Have a boozy brunch with this gin-spiked salmon canape.

“Anything surrounded by crisp puff pastry is fine in my book, but the savoury holy grail of olive, anchovy and tomato combined with sweet caramelised onion truly is one of my favourites. Served warm or at room temperature, these little tarts really are very easy to eat!” – Tilly Pamment

The whole family will enjoy this easy to make creamy potato and leek soup with croutons. A cosy and comfort food for dinner on cool nights, this French classic is also elegant enough to serve at your next dinner party.

Think san choy bow, but with ingredients a little closer to home!

“This strog employs a new way of cooking the mushrooms – poaching them in stock and shiitake powder first, to boost their juiciness and umami levels.” – Matt Preston

"Tamarind is a tropical fruit that, when turned into a puree, has a sour tangy flavour that is an incredible addition to a rich curry. Originally brought over by Indian labourers in the 18th century, the ingredient quickly spread into Cape Malay cuisine. Here, it’s the backing track to a rich tomato-based curry sauce in which the fish is poached. A final fluttering of coconut cream softens the intensity a bit and really balances out the flavours." – Warren Mendes. This recipe is from an edited extract from Food Trail: South Africa by Warren Mendes, published by Booktopia Studios, $59.99. Photography by Toby Murphy.

"The scents and flavours of Sicily, a magical and captivating land, radiant and beautiful from north to south and west to east. This recipe originates from the eastern part: pasta alla Norma. A symbol of island cuisine, this Sicilian specialty was crafted as a culinary tribute to the most exquisite work of the renowned composer Vincenzo Bellini: Norma." - Luca Muscato and Marco Salzano If you'd like to make your own passata, follow our recipe here provided by Luca Muscato and Marco Salzano. This recipe is by Luca Muscato and Marco Salzano from Super Norma.

Ellie and Sam Studd pay tribute to a truly venerated cheese – pecorino. This salty delight has a history that stretches back 2,000 years. Invite it home for dinner tonight for a plate of spaghetti.

This slow-cooked osso buco delivers rich flavours and melt-in-the-mouth tender beef. Plus it’s so easy to prepare. Top it off with a zesty gremolata for the perfect satisfying meal.

"This dish is renowned for its tender chicken, hearty vegetables and bold, spicy sauce. As the chicken and vegetables simmer, they absorb the complex flavours of the sauce, resulting in a dish that is deeply satisfying and wonderfully aromatic." - Eun Hee An  

This hearty chicken recipe is perfect for dinner parties or weekend entertaining. Succulent chicken thighs absorb all the juicy flavours of the tangy preserved lemon and Sicilian green olives, while the bite-sized kipfler potatoes round out the zing with their creamy, fluffy centres. Served with crusty bread, this delicious tagine recipe is one to dip into every weekend.

"Brining your chicken is a lovely way to add flavour and keep moisture in. Here, I’ve used chicken thighs, but brining chicken breasts for half the time below then poaching them in the brine liquid is a beautiful way to cook the breast. Double the amount of brine for a whole chicken and brine for 2-3 hours before you roast it; just remember to pat the skin dry before roasting to ensure crispy skin." - Matt Wilkinson

"We gave this comforting cheesy dish a fancy look by piping the mash, but it will taste just as good if you simply spoon it over the mince." - Lucy Nunes

“Lasagne, or pasta al forno, is my mother-in-law Angela’s signature dish – the one most requested by her grandchildren and the one she prepares for every family gathering. It’s baked until bubbling and crisp and, since it’s usually being taken to someone’s house, it’s done well in advance. This, I believe, is part of the secret to a good pasta al forno: when the whole thing settles and the flavours mingle. Then it’s reheated, when the edges get extra crunchy – the best bit.” – Emiko Davies. You’ll need a 32cm x 24cm, 7cm-deep rectangle ceramic baking dish, and you'll need to start this recipe a day ahead.

“American, particularly New York, cooking is summarised by this iconic combination. My version of the meatball can be adapted to make meatloaf, sausage rolls and everything in between.” - Shannon Bennett.