“This is one of those dishes that looks impressive but is actually really easy. Finished with rich, creamy burrata, it’s the perfect winter salad.”

“Blue mackerel is one of my favourite fish to eat, with pasta and fermented chilli." – Scott McComas-Williams. You'll need to start this recipe 1 week ahead. Wine match: Monastero Suore Cistercensi Coenobium

This beautiful salad screams spring and all things green. Ready in just 30 minutes with little hands-on cooking involved, it's topped with crispy pancetta and creamy stracciatella for a touch of decadence. Serve it on weeknights when you can't be bothered to cook or when you're asked to bring a plate.    

This sticky and savoury Japanese-inspired eggplant is the roasted veg you never knew you needed. Roasted miso eggplant

Corn fritters have never been more delicious thanks to the addition of kimchi and miso in the simple yet impressive dish.

"This impressive whole cauliflower takes no time to prep and can be served warm for easy entertaining." – Lucy Nunes

"This is my variation on the classic miso-marinated cod from the wonderful Nobu restaurants, plus an attempt to make (my favourite) eggplant more interesting for my family. You could serve this with some rice, but the salmon and eggplant are actually rich and filling without any other accompaniment, making this a fantastic carb-free meal if you’re into that." - Bill Granger. Images and text from Australian Food by Bill Granger, photography by Mikkel Vang. Murdoch Books RRP $49.99

Kimchi soup (kimchi-jjigae) is traditionally made with pork belly and served with a bowl of steamed rice. Here we’ve added some thick chewy udon noodles to the broth and pan-fried some tasty pork mince until crispy to sprinkle over the top. It’s warm and comforting and you’ll only regret you didn’t make a bigger batch.

“You can’t go past lamb shanks in winter. This is served with miso for saltiness, mandarins for sweetness, brassicas for texture and a velvety smooth celeriac puree that feels like a warm hug from grandma. Celeriac is one of those vegetables that has flown under the radar for so long. People look at it and think, ‘What the hell do I do with it?’ But celeriac is so versatile – you can chip it, mash it, puree it, roast it, salt-bake it. It’s so tasty!” – Matthew Roberts.

This creamy vegetarian pasta dish is on the table in under 30 minutes. It’s loaded with vegies, and it’s all done in one large pan. Cheers to your midweek saviour! (Plus, any leftovers are perfect for the next day’s lunch box).

“Celeriac is such an underrated vegetable. It’s easy to see why – it looks pretty gnarly; it’s got an ugly face on it. But it’s just so versatile, whether shaved and eaten raw, grated in salad or cooked. Give it a chance and you will be singing its praises, too.” Recipe by Rodney Dunn and Séverine Demanet from The Agrarian Kitchen in Tasmania.

This bone broth recipe is the perfect winter warmer.

"I love turning a humble bag of carrots into the most delicious, gnarly delights." – Tom Walton

Warren Mendes makes the ultimate umami lasagne with a few unorthodox (but tasty!) ingredients.

This ravioli with asparagus, almond, ricotta, zucchini flowers and peas is fresh, vibrant and loaded with flavours. The handmade pasta is delicately filled with a creamy ricotta filling and finished with a burnt butter sauce for refined dining at home.