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Leek, mushroom and thyme risotto
A vegetarian-friendly dish that celebrates all that's good about winter cooking.
Leek and miso orecchiette
A cross-pollination of Japanese and Italian flavours that just works.
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Roast garlic, cheddar and ale soup with fried cauliflower
With two whole bulbs of garlic, and then some, this is for garlic-lovers only.
Napier Quarter’s mussels dressed with spring-onion and verjuice vinaigrette
A fresh take on steamed mussels.
Heston Blumenthal’s roast turkey and gravy
Britain’s culinary wizard has cooked turkey every which way to arrive at this ultimate Christmas roast.
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JoyBird’s chicken Scotch eggs with tarragon mayonnaise
The Adelaide eatery put their spin on a classic.
Roasted vegetables with preserved-lemon dressing
A bright, well-balanced dressing can take a roast dinner in new directions.
The Argyle Inn’s roast chicken with leek and corn
It's safe to say Hugh Wennerbom knows a thing or two about roasting chicken. The man behind Holmbrae chickens shares his tips for beautifully crisp skin with a side of garlic and thyme vegetables.
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Burnt leeks with sesame seed sauce
By cooking leeks whole - tough outer layers and all - you achieve a wonderfully tender result with the flesh inside.
Fennel and leek soup with four spice
Serve this simple soup just with bread or toast or add a seafood element by placing thinly sliced sashimi-grade scallops or fish in the serving bowls before ladling in the hot soup.