“Many methods for beef wellington involve wrapping the meat in a thin crepe or blanched cabbage leaves, to keep the moisture contained and prevent the puff pastry from going soggy. A sheet of filo pastry is a simple option. This recipe is an exception to the rule of letting the meat come to room temperature before cooking, because you want the beef rare while the pastry is well cooked” – Anthony Puharich. This is an edited extract from Meat by Anthony Puharich and Libby Travers (Murdoch Books, $79.99). On sale now.

Trade up the beef for this salmon wellington, perfect for lighter-style entertaining.

Who ever said the roast centerpiece had to be meat? Definitely not us. Get in an extra serve of vegetables with this impressive and awe-inspiring cauliflower.

Nothing quite brings people together like the perfect rack of lamb.

Bring citrus and rosemary to the dining table this week, with this Italian chicken dinner.

“I love this dish. Throw everything in a tray and let the oven do the work." – Silvia Colloca

Salty pork belly stuffed with bacon – what could be better?

Entertaining just got easier with this salmon centerpiece.

“As with any meat, pork from pasture-raised beasts will give the best results” – Shannon Bennett

Turkey is a must on Christmas, so Darren Robertson has you covered with this cherry and pecan variation. Begin this recipe 3 hours ahead. You will need kitchen string.

This show-stopping salmon recipe will be the centrepiece of your entertaining table.

This delectable slow-cooked pork roast is the perfect way to make a Sunday lunch special.

This one-pan chicken dish takes the Sunday roast to a deliciously fresh and flavoursome new level.

“Use a good-quality chicken stock – it will make all the difference to the sauce." – Dominic Smith

This cured salmon is certainly worth the wait this summer. Begin this recipe 2 days ahead.