The Most Popular Recipes of 2025 (So Far)

The clicks speak for themselves: comfort and speed were the throughlines in this year’s crop of outstanding recipes.

There were weekend projects, of course (see our exclusive for Supernormal’s chicken ramen), but the appeal of a speedy weeknight winner can’t be denied. The same can be said for anyone who’s won Masterchef: Adam Liaw and Justin Narayan (who respectively took the crown in 2010 and 2021) both landed two recipes in our top 10.

But if you thought the first half of the year was tasty, strap in for the next six months, because there are some amazing Aussie cookbooks on the way. We’ll be bringing you recipes from these titles (and plenty more) in the lead-up to Christmas. Until then, happy cooking everyone.

Adam Liaw’s speedy chicken noodle dinner

Given the author and ease involved, our most popular recipe of the year so far is a no-brainer. Taken from his latest cookbook, Time for Dinner, Liaw's fast braising method for cooking noodles delivers maximum flavour with minimal effort. And because it’s so simple, it’s a process you’ll repeat again and again. Embrace the microwave, folks.

Christopher Thé’s Anzac biscuits

The Black Star Pastry founder mostly sticks to tradition in this extract from Modern Australian Baking – but he brings his signature inventiveness into the dough with the addition of a subtly aromatic native ingredient. Unlike his most famous creation, these are a cinch to make.

Meera Sodha’s miso butter greens pasta

Looking for a fast and flavourful way to boost your daily veg intake? You’re not the only one. Sodha’s vivid, verdant dish fits in an impressive 400 grams of cavolo nero, and is amped up with an umami miso hit, plus fennel and chilli. It all comes together to coat and fill orecchiette – and will be ready in less than an hour.

Adam Liaw’s Sri Lankan prawn curry

If you eat prawns, there are two things we need to ask: do you eat the tail and the contentious “poo chute”? Whichever side you fall on, you’ll love Liaw’s simple yet spectacular Sri Lankan prawn curry, which is ready in about 20 minutes. Eat it with fluffy rice or with warm naan for a satisfying weeknight meal.

Noods pad see ew

If you need more weeknight winners in your repertoire, look no further. Aside from marinating the pork, this simple Thai staple comes together quickly and will transport you to the streets of Bangkok. It’s from this nifty compendium of 80 noodle recipes by top chefs – from stir-fried chow mein to slurpable tonkotsu ramen.

Kafeneion’s family-secret Greek meatballs

Stavros Konis shares the recipe and inspiration behind his beloved Greek restaurant’s keftedes (meatballs) in this edited extract from The Broadsheet Melbourne Cookbook: The New Classics. “Served as a meze or teamed with a side of fresh tzatziki, a salad and some fresh crusty bread, you have a main meal,” he writes.

Justin Narayan’s masala potatoes

Potato curry meets “French-style fluffy-on-the-inside and crispy-on-the-outside” spuds in the Masterchef 2021 winner’s killer side. It’s a banger recipe from Narayan’s debut cookbook, Everything Is Indian, where his own Fijian Indian background and Sydney upbringing are the inspo for a collection of fun, borderless dishes.

Justin Narayan’s chilli and peanut (or sesame) noodles

He’s back – this time with a noodle number that’s ready in just 10 minutes. (Narayan reckons he can bang it out in seven.) Ideal for midweek meals, it’s loaded with ingredients you probably already have in the pantry. Use any noodles you have on hand and swap the peanut butter for tahini if you prefer.

Supernormal’s chicken ramen

To celebrate the return of Supernormal’s beloved winter special, Andrew McConnell and group head chef Ben Pollard kindly shared this exclusive recipe for it. It’s a two-day project best saved for the weekend – but well worth the time for the deeply flavourful result. You won’t find it anywhere else.

Richard Hart’s Roman-style pizza

It’s a tough choice between the Noma alum’s Roman pizza and his phenomenal cinnamon scrolls, but the clicks on this particular carb – a dough akin to “a crisp pillow of air” – speak for themselves. Hart’s “bread whisperer” cred is evident in this highly detailed recipe, where the toppings are entirely up to you.