Asked about the inspiration for the recipes she’s put together, Rita Macali pauses, unwilling – or even unable – to give just one answer to the question. Macali, the chef who drew a legion of fans at Melbourne’s Ladro, now chef and co-owner (with partner Giovanni Patane) of Supermaxi, believes many things come together to inspire her.

Colin Fassnidge blends Irish guts with French polish at Sydney favourite Four in Hand, and here he uses that magic to whip up a memorable winter lunch.

Does anything say spring better than wood-smoked tomatoes, Korean fried chicken and passionfruit pavlova? Check out our slideshow for more ideas to get your spring off to a good start.

Looking for something different for dad this Father's Day? Why not try out some of our best cake recipes on him? We're pretty sure he won't mind...

Fire up the stovetop with these wintry dishes, ready for the table in less than 30 minutes.

Take comfort in superb onion rings, juicy roasts, syrupy puddings and hearty Irish food.

Fire up the stovetop, it's time to braise. Our braising slideshow includes everything from beef, beer and dumplings and braised pork ragu to lamb neck moussaka and spatchcock with prosciutto, all of them perfect for a winter feast.

British-born chef Daniel Southern has made his mark in Melbourne turning out classic French fare with modern flair. Here’s a taste of what’s cooking at Comme.

Bask in the warmth of French Alpine-inspired food. Ideal for sharing, these rustic and robust dishes, such as squab braised with juniper or raclette with potato and goat’s cheese, are just the ticket for a winter feast – and you needn’t be in the mountains.

With books such as Pork & Sons and Ripailles, Parisian author and son of a butcher Stéphane Reynaud is fast gaining a reputation for his rustic, fuss-free food. In his most recent book, Rôtis, he shares the French mastery of the oven.