Fire up the grill and crack open a bottle of something. There’s nothing more convivial than a wine-soaked long lunch on a Sunday afternoon, especially when it’s Father’s Day, and we’ve got all the recipes you need to make sure the old man’s sated and satisfied.
Sometimes you can't go passed a good, butchers cut of steak. Succumb to the cravings with this simple bushman's steak recipe. This is an edited extract from Surfing the Menu – Next Generation by Dan Churchill and Hayden Quinn (Published by Simon & Schuster, $49.99), and is available in bookshops nationally.
Phoebe Wood’s weeknights are about maximum flavour in minimum time. This rich meatball traybake is a life-saver after a long day at work.
Find solace in a warming bowl of chilli-flecked mussels, says Silvia Colloca.
“I love changing the hero protein on the table. Pork, with its succulent meat and crispy crackling, is paired here with a hint of spice,” says Justine Schofield.
Head chef of The Potting Shed, Paul McGrath, spruces up lamb with a spiced marinade. These lamb racks are the perfect lunch roast whether you're entertaining in summer, or inside and cosy in winter.
Entertain in style this summer with this gourmet platter of the best Australian seafood.
Sydney rock oysters and juicy finger lime are the ultimate native Australian ingredient combination, used in this dish by chef Darren Robertson.
This simple recipe by Silvia Colloca produces a striking show-stopper of a dish that may be served as a starter or light lunch. You can replace the tiger prawns with scampi for a more extravagant version of this delightful dish.
Paul West says "Roasting a big free-range cook adds to the sense of occasion when entertaining." Butterflying your chicken also increases the surface exposed to direct heat, making sure every member of the family gets a piece of crispy, delicious chicken on their plate!
Adding Shannon Bennett's recipe for rib-eye with anchovy butter and roasted cauliflower to your repertoire can turn cooking weeknight dinners into a piece of cake.
Spanner crab and mozzarella turn this humble pie into a gourmet treat, with fragrant basil and zingy lemon topping everything off for pizza perfection.
Add some heat to your life with this spiced up prawn dish.
Salty, briny oysters with mignonette jelly is an ideal beginning to any French menu.
Slow roasted until the meat is falling off the bone, these lamb ribs are tender and packed full of flavour. If 1.5kg seems like an obscene quantity for only four people, keep in mind that once they’re cooked, they will shrink considerably.
