Spaghetti all’assassina
Dan Johnston of Sydney’s Fontana shares his take on this crisped-up spaghetti dish.
Patatas bravas recipe from Shannon Martinez
A vegan, zingy take on Spanish patatas bravas recipe from a top Australian chef.
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Culurgiones (stuffed pasta dumplings) from Pilloni
Pilloni's soft, pillowy culurgiones with robust potato filling make for the perfect warming dinner recipe. Buon Apetito!
Joel Bennetts’ baked red snapper en papillote with spiced tomato
Make a restaurant-quality dinner recipe this winter.
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Fried tteokbokki (Korean rice cakes)
Chef Daero Lee elevates the simple Korean rice cake for a clever (and flavourful) take on the quintessential Korean snack.
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Kafeneion’s yellow split pea dip
Originating on the Greek islands of Santorini and Crete, fava is a fluffy yellow split pea dip typically served warm with charred pita bread.
Kafeneion’s baked blue-eye trevalla with tomato and onion sauce
Also known as Psari Plaki, the classic summer dish is well-loved around Greece.
Crêpes Suzette
Prolific restaurateur and chef ANDREW MCCONNELL shares his take on the French classic that sets hearts (and crêpes) on fire at Melbourne’s Gimlet.
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Alex Wong’s tres leches tiramisù with wattleseed
Forget everything you knew about tiramisù.
Massimo Mele’s lemon-scented goat meatballs
This delicious goat meatball recipe by Peppina chef Massimo Mele is a cinch to make, and perfect for sharing.