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chocolate

Chocolate and almond Easter cake.

Chocolate and almond Easter cake!

Adam Liaw Easter is the perfect time to fire up your oven again, and marrying generations-old baking traditions with the chocolate of modern-day Easter celebrations is a delicious way to start.

seafood

Which fish is best?

Oliver Edwards Cumulus Inc sous chef Oliver Edwards shares his favourite sustainable species for baking, frying, battering and for the barbecue.

feast

Chicken tarator with herb and walnut salad

Jill Dupleix Crowd-worthy recipes are adaptable and accommodating, able to bend and stretch up or down according to the numbers.

sweet

Dark chocolate and orange tart.

Dark arts: Chocolate and orange tart

Karen Martini Although this is pretty intense, the subtly bitter and brooding dark chocolate notes balance the sweetness nicely.

Rating: 4.5 out of 5 stars
Reader rating (1)

kewpie

Japanese ocean trout with sesame and ginger.

Japanese fish fingers with sesame-ginger

Frank Camorra Sesame and the cult Japanese mayonnaise compliment baked trout beautifully.

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midweek

Squid with chilli, Thai basil and fried egg.

15-minute dinners

Not in the mood for mucking around with marinades or stirring a pot? These quick dinners will hit the spot.

salads with oomph

Risoni (or quinoa) with cauliflower and preserved lemon.

Risoni or quinoa with cauliflower, preserved lemon and parmesan

Jill Dupleix This is tasty on its own or can make a great accompaniement to poultry. It couldn't be much easier to pull together.

Video

Adam Liaw's whiting sandwiches with crab tartare sauce (Video Thumbnail) Click to play video

Recommended

Replay video

How to make beer batter

Battering fish is less trouble than you might think. Adam Liaw shows you how to create a crispy light batter and an indulgent crab tartare sauce to go with it. (01:54)

Chicken and peppers

Chicken and peppers.

ADAM LIAW For most dishes, spices work well when they aren't dominant but rather are used sparingly to enhance the other ingredients. The smoky paprika adds another layer of complexity to the peppery flavours from the capsicum in this simple tray-baked chicken dish.

The perfect barbecued sausage

Adam Liaw's perfect barbecued sausage in a bun.

ADAM LIAW The reality is that sausages are not all that easy to cook. Too much sizzle and they're raw in the middle and burnt on the outside. Too little and the skin gets tough and wrinkled. Here's a foolproof solution; the sauce surrounding the sausages keeps them moist while they cook through on a foil tray.