Christian Ryan’s fennel, honey and ouzo baba with peaches and cream
Flavours of fennel and honey give this baba a Greek upgrade.
Christian Ryan’s grilled Padrón peppers with whipped feta and herb oil
"The simplicity of these Padrón peppers combines beautifully with the lactic quality of whipped feta."
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Pilloni’s eggplant cutlet with spicy tomato sauce
Cotoletta di melanzane in Italian.
How to make hummus with fragrant prawn and crab sauce
Chef Tom Sarafian shares the hummus that earned him a cult following both in restaurants and out.
Fried date pastries
“Imqaret are a legacy from the Arab rule in Malta,” says cookbook author Julia Busuttil Nishimura.
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Ricotta pastizzi
"Pastizzi is probably the most well known of all the Maltese delicacies," explains chef Jacqui Challinor.
Pork and vegetable soup
“A hearty soup, Kawlata is popular in Malta,” says cookbook author Julia Busuttil Nishimura.
Stuffed squid
“My grandmother would make this for Sunday lunches growing up,” says cookbook author Julia Busuttil Nishimura.
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Baked pasta
"This is my all-time favourite Maltese dish," says chef Jacqui Challinor.
Greek fennel and leek pie (marathopita)
Chef and restaurateur Jonathan Barthelmess shares the secrets to one of his favourite family recipes.
Alex Wong’s ricotta gnocchi with mapo Bolognese
Creamy ricotta and doubanjiang are the stars of the show in this twist on Bolognese.
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Woodcut’s potato and mushroom gratin with fried sage and black garlic butter
An elevated take on a crowd pleasing dish.
Woodcut’s crusted giant green olives with ’nduja
This starter is set to wow a crowd.
Woodcut’s roast sweet potato with chickpea miso and seaweed salt
This vegetarian side makes for a showstopping centrepiece.
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Woodcut’s whole-roasted cauliflower with caramelised pine nuts and raisins
Roasted cauliflower is a traditional vegetarian showstopper.
Woodcut’s white peaches and cherries with walnut tarator
Seasonal white peaches make the perfect addition to this summer salad.
Woodcut’s zucchini flowers, brown rice, tomato, vine leaves and yoghurt
This vegetable-forward side dish is guaranteed to steal the show.
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Woodcut’s cos lettuce with kimchi and sesame dressing
This colourful dish adds a variety of flavour and texture to the holiday table.
The Agrarian Kitchen’s broad beans and peas with spiced walnuts
Walnuts add a spice hit to this breezy spring side.
The Agrarian Kitchen’s oregano and garlic flatbreads
This flatbread makes for an ideal dipping partner.
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The Agrarian Kitchen’s roast carrots with hemp seeds
Hemp seeds add a touch of sesame to this autumnal side.
The Agrarian Kitchen’s silverbeet with Meyer lemon and feta
Feta and lemon add a zesty edge to this silverbeet salad.
The Agrarian Kitchen’s lamb kofta with toum
Farm-to-table is served up in this lamb dish.
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How to make onigiri
Chef Mica Kazato of Sydney’s Parami shares her recipe for the traditional Japanese snack.
The Agrarian Kitchen’s rhubarb and strawberry sponge puddings with ricotta gelato
Ricotta gelato cuts through these fluffy sponge puddings.
How to make Sri Lankan hoppers
Chef Travin De Hoedt of Sydney's Kurumba shares his family's recipe for this South Asian staple.
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Ricotta gnocchi with cavolo nero and pine nuts
Gnocchi paired with cavolo nero and pine nuts makes for a fresh and breezy weeknight recipe.
Spicy Korean pork jaffles from Soul Dining
An elevated Korean twist on an Australian classic. these spicy Korean pork jaffles are jammy and delicious with a hint of spice.
Everything you should know about Passata to unlock its full potential
Plus, chef Joel Bennetts shows how he uses Passata to elevate his spicy gin rigatoni.
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Chef’s choice: Top restaurant-quality dinner ideas
10 impressive recipes to spruce up your midweek meals.
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Joel Bennetts’ baked red snapper en papillote with spiced tomato
Make a restaurant-quality dinner recipe this winter.
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