Chefs' Recipes Archives

Colcannon

This is chef Colin Fassnidge's take on colcannon, Ireland's favourite mashed potato dish. Don't be afraid of the butter, and serve with plenty of crusty bread.

Tony Tan’s char kway teow

Char kway teow is a perennial Malaysian favourite for a reason. Tony Tan shows us how it's done.

Hellenika’s grilled octopus

The Brisbane restaurant's take on the Greek classic is a winner.

Burrata with balsamic buttered beetroot, vincotto and rosemary

This recipe for burrata with balsamic buttered beetroot, vincotto and rosemary comes from Sydney's Berta.

Sean Moran’s mushrooms on toast

With a don't-be-shy amount of butter.

Hellenika’s chicken souvlaki

You've never had chicken souvlaki this good. This recipe, courtesy of Brisbane's Hellenika, is sure to become your new go-to.

Barbecued prawns with brown butter and tamari

Mat Lindsay recipe for barbecued prawns with brown butter and tamari from Ester restaurant in Sydney.

Citrus dessert: Orange and lemon sorbet

This recipe from cook Diana Chan is equal parts sweet and tangy.

Napier Quarter’s squid-ink spaghetti with cuttlefish, green pea and chilli

A near-perfect summertime pasta.

Tedesca Osteria’s Rose and Mary Spritz

Gin, sparkling white, and rosemary shrub. Made for those who like their cocktails on the savoury side.

Tedesca Osteria’s prawns with saffron, fino sherry and garlic sauce

When very fresh prawns mingle with garlicky saffron butter, only good things happen.

Tedesca Osteria’s fava with pickled shallots, dill and feta

A smooth, earthy meze, balanced with sharp pickles, salty feta and herbaceous dill.

Al Dente’s potato, pancetta and caramelised onion mezzalune

A filled-pasta wonder from the Melbourne enoteca.

Jaclyn Koludrovic’s gluten-free pistachio, lime and coconut cream cake with melon, apple and mint

Talk about a showstopper cake.

Kazuki’s beef tataki with anchovy dressing and potato chips

This recipe from Melbourne restaurant Kazuki's is a delicate and flavourful take on beef tataki.

Marameo’s squid-ink spaghetti with crab, chilli and tomato

The type of pasta dish we'd happily eat year-round.

Japanese ramen recipe topped with half a boiled egg, a slice of pork, nori and chopped spring onion

Chaco Ramen’s fat soy ramen and kaeshi

The staple bowl of noodles from the Sydney ramen house.

Junda Khoo’s Hainanese chicken

Chicken, rice, chilli sauce – the works.

Neil Perry and Richard Purdue’s globe artichoke and broad bean tagine

From the Margaret chefs comes this vegetarian take on tagine, packed with spring vegetables.

Tonka’s gulab jamun

These little golf-ball sized sweets are a popular dessert in just about every South Asian cuisine.

Amy Chanta and Palisa Anderson’s padt cha bpla (stir-fried fish with holy basil, wild ginger and green peppercorns)

A multi-dimensional stir-fry that sings with spice and fragrance.

A whole steamed snapper on a black plate, garnished with sliced limes, crushed chillies and coriander sprigs.

Amy Chanta and Palisa Anderson’s bpla neung manow (steamed fish with spicy chilli and lime dressing)

Lemongrass, chilli and scud chillies, and a whole steamed snapper. Nothing better.

Amy Chanta and Palisa Anderson’s khao padt bpla khem (mackerel fried rice)

A simple fried rice that punches above its weight, thanks to the addition of salted mackerel.

Amy Chanta and Palisa Anderson’s padt pedt gai (stir-fried spicy chicken wings and bamboo shoots)

Your new favourite way to eat chicken wings.

Amy Chanta and Palisa Anderson’s choo chee pumpkin

Thai-style roasted pumpkin with curry sauce, from the Chat Thai mother-and-daughter duo.

