A perfectly charred steak. A rustic, slow-cooked veal ragu. Vegetarian ramen. Whatever vibe you’re going for on Valentine’s Day, this list can help. Here are ten of the most popular Broadsheet recipes.

Umberto's Ragù di Vitello
Ragù di Vitello, a tomato-based veal sauce served on pasta, is a signature dish at Thornbury’s Umberto. "There's no romantic story about the recipe being passed down to me," says owner Marco Finanzio. "I just love a slow-cooked, really tender pasta sauce with meat and a tomato base." As a general rule, the longer you cook it, the better it gets. Finanzio recommends leaving it an extra half an hour if you have time: "The results are always outstanding."
Find the recipe here.

Chin Chin's Shredded Chicken and Prawns with Vietnamese Slaw and Coriander
”It is light and summery but still has a bit of balls to it because of the smoky, fieriness of the mayo," says chef Benjamin Cooper, who created the dish at the perennially packed Melbourne restaurant. "And everyone loves mayonnaise. I certainly do."
Find the recipe here.

Kaprica's Gnocchi Sorrentina
Customers in the know order this dish at Carlton’s Kaprica regularly: fluffy pillows in a pool of basil-infused tomato sugo, sprinkled with parmesan and mozzarella. It arrives hot from the oven, the cheese melted into a chewy, indulgent mess.
Find the recipe here.

France Soir’s Entrecôte Steak
One of this South Yarra institution’s most famous dishes is its classic entrecôte, a premium steak served with frites and salad that's remained on the menu for nearly 30 years. Here, head chef Géraud Fabre guides you through making the perfect steak – charred on the outside, as you like it inside.
Find the recipe here.

Cumulus Inc.’s Whole Slow-Roasted Lamb Shoulder
"When I was travelling in Spain many years ago I ordered a lamb dish at a small club of some description,” says Cumulus Inc.’s owner Andrew McConnell. “When it came out, it was this tiny little lamb shoulder, but it was one of the best things I've ever eaten.” McConnell refined the idea, increased the size and the result was fall-off-the-bone flesh with a caramelised crust that remains one of the restaurant's most-ordered dishes.
Find the recipe here.

Cibi's Chicken Soboro Bowl
"We always love to share our childhood experiences and memories of flavours with our customers," says Megumi Tanaka, who owns Cibi with her husband Zenta. "This is one of the great dishes that our grandmothers and mums used to cook for us in Japan.” Traditionally soboro is made with a combination of chicken mince, egg and some greens (or cooked shiitake mushrooms) layered on rice, with the chicken mince cooked with soy, sugar and mirin. Cibi’s version adds red miso and lots of ginger to make the flavour more interesting.
Find the recipe here.

Fukuryu's Vegetarian Miso Ramen
When Fukuryu Ramen first opened in a laneway off Chinatown at the start of 2014, vegetarian options were not a focus. But due to popular demand the kitchen developed a vegetarian ramen that mimics a typical, meat-based noodle soup. The resulting broth is vegan, but you can add whichever toppings you want. This recipe relies on putting in the effort to get the results, but there are shortcuts.
Find the recipe here.

Miznon’s Baby Cauliflower
Chef Eyal Shani doesn’t hide his love of cauliflower: the vegetable is proudly displayed throughout his pita-focused Israeli street-food eatery Miznon. (The store in Melbourne is Shani’s first in Australia and sixth in the world.) Aside from the pitas, Miznon’s main side event is a simple baby cauliflower. It’s roasted whole (leaves and all) with a bit of olive oil and served on paper to share.
Find the recipe here.

Ladro’s Tiramisu
Ladro’s fluffy Tiramisu comes with either Valrhona or Callebaut chocolate grated over the top. It’s also sprinkled with dark chocolate-coated popping candy. A classic, with a party twist.
Find the recipe here.

Pana Chocolate’s Chia Pudding
This unique, chocolatey chia pudding has a cayenne pepper kick. Blending the chia is what makes this recipe special – you end up with a gorgeous, velvety mousse texture, perfect for an after-dinner treat. If you’d prefer not to spice it up, just omit the cayenne pepper or replace it with freshly grated ginger.
Find the recipe here.

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