Chefs' Recipes

“This is something I’d make in winter at home,” says Phil Wood. “It’s intense and warming; a little bit sour with a slight hit of sweetness.” You will need to soak the chillies a day ahead.

“This dish reminds me of nights out in Tokyo, when we went to my favourite yakitori restaurant for their yaki onigiri (rice grilled over charcoal),” recalls chef-owner Jemma Whiteman.

Use any starchy vegetable in place of Kent pumpkin and Desiree potatoes to achieve the same intensely savoury profile of this aromatic side dish.

Bring a little bit of humble sophistication to your next friendly gathering with these delicious prawn sandwiches with kimchi mayo.

Though you need to start this recipe a day ahead, it truly is minimal effort. Brined overnight, the chicken is moist and tender, elevated by the shawarma spice rub. This dish is a true show stopper.

“A great, easy recipe with the onions roasted whole until they’re almost black on the outside, which brings out their sweetness,” says Wood. “It’s a rich, traditional beef dish with a little bit of black bean and chilli for interest. Australian beef is amazing, we should be incredibly proud of it.”

You'll be piling the green beans onto your plate with this punchy recipe by Enter Via Laundry's Helly Raichura.

Fans of coconut and custard will love this take on the traditional Egyptian basbousa pudding by Aalia's Paul Farag.

This classic French stew typically takes hours of simmering to do right. But we'll make an exception for this recipe.

A recipe for Waldorf salad by Damien Pignolet from Sydney restaurant Bistro Moncur.