Amy Chanta and Palisa Anderson’s kor mhu yaang with nahm jim jaew (grilled pork neck with smoked chilli sauce)

Best served with som dtum and sticky rice.

Amy Chanta and Palisa Anderson’s bua loy (warm coconut cream pudding with taro dumplings)

Bite-sized mouthfuls of sweet heaven.

The Hardware Club’s Spritz Veneziano

Meet the original Spritz.

Louis Tikaram’s mango pudding with lime tapioca and coconut ice-cream

The classic yum cha dessert, with a twist.

Adam Wolfers’ kangaroo kofta

A very Australian take on the meatball favourites.

Ben Williamson’s harissa chicken, smoked labne and charred lime

The smoke-kissed chook from Brisbane's Agnes restaurant.

Kazuki’s prawn and chive dumplings, sake butter and ponzu

Plump prawn parcels, enriched with that sake butter, and balanced with that citrus-y ponzu.

Gluten-free passionfruit and almond cake with honey-roasted pineapple by Frida’s Field

All sweetness and tang.

Cucumber two ways with almond miso and horseradish cream

Kazuki’s cucumber, two ways (with almond miso, and horeseradish cream)

An elegant starter.

Sixpenny’s chocolate-marsala mousse with vanilla ice-cream

One of the silkiest chocolate mousses you'll have the good fortune to come across.

Neil Perry and Richard Purdue’s baked blueberry cheesecake

Chef Neil Perry says it's hard to beat a good cheesecake. Truer words have never been spoken.

Eun Hee An’s spring onion pancakes with jamón

The former Paper Bird chef and co-owner brings the goods, pairing these savoury pancakes with the Spanish ham.

Green bean noodles with chilli oil and Sichuan pepper (Ma la liang fen)

Dainty Sichuan’s ma la liang fen (Green bean noodles with chilli oil and Sichuan pepper)

The must-have cold noodle dish from the Melbourne Sichuanese restaurant.

Dan Puskas’s sopressini pasta with pesto alla Trapanese

The quick and easy pasta shape to master, with the goodness of Sicily's tomato pesto.

Pink, green, yellow and purple mochi-covered ice-cream on a bright yellow background

Yoko Dining’s mochi ice-cream

Come for the mochi, stay for the ice-cream. This dessert creation is a one-two hit of chewy and creamy textures.

Liberté’s garlic prawns with chilli and Thai basil

A tried-and-true combination.

Capitano’s conchiglie with vodka sauce

Reserve your judgement. Pasta with vodka sauce might be old-school, but it's also delicious.

Jacqui Challinor’s cannellini bean dip with cumin burnt butter

The Nomad chef's take on hummus.

Tony Tan’s Hunan steamed fish with salted chillies and fermented black beans

A multi-dimensional dish with briny, punchy and spicy flavours.

Jacqui Challinor’s smoked eggplant and pomegranate salad

For lovers of eggplant.

Sixpenny’s pesto alla Trapanese

Chef Dan Puskas' take on the Sicilian pasta sauce.

Tony Tan’s Nyonya pork spare ribs

A Peranakan dish that sings with sweet, savoury and sour notes.

Al Dente’s egg yolk and semolina pasta dough

The silky staple recipe from the Melbourne eatery.

Al Dente’s tortellini cacio e pepe

All the goodness of cacio e pepe coddled in a silky pasta wrapping.

Casoncelli alla Bergamasca (the Al Dente way)

The Melbourne eatery's take on the filled pasta of Bergamo.

Mitch Orr’s pasta alla Norma

Eggplant, tomato, fusilli. You really can't go wrong.

Hash browns with eggs fried in olive oil and herb salad

Name a more perfect breakfast...

Nakano Darling’s guide to making gyoza

The Sydney izakaya is renowned for its crisp, golden pork dumplings. Here's how to make them, step by step.

