Add a little kick to your day with this prawn and red bean chilli.

Slow and easy is the go with baked rice. “You don’t have that incessant stirring, worrying that you’re going to overcook it,” says Colloca. Fried rice is the opposite: “Cook it fast in a smoking-hot wok or very large frying pan,” says Marion Grasby.

This warming broth is the perfect midweek meal as the temperature begins to drop.

Slow-roasted chicken in a rich tomato sauce. Could it get any better?

The chilli chicken soul bowl that's good for your health and good for the soul.

Sriracha is a chilli sauce from Thailand and gives these wings a real kick.

“Pack the leftovers for tomorrow’s lunch,” says cook and tv personality Hayden Quinn.

It really just doesn't get any better than these dumplings. Recipe by Andrew McConnell, of Melbourne's Ricky & Pinky.

Fregola is a type of pasta from Sardinia, sometimes called Sardinian couscous. It works beautifully in this recipe.

“A beautiful fish dish that’s full of flavour,” says chef Matt Moran.

Hungover? We've got you back, here's our breakfast Quesadilla recipe to the rescue!

Charlotte Binns-McDonald creates the ultimate vegetarian slice. Perfect packed for a beach picnic over the warmer months. You'll need a 20cm x 30cm slice pan for this recipe.

This fragrant salad is perfect for any Friday night feast. For a more kid-friendly option, simply reduce the chilli.

Start your night with these simple and healthy spicy prawn larb bite-sized lettuce cups.

Update the Aussie classic prawns on the barbie, with a marinade of coconut oil, chilli, garlic and ginger.