Snacks
Five delicious dishes you never knew you could make in a muffin tin
From tater tot and caviar cups to apple pie, these relaxed riffs offer maximum crisp and crunch in every self-contained cup.
- Katrina Meynink
If you like matcha, these extra-toasty choc chip cookies will be your cup of tea
A different powdered Japanese green tea gives these biscuits a mellow, nutty backbone.
- 30 mins - 1 hr
- Helen Goh
Simple and steeped in history: A classic Spanish bar snack to make at home
Celebrating two decades of genuine hospitality, the team behind Bar Lourinha share the secrets to one of their best-loved dishes, chorizo with apple cider.
- < 30 mins
- Matt McConnell
No folding, no faff: These DIY dumplings are the ideal Friday night food
You’ve got to know when to fold them – and with these deconstructed one-pan dumplings, the answer is never.
- < 30 mins
- Katrina Meynink
Ridiculously delicious fold-free dumplings
Ditch the fiddly pleating for this clever pan-flip wonder. A punchy pork filling meets a lacey golden base – did someone say “weeknight showstopper”?
- < 30 mins
- Katrina Meynink
Flatbreads filled with kale and potato masala
Swap your usual side for these spiced greens and spud discs. Hearty and versatile – serve them alongside grilled meats or with a dollop of creamy yoghurt.
- < 30 mins
- Rosheen Kaul
Loaded double-bean nachos with fresh pico de gallo
Crunchy corn chips meet protein-packed legumes in this vibrant crowd-pleaser – finished with a zesty tomato salsa for a fresh twist on a classic snack.
- 30 mins - 1 hr
- Sarah Pound
Adam Liaw’s brown butter pecan shortbread
Nut-brown butter adds an extra dimension to this delicious and simple shortbread.
- 1-2 hrs
- Adam Liaw
The Anzac biscuit recipe Stephanie Alexander accidentally left out of The Cook’s Companion
Missing from the latest Cook’s Companion, Stephanie Alexander’s Anzac biscuit is more than a recipe. It’s a lesson in history, maths, language and STEM.
- < 30 mins
- Stephanie Alexander
Add oomph to meal-prepped boiled eggs with Adam Liaw’s easy Korean-inspired marinade
These marinated eggs are ready in as little as six hours, but over two or three days in the fridge will cure to a jammy yellow yolk.
- < 30 mins
- Adam Liaw