“Taking an old school classic and giving it a spice-up, these lamb rissoles are great for a midweek meal or weekend barbecue lunch.” – Matt Moran

Get the rice on then prep the veg, leaning over to stir the risotto as needed, getting dinner ready in no time at all! This is an edited extract from Matt Moran’s Australian Food: Coast + Country, Murdoch Books, $45, out October 25.

Try this sweet, sour, earthy tarte Tatin for dinner tonight!

Prepare the pastry case the day before for a quick and easy go-to meal. This is an edited extract from Matt Moran’s Australian Food: Coast + Country, Murdoch Books, $45.

This Asian-style fish is super fresh and super impressive. Bound to go down a treat.

A light, spring dinner. Crusty bread for mopping is essential.

A perfect ‘schnitty’ is the best dinner. Panko crumbs guarantee a crisp crust but you can use rough sourdough crumbs, says Matt Moran. This is an edited extract from Matt Moran’s Australian Food: Coast + Country, Murdoch Books, $45, out October 25.

Make a double batch of pickled veg to keep in the fridge for up to two weeks for an easy dinner option.

Pearl barley is a great alternative to rice and goes perfectly here with the prawns and peas.

The cooking juices and the wine emulsify to create the sauce in this one-pan chicken in bay, garlic and white wine recipe.

"This creamy chicken noodle soup is like a warm, late-morning lie-in - comforting, cosy and easy to fall in love with. Packed with tender chicken, vibrant vegies and a silky tomato-based broth, it’s the perfect meal for any day of the week. It also makes an excellent meal for friends or family who could use a little extra love. The base stays the same, but honestly, you can throw in any vegies you have on hand. If you’re using starchy vegetables like sweet potato, pumpkin or potatoes, I recommend adding them in with the chicken for the best texture. And, on those lazy days, I’ll admit – I sometimes cheat and grab a supermarket rotisserie chicken. But if I'm feeling fancy, I make parmesan chips to pop on top!" – Khanh Ong  

It doesn't get more classic than fish and and mushy peas. Add a good-quality tartare sauce for a nice tang.

The classic pairing of lamb and mint gets a bit of a revamp.

This curry is packed full of flavour and works well with any firm, white fish.

This tart showcases spring ingredients. Use whatever veg looks good, says Hayden.