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Indulge in warm chocolate, almond and pistachio biscuits

The simple pleasure of biting into a freshly baked biscuit, still warm from the oven, is one of the many little gifts winter brings. Get those chilly hands working in the kitchen this weekend and whip up a divine batch of chocolate, almond and pistachio biscuits from the magical mind of one of the country’s most experienced patissiers, Jean Michel Raynaud. This quick and easy recipe has been taken from Jean’s very first cookbook, The French Baker, which hit stores last month. Please note all ingredients must be at room temperature. more

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Indulge in figs and raspberries with steeped lemon cream

If you’ve ever experienced the leisurely indulgence of brunch in New York City, there’s a good chance you’re acquainted with Prune. The Lower East Side institution was opened by self-taught cook turned James Beard Award-winning chef Gabrielle Hamilton 15 years ago, and now her new cookbook Prune is giving fans an insight into the wonderful woman’s mind. Written in Gabrielle’s distinctive voice, with as much encouragement and scolding as you might experience were you a line cook in her kitchen, the cookbook encompasses 250-plus recipes including Prune favourites. This recipe for figs and raspberries with steeped lemon cream is sure to be a winner at your next dinner party or picnic. more

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Bite into a Peruvian pork sandwich

With a landscape varying from coast to mountains and rainforests, Peru's cultures, cuisines and ingredients differ greatly across the country. Unexpected and diverse, Peruvian food is underpinned by Incan origins, with strong use of corn, chillies and potatoes – 4000 varieties of which are grown in Peru. Over time, immigration to the country has seen traditional dishes enriched and adapted to fuse influences from Spanish, Chinese, African, French, Japanese and Italian cuisines to create modern Peruvian food. The newest addition to Phaidon's national cuisine series, Peru: The Cookbook by Gastón Acurio showcases dishes such as ceviche, stuffed potatoes and this recipe for sánguche de lechón (pork sandwich) to create a definitive guide to Peruvian home cooking. more

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Plate up a honey-roasted pumpkin, borlotti bean, broccolini and hazelnut salad this long weekend

Humble legumes often get overlooked when thinking of fun and exciting ingredients to cook with, but they are in fact an extremely versatile addition to both sweet and savoury dishes, as well as being full of protein, low in GI and packed full of nutrients that are really ace for your insides. On a mission to change the way we look at and consume legumes, Australian nutritionist and food writer Chrissy Freer has released her latest cookbook, Superlegumes: Eat Your Way to Great Health. With more than 85 recipes ranging from double choc bean brownies to this recipe for honey-roasted pumpkin, borlotti bean, broccolini and hazelnut salad, you’ll be itching to introduce more legumes to your cooking repertoire. more

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Spread some Scandinavian pate with fennel jam and hazelnuts

Although here in Queensland our temperatures don't quite drop to those of northern Europe, its still nice to cosy up indoors and pretend its actually cold outside. When the weather is too bitey for your sensitive skin to handle, gather a group of your favourites, bunker down and share in a Scandinavian feast. Chef, food stylist and photographer Simon Bajada celebrates the cuisine of the northern region in his new book, The New Nordic, showcasing the earthy, clean and subtle-but-complex flavours of Denmark, Sweden, Norway, Finland and Iceland. The book features classics such as Swedish meatballs, Danish smørrebrød and this recipe for pate with fennel jam and hazelnuts, alongside stunning photography of Scandinavian landscapes to transport you right there. more

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Lunchtime feasting on lamb and herb salad

If you’re an inner-city dweller who uses your small abode as an excuse for not growing your own food, then new cookbook Courtyard Kitchen is for you. Author Natalie Boog guides readers through the process of growing their own herbs and potted fruits on balconies, courtyards and window boxes, from selecting the best plants for your space to information on seasons and plant care, before dishing up more than 80 recipes using those home-grown goodies. This divine dish snips rosemary, thyme, parsley, coriander, tarragon, basil, mint and rocket from the garden and throws them into the salad bowl alongside lamb backstraps for the perfect lunchtime salad or dinner side. more

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Graze on a plate of Italian burrata e fagiolini

Sweet, ripe figs, creamy burrata cheese and blanched green beans make the perfect share plate for a late afternoon snack with a glass of wine. This ensemble will transport you to the home kitchens and trattorias of Italy, where simple dishes focus on the perfect composition of flavours, colours and textures. Find this recipe and plenty more snacking inspiration in Luca Lorusso and Vivienne Polak’s new cookbook Sharing Puglia, which showcases the culinary delights of Italy’s southern coast. Invite a few friends around this weekend, stock the cellar and throw this merry mix on the table. more

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Celebrate tea time with coffee and cardamom biscuits

As the temperatures drop and the hoodies come out of exile, we start pining for cosy weekends at home, pottering around in the kitchen cooking up comfort foods. Executive chef and cookery writer Lucy Cufflin is the queen of the baked good, thanks to many seasons catering for ski chalets. Her latest cookbook, Lucy’s Bakes, is a collection of more than 200 recipes encompassing everything from sourdough to chocolate fudge cake. This nut-free recipe for coffee and cardamom cookies is the perfect cure for weekend chills. more

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Whip up an indulgent fresh fig and mascarpone tart

