Bring the flavour of the festival to life at home

Stuffed olive? Good. Deep-fried olive? Good. A bona fide party starter from self-styled salt fiend, Shannon Martinez.

A raspberry tart that would look right at home in a Parisian boulangerie, and a highlight from Julia Busuttil Nishimura’s new cookbook, Good Cooking Every Day.

A spring lasagne fit for a celebration.

Living legend and flavour authority Tony Tan shares his recipe for one of Malaysia’s best-loved snacks.

You had us at confit garlic and parmesan rinds, Ellie.

Is this 2024’s prettiest toast? Julia Busuttil Nishimura’s brand-new book Good Cooking Every Day is out, and it’s jam-packed with things you simply want to put in your face, including this jaunty little spring bruschetta.

Julia Busuttil Nishimura turns two humble ingredients – sausages and cabbage – into “the most glorious and intensely flavoured parcel”.

Melbourne’s favourite Korean chef Jung Eun Chae shares the recipe for her winning pork kimchi stew.

It’s carbonara o’clock somewhere. Make yours sing with the help of Melbourne’s pasta prince, Andreas Papadakis.

Ellie Bouhadana has thought deeply about how best to roast chicken. Her secret? Anchovies.

Here's how to make Melbourne's master lasagne, with Tipo 00 chef Andreas Papadakis.

"This recipe is great for using up any left-over greens in your fridge," says Mittas. "I use whatever I have – spinach, chard, sometimes beetroot leaves. Similarly, with the herbs, use a mix of whatever you have on hand."