Substitute the lobster meat for any sweet, tender seafood like prawns or crab meat in this quick decadent pasta dish.

Honeydew melon may not be the fruit for everyone, but it shines when paired with tart green tomatoes. Served with grilled sirloin steak, these three unlikely flavours are a match made in heaven.

There's something so satisfying about cooking with clams.

Some of the most memorable dishes are whipped up out of nothing, using whatever's in the cupboard and a bit of invention. The idea of a sausage curry was surely born in such circumstances. But that doesn't mean it can't be spruced up into something special.

The best way to season lamb shanks? Wrap them with whatever aromatics you choose and let the flavours mingle as your parcels bake.

Beef taco rice is an Okinawan specialty that is an example of how fusion is by no means a dirty word.

Acqua Pazza, "crazy water," is a lightly herbed Italian broth, usually used to poach fish. With this recipe, fresh and fine ingredients are key.

There's no taste quite like sweet and succulent lobster fresh. And this grilled lobster tail recipe is a great expression of that flavour.

This classic recipe for minestrone, brimming with beans, vegetables and pasta, always delivers.

If you've exhausted your usual dip-and-spread options, why not try this spread from Sydney's Paski? Made from blended milk-soaked cod, bread, and tomato, this unusual dish is a must-try.