“A dairy-free version of the Indian classic” - Luke Hines. This is an edited extract from Smart Carbs by Luke Hines, with photography by Mark Roper (Plum, $39.99).

The perfect addition to any weekend barbecue menu.

A wholesome dish packed with flavour.

Bursting with fresh citrus flavours, this recipe will be a hit at your next dinner party.

It doesn't get much better than slow-cooked lamb with a fresh and flavourful salad. Recipe by chef Scott Pickett, from Estelle Bistro, Saint Crispin, ESP and Pickett's Deli & Rotisserie.

"Umami-packed XO sauce is a must-have in any home cook’s kitchen. Add to stir-fried greens or shellfish pasta dishes, smother over chicken wings before baking or simply dollop alongside your favourite steamed dumplings. Or you could always pack some onto a burger or add atop a bowl of cooked rice with a fried, soft-centred egg." – Tracey Pattison

A light, zesty coat for a succulent chook.

Best served around at a summer barbecue with a few of your nearest and dearest nearby. This is an edited extract from Matt Moran’s Australian Food: Coast + Country, Murdoch Books, $45, out now.

Chops are finger food. It’s a messy job at times, but that’s the appeal! This recipe is an edited extract from Eat Up New Zealand, by Al Brown, Allen & Unwin, $49.99.

Some assembly required, but with tacos, that's all part of the fun.

This herby and tart sauce is the perfect way to cut through a thick marbled steak.

Take your salad game to the next level with this Heston Blumenthal recipe.

It doesn't get more classic than tandoori chicken, and this recipe is one you'll want to cook again and again. This recipe is an extract from I Love India by Anjum Anand (Quadrille Publishing, RRP $39.99). Available in stores nationally now.

There's no greater combination than pork and apple.

“These quick pickles add some zing,” says cook and tv personality Hayden Quinn.