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Cookbook extracts

Adam Liaw’s fritters

Adam Liaw makes cabbage taste amazing with these family-friendly fritters

Columnist and TV host Adam Liaw shares four everyday recipes from his new cookbook 7 Days of Dinner.

  • Adam Liaw
Crispy chilli chicken burger.

How to make Donna Hay’s simple yet succulent chicken burger with her go-to crispy chilli oil

This easy-to-assemble burger is filled with tangy, spicy flavours and juicy marinated chicken, and is ready in just three steps.

  • Donna Hay
Ancient Greek grain salad.

Could this be your new go-to ancient Greek grains salad (with vegan and gluten-free versions)?

Packed with fibre, vitamins and protein, this simple yet substantial salad is also low GI, nutritious and beautiful to boot.

  • Kon and Sia Karapanagiotidis

Why the UK can’t get enough of a boy from Sydney’s suburbs and his pioneering desserts

Australian-born head pastry chef at Harrods Philip Khoury and his creative plant-based pastries have captured the attention of food-lovers in London and beyond.

  • Rob Harris

How to make a pair of lovely lemon tarts (one for you, one for a friend)

Why make only one beautifully simple citrus tart when two is just as easy?

  • Tessa Kiros
Anchovy toast

How to make ‘the greatest toast of all time’ like an expert (plus 38 more tasty toppings)

Sydney chef Mat Lindsay from Chippendale restaurant Ester shares his 39 favourite toppings for toast − Vegemite among them.

  • Mat Lindsay
Stuffed potato cakes with tomato-chilli relish.

Transform any leftovers into these brilliant golden stuffed potato cakes

Put your leftover vegies, bolognese, smoked fish or fresh curds to delicious work with these versatile snacks, which can be served for dinner, breakfast or all on their own.

  • Jo Barrett
Cheesemaker (and author of There’s Always Room for Cheese) Colin Wood.

An expert’s guide to all things cheese (and why you’ve probably been cutting it wrong all along)

Chef and cheesemaker Colin Wood shares tips on how to find a good cheesemonger, slice cheese properly and choose the best crackers.

  • Colin Wood
Cumin lamb pappardelle.

Love spicy tongue-numbing noodles? Try this crispy cumin lamb sauce with ready-made pasta

This spice-laden, tongue-numbing dish is a playful nod to the popular belt noodles originating from north-west China’s Shaanxi province.

  • Sophie Godwin
Chocolate & pumpkin seed biscuits.

From cookies to curry: Four new Stephanie Alexander recipes for your kids to cook these holidays

Chocolate and pumpkin seed biscuits, giant shells with eggplant, curry and mie goreng. Cook along with the kids and expand both of your recipe repertoires.

  • Stephanie Alexander