Resident cheese experts Ellie and Sam Studd put an all-Aussie marinated curd to good use in a Greek inspired pastry thats perfect for any lunch or dinner table.

If you've ever wondered how to make gnocchi even better, the answer is a homemade pesto bechamel and baking the dish to perfection. Comfort food at its best, this makes a top dinner on chilly autumn or winter weeknights.

Blow everyone away at your next dinner party with this minimal ingredient masterpiece which elevates the humble pumpkin to delicious new heights.

This makes a meal of robust toast.

You’ll need eight small metal skewers or soaked wooden ones for this recipe.

Eggplant is the perfect vegetable to absorb the warm spices and salty feta in this recipe.

The patties can happily be made a day ahead and refrigerated overnight.

“This salad of humble ingredients was inspired by a dish we enjoyed at a fine dining restaurant in Sydney, eons ago. The cute neighbourhood bistro is long gone, but the memory of this dish prevails. The gnocchi served at the restaurant was freshly made, but for my home-style dish, I go for the everyday vacuum-packed or frozen gnocchi. Pan-fried gnocchi can almost pass for roast potato – crispy on the outside, chewy on the inside – and is just wonderful in this fun family salad. Substitute gnocchi for chat or kipfler potatoes for gluten-free” - Hetty McKinnon.

This is really a way to use up leftover grains, pulses or beans. If you don’t have leftover rice, or not enough, fill out with extra vegies or add some canned lentils or beans. It’s a samosa filling recipe adapted to vegie and rice leftovers we use at home.

Ready in just 15 minutes, we’ve taken a traditional spanakopita and given it a speedy upgrade, thanks to the use of rice paper. The results are an easy snack or light lunch that’s crunchy on the outside and deliciously cheesy on the inside.

"This dish is a classic combination of flavours and textures that naturally work well together" - Ramael Scully.

These smoky carrot hot dogs with caraway relish and chimichurri are perfect for your next gathering.

This Italian pasta recipe is quick to make and delicious to boot. This is an edited extract from Venetian Republic: Recipes from the Veneto, Adriatic Croatia and the Greek Islands by Nino Zoccali (Murdoch, $49.99).

“If you’re organised, you can make this dish ahead and simply reheat it in the oven.” – Silvia Colloca

“There’s something undeniably celebratory about a dish wrapped in crisp, golden pastry, especially when it gives way to golden, roasted cauliflower and a rich, creamy custard. These cheesy cauliflower nests make for an excellent vegetarian centerpiece, offering comfort and elegance in equal measure. The cauliflower, cut into six individual wedges, gets tucked into filo nests, then a gently spiced custard, fragrant with nutmeg and cloves, seeps into the crevices and binds everything together. Much of the work can be done ahead – the filo nests can be assembled and refrigerated the day before, ready to bake when needed, and so can the custard – which makes this dish a stress-free option for festive gatherings.” – Yotam Ottolenghi.