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Latest Recipes

Katrina Meynink’s two-tone jelly and panna cotta.

Raspberry, moscato and elderflower jelly with yoghurt and white chocolate panna cotta

On our hot Christmas days, this light and refreshing pudding is the kind of dessert we all need.

  • 2 hrs +
  • Katrina Meynink
Marie Rose sauce is a classic accompaniment to seafood.
EASY

Adam Liaw’s classic seafood sauce

  • < 30 mins
  • Adam Liaw
Adam Liaw Masterclass recipe: Prawn cocktail.
EASY

Adam Liaw’s retro-licious prawn cocktail (plus the simple seafood sauce that makes it sing)

  • < 30 mins
  • Adam Liaw
Tip: Serve the rum balls with extra toasted coconut.
EASY

Follow these six rules to take your rum balls to the next level this Christmas

  • < 30 mins
  • Katrina Meynink

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***EMBARGOED FOR GOOD WEEKEND, JANUARY 19/19 ISSUE*** Helen Goh recipe : Cherry, Lemon and Olive Oil Financier Photograph by William Meppem (photographer on contract, no restrictions)

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Cookbook Extracts

A selection of Good Food’s favourite cookbooks of 2024.

Here are recipes from 30+ of the best cookbooks of 2024

Double chocolate peppermint cookies.

Get your festive bake on with Emelia Jackson’s Christmas cookies

  • Emelia Jackson
Give your salmon some Korean-inspired kick.

This speedy Korean-inspired salmon is your new healthy midweek go-to

  • Sydney Fish Market
Shannon Martinez substitutes ricotta for tofu in her gnudi dumplings.

‘Gnocchi’s hotter sister’ plus more new vegan Italian recipes by chef Shannon Martinez

  • Shannon Martinez
Beef tagliata with tonnato sauce.
EASY

Beef tagliata with tonnato sauce

  • < 30 mins
  • Julia Busuttil Nishimura

Popular Recipes

Katrina Meynink’s two-tone jelly and panna cotta.

Raspberry, moscato and elderflower jelly with yoghurt and white chocolate panna cotta

  • 2 hrs +
  • Katrina Meynink

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Spices are also added to the batter for extra kick.

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Original URL: https://www.smh.com.au/goodfood/recipes