As we settle into autumn, you've turned to turmeric spices in curries, kept things green with seasonal salads and made plenty of fruity, light desserts. Counting backwards from 20, here are your current favourites from our latest recipes.
At Pontoon, the laid-back bar and grill in St Kilda's reborn Stokehouse Precinct, chef Lance Cameron's Mediterranean-flavoured menus make for breezy seaside dining.
Autumn weather signals the arrival of soups, broths, roasts and more hearty meals.
Will your next baking project be a flaky puff pastry with pumpkin, goat's curd and thyme, or a classic bacon and Stilton tart? As autumn settles in, we're ticking these off one by one.
Whether baked into a bubbling crumble, caramelised in a puff-pastry tart or served in an all-American pie, apples are a classic filling for fruity desserts. Here are the recipes we keep coming back to.
Whether bulb or seed, fennel adds an aniseed twist perfect for autumn cooking. Bake seeds on top of an orange sugared brioche for a grainy texture, scatter them through a pork sausage ragu or cook a comforting breadcrumb and fennel gratin.
A frequent contributor to GT, Curtis Stone has shared an impressive selection of his favourite recipes over the years.
From carmelised apricots served with brioche and vanilla ice-cream to carrot and apricot croquettes and pistachio and apricot-stuffed turkey legs, here are a dozen ways to make the most of the short but sweet apricot season.
With a recipe for each stripe of the pride flag plus three rainbow desserts, these recipes will keep your party on theme with a kaleidoscope of colour. Happy Mardi Gras.