Main course

Soy-marinated steak with broccolini and edamame salad. — EASY

Quick & easy

Big umami energy meets weeknight speed in this soy-dressed steak with loads of greens

Tender steak meets a crunchy broccolini and edamame salad. But the rich, sticky soy dressing is the star – you’ll want to put it on everything.

< 30 mins
Jessica Brook

Ricotta gnocchi feature on Gran Torino's menu when tomatoes are at their sunny best. — EASY

Signature dish

Handle with care: Neil Perry’s secret to delicate ricotta gnocchi

A light touch and sun-ripened tomatoes are all that’s needed to transform these delicate orbs into a seasonal Italian classic.

30 mins - 1 hr
Neil Perry

Three-cheese lasagne with overhanging edges for extra crispy bits. — EASY

Winter warmer

Three-cheese lasagne with pork sausage, kale and lemon

As the evenings cool, settle in with a slab of piping hot, cheesy goodness. A rich, leafy take on the classic that makes every bit of effort worth it.

30 mins - 1 hr
Katrina Meynink

Family meals

Adam Liaw’s madras lamb cutlets

Serving these cutlets on a bed of sliced tomato and onion allows the flavourful oils and juices to drip from the lamb as a dressing.

2 hrs +
Adam Liaw

Substitute the chicken for prawns or tofu. — EASY

Oven-free dinner

Cold somen noodles with poached chicken and ponzu

Make the most of the remaining warm weather with these Japanese noodles dressed with zingy ponzu.

< 30 mins
Julia Busuttil Nishimura

Vegetarian

Rosheen Kaul’s aloo tikki buns leave other vegie burgers in the dust

There are a few moving parts to this recipe, but the payoff is pure magic: a riot of spice, crunch, and chutneys that launch these buns into the stratosphere.

< 30 mins
Rosheen Kaul

Substantial salads

Adam Liaw’s avocado and prosciutto salad

I have this salad on high rotation. The dressing is creamy, but lightened by the addition of yoghurt.

< 30 mins
Adam Liaw

Family meals

Adam Liaw’s balsamic chicken cutlets

These cutlets are coated with a syrupy marinade of balsamic vinegar, tomato paste and honey. Serve them with plenty of bread for mopping up the juices.