In September we announced Broadsheet’s fourth cookbook, Home Made. Many of you got in early and pre-ordered. For the rest of you: it’s here. The book has arrived in our Australian warehouse. It’s ready to be posted as soon as you hit the buy button.

Home Made is a collection of 80 recipes from Melbourne’s top cooks and chefs, but it’s slightly different to our previous cookbooks. It’s not about reproducing specific restaurant dishes at home – although we couldn’t resist a bit of that, in the case of Coda’s yellow duck curry, 1800 Lasagne’s pork lasagne, France Soir’s beef bourguignon, Soi 38’s boat noodles and a handful of other dishes.

Rather, it’s about home cooking: the crowd-pleasing dishes your favourite chefs make over and over for themselves, friends and family. Our aim was to create a book of classic, mostly familiar dishes, containing something for everyone. And we didn’t want to use any old recipes – we wanted only the most reliable, carefully refined versions, according to professional chefs.

We ended up with some beauties, like this hunger-busting 25-minute fried rice by Raph Rashid, the trailblazer behind Melbourne’s earliest food trucks, Beatbox Kitchen and Taco Truck. Or this simple yet elegant prawn pasta that Andrew McConnell, the man behind Cutler & Co, Marion, Cumulus Inc and Supernormal, whips up on weeknights. Or these spicy, numbing, addictive noodles, which helped Shannon Martinez, the owner of Smith & Daughters, through one of the toughest times of her life. And let’s not forget Shane Delia’s show-stopping roast salmon with tahini sauce, burnt butter and pomegranate tabouli.

Throughout Home Made, we’ve highlighted the little tips and tricks that help chefs cook that bit better than the rest of us: the butchers they visit for the best meat, the easy-peasy technique they use to quickly de-seed a pomegranate, even how they organise a pantry so everything is easy to find. With insightful contributions from Ostro author Julia Busuttil-Nishimura, Maha’s Shane Delia, Chin Chin’s Benjamin Cooper, Anchovy’s Thi Le, Old Palm Liquor’s Almay Jordan, Pidapipo’s Lisa Valmorbida, Movida’s Frank Camorra, Estelle’s Scott Pickett, Sunda’s Khanh Nguyen and many more, Home Made will teach you to cook, not just follow a recipe.

Published by Plum, Home Made is available now for $49.95 at shop.broadsheet.com.au and all good book stores.

Full list of recipes:
Abla Amad, Abla’s – djaj a riz (chicken and rice)
Adam D’Sylva, Coda and Tonka – yellow duck curry
Alejandro Saravia, Pastuso – snapper ceviche
Almay Jordaan, Old Palm Liquor – cider-brined pork chops, pea salad with pickled shallots
Andreas Papadakis, Osteria Ilaria – bistecca alla Fiorentina, charred broccolini with macadamia and capers
Andrew McConnell, Trader House Restaurants – trottole pasta with prawn
Angie Giannakodakis, Epocha – spanakopita and tyropita
Ash Smith, Stokehouse – flourless chocolate cake
Benjamin Cooper, Chin Chin – yellow curry, adjard pickles
Brigitte Hafner, Tedesca Osteria – roast duck with orange and quatre épices
Caelan O’Rourke, Raphael Hyams and Geoff Marett, Nama – Ebi (prawn) toast
Chavalit Piyaphanee, Soi 38 – boat noodles
Colin Mainds, Cutler & Co – cioppino with mussels and rock flathead
Dan Hunter, Brae – pear tarte tatin
Dave Verheul, Embla – stracciatella, walnut, cime di rapa
David Zhou, Oriental Teahouse and David’s – pork and prawn siu mai, Chinese broccoli with oyster sauce
Dawit Kebede, Mesob – doro wat (Ethiopian chicken stew)
Dougal Colam, Bhang – Kashmiri paneer
Eileen Horsnell, Napier Quarter – linguine with fromage frais and fennel
Ernest Tovar, Nómada – jamón and leek croquetas
Frank Camorra, Movida – Spanish mackerel marinated in Andalusian spices
Gareth Whitton, Tarts Anon – chocolate and caramel tart
Geraud Fabre, France Soir – beef bourguignon
Guy Grossi, Grossi Florentino – fettucine bolognese
Hana Assafiri, Moroccan Soup Bar – chickpea bake
Hugh Allen, Vue de Monde – lamingtons
James Cameron – salt-baked snapper
Jamie Valmorbida, King & Godfree – paccheri with tomato and Italian sausage
Jarrod di Blasi, Izakaya Den 2029 – karaage chicken ribs
Jesse Gerner, Bomba – chicken paella with pipis
Jessi Singh, Daughter in Law – tadka
Joey Kellock, 1800 Lasagne – lasagne
Joseph Abboud, Rumi – baba ganoush, barbequed chicken wings with toum
Julia Busuttil Nishimura – smoked trout pate, chargrilled capsicum panzanella salad, chicken cotoletta sandwich, melon salad with ginger and vanilla syrup
Julian Hills, Navi – beef short rib tacos
Karina Serex, Tuck Shop Take Away – peanut butter and jelly ice-cream sandwiches
Kay-Lene Tan, Coda and Tonka – fruit cobbler
Khanh Nguyen, Sunda – clay-pot fish with pepperberry and crispy pork lard
Koichi Minamishima and Yoshiki Tano, Minamishima – fish collar nabe
Konstandakopoulos family, Stalactites – chicken souvlaki
Lisa Valmorbida, Pidapipó – bread and butter pudding, linguine with sea urchin, tomato and parsley
Marco Finanzio, Umberto Espresso Bar – osso buco
Matt Lane, Mamasita – elotes, guajillo octopus tacos
Matt McConnell, Bar Lourinhã – roast cauliflower with yoghurt and pine nuts
Michael Bacash, Bacash – whole baked flounder
Michael Li, Super Ling – mapo tofu jaffle
John Paul Twomey, Baker Bleu – piquillo peppers on toast
Nam Nguyen, Good Days – beef pho
Nick Deligiannis, Frédéric – sweet corn and espelette madeleines with blue swimmer crab
Philip and Shirley Leong, Gai Wong – Hainanese chicken rice
Philippe Mouchel, Philippe – roast chicken
Tanpapat family, Jinda Thai – som tum (papaya salad)
Raph Rashid, Beatbox Kitchen – nasi goreng
Rita Macali, Supermaxi – minestrone
Rosheen Kaul, Etta – tamarind eggplant
Roy Sassonkin, Tahina – green falafel
Roystan Leow, Mr Ramen San – Kyushu-style chashu tonkotsu ramen
Scott Pickett, Estelle – roast lamb shoulder, roast potatoes, Brussels sprouts with pancetta
Shane Delia, Maha – salmon with tarator and burnt butter, pomegranate tabouli
Shannon Martinez, Smith & Daughters – Chongqing noodles
Shiyamalee Somaweera, Citrus – red lentil curry
Thi Le, Anchovy – banh mi
Tom Sarafian, Bar Saracen – goat’s cheese mammols (cookies) with fig and sesame jam
Tony Tan, Tony Tan Cooking School – ayam percik (barbeque chicken)
Victor Liong, Lee Ho Fook – drunken pipies with rolled rice noodles and ginger chicken fat
Ying Hou and Meiyan Wang, Shandong Mama – zucchini dumplings