Australia's top-rated weeknight dinners (2024)

A tasty and warming chicken bake that packs in the vegies, making it a perfect family recipe.

The beauty of a creamy pumpkin soup (and this classic pumpkin soup recipe in particular) is that it’s so versatile and forgiving. It’s one of the easiest meals to make with just a handful of ingredients, and it’s almost impossible to mess up. We love easy soup recipes, and know our community of home cooks do too.What makes this our best easy pumpkin soup recipe?The recipe author, Valli Little, originally created this creamy pumpkin soup recipe way back in 2004 and it was passed on to us here at taste.com.au as one of the first pumpkin soup recipes we ever published online. Since then, it’s become one of the most popular creamy pumpkin soup recipes in Australia, with more than 350 rave reviews to date.It’s creamy without being heavy, delicately spiced without being spicy, and hearty without being too rich. Pretty much everything we look for in a pumpkin soup (and we’ve tried a lot of pumpkin soup recipes over the years!).Creamy pumpkin soup: ingredients guidePumpkin: Because pumpkin really is the hero (no surprises there!) it's best to pick your pumpkin wisely. We Originally made this pumpkin soup recipe with butternut pumpkin (or butternut squash for our international readers), but kent (or jap) pumpkin also works well. The Taste Test Kitchen team advises against some of the rarer types of pumpkin as they may give more watery results.Spices: While it can be tempting to skip the coriander, cumin and nutmeg, they really do bring warmth and flavour to this pumpkin soup. If you haven't matched pumpkin and nutmeg in a recipe before, it really is a revelation!Onion and leek:To get the most out of this creamy pumpkin soup, ensure you soften the onion and leek until they just start to release some of their juices and flavours, but don’t go so far as to let them caramelise. This gives the soup a subtle sweetness of flavour without any bitterness.Cream: While some recipes use coconut milk, in this pumpkin soup recipe we use thin cream instead of coconut milk to achieve a luscious consistency.Potato: The ultimate thickener in so many soups, adding a potato really amps up the heartiness of your pumpkin soup.Stock: A good quality stock has the power to elevate almost any soup. In this recipe, we recommend either chicken or vegetable stock.Serve this pumpkin soup with a satisfyingly crusty piece of bread. If you like, you can sprinkle your soup with chilli flakes (or cayenne pepper) or a pinch of smoked paprika.If you're not sure how best to cut and prep your pumpkin (be it butternut squash or another type of pumpkin) for your soup, check out our video guide at the bottom of the method steps.We also have a flavourful vegan pumpkin soup recipe for those who prefer a dairy-free soup. Looking for more easy soup recipe ideas? Try our 15-minute chicken and corn noodle soup. You could also make pumpkin soup in a slow cooker.Additional recipe notes by Alison Adams - Food Writer and Recipe TesterHow to make the perfect easy pumpkin soup: get the full recipe below

