

Watch out - these party snacks pack a spicy punch.

A luxurious summertime starter.

The much-loved pasta sauce makes a welcome appearance in Australia’s favourite finger food.

Mediterranean in minutes.

Fancy a potato chip? You'll like these fancy potato chips.

Some purists believe there is no room for beans, but we think they add a rich, earthy flavour.

All the crisp and crunch of the fried-pasta snack, with minimal fuss.

Cross baba ghanoush with muhammara, and the result is this smoky dip that you'll proudly take to your next party.

We've brightened up the haloumi with the crunch of zucchini and a fresh, vibrant mint dressing.

Chocolate meringue and blackberry compote coiled inside an impossibly light chocolate sponge. This is what dreams are made of.

This recipe makes two loaves of the spiced German fruit bread - keep one for Christmas Day, and give the other as a gift.

The chef's guide to making the classic and cream Italian pasta dish.

A spring-ready salad with a gentle hum of spice.

Fresh, young cos and the one-two salty hit of that anchovy-capers sauce. Lettuce gets a glow up.

It tastes as good as it looks.

Buckwheat, barley and baharat. It's combination that will awaken your tastebuds.

It's heaven in a bowl – big flavour, lots of colour, and a whole lot of goodness.

A quick salad of crunchy celeriac and raw mushrooms that suits the change of season perfectly.

No gemfish? No problem. Any firm, white-fleshed fish – trevally, say – will work here.

A slurpable mid-week meal that packs a punch.

Crack the pepper fresh, and don't skimp on it.

A luxurious soup that's a cinch to pull together.

This version of polenta might swap out the traditional cornmeal for barley, but it's still just as hearty and comforting.

Part soup, part gentle curry, this brothy-y recipe is best served with rice and noodles. Add curry leaves and fish sauce for extra dimension.

This dessert is popular in Malaysia and Singapore, and we can why – it's pretty, simple and sweet with palm-sugar syrup.

This sweet-soy recipe actually hails from Hong Kong, and makes a very more-ish starter to any dinner party.

The perfect grilled prawn lies in the dressing – and this one's a winner.

This Sichuan-inspired dish with great depth of flavour, and a decent level of spice.

It's the vegetable that divides even vegetable-lovers. But try it like this, with garlic, ginger and chilli, and perhaps those okra-haters will be converted.

In a hurry? Whip up this simple fish dish with an easy, DIY black bean sauce.

A lightning-fast meal that's equal parts simple and satisfying.

Pastry chef Jaclyn Koludrovic shares the recipe for her sweet ricotta dessert, which is best served with quinces poached low-and-slow.

It's not a strictly traditional recipe, but the this crostata will still have you coming back for seconds.

Guaranteed to fill your kitchen with dreamy baking aromas and the irresistible fragrance of grapefruit zest.

This Sicilian eggplant dish sings with sweet and sour flavours.

If clothes make the man, the dressing makes the salad.

A crisp summer salad, paired with still-warm roasted ocean trout.

All flavour, no filler.

You can't get past the classic pairing of mussels in white wine.

Brushed with rapadura sugar and doused in muscat, you'll want to sink your teeth into these as soon as possible.

Part chirashizushi, part poke bowl, all-round fresh and fast flavour.

A bundt cake recipe that makes the most of the summer fruit season: a sprinkle of coconut, the tang of passionfruit and lime, and the sweet fleshy goodness of mango.

A vegetarian dish that's satisfying eaten on its own, or for omnivores, pair it with barbecued lamb.