Instead of letting the early sunsets slowly drain my serotonin, I am finding joy in wintering: not leaving the house once on a Saturday, wearing your best apres-ski look and eating a ridiculous amount of pasta.
Alison Roman
Chocolate queen Kirsten Tibballs has shared a delicious six-layer chocolate ganache cake recipe that you can make yourself from the comfort of your own home.
Caleb Taylor
In this hearty, colourful salad, cauliflower florets, slivers of red onion and briny capers are coated with spices and roasted until the florets turn soft and sweet, and the onions and capers get crisp.
Melissa Clark
I’ll make soup out of almost anything, but this potato-cheddar variation is an entirely different thing. It’s a silky-smooth puree that’s hearty but not heavy, with chilli powder and garlic to liven things up.
It’s 7pm, and dinner is on the table: a large, one-dish centerpiece for everyone to dig into. We call it a ‘one-pot wonder’ for a good reason, and that is its ability to connect ingredients and humans alike.
Yotam Ottolenghi
Poaching eggs in a tomato sauce is a classic path to a quick, meat-less meal. Be it an onion-y shakshuka or chilli-flecked eggs in purgatory, tangy sweet tomatoes swirled with runny egg yolk is a crowd-pleaser.
This recipe may have cracked the code to fast chicken noodle soups. Other shortcut versions rely on rotisserie chicken, which doesn’t absorb flavours in the same way as the chicken mince used here.
Alexa Weibel
A version of the street-side flavour bomb, best served with pita and tahini, chopped cucumbers and tomatoes, olives, chopped parsley, feta, fried eggplant, hummus swirled with harissa, rice or rice pilaf.
Sam Sifton
If you have some slightly sweet vegetables at your disposal — not just carrots, but onions, parsnips, beets or pumpkin — this is the recipe for you.
Sue Li
Like little black dresses, you can never have too many roast chicken recipes. So when a reader sent this recipe from her French mother, for roast chicken with tarragon, butter and cognac, I gave it a try.
Pancakes taste like comfort — especially if they’re made well. There are many different styles of breakfast pancake, but the one thing they should always be is tender. The simplest way to ensure that? Ricotta.
Genevieve Ko
Bar Amelie head chef and owner Kat Dehavilland shares a delightful veggie recipe - mushroom risotto with salsa verde and truffle pecorino.
Kat Dehavilland
To accompany West Australian Opera’s production of Dido and Aeneas, Comestibles’ Duncan Jones has curated a decadent operatic-inspired tasting plate that’s worth singing about.
Duncan Jones
There’s a reason this dish was one of the top recipes of 2022. Built on a foundation of red curry paste and coconut milk that infuse tender blocks of tofu, it’s everything you want a simple soup to be.
Yewande Komolafe
A fantastic meal that can be ready in 20 minutes, the key to this recipe is how you cook the store-bought gnocchi: no need to boil.
Ali Slagle
RAC Arena consultant chef Stephen Clarke shares his spiced Amelia Park lamb rump, smoked eggplant, labneh and pomegranate recipe.
Stephen Clarke
One-pan pesto chicken pasta, from The Simple Dinner Edit by Nicole Maguire, is a meal for those days when you want a home-cooked meal on the table in as little time as possible.
Nicole Maguire
When I imagined chocolate banana blondie bars, I could see exactly what I wanted. Usually when I dream up something so specific, the recipe almost makes itself. It took me six batches to get it right.
The scrumptious dish bringing Melissa Leong to West Coast shores for Curtin University’s Taste event.
Megan French
Sprinkling grated parmesan over a whole chicken as it roasts yields extra-crisp, extra-savoury skin in this recipe, while chopped fresh rosemary and lemon zest perfume the meat through and through.
Yotam Ottolenghi’s recipe for skillet berry and brown butter toast crumble, via The New York Times.
Double Rainbow head chef Navarre Top shares a bite-sized mushroom treat.
Navarre Top
The last time I made this dish, I wanted to serve it as a main course. So I took the well-trodden path of putting an egg on top — in this case, fried in coconut oil until the edges ruffled and crisped.
Cherubino City Cellar take part in Cooking with Opera with Stephen Olivares Paez’s showstopper
Stephen Olivares Paez