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Carrot, fennel and feta fritters
Fritters are a weeknight staple, and any leftovers make for a great sandwich filling the next day.
Christine Manfield’s prawn laksa
“The laksa paste and the stock can be made ahead of time, making the last-minute cooking and assembly quick and easy," says Christine Manfield.
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Miso with soba, poached eggs and spring onion
Whip up this simple and satisfying Japanese soba noodle soup in less than 20 minutes.
New England-style clam chowder
In the countdown to our 50th anniversary, Gourmet Traveller heads back to where we began with this New England-style clam chowder.
Curtis Stone’s maple pear and muesli crumble
Leave small pockets of the crunchy museli and pecan crumble so the maple pear sauce can trickle over.
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Curtis Stone’s lemon curd crumble
A curd, cake and crumble all in one.
Curtis Stone’s rhubarb, pomegranate and hazelnut crumble
This is a crumble at its simplest - the vibrant rhubarb stalks and pomegranate seeds do all the tantalising talking here.
Automata’s roasted red cabbage with bonito butter
"The bonito sauce is rich, subtle and smoky with nice acidity from the sherry vinegar to cut through it," says Clayton Wells.
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Automata’s radicchio salad with blistered grapes, shallot and za’atar
Upgrade your autumn salad with this winning recipe from Sydney restaurant Automata.
Udon noodle soup with shiitake mushrooms and tofu
Recipe for udon noodle soup with shiitake mushrooms and tofu.