Good meat + good bearnaise = happy wife. Therefore happy me. This is my tried-and-true recipe, all but bulletproof. I've been asked for it on numerous occaisions, so here 'tis. It's not quite the traditional one (eg. Garlic???) but it works for me.

Too Easy! The brulee is optional (just makes it a bit more fancy) and when they're in season, you can swap the lime for blood oranges.

Inspired by a night when the Gourmet Husbands crew went to one of our favourite local restaurants on a night of extreme heat. At the ...

I first made these accidentally. Originally this was a recipe for a chocolate fondue and I had a lot left over. The following day it had solidified into a magnificent chocolate-y treat which was promptly devoured ...

In a post-masterchef grumpy mood I got creative with the plating of this, but it doesn't have to be so fancy - it'll taste just as good however you decide to do it. It is a bit fiddely though, so have plenty of time to prep. It's all about balance between sweet and sour, so taste each...

Great for New Year's (or Christmas, or just whenever you feel the urge to indulge!). Get yourself a good bottle of Sauvignon Blanc, kick off your shoes and rip into a hunk of good quality cray. It's pretty quick, looks damn impressive, and tastes great. I recommend getting your crayfi...

It took me a couple of goes to get this right, but I was pretty stoked with it once I got it. My advice is to leave assembly late, as the filling is quite moist and it's easy (as I found out!) to have the pasta get sticky and burst when put into the water. Not cool. Still, the sauce i...

Dead easy, simple and pretty quick - this is particularly good for a lunch, or something casual. Serve a great big pot of mussels on the table, and let people serve themselves. Be sure to have plenty of fresh crusty bread on hand to soak up the juice!

A rich and luxurious soup, French in preparation, but Chinese in flavour. Takes a couple of days, so be sure to start well in advance.

This dish looks quite fancy when plated, and is great for a dinner party since it doesn't require too much fuss on the night (with one exception). The sauce can be prepared in advance, if required. Serves 4, with sauce left over.

Terrine is coming back into fashion at the moment, and it's easy to make. Basically just a cold meat loaf, the secret is in the almightly mountain of meat - it's hard to make just a little, so don't. Make a few and share them with friends, or freeze for an on-demand supply.

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Based on a a signature dish from Moreton's Brasserie in Rathdowne St Carlton, this version has a bit of a Thai twist. This one relies heavily on good meat, so be choosey and demand the best from your butcher for best results. One last note: you'll need a blowtorch for this. Serves abo...

There are two versions of this: one for with Oysters (see podcast number 7) and the other for just the soup. Great for a summer lunch, make sure it's really cold for a refreshing starter. For Christmas oysters, serve with cucumber puree and black lump fish...

What to do with a big fish? As long as you have a big enough frying pan (or a barbeque) this is a simple but delicious adaptation of a Greg Malouf classic. A not-so-baby snapper will serve about 6 as an entree, or 3-4 as a main. Allow about 2-3 scallops per person. If you can get bloo...

These are kinda 80's-ish, but I still think they're awesome. You can freeze the dough, too, but make sure you eat these as soon as they come out of the oven, still piping hot.

A few things worth mentioning on this one. First of all, when a recipe says room temperature egg whites and caster suga...

I'm hardly qualified to be dishing up traditional chinese, but on a week night, I'm always keen on quick-and-easy dishes that can be done in one pan.

This is really a combination of two dishes, each of which is really complete by themsevles, particularly if you're pushed for time on a week night. But why have one meat when you can have two? Serves a generous 4.

An actual GH original! Truffle, salmon roe, prawn - let's face it, it's a bit extravagant. Very yummy though, and dead easy to prepare. To dress it up even further, swap the prawns for Moreton Bay bugs, or even lobster tails. Serves about 6 as an entree, 4 as a main.