Scallop and ginger dumplings with Sichuan chilli dressing
Don't forget the whisky toffee sauce!
This lamb shank cassoulet is perfect for a chilly winter evening.
Just add 'spicy' salt
Sydney’s love affair with dumplings and modern Cantonese fare continues to grow with a little matchmaking help from Mr Wong. This red-braised pork belly with apple will leave you swooning.
Colin Fassnidge and Anthony Puharich collaborate on the ultimate slow-roasted lamb recipe. Colin's number one tip is to insist on the best produce available, while Anthony suggests patience: turn down the temperature, and don't rush a good roast.
Wondering what to do with any leftover seafood? Make a batch of salmon cakes the whole family can enjoy.
Broths and stocks are the bases for autumn soups from Matt Moran, who counters the chill in the air with recipes geared for nourishment, from his best chicken soup to a bone broth winner.
Always a crowd pleaser, and straight off the Bannisters menu, Rick Stein sure knows how to make a good fish pie.