Our most-loved zucchini slice recipe everWhile the argument as to what is Australia’s national dish will always rage (is it roast lamb, green chicken curry or a barramundi burger)? One thing is for sure, zucchini slice is hands-down the national food of the home cook.Your lamb, barra and curry may turn up on the menu of a restaurant, but our favourite savoury slice never will. It’s too humble. It just moseys its way into lunch boxes, dinners and even canapes. There’s a reason zucchini slice is taste.com.au’s most popular recipe of all time - it’s simpler than a quiche, tastier than an omelette, and it just works.Why this is our favourite zucchini slice recipeThis particular zucchini slice recipe is without doubt the best we’ve tasted (and we’ve tried a lot over the years). Originally submitted by Artarmon Public School in Sydney, it not only has the endorsem*nts of more than 1,000 reviewers, but it’s also been tasted by school kids and the taste team’s tough food critics alike.It manages to pack a big flavour and protein punch with just a handful of ingredients - eggs, zucchini, bacon, cheese and a few other staples - proving it’s totally possible to make a meal that can feed a whole family from pretty much nothing.Key ingredients in zucchini slice:Eggs:zucchini slice is one of those recipes that ticks all the boxes in one go, and thanks to the addition of 5 eggs, you get plenty of protein in this dinner-turned-lunchbox-leftovers slice.Flour: to ensure the zucchini slice isn't too pancake-like, we use a cup of self-raising flour to create a little height and a satisfying, not-too-dense texture.Zucchini:the namesake vegetable star, zucchini (approximately 4 medium-large zucchinis makes up the 375g) shines in this slice. To make sure your mixture isn't too wet, try squeezing some of the moisture out of the grated zucchini (you can use a clean cloth, or just your hands to try to remove some of the liquid. A little moisture is welcome in the batter though, so no need to wring it all out. To save time, we use the grating plate on our food processor to grate the zucchini.Onion:while we generally use a brown onion for this recipe, you can certainly substitute for a red onion to bring extra flavour to the zucchini slice.Bacon:the salty deliciousness and colour of bacon plays an important supporting role in zucchini slice. Our Recipes Editor, Sonya Gellert, has also tested the recipe using plant-based 'bacon' (sometimes called 'facon') and tells us it also works well, if you want to make a vegetarian zucchini slice.Cheddar:grated cheddar cheese makes this slice all the more, well, moreish. For a budget-friendly hack, we buy a block of cheese (which is often more affordable than pre-grated) and grate it ourselves.Vegetable oil: this clever ingredient ensures your slice is one that won't dry out quickly, and will have a deliciously moist texture.Tips for making the best zucchini sliceWant to get the best results from this recipe? When we make this zucchini slice (and between us we must've made it hundreds of times) we always ensure we squeeze out the moisture from the zucchini really well to prevent the slice turning out too moist or stodgy. Check out the notes at the bottom of this recipe for more no-fail tips on getting the best results.Want to change up your zucchini slice? Our vegetarian zucchini slice recipe is a great option if you're going meat-free. We've also got plenty of recipe ideas for zucchini slice with a twist to help you experiment with ingredients and flavours.This recipe was originally submitted by Artamon Public School and has now been tried, tested and adapted.Additional recipe notes by Alison Adams - Food Writer and Recipe TesterMake our favourite zucchini slice: full recipe below

Combine mince, bolognese pasta sauce, and cheese to make this super-simple slow-cooker lasagne.

Meet our go-to mushroom risotto recipeRisotto is a dish that originates from Northern Italy and is considered a staple meal on dinner tables across the region.Why has this creamy mushroom risotto become our favourite?We love this mushroom version as it has a big umami flavour with welcoming hits of garlicky butter - oh, we’re drooling just thinking about it. If you’re afraid to make this classic Italian dish because you’ve heard it’s complicated or you fear you’ll end up with a soggy porridge–like mess at the end, fear not, this fail-proof recipe is for you.Why is this an easy risotto to make?We’ve tested it so many times to ensure the perfect rice-to-liquid ratio for creamy, silky risotto. Our best step is not to over-stir - you just want to ensure that no rice is sticking to the bottom of the pan - or overcook it. If you follow this advice, you'll end up with rich, creamy, al dente risotto every time.Here are 25 excellent vegetarian risottos to try out next, and our favourite creamy mushroom pasta recipes.Additional recipe notes by Alison Adams, Food Writer and Recipe Tester

Our classic Greek moussaka recipe epitomises the richness and comforting nature of hearty Greek fare. For me, this recipe brings back memories of childhood dinners (the kind everyone at our table would gladly eat!).What's in a traditional moussaka recipe?A classic family-friendly dish from the Mediterranean, moussaka is classic comfort food, which we happily eat all year round. It consists of layers of pan-fried eggplant, a thick, rich lamb-tomato sauce, and a topping of deliciously creamy bechamel sauce.Do you need to salt eggplants before making moussaka at home?Many recipes call for eggplants to be salted and rinsed to draw out any bitter juices, but this shouldn’t be necessary if they’re fresh. If the seeds are too defined or feel hard, the eggplant may be old and should be salted.If you love comforting Greek dishes, you'll love these 14 Greek recipe ideas. And, if you're hungry for more moussaka recipes, sink your teeth into our slow-cooked beef moussaka, our cheesy moussaka pasta bake and this vegetarian moussaka made from lentils.