Thomas Corner’s Bangalow pork sausage rolls with caramelised apple and thyme

The much-loved sausage rolls from the Noosa eatery.

Sean Moran’s beef brisket and mushroom pot pies

It's hard to go wrong with the combination of fall-apart beef, soft mushrooms and a crisp pastry top.

Tony Tan’s eggplant, coconut and tamarind sambal

A sambal that hits all the right sour and spicy notes.

Guillaume Brahimi’s salted caramel and chocolate ganache tart

It doesn't get much better than praise-worthy dessert.

Caprioska

Possibly the easiest, and most refreshing cocktail, you'll ever make.

Tony Tan’s chicken pepper stir-fry

It's the spice paste that really sets this stir-fry apart.

Toby Wilson chopping a tomato on a cutting board.

Watch: Toby Wilson makes Ensenada-style fish tacos

The chef behind Sydney's Ricos Tacos shows how it's done (fish fingers included).

Tony Tan’s vegetarian dan dan mian

A meat-free take on the Sichuanese favourite.

Analiese Gregory’s charred cabbage with XO sauce

You haven't had cabbage like this before.

Saba Alemayoh’s Ethiopian recipes (and guide to Ethiopian food)

Laced with spices and fortifying aromats, Saba Alemayoh shares her recipes for a traditional Ethiopian spread.

Victor Liong’s pork zhajiang mian

Mix it through, slurp it up.

Nik Hill’s cauliflower cheese tart

The two best ways to cook cauliflower – in a cauliflower cheese, and whole-roasted – in one spectacular dish.

Dinish (Ethiopian potato, cabbage and carrot stew) by Saba’s Ethiopian Restaurant

The Ethiopian stew that's low in spice but full of flavour.

Hamli (Ethiopian braised greens) by Saba’s Ethiopian Restaurant

A quick and simple braise in celebration of Chinese broccoli.

Shy ben laben (Ethiopian white spiced tea) by Saba’s Ethiopian Restaurant

A winter warmer.

Tony Tan’s asam laksa

The curry laksa may be better known, but asam laksa is a breed all its own: sour, sweet and rich with fish.

Jaclyn Koludrovic’s quince and lemon pudding

Savour it one spoonful at a time.

Tom McHugo’s lamb and duchess potato pie

Like a shepherd's pie, but luxe.

Simon Gloftis’ avgolemono: how to make it, and its significance in his family

''Every Greek understands the importance of avgolemono. It’s one thing I’ll eat for the rest of my life.''

Sean Moran’s pork belly roasted with fennel, radicchio and figs

A pork roast enhanced with sweet, salty and sharp flavours.

Jacqui Challinor’s flatbread with garlic oil

The celebrated olive-oil flatbread from Sydney's Nomad.

Watch: Junda Khoo makes lobster Indomie goreng

Everyday instant noodles made luxe. It could only be the work (and wok) of Ho Jiak's Junda Khoo.

Lau’s Family Kitchen’s prawns and char siu with vermicelli in a claypot

A knockout dish from the family-run Cantonese restaurant in Melbourne.

Ali Currey-Voumard’s broccoli soup and cheesy toast

Up the ante on a simple vegetarian soup with a riff on Welsh rarebit served on the side.

Poached chicken with ginger and spring onion relish

Recipes for the legendary staff meals at Melbourne’s Sunda

At Melbourne's Sunda, chef Khanh Nguyen melds the spirit of Southeast Asian cooking with native Australian ingredients, but it’s the staff meals where the real magic happens. He shares the dishes his team return to again and again.

Native ad body.

Sponsored by %%sponsor_name%%

Luke & Samuel Bourke’s kangaroo with beetroot

A dish that sings with Australian flavours.

Recipes by Dairy Flat Farm’s Alla Wolf-Tasker

Culinary doyenne Alla Wolf-Tasker shares a taste of her latest project Dairy Flat Farm, where guests are invited to celebrate the seasons and relish simple flavours straight from the paddock.