Easy gastronomy recipes

Buffet is the authority on thinking differently in food and drink. We're a creative content studio based in Sydney.

This recipe for fusion aloo tikki arancini with saffron aioli is sure to wow your guests when you serve them on your next cheese board.

If one bottle of cabernet sauvignon gets Chef Benjamin Navarro’s tasty take on boeuf borguignon off to a fine start, a second bottle intensifies the flavors of what is traditionally a potent dish with beaucoup personality. The classic French recipe for this wine-dark stew is more a general guide than engraved in stone,

This wonderful deep fried goats cheese recipe is gloriously indulgent and seriously tasty, the sweet pea puree and peppery radishes are the perfect balance to the salty and sour flavours of the cheese.

Baked Japanese sweet potato topped with brûléed custardTonka vanilla ice-cream and almond crumbs in a Michelin-starred restaurant.

Spherification is a cool technique that kids can use to transform liquids (Hot sauce! Cranberry juice!) into solid, edible spheres. Channel your inner chef and turn almost any liquid into squishy, flavorful spheres, from fruit juice to hot sauce to chocolate syrup and more. To make our edible spheres, we rely on the power of gelatin, which also gives desserts, such as Jell-O and panna cotta, their solid, slightly jiggly textures. When gelatin is hot, it’s a liquid, and when it’s cold, it’s a…

A delicious recipe for Steelhead Trout, pan-seared with Mushrooms, New Potatoes & Truffled Spring Pea Sauce...a simple, elegant spring-inspired dinner!

James Martin shares his crab cakes recipe. Serve the crisp crab cakes on a bed of golden katsu curry sauce for an impressive starter. Recipes taken from Potato by James Martin (Quadrille £23). Have you seen James’ recipe for pommes aligot? It’s the ultimate cheesy mash.