Time flies in the kitchen. Somehow, it’s already November, and Broadsheet has published more than 150 recipes since January. Some of those came from the best new Australian cookbooks, others came from our own. Interestingly, our most-viewed recipes this year were not all about speed, as they have been in the past.
There were some 10-minute marvels, sure. But more than half of these dishes – including our number one – are perfect for a slow Sunday dinner, with leftovers for a beautiful lunch the next day. They’re also great for entertaining. So spoil your favourite people (and yourself) with these brilliant recipes this summer. As always, happy cooking, everyone.
25. Tony Tan’s claypot rice
Tan calls the charcoal-fired claypot rice at Kwan Kee in Hong Kong the best he’s ever eaten. It’s also the inspiration for this one-pot warmer of chicken, lap cheong and shiitake mushrooms. Use a traditional claypot to achieve a bed of rice with a satisfying crisp crust.
24. Elizabeth Hewson’s pantry curry
When you’re scraping the bottom of the fridge, Hewson’s flexible curry will put you back on top with pantry staples and whatever fresh ingredients you’ve got on hand – her favourite combo is spinach and cherry tomatoes.
23. Raymond Tan’s double choc-chip and walnut cookies
After one bite of a cookie from New York’s Levain, Melbourne baker Raymond Tan spent weeks trying to crack the recipe. His version uses cold grated butter and three kinds of sugar for the ultimate thick, crackly and chewy cookie.
22. Patti Chimkire’s Japanese cotton cheesecake_Hero_92-4d86946100-71c7aa697e.jpg)
Of all the cheesecake recipes we shared this year, Patti Chimkire’s really hit the spot. Unlike its New York cousin or the scorched Basque variety, Japanese cheesecake is a delicate soufflé-cake hybrid. Bonus points for being gluten free.
21. Brendan Pang’s pork and prawn wontons
The Masterchef star “tweaked and perfected” these juicy dumplings over a long stretch of time, and pairs them with a Sichuan chilli oil and vinegar dressing. Make a whole bunch and freeze the leftovers for a quick weeknight meal.
20. Karen Martini’s green aglio e olio
Martini makes the Neapolitan classic feel new again with a trio of silverbeet, spinach and parsley – blitzed with toasted garlic into a silky sauce. You could go without, but the oozy stracciatella on top really makes this dish sing.
19. That’s Amore’s zucchini, pancetta and leek tart
This summery number comes from Giorgio Linguanti, the cheesemonger behind Melbourne’s That’s Amore Cheese. Crowned with a blob of burrata, the tart is studded with crisp pancetta and baked until golden.
18. Adam Liaw’s biang biang noodles
Found in handmade noodle shops in China’s northwest, fragrant biang biang noodles are a staple of Shaanxi cuisine. Liaw swaps fresh noodles for dry, and with nothing more than aromatics to prep and the oil to heat, the dish comes together in a flash.
17. Adam Liaw’s stir-fried tomato and egg
Liaw strikes again with his take on one of China’s most cooked dishes. This tasty 20-minute affair involves cooking down ripe tomatoes into a sweet-savoury sauce before folding them through soft scrambled eggs.
16. Nornie Bero’s Keen’s chicken curry 
The proud Meriam woman’s “old-school Aussie curry gone bush gourmet” gets its kicks from saltbush, pepperberry and one ingredient you’ve probably got in the pantry without realising it: Keen’s curry powder. Make with a whole chook for maximum flavour.
15. Lucy Tweed’s chicken with salad dressing rice
Tweed dares you to have fun with this one-pan chicken wonder. Switch up the protein, channel your favourite cuisine. “The only limit is your imagination and possibly the fridge’s crisper contents.”
14. Elizabeth Hewson’s zozzona rigatoni
Zozzona is fun to say – but even more fun to eat. Hewson combines four Roman pastas (cacio e pepe, amatriciana, carbonara, alla gricia) to create this delicious “dirty mess”. Plus, a little sausage cameo for added comfort.
13. Maori Murota’s okonomiyaki
Murota’s okonomiyaki is packed with cabbage, seafood and fluffy yam. But the bestselling author encourages you to experiment with different proteins and toppings to create your own version of the Japanese dish.
12. Vincent Lim’s Din Tai Fung fried rice
The social media star has amassed a huge following with his note-perfect renditions of Asian restaurant staples. Taiwanese chain Din Tai Fung closed all its Aussie branches last year, so this fried rice is as close as you’ll get without jumping on a flight to Taipei.
11. Raymond Tan’s mum’s chicken curry 
Raymond Tan famously taught himself how to bake, but his most popular recipe this year ironically belongs to his mum. It’s just like you’d find in Malaysia – eat it with rice or fried vermicelli, or use it as a savoury bun filling.
10. Emelia Jackson’s carrot and pecan cake
If you’ve got a bowl, you’ve got this nicely spiced cake – which Jackson calls a “one-bowl smash hit”. Controversially, maybe, she swaps walnuts for pecans. But if you’re a carrot-cake purist, you may have your walnuts and eat them, too.
9. Karen Martini’s chocolate pudding-1455225c94.jpg)
Martini adds salt flakes for a savoury twist on the self-saucing dessert. Serve with the biggest scoop of vanilla ice-cream you can handle.
8. Ottolenghi’s roast zucchini with pistachio salsa and feta
If you’re looking for Greece on a plate, right this way. The culinary superstar’s pairing of sweet, caramelised zucchini with a vibrant herb salsa looks and tastes like a Sifnos holiday.
7. Penang chicken curry
Kari kapitan is a rich chicken curry from Penang, one of Malaysia’s most exciting food hubs. This recipe sticks to tradition, with chicken marinated in turmeric, aromatic spices and bright tamarind paste.
6. Karen Martini’s winter minestrone
Make a big batch of this and thank yourself later. Martini roasts root veggies before adding them to the pot, adding a more intense depth of flavour. When the mercury drops, you know what to do.
5. Elizabeth Hewson’s roast chicken with anchovy cream
The best way to roast a chicken is to butterfly it first. A great way to eat one is slathered in anchovy cream on a bed of butterbeans and rocket, which soak up all those glorious chicken drippings.
4. Bourke Street Bakery’s pork and fennel sausage rolls
The item that helped raise a bakery empire shot to the top of our list this year. It’s so good, it pipped thousands of others across the country in a competition to find Australia’s buttery best. Here’s how to make it at home.
3. Clare Scrine’s vegetarian rice and bean bake
This vegetarian dinner is what to make when you can’t be bothered cooking. Toss the rice, refried beans, veggies and spices together and let the oven work its magic.
2. Jessica Prescott’s super-green one-pot pasta
Pasta prevailed this year, but this one is perfect for when you’re “craving greens but also in the mood for something comforting”. It’s soupy and light straight off the stove, and gets thicker and heartier with time.
1. Gai Wong’s Hainanese chicken rice
And our most popular recipe of the year is … a dish enjoyed by millions of people throughout Southeast Asia, not to mention here in Australia. This version, by Philip and Shirley Leong of Melbourne’s Gai Wong, is, fittingly, a labour of love. “If anyone cooks HCR for you, know that you’re someone they truly love and care for.”
