If you've been living off takeaway pizza and Thai food since moving out of home, it's time to step it up a notch. Here are the dishes you should have a hefty clue about making once you've hit the magic 30. How many of these classics are in your recipe repertoire?
Note: if you can tick these off the list, take it to the next level with our 'level-up' suggestions.
Eggs, a knob of butter and a frypan are all you need to whisk up a classic omelette, oh, and a lightness of touch to create the desired fluffy texture. When it comes to folding and sliding the finished omelette, practice makes perfect. Once you've got the knack, you can pimp your omelette with savoury add-ons such as smoked salmon (above) or perhaps Karen Martini's cauliflower, feta and crumbled chorizo number.
Level-up: Poached eggs
Once you've mastered the omelette, poached eggs are a versatile extension. Many dishes are improved with the addition of a poachie. Here are some suggestions to get you started. #putaneggonit
Everyone needs a go-to choccy cake. Especially if it's of the flourless variety, which makes it a good'un to have up your sleeve for gluten-free guests. Dress it up with a dollop of double cream, dot a few berries on the plate and dessert's done and dusted (with icing sugar).
Level-up: Chocolate fondant
Sure, you probably grew up helping to make simple self-saucing pudding, but these gooey-centred individual chocolate pots aka lava cakes are guaranteed to elicit 'ooh-la-las' from dinner party guests.
See you later, soggy skin. The video above shows how to cook crispy-skinned salmon fillets, like a pro.
Level-up: Fish en papilotte
These paper-wrapped parcels are another deceptively easy dinner party pleaser, think grown-up version of pass the parcel.
Whether you stuff, truss or butterfly the bird, there's no excuse for a dry chook. Here are some foolproof recipes.
Level-up: Coq au vin; try Neil Perry's take on the rustic French casserole (recipe here).
And you can't have a roast chook without tatties. Who better to consult than the inventor of triple-cooked chips himself – Heston Blumenthal. Here's his masterclass on perfecting roast potatoes.
Level-up: Triple-cooked chips; see our step-by-step guide to making shatteringy crisp hot chips.
Patience, my dear. Risotto may be intimidating but it's surprisingly simple to make, so long as you watch the pot. It's rather relaxing watching and waiting for the stock to absorb, and all that stirring and elbow grease gives a good arm workout. Tip: reserve leftovers for arancini.
Level-up: Paella; the secret is in the sofrito (softened onion and garlic flavour base) and the socarrat (crunchy rice layer) – don't be tempted to stir the pan once you've poured over the stock.
Stew is the perfect for filling pot-pies (use store-bought puff pastry as a lid, ain't nobody got time for making rough-puff). It's also economical, with cheap cuts best suited to braising. Set aside a wintry afternoon or leave it alone in a slow- or pressure-cooker for a sure-fire winter warmer.
Level-up: Beef bourguignon; try Neil Perry's recipe.
The golden rule: ditch the cream. It's all about allowing the cheese and egg yolks to emulsify into a rich pasta magnet.
Level-up: Make your own pasta; (recipe here).
We may not all have a nonna who lovingly tends to a pot of ragu on a Sunday afternoon, but we can make a bastardised spaghetti bolognese. The mince-based sauce is hearty and filling and freezes well, and with a few Tex-Mex tweaks can become chilli con carne.
Level-up: Lasagne
Or put them together and make Adam Liaw's lasagne-meets-bolognese mash-up (recipe here)
Many cultures make a variation of chicken soup, from Vietnamese pho to 'Jewish penicillin' bobbing with matzo balls, and it's a common cold and flu remedy.
Level-up: Master stock; this spiced, soy-based stock is a building block of many Chinese dishes. Here's Brigitte Hafner's recipe.
The most Googled recipe term in Australia for 2016, it's time to commit the batter ratio to memory.
Level-up: or rather, batter-up, with beer-battered fish and chips.
See Adam Liaw's simplified version of French bistro favourite, steak frites, in the video above.
Level-up: Make your own herb butter or bearnaise sauce.
Whichever colour of the traffic light trio, everyone should be able to throw together a cheat's curry using a few spoonfuls of store-bought paste. Neil Perry's green curry works well with chicken or fish.
Level-up: Make a paste from scratch; try Brigitte Hafner's massaman or Tony Tan's red curry paste.
Earl Canteen's chocolate chip cookies gets the chewy-crunchy balance just right. The Melbourne 'fancy' sandwich makers share their step-by-step guide here.
Level-up: Macarons; this how-to guide uses the Italian method. Had a disaster? Crush the shells and make Adriano Zumbo's 'macaroni road' rocky road instead.
With the abundance of grain salads and fresh flavour friends (hello watermelon and feta), you don't have an excuse to stick to a boring lettuce and tomato anymore. Choose one in our collection below and make it your go-to for bring-a-plate barbecues.
BONUS ROUND
Pesto: tasty on toast, stirred through pasta or served with a roast; Karen Martini's recipe
Guacamole: mash up some DIY tableside guacamole or Neil Perry's chunky avo dip.
Pantry stir-fry sauce: Adam Liaw's garlic and black pepper beef or try these 27 speedy stir-fries.
Pizza dough: Pita bread makes a fine substitute if you're short on time, but it's satisfying to make a pizza base from scratch. Seek out tipo 00 flour and make extra dough to freeze.
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