Vivien Walsh

Fennel-spiced lamb ribs with goat’s curd tzatziki

Flavours of aniseed bring a sweet side to these Greek-style lamb ribs.

This is a classic Italian dinnertime staple.

Creamy ricotta and doubanjiang are the stars of the show in this twist on Bolognese.

This riff on the classic prawn cocktail is dressed to impress.

A vibrant take on a classic seafood Christmas dish.

Prepping ahead ensures an effortless Christmas Day centrepiece.

This is an elevated take on the classic centrepiece.

Seafood is the star of an Australian holiday table.

This sophisticated springtime spritz is made by the batch. Leave the pitcher on the table for breezy top-ups.

Chef Travin De Hoedt of Sydney's Kurumba shares his family's recipe for this South Asian staple.