Along with minestrone, pumpkin and chicken, potato and leek soup is up there as one of the classics. And is it any wonder: it’s warming, nourishing and super easy to make. Unlike other potato and leek soup recipes, our version only requires a handful of ingredients. It starts with an aromatic base of garlic and onion (like so many traditional French recipes do), with potato, leek, stock and cream added after. Just remember, if you are making this ahead, only add the cream just before serving so it doesn’t curdle. We’ve provided two options and instructions for blending your soup - a blender and a stick blender - to help prevent it from going slimy. What we love about potato and leek soup is it’s a great way to up you and your family’s vegetable intake, as well as add your own variations (we even like to add bacon at times).

You'd be hard-pressed trying to find anyone who'd say no to this creamy chicken dish. But it's not a recipe to cook in a rush. This dish needs at least 4.5 hours in the slow-cooker for the flavours to mingle to perfection. Good things come to those who wait!

Fried rice is a staple of Aussie takeaway. We love fried rice. And, while we might all have our favourite restaurant that makes Chinese fried rice just the way we like it, satisfying fried rice and egg fried rice is a dish that is easy to replicate at home.In this super simple version we use pantry and fridge staples, but the beauty of basic fried rice recipes is that you can always adjust the ingredients based on what you happen to have on hand at any given time.Have some sesame oil and oyster sauce on hand? Brilliant! (We've listed vegetable oil here, but sesame oil brings extra flavour to your plate, as does a splash of oyster sauce or fish sauce). A great way to use up leftover veggies and protein, fried rice recipes can be bolstered with plenty of healthy ingredients and can easily be made vegetarian or vegan.Of course, you can use gluten-free soy sauce (tamari) or low sodium soy sauce instead and still create a flavourful fried rice. You could also jazz things up with kimchi to make a kimchi fried rice. We form an omelette with the eggs to mix through our rice, but you could always create a scrambled eggs texture, if you prefer.What makes this our best fried rice?Our best fried rice recipe contains only a handful of ingredients and ensures making fried rice is simple, which means that kids love it and can have fun cooking fried rice (making it a family-friendly dinner option). It's also a great way to use up any freshly cooked rice that's been leftover from the night before. If you'd like to make a low FODMAP version of this fried rice, check out our tips in the Notes section of this recipe.Once you've mastered how to cook fried rice and egg fried rice, explore more fried rice goodness and check out our best easy fried rice recipes and 15 fabulous fried rice recipes all in one place, including our healthy, oven-baked, one-tray fried rice and this healthy fried rice with egg, for your weeknight convenience!Additional recipe notes by Alison Adams - Food Writer and Recipe Tester

I don’t know about you, but if I see chicken parmigiana on a pub menu, I am compelled to order it. As if a golden crispy chicken schnitzel isn’t tempting enough, when drizzled with a rich and tangy Italian-style tomato sauce and topped with gooey, melty cheese, all bets are off. No need to step out to the local with this easy chicken parmigiana recipe.Why has this become our favourite chicken parmigiana recipe?There are a few reasons we love this ‘parmie’. To start, the addition of dried oregano in the crumb is a flavourful nod to its Italian ancestry. We then double the sauce action, drizzling it on the base of the baking dish as well as over the top of the fried schnitzels. We don’t skimp on the cheese either, using fresh, creamy buffalo mozzarella alongside sharp, salty parmesan. Perfect with a simple, crisp green salad. Or, take a leaf out of our American friends’ book and serve on top of cooked spaghetti. We’re big fans of getting creative with classics, and think this Mac ‘n’ cheese parmi tray bake makes a top-tier comfort dish. Or, try our Keto-friendly parmi for a low-carb alternative.Additional recipe notes by Alison Adams - Food Writer and Recipe Tester

