This vibrant dish will thrill more than just the vegetarians at your Christmas table.

The legendary chef's simple and delicious celebration of Australian native produce.

Legendary chef Damien Pignolet shows how to make the ultimate savoury quiche, step by step.

An Ottolenghi-ish salad brimming with goodness, and a sweet and tangy date dressing.

A mix of parmesan and panko makes for a lovely crumb on tender lamb cutlets. Add some wilted greens and you're good to go.

“The flavours you remember from childhood are the ones that stick with you.," says Frank Camorra, reflecting on his mother's go-to stew.

It's a cultural mash-up of the best kind - try it for yourself and see.

Cooked and raw ingredients combine in this green salad, where the idea is to use the recipe as a guide and follow your nose to the freshest spring produce you can find.

These ricotta and spinach dumplings are surprisingly quick to make. We've laced them with dill, but marjoram also works well, as does some crumbled feta for a spanakopita-inspired twist.

"This beautifully simple dish is a direct reflection of who I am and where I've come from," says Kylie Kwong.