“Cacio e pepe (cheese and pepper) is an irresistible flavour combination. A classic pasta sauce, here I have transformed it into a minimal yet memorable salad. This dish requires only a few ingredients, the magic coming from the simple elegance of sharp cheese, freshly cracked pepper, charred broccolini and seriously good crispy white beans. Vary the amount of black pepper to your liking, as some palates might not appreciate the excessive heat or spice”- Hetty McKinnon.

“At Australian urban markets and street fairs, you can’t miss the scent of sizzling gozleme, a traditional Turkish street food. These addictive flatbreads are filled with cheese and spinach (or meat), sealed and then cooked over a griddle. My gozleme recipe is made with an extremely simple yoghurt dough, which can be used as a blank canvas for any number of fillings. Melty cheeses with a green leafy veg work well, as do pan-fried mushrooms with a fresh soft cheese such as ricotta or chevre. If you’re after a hearty dessert, fill gozleme with Nutella and banana or sautéed apples with salted caramel. I like to cook gozleme on the barbecue, but I’ve also made them in a sandwich press, on a stove-top griddle, or in a frypan. I love to serve them with lots of lemon juice” - Hetty McKinnon.

“This salad of humble ingredients was inspired by a dish we enjoyed at a fine dining restaurant in Sydney, eons ago. The cute neighbourhood bistro is long gone, but the memory of this dish prevails. The gnocchi served at the restaurant was freshly made, but for my home-style dish, I go for the everyday vacuum-packed or frozen gnocchi. Pan-fried gnocchi can almost pass for roast potato – crispy on the outside, chewy on the inside – and is just wonderful in this fun family salad. Substitute gnocchi for chat or kipfler potatoes for gluten-free” - Hetty McKinnon.

“My friend-slash-culinary-wizard Samantha Hillman really changed my life with her mac and cheese recipe. There’s no cream, no milk, no bechamel, no fuss. This is a simple recipe with big flavours – the sweet potato adds an indulgent sweetness – and, best of all, it can be made all in just one pot. Minimal ingredients and minimal washing up” - Hetty McKinnon.

“On a recent family holiday to Playa del Carmen, we became enamoured with the Mexican breakfast classic chilaquiles. The fried tortillas start off crispy, but as they thirstily slurp up the spiced salsa verde, they transform into the most delicious sloppy corn chips you’ve ever tasted! You can use tomatoes in place of tomatillos, but you may want to add more citrus (lime) to inject some tartness. I added the baked eggs for a fortifying earthiness. I’ve also included a list of recommended toppings, but you can top with whatever textural add-ons you like” - Hetty Mckinnon.

“This recipe is a tale of two allied desserts – America’s key lime pie joining forces with Australia’s Anzac biscuits, in a transcontinental dessert that really does it all! I use fouregg yolks for extra creaminess, but you could use three if you wanted to hold back on the richness (or use five yolks if you want it even more decadent)” - Hetty McKinnon.