Everyone loves North Africa’s deeply flavored tagine (the stew), but no one wants to make it because they think it needs to be cooked in a tagine (the earthenware cooking vessel). Not true! This version is designed for a large enameled cast-iron casserole. Don’t be intimidated by the long list of ingredients either; it consists mostly of spices and easy-to-find staples that you will use over and over.

Inspired by jiao yan xia, the classic Chinese dish of head-on, fried shrimp finished with a Sichuan or white pepper salt seasoning, these shrimp rolls celebrate the flavors of salt and pepper. Peeled shrimp are seasoned, breaded with cornstarch and fried until super crunchy, then sprinkled with a black pepper-salt. Once cooked, they’re tucked into toasted rolls smeared with a zingy garlic mayo. Fresh cilantro, sliced chile and a squeeze of fresh lime brighten the hearty sandwich. Store any leftover pepper-salt in an airtight container and use it as a seasoning for roasted meats and vegetables.

Chef Tom Colicchio is an expert with meat, and his tender, succulent braised short ribs are much in demand at his Craft restaurants in New York and Los Angeles. He marinates the short ribs along with vegetables in wine, then braises the ribs with fresh vegetables. At home, use the same vegetables in the marinade and the braise.

When Savannah cook Martha Nesbit prepared this dish on FoodNation with Bobby Flay, Flay loved it. The steaming hot grits are mixed with plenty of cheddar cheese, then topped with shrimp cooked with garlic and smoky bacon. "This is, hands down, the best dish anybody ever made for me during my travels in the U.S.," Flay said. His version of her recipe is loaded with cheddar cheese, bacon, and garlic, resulting in a flavorful dish that's ready in 25 minutes.

This cauliflower dish is truly wonderful, it takes on a deeply roasted, almost burnt flavour, which is a perfect complement to the rich meat. It also goes well with pasta, pinenuts, raisins and some grated cheese over penne.

This recipe takes me back to the taste of France. It was taught to me by Caroline, the owner of a bed and breakfast we stayed in while travelling through Burgundy. I’ve subsequently made a few changes, but the core of the recipe stays the same. While the ingredients may seem simple, they work beautifully together. This dish is best served with a glass of French red and good friends.

It's boldly un-Australian, but in adult memory I don't think I've ever bought a meat pie. But that doesn't mean I haven't eaten my fair share of this iconic morsel. My grandmother, Margaret Fulton, passed on to me her skills with pastry, as well as a love of a well-made Aussie pie. To me, it's the summer holidays in the palm of your hand, a thing for making in great quantities and sharing. A good Aussie stout and a spoonful of Vegemite lifts the flavour to even greater patriotic heights.

Make the most of barbecued rib-eye with a delicious Middle Eastern spice rub.

This includes a recipe for onion gravy which goes very well with this dish. The mashed potato, with its cream and butter, tastes really amazing but is probably best kept for special occasions.