A sizzling starter to serve before the main event this Christmas.

At Chi Hoa (31A Le Thanh Ton, District 1), another breezy bistro, they focus on com binh dan or ‘common people’s food.’ Soy-marinated chicken thighs in sticky rice crust, and prawns steamed with lemongrass and lime leaves are typical, presented with a casual sophistication that wouldn’t be out of place in Sydney or New York. Then there’s Cuc Gach Quan (10 Dang Tat, District 1), the grandaddy of this back-to-the-past food trend. Owned by a local architect, the vintage, quirky interior design is as compelling as the menu, an ode to organic, homemade fare. It doesn’t hurt their popularity that Brangelina dined here in recent years. Another great spot is Mountain Retreat (36 Le Loi, District 1), up several nights of stairs, in a French-era building off Le Loi. Boiled pork with pickled eggplants and fermented shrimp dipping sauce, barbecued beef ribs with cinnamon, and pomelo salad with shredded dried fish are just a few menu standouts. Plus the space, decked out to resemble a rough-hewn home from Vietnam’s north, has an open-air rooftop area and lovely, youthful vibe. Comfort food has also come to the swanky Park Hyatt’s Square One restaurant (2 Lam Son Square, District 1), with its moody-modern space, prodigious wine list and a menu built around topnotch ingredients. The team have lately turned their peerless cooking skills toward a mini-menu of rustic, claypot dishes from around the country.

At Chi Hoa (31A Le Thanh Ton, District 1), another breezy bistro, they focus on com binh dan or ‘common people’s food.’ Soy-marinated chicken thighs in sticky rice crust, and prawns steamed with lemongrass and lime leaves are typical, presented with a casual sophistication that wouldn’t be out of place in Sydney or New York. Then there’s Cuc Gach Quan (10 Dang Tat, District 1), the grandaddy of this back-to-the-past food trend. Owned by a local architect, the vintage, quirky interior design is as compelling as the menu, an ode to organic, homemade fare. It doesn’t hurt their popularity that Brangelina dined here in recent years. Another great spot is Mountain Retreat (36 Le Loi, District 1), up several nights of stairs, in a French-era building off Le Loi. Boiled pork with pickled eggplants and fermented shrimp dipping sauce, barbecued beef ribs with cinnamon, and pomelo salad with shredded dried fish are just a few menu standouts. Plus the space, decked out to resemble a rough-hewn home from Vietnam’s north, has an open-air rooftop area and lovely, youthful vibe. Comfort food has also come to the swanky Park Hyatt’s Square One restaurant (2 Lam Son Square, District 1), with its moody-modern space, prodigious wine list and a menu built around topnotch ingredients. The team have lately turned their peerless cooking skills toward a mini-menu of rustic, claypot dishes from around the country.

At Chi Hoa (31A Le Thanh Ton, District 1), another breezy bistro, they focus on com binh dan or ‘common people’s food.’ Soy-marinated chicken thighs in sticky rice crust, and prawns steamed with lemongrass and lime leaves are typical, presented with a casual sophistication that wouldn’t be out of place in Sydney or New York. Then there’s Cuc Gach Quan (10 Dang Tat, District 1), the grandaddy of this back-to-the-past food trend. Owned by a local architect, the vintage, quirky interior design is as compelling as the menu, an ode to organic, homemade fare. It doesn’t hurt their popularity that Brangelina dined here in recent years. Another great spot is Mountain Retreat (36 Le Loi, District 1), up several nights of stairs, in a French-era building off Le Loi. Boiled pork with pickled eggplants and fermented shrimp dipping sauce, barbecued beef ribs with cinnamon, and pomelo salad with shredded dried fish are just a few menu standouts. Plus the space, decked out to resemble a rough-hewn home from Vietnam’s north, has an open-air rooftop area and lovely, youthful vibe. Comfort food has also come to the swanky Park Hyatt’s Square One restaurant (2 Lam Son Square, District 1), with its moody-modern space, prodigious wine list and a menu built around topnotch ingredients. The team have lately turned their peerless cooking skills toward a mini-menu of rustic, claypot dishes from around the country.

Dress your oysters to impress with these garlic, chilli and pepperberry vinegar smoked oysters by Darren Robertson and Mark LaBrooy of Three Blue Ducks fame.

A fresh-flavoured oyster recipe both tasty and unique, just like its creator, Michelin-starred chef, Skye Gyngell.

MasterChef 2015 winner Billie McKay's barramundi cob dip puts a modern twist on the ‘80s Aussie barbecue classic. Whip it out at your next get-together for smiles all-round.

Nutritionist and TV chef Zoe Bingley-Pullin designs light and healthy food with entertaining in mind. This is a protein-rich, vegetarian pate alternative you'll love.

The perfect side salad to accompany a long and lazy lunch or dinner.

Like other great Italian dishes, this simple starter lets quality produce shine. Serve it as a side or share plate alongside Nino Zoccali's other rustic dishes.

Hamish Ingham and Rebecca Lines are putting botanicals centre stage. This fresh take on the classic roast chook is a new style of cooking the whole family will love.

Minimum fuss, maximum flavour. This gluten-free salad recipe is a great lunch option and is ready in no time.

Light, slightly bitter and full of flavour, this is one salad made for easy spring lunching.

Nino Zoccali impresses his guests with a quail salad made with Italian zest.

Serve this people-pleasing prawn dish before summer ends, and you'll have everyone smiling from ear to ear. “I created this dish for the Ballina Prawn Festival, and it ended up winning the people’s choice award for the prawn dish of the day,” says chef Darren Robertson. "I couldn’t make them fast enough!"