Great as a side dish or a stand-alone vegetarian main, says Matt.

This recipe sees fresh field mushrooms being stuffed with cheese and breadcrumbs.

Make the most of beautiful wild mushrooms in this stunning vegetarian starter.

Whip up these corn cakes for a quick vegetarian brunch. For a satisfying main course, serve with wholemeal bread.

Valli Little brings colour to the dining table with these vibrant tomato, goat's cheese and poppy seed tartines.

Add this potato salad to your Christmas table and people will be asking for seconds.

Charred eggplants in olive oil is the perfect Middle Eastern entree.

I don’t think any one vegetable shouts ‘grill me’ quite like eggplant, says chef Matt Wilkinson.

Lightly oiled and grilled, the eggplant slices in this dish are cooked crisp and nutty – perfect to ‘sandwich’ between the mozzarella and capsicums.

At The Bridge Room, Ross cooks this recipe using Bella Rosa peppers over a hot charcoal for a smoky flavour, then finishes them in their own juice.