Bolognaise, Soup, Curry – 13 Warming Recipes To Make When It’s Cold

Winter is just a few days away. That means it’s time to put on your heaters, electric blankets and cosy robes. (A mug of hot chocolate wouldn’t hurt, either.) Here are 13 recipes for when the weather gets cold: each one is guaranteed to bring maximum warmth and cosiness.

Meera Sodha’s baked butter paneer

Surprisingly, given the dish’s name, this butter paneer doesn’t actually have any butter. Instead, Sodha subs in cream and makes dense, milky paneer the main attraction in this big-flavour dish. “You could, if you’re a stickler for tradition (and not a heretic like me), add a big slab of butter to the finished curry,” the author writes in her fourth cookbook, Dinner.

Julia Busuttil Nishimura’s lentils, cavolo nero and sausages

What makes this one-pan wonder of sizzling snags and earthy lentils really sing? The zesty, garlicky salsa verde, which can be made in advance. It works well with either fatty or lean pork sausages, but the Ostro writer recommends a nice Italian pork and fennel. Hearty and simple, yet full of flavour.

Tony Tan’s beef rendang

This “complex and delicious” rendang is traditionally served on festive occasions. But it’ll also perk up your average midweek meal. Spend a few hours making this Indonesian classic on a Sunday and future you will thank you all week.

Chin Chin’s massaman curry

This hearty, coconutty curry is a hit for a reason. It’s been a must-order for years at Chin Chin’s restaurants in Melbourne and Sydney. “It’s rich, it’s coconutty and it’s got its own diehard fan base. Just look to the 500-plus serves that sail off the pass each week,” writes executive chef Benjamin Cooper in the restaurant's third cookbook, Still Hungry. Make it yourself and see why.

Ben Shewry’s at-home bolognaise

The owner of Melbourne’s Attica , one of Australia’s best restaurants, keeps it simple at home with a recipe based on his mother’s bolognaise , which he learned to make when he was just eight years old. His one rule: “The mince can never be lumpy.” Make it in bulk (it freezes well) and toss it through pasta or use as a toastie filling – Shewry recommends it between thick slices of sourdough.

Amandeep Sharma’s butter chicken

This luscious, satisfying curry comes from a former Attica chef. During his time at the restaurant, it was one of the most popular staff meals on rotation. Cook it yourself and you’ll understand why.

Fukuryu’s vegetarian miso ramen

This multi-step ramen recipe includes a mini recipe for making your own miso paste, although store-bought works just fine if you’re in a pinch. The resulting broth is vegan, but the Fukuryu team at the now-closed Melbourne eatery recommends forestalling when it comes to choosing toppings (try fried salmon instead of the pumpkin).

Il Bacaro’s asparagus, pea and broad bean risotto

Vibrant green veggies, refreshing herbs and oven-baked parmesan chips come together for this showstopping risotto from Joe Mammone and Graeme Ballentine of Melbourne restaurant Il Bacaro. Like pasta, it should retain some bite (al dente). The ideal consistency is all'onda (“wavy”), with a creamy texture from the starches in the rice.

Matt Moran’s chicken soup

“Whenever I feel like I’m coming down with a cold, or just want something light and wholesome to eat, I make this chicken soup,” the Sydney chef from Aria and Chiswick says of this timeless recipe. And it uses a pasta that never disappears from grocery shelves.

Sara Oteri’s Sri Lankan-style lamb curry with basmati rice

There’s something very consoling about leaving a pot to burble on the stove, sending its warm aromatic tentacles threading through the house. For this dish , it only takes 10 to 15 minutes to get the lamb in the fridge to begin marinating, then it’s straight into the pot for two hours with heaps of spices until it’s done.

Yotam Ottolenghi’s earthy and spicy mushroom lasagne

Chef Yotam Ottolenghi says this lasagne is “complex, earthy and deeply umami”, thanks to the addition of dried porcini mushrooms. It’s got everything you want from a winter-warming dish. And while lasagne can be a time-suck, you can prep parts of this ahead of time so it’s ready for dinner the next day. Plus, leftovers will last you well into the week.

Guillaume Brahimi’s gratin dauphinois

Cheese and potato go together like Sandy and Danny, the cinema and popcorn, humankind and dogs. The combination just works. Here, the two are fused into a creamy, golden-crusted gratin that’s easy to make and mega satisfying.

Carlo Grossi’s silverbeet and mozzarella impanata

This Sicilian stuffed pie takes time and patience, but it’s well worth the wait. With its golden crust and cheesy vegetable filling, this impanata was made for slow family feasts. It's by Carlo Grossi, son of Guy Grossi, and together they work across a number of long-running Melbourne restaurants, including Grossi Florentino and salumi bar Ombra.

Additional reporting by Emma Joyce, Nick Connellan and Holly Bodeker-Smith.

This article was originally published on May 5, 2021 and was updated on May 27, 2025.