“You will need to begin this recipe at least a day ahead. There’s something undeniably theatrical about placing a whole roast leg of lamb at the centre of the table, its inviting aroma swirling around the room. If there’s one dish that captures both showmanship and substance…”

Spatchcocking a chicken is a two-minute kitchen hack that we think everyone should know. We buy a whole free-range or organic chicken, then cut out the breastbone with scissors before butterflying the bird and pressing down sharply on it once to make it sit flat. The Middle Eastern spices and curry leaves transform…”

“The ingredients of success are to treat your business like it has a soul, be loyal to your staff, be efficient, be passionate and don’t change your menu too much. This is a simple dish with few ingredients, but timing is crucial – serve the clams immediately.” — Chris Rupe

“At Gault’s on Quay, this Caesar salad was served in a white bowl resting on a VW hub cap! Good anchovies make all the difference here.” —Simon Gault

“These leek croquettes are a delicious fusion of hearty beef with the delicate, mildly sweet flavour of leeks, and I am completely crazy about them.” – Meni Vale

“The yoghurt marinade in this dish acts as both a tenderiser and a flavour enhancer, infusing the lamb with richness and a subtle tanginess, while the spices add depth and complexity. Start this recipe the day before if you can.” – Meni Vale

“I love to serve whole burnt aubergines in this way, where the punchy sauce is spooned over them, covering them generously like sauce blankets. This is quite a substantial vegetarian main so I would serve it with something light, like the Herby Leafy Salad.” – Noor Murad

“This is one to pull out with the first signs of autumn, just as the leaves start changing colour and the sun starts setting sooner. Feel free to swap out the Crown Prince pumpkin for Kabocha or butternut squash, if you like. Serve as a main with some lightly cooked greens.” – Noor Murad

“I love this dish for two reasons: the first is that spatchcocking a chicken means super-juicy meat every time. The second is that it celebrates loomi (aka black limes) in its very dramatic-looking appearance, and I really appreciate that. Serve with some lightly dressed greens or the Pan-fried Tomatoes with Za’atar, Pine Nuts and Halloumi.” – Noor Murad

“Our charred broccoli has been a fan fave on the menu from day one, and rightfully so! The smoky char, the crunch of the green broccoli and the almonds, and flavour of the garlic all come together to make a nutritious and delicious dish. Everyone who’s tried to recreate this recipe at home…”

“This salad looks stunning on the table. I love the combination of flavours and textures – the crunch of the chickpeas works beautifully with the softly spiced cauliflower. It’s definitely one to try.” - Anna Cameron

“I came up with this recipe when I was dreaming about Christmas ham one day. The glaze is sweet, sticky and ever so slightly bitter. Chicken legs, which comprise the thigh and drumstick, are the most flavourful part of the bird, and are made even better with a sweet glazed crispy skin.” - Olivia Galletly

A pox on butter prices! We’re baking anyway. Have you seen the price of butter? Of course you have. You live here. It's depressing, especially if you love to bake. But here’s some good news on that front: cakes made with oil (even the budget stuff) are just as tender, often lighter, and stay delectably soft for longer than a butter-based bake. This plush, lemony number is…

When you can't be arsed, but you need a quick route to Destination Edible, here’s what you do. Grab some figs, grapes and chunks of feta, drizzle them all with olive oil and a few other bits in a baking dish, then whack the whole thing in the oven. Serve with some toasts and wait for the 'you really shouldn't have gone to so much trouble' accolades to come flowing your way.

Recently we went to a dinner party and were served a green salad that was dressed with something sweet. We don’t mean a tad sweet, as in a-shot-of-honey-in-the-dressing sweet. No, we mean diabetes-inducing, set-your-teeth-on-edge, unbefreakinglievably sweet. It got us thinking. Maybe a salad could have a…

This potato salad with crunchy green beans, nutty toasted buckwheat, soft eggs, and bursts of fresh dill is hearty but fresh, earthy but bright – a salad that’s happy to play wingman to glazed ham, sizzling steaks, roast pork, or even a whole baked snapper. Toasted buckwheat brings the crunch, while a mustard dressing makes every bite addictive…

When time’s short, we pimp like crazy. And nothing begs pimping more than a tub of hummus… and look, you could make your own for this recipe if you liked. But we’re cheating like hell here because we’re all out of time this week and we’re rooting for Team Easy. You just grab a half kilo of lamb (or beef) mince, give it a hard sear, amp it up with spices, a slosh of pomegranate molasses and…

Let’s talk skordalia – part sauce, part dip, and all kinds of delicious. The name comes from the Greek word skordo (σκόρδο), meaning garlic, which tells you everything you need to know… if you don’t like garlic, trust us when we tell you this isn’t for you so just jog on. Creamy, rich and punchy…

Succulent butterflied chicken… but make it flat! That’s what happens when you cook chicken under weights and no, you don't literally have to use bricks, although you could. We busted out cans of food from our pantry, totalling 3-4 kg in all. Cooking chicken under weights is a technique that gives you gorgeously juicy, crispy-skinned bird…

The Cobb salad is the ultimate American summer classic – a hearty, throw-it-together kind of dish that’s become an icon. Legend has it that this salad was first whipped up back in the 1930’s at the famed Brown Derby restaurant in Hollywood by owner Bob Cobb. And can we just take a moment to appreciate the poetic rhythm of this dude's name? Fabulous. The story goes...