Everyone loves a prawn cocktail, and everyone loves creamy potato salad… so we decided to combine the two! Double the deliciousness in one easy dish that’s great as a breezy summer main, or to serve a larger crowd as a starter. Or impress your friends when asked to bring a plate.

This quick dinner is perfect for any weeknight. Any leftovers make an easy lunchbox too. We chose chicken thigh fillets as the meat is much more tender and tasty. Add some sliced chilli if you like some heat. 

The pound cake has been around for ages and loved for its simplicity, beautiful golden hue and buttery flavour. This recipe recreates the classic version but feel free to add some lemon or orange zest or stir through some chocolate bits to mix things up.

This retro recipe is back and better than ever. Wallpaper print by Pickawall. You’ll need a piping bag for this recipe.

“With juicy prawns coated in a light batter and tossed in a sticky honey sauce, this is a long-time Chinese favourite. It's sweet, savoury and crispy all at once, and a real crowd-pleaser to whip up at home.” – Vincent Lim.

“I love Vegemite – it’s so quintessentially Australian. I use it a lot when I’m making stews, broths… anything that requires a little extra fun, a little extra depth of flavour. It’s an umami bomb!” – Khanh Ong

Alice Zaslavsky makes her favourite party snack – a simple but impressive cob loaf. Recipe from The Joy of Better Cooking (Murdoch Books).

This quick stress-free crumbed chicken is perfect for the holidays. This healthy dish is best served with a good glass of wine and even better company.

“An English pub classic for hearty appetites” - Hayden Quinn.

There are few salads as instantly recognisable on Australian tables as the crispy noodle salad. A true retro classic, it’s the dish that turned up at barbecues, potlucks and family gatherings for decades – made straight from the recipe printed on the back of a packet of Chang’s Original Fried Noodles. This version keeps all that nostalgia intact, but with a few small updates. Instead of going store-bought, the dressing is made from scratch – a simple mix that brings better balance and depth. A spoonful of crispy chilli oil is optional, but adds gentle heat and extra crunch, giving the salad a modern edge without losing its familiar appeal. Make it ahead, toss just before serving and watch it disappear – proof that some classics don’t need reinventing, just a little refinement. This salad is best assembled just before serving so the noodles stay crunchy.

Let’s go retro, people! This old-school dish was a hit in the ‘70s, and we’ve brought it back with this quick and easy version that’s a breeze to prepare.

“A modern take on curried sausages” – Matt Moran

Fill your home with the scent of gorgeously caramelised onions - then reap the rewards!

Is there any more comforting than a cheesy, golden pasta bake? We sure don't think so.

Food snobs of the world pay heed. It’s time to put down your truffle grater and cast pretension aside – Matt Preston is here to give thanks to the ‘common as muck’ foods you secretly crave.