It's the vegetable that divides even vegetable-lovers. But try it like this, with garlic, ginger and chilli, and perhaps those okra-haters will be converted.

Butter makes everything better, and butter-fried almonds complete this green bean salad.

Cooking the okra a little longer results in a wonderful caramelised flavour that could have you rethinking any reservations you had towards this pocket rocket of a vegetable.

This stunning dish is powerful enough to take a place among the main courses in a banquet or you could serve it as a side to roasted or grilled meat.

"A Cantonese staple, this dish is a breeze to cook,” says Tony Tan.

Let the fourth-generation French-Australian chef guide you through the art of making ratatouille.

"The bonito sauce is rich, subtle and smoky with nice acidity from the sherry vinegar to cut through it," says Clayton Wells.

Dan Hunter's recipe for asparagus and olive herb in sea butter from Brae restaurant in Victoria for Gourmet Institute.

Australian Gourmet Traveller recipe for baked beetroot with cream and thyme sauce.

Australian Gourmet Traveller recipe for roast potato and fennel with garlic and lemon