EASY
Adam Liaw's miso butter brussels sprouts
These brussels sprouts get blackened by the pan and glazed with butter and miso to create a spectacular accompaniment you'll want to make again and again.
In Season
MEDIUM
Rhubarb and pomegranate tart
Tangy rhubarb and golden pastry is a heavenly match, but it gets even better when the juices mingle with the sugar and self-caramelise the tart.
MEDIUM
Roast cabbage with porcini and caramelised onion butter
Adam Liaw gives cabbage an amazing umami flavour makeover.
MEDIUM
Chicken in cider
As autumn gives way to winter, citrus is coming into its best time and tart apples that have been picked in autumn, like Granny Smiths, are hitting the stores. Make the most of them with this lovely dinner idea.
MEDIUM
Potted cabbage with pork, mustard and lemon
Cabbage forms the basis of so many simple, rustic dishes from German sauerkraut to hearty European stews: those who look down on the vegetable do so at their peril.
MEDIUM
The Blue Ducks' rabbit stew
This stew is rich and tomato-ey and a real winter warmer. This is a dish we served the first year Three Blue Ducks opened in Falls Creek about five years ago. On a hike into the mountains in the pre-season, we saw enormous numbers of rabbits, and started thinking about how to use this animal that was so familiar to the locals.
How to make Dan Lepard's pumpkin pull-apart bread
This bold little loaf can be served with soups and dips, and has a golden pumpkin crumb studded with green olives.
MEDIUM
Russian apple cake with whisky toffee sauce
Fill a cake tin with sliced or diced apples then top it with a thick batter, so it bakes into something deliciously cakey on top, with sweet-smelling apples below.
Persimmon, radicchio and comte salad
Persimmons come into season at this time of year and add a beautiful sweetness. If you can't get a hold of persimmons, pears work well.
MEDIUM
Classic roast chicken with buttered vegetables
There are few dishes more fundamental than a good roast chicken, the basics of which follow two important principles. The first is to never overcook it...
EASY
Stir-fried mushrooms with soy and ginger
Chinese cooks have always loved the intensity of flavour of dried shiitake mushrooms, but I like highlighting the fantastic range of cultivated exotic Asian mushrooms.
EASY
Brussels sprout and fennel salad recipe
This delicious cool-weather salad is a great accompaniment to a pasta dish and can be dressed warm or chilled. Add some toasted pumpkin seeds (pepitas) to add a crunch.
MEDIUM
Veal shank slow-cooked in red wine
Slow-cooking is the way to lasting flavour. Serve this classic Italian veal braise with crusty bread, potato puree, rice or soft polenta.
MEDIUM
Moroccan-style chicken pie
Celebrate the shorter, cooler days of autumn by cranking up the oven and baking this hearty, delicious pie. A Moroccan classic, this pie is well worth the effort. I particularly love its sweet 'n' savoury nature. To complete, serve with my carrot salad and and with cous-cous or rice.
MEDIUM
Stonefruit simnel cake
Slim, elegant and intense with flavour, more like a tart than a true cake and perfect for an easy Easter dessert or an afternoon tea snackeroo. For me, you can't do better than a scoop of creme fraiche on the side but if vanilla ice-cream is your thing, then go for it. This keeps well for a few days in an airtight tin. Use apricots, plums or peaches.
EASY
Carrot and sultana salad recipe
The crispness of fresh carrot, paired with the sweetness of sultanas is marvellous. This is a simple and bright salad recipe that will be memorable.
MEDIUM
Grilled autumn lamb with romesco
I love all those Spanish salsas that go so well with meat and seafood. Romesco - a red capsicum and nut-based sauce - is one of my my favourites.
EASY
Giant cheese soufflé
Banish your fear of the souffle with this back-to-basics recipe. Serve this large souffle with a green salad or a huge bowl of green peas.
EASY
Galettes filled with plum and chia seed jam
Unlike the traditional crepe, a galette is made from buckwheat flour and water, making it an excellent alternative for non-gluten eaters.