She may have been born in Britain, but this sunburnt country has wholeheartedly adopted cookery writer Margaret Fulton. Hailed as ‘the matriarch of Australian cooking’, Margaret is credited with changing the way we eat and has been nominated by the National Trust as an Australian Living Treasure. Margaret published her first cookbook back in 1968 but the 90-year-old dreamer hasn’t slowed down a single bit, with the release of new cookbook Margaret Fulton’s Baking Classics just this month. We’ve been eyeing off a number of sweet indulgences, including this recipe for a fresh fig and mascarpone tart – the perfect treat for the chilly weekend ahead. more

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Plate up a colourful grain-free hemp tabbouleh

If you’re looking for a vegetarian, grain-free side for the dinner table, this hemp tabbouleh might just do the trick. Replacing the traditional bulgur with chickpeas and hemp seeds, chef and nutritionist Sarah Britton offers a fresh take on the Levantine favourite. Inspired by her incredibly popular food blog My New Roots, Sarah’s new cookbook dishes up 100 plant-based recipes, with plenty of vegan, gluten-free and raw options for those so inclined. This high-protein dish is perfect for a snack, lunch or dinner-time side. more

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Plate up Italian linguine con le vongole

There’s been a chilly nip in the air this week – a sure sign of winter creeping towards us and all the promises of hearty comfort food. A flick through the new cookbook from MasterChef 2014 runner-up Laura Cassai has set our eating agenda for the seasons ahead, with dishes like sausage, porcini and fennel seed ragu pappardelle and slow-roasted pork loin stuffed with chestnuts and cranberries. Showcasing Laura’s roots in traditional Tuscan and Sicilian cooking, My Italian Kitchen is sure to provide plenty of culinary inspiration for chilly nights at home. more

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Craft a Zumbo bangers and mash pie

What is there not to love about Adriano Zumbo? The man can craft you a lavender, thyme and strawberry macaron just as easily as he can whip up a bangers and mash pie. The Sydney-based patissier shot to fame when his croquembouche tower appeared on the first series of MasterChef Australia and he’s been a household name ever since. Now the master has wooed us once again with his third cookbook, The Zumbo Files. Unexpected flavours and vibrant colours fill the tome, which will guide amateur homecooks through the baking process. Spend the rainy Easter long weekend pottering about in the kitchen, whipping up this hearty dish. more

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Tuck in to Cretan eggs with wild weeds

You may take your eggs with bacon, perhaps salmon, a bit of avocado or on a slice of crusty sourdough, but how about with weeds? The dark-green weeds that grew wild along the Aegean coast were gobbled gleefully by the Cretans for centuries before the Turkish eventually incorporated them into their cooking. This dish for Cretan eggs with wild weeds pays homage to those surprising little treasures, incorporating ingredients we can find readily here in Australia, such as endives, radicchio and rocket. Follow Istanbul-born chef Somer Sivrioğlu and food scholar David Dale’s lead as they explain in their new cookbook Anatolia how to construct this epic breakfast. more

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Craft a broad bean, mint, parsley and pomegranate fattoush

Last week, we had the great opportunity to interview Melbourne chef Matt Wilkinson about his gorgeous new cookbook, Mr Wilkinson’s Simply Dressed Salads. This week, we’re sharing one of our personal favourite excerpts from the book, which explains how to craft a broad bean, mint, parsley and pomegranate fattoush. Filled with bold flavours like radish, mint and cumin-sprinkled pitta bread, the salad is delicious on its own or as a side. more

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Bake a fresh loaf of gluten-free chestnut flour bread

The simple pleasure of cracking open a fresh loaf of bread and devouring a warm slice smeared with butter can only be heightened when that doughy creation was crafted by your very own hands. Parisian master baker Éric Kayser is no stranger to this feeling, and now he’s sharing his secrets with English-speaking bread fiends via The Larousse Book of Bread, which is available in English for the first time. Brought to you by the publishers of the Larousse culinary encyclopaedia, the tome serves up 80 recipes with variations and step-by-step photography. Whether you’re pining for a traditional cob, a speciality rye, an organic sourdough or perhaps even a sweet brioche, The Larousse Book of Bread has you covered. This recipe for gluten-free chestnut flour bread can even be enjoyed by our gluten-intolerant friends. more

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Nibble on a skewer of sweet rock candy

Whether you believe food is an art or a science, this unique recipe is a little bit of both. Paying homage to the science experiments of your youth, London-based chef Yasmin Othman shows you how to grow edible crystals in a beautiful array of colours. You’ll find this recipe for rock candy snuggled up next to other childhood favourites like liquorice allsorts, peppermint creams and marshmallows in Yasmin’s gorgeous new cookbook, Atelier: Confectionery. more

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Munch on hazelnut and cacao brown rice crisps

If you’ve been following 24-year-old Melbourne student Kate Bradley’s celebrated healthy food blog Kenkō Kitchen, your belly will be pleased to know her online database of vegan, mostly gluten-free and refined sugar-free meals has now evolved into one heck of a lip-smacking good cookbook. Taking you from breakfast to dessert, Kenkō Kitchen will fuel you up on winners like corn fritters with avocado, spring green lasagne and maple cashew ice-cream. The recipe below is the perfect excuse to indulge in a little sweetness at breakfast time, with a healthy alternative to Coco Pops. Serve with a milk alternative and fresh berries. more