Holly Bodeker-Smith

This French bistro classic, served with butter-laden Paris mash, is one of his most-loved dishes. Now you can make it at home.

Bye bye, boring greens. The top Meriam chef “brings the heat and the heart” in this smoky, warming winter staple – which pairs brussels sprouts with a rich macadamia paste.

This comforting bowl is straight from the cookbook author’s new release, Epic Veg. It’s perfect for when you’re “craving greens but also in the mood for something comforting”.

“It tastes indulgent, and it is, but it’s also packed full of greens,” writes the Melbourne-based cookbook author. Better still, it comes together in less than 45 minutes.

The Sydney chef has used it every day for the better part of the year, firing up sourdough, roast veggies, toasties and more.

The respected chef is back with a new cookbook, Hong Kong Cult Recipes, which includes this beloved Sichuan street-food classic.

What do chefs actually use to nail rice? We asked experts like Junda Khoo and Emiko Davies to lift the lid on the tools they trust most, plus the dishes they set and forget beyond rice.

Masterchef star Kishwar Chowdhury shares the delicate, aromatic recipe her family uses for entertaining – and why it’s the perfect introduction to underrepresented Bengali cuisine.

Afrobeat royalty, Kings Park after dark, First Nations art and one of Australia’s best second-hand markets. In partnership with Asahi Super Dry, here are six excellent events to catch in Perth this winter.

We asked experts across the country – including Natalie Paull and Gareth Whitton – to share the machines they swear by. Their picks range from a $150 Kitchenaid mini to top-of-the-line Thermomixes.

This Hong Kong staple comes from ex-Supernormal and Cutler chef ArChan Chan – and it’s incredibly easy to whip up at home.

Fill your cup all winter with the Fior di Latte special, which is back for its third season. Plus, a verdant newcomer.