Retro is back, baby! At last, I can make my shameful curried sausage love public.Why we love this curried sausages recipeAs a meal, curried sausages has enough kick to know you’re alive, but it’s not too spicy for kids, making it an ideal midweek dinner for families – and it’s pretty easy on the budget too!Whether it's served with creamy mash or fluffy white rice, it's bound to please everyone at the table.Key ingredients that bring flavour to curried sausagesFruit chutney: the natural sweetness of carrots coupled with the fruity chutney is a perfect match for the piquant curry powder and hearty sausages. (You can use any fruity chutney you like or have open in the fridge).Curry powder: bringing warmth (but not too much heat) to this recipe, curry powder is what gives this dish its distinct flavour (and name!).Beef sausages: you can use any unflavoured sausage you like, but beef sausages are a delicious match for the curry sauce.Chicken stock: a staple ingredient in so many classic dinners, chicken stock brings its brothy flavour to this gravy-like sauce. You can use beef or vegie stock if you don't have chicken stock.Onion: sausage and onion goes together like bread an butter (and also go really well in bread and butter). The sweet-savoury richness of a brown onion brings added depth to curried sausages, but you can use a red onion if that's what you have at home.Curried sausages can be served with rice (as a nod to curry) or mashed potato (hello bangers)! My guilty pleasure, however, is serving it with the sausage already cut up, in a bowl, with thick slices of buttered bread, on the couch!

Ready in 25 minutes, this creamy casserole is made from chicken breast fillets and classic Italian ingredients including tomatoes, white wine, basil and crusty bread. (See in notes how to make recipe keto-friendly.)

Whenever I got sick as a kid, Mum would always offer to make me a bowl of chicken and sweet corn soup. While some may say it’s a placebo effect, I believe that this bowl of soup is a miracle worker. The subtly salty chicken consomme is infused with sesame oil, soy sauce and ginger (which has numerous health benefits) and the flavour profile gets even more complex thanks to the sweet flavours of creamed corn and the addition of savoury egg whites and ham. To me though, it truly just tastes like nostalgia. One of my favourite things about this soup is how quick and easy it is to prepare, even with the added ingredients that aren’t usually found in a traditional chicken and sweet corn soup! Even when I’m not sick, I often find myself turning to this recipe when I need a bit of a pick-me-up.There’s a reason that so many people turn to chicken soup - it really does warm both your stomach and your soul.

We throw tradition to the wind with our speedy spaghetti carbonara recipe, with some sneaky shortcuts for time-poor cooks. It may taste exactly like the real deal, but this carbonara sauce has some secrets behind its glossy surface, proving some rules are just begging to be broken.What's the secret behind this easy spaghetti carbonara recipe?Beloved my many, our easy carbonara recipe is one of Australia’s most popular recipes, and we know exactly why it's become the stuff of weeknight legend. We do the thing your nonna told you not to: we add cream. And yet, although it breaks from the traditional Italian recipe, it’s all for a delicious reason. We promise.Traditional carbonara recipes require a degree of technique (for example, adding ingredients at just the right temperature and time) and quality (read: expensive) ingredients, which just aren’t ideal for regular weeknights. That’s why we like to add thickened cream to our carbonara recipe with cream.A cheaper supermarket ingredient that ensures a velvety, indulgent sauce that will rival a restaurant-made spaghetti carbonara, a splash of cream means dinner's ready in 12 minutes! This carbonara recipe is one of the quickest you’ll come across. Here's to making weeknights simpler (without compromising on flavour). Go on, break the rules. We won't tell.Key flavourful ingredients in our spaghetti carbonaraPancetta: providing the perfect salty hit for your carbonara dish, pancetta acts as a shortcut to umami deliciousness. If you don't have pancetta, you can certainly use bacon. For a vegetarian version, you can sprinkle your pasta with 'bacon bits' instead, which are generally made from soy-based ingredients (just check the packet!) or use some rinsed capers for a salty addition.Eggs:Not silky carbonara sauce would be complete without eggs, which also bring added protein to your dish. Though this may not be a traditional carbonara, the eggs still play an important role.Thickened cream: our shortcut to getting this meal on the table in next-to-no-time, thickened cream bolsters the sauce and creates a luscious, rich sauce.Parmesan:sharp, tasty parmesan cheese brings extra cheesy goodness to the table. We suggest adding some to the creamy carbonara sauce, and reserving extra to sprinkle on your bowl of pasta at the end (alongside parsley, if you're using it). Vegetarians can also look for vegetarian-friendly parmesan in supermarkets.Here's some other old-school favourites we've made simpler. More time to spare? Try our slow-cooker carbonara recipe, too!Additional recipe notes by Alison Adams - Food Writer and Recipe TesterHow to make our easy spaghetti carbonara: get the full recipe below

We've made family-favourite chicken Diane even easier by cooking it in the slow cooker - you only need 10 minutes to prepare it!