All your pub favourites right at home

An epitome of classic comfort food, pub grub is synonymous with Aussie pub culture and now with your kitchen at home.

Credit: Adam Liaw

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From battered fish and chips to the tender pulled pork, here are some pub grub favourites to cook and share at home. You might just start up your at-home pub once you've mastered them!

Chicken Parmigiana

Be it parmi or parma, nothing beats this pub grub classic. This recipe by Mark Best has plenty of cheese and is dressed up with plenty of fresh herbs and pepper.

Credit: Adam Liaw

Pub steak with pepperberry sauce and mash

Indulge in the comfort of a homemade pub-style feast with Rowdie Walden's steak, infused with a unique native twist. The white pepperberry sauce elevates the creamy mash and juicy scotch fillet steaks to new heights.

Pub steak with pepperberry sauce and mash Credit: Jiwon Kim

Chicken pot pie

We can't talk pubs without pies! Whether it's steak, chicken, mushroom or anything in between, the flaky crust and savoury fillings are a classic comfort. Use frozen pastry for an easier, convenient way to bring that homemade touch.

Credit: Danielle Abou Karam

BBQ pulled pork burger

You just cannot go wrong with pulled pork. The harmonious blend of smoky, sweet and tangy flavours sandwiched between soft brioche buns will be a crowd-pleaser for all.

BBQ pulled pork burger Credit: Kitti Gould

Pub-style salt and pepper squid

Salt and pepper squid are a newer addition to the world of Aussie pub staples. Adam says you can give it your own twist by changing the aromatics, like adding lemongrass for hintVietnamese feel.

Credit: Adam Liaw

Classic Margherita pizza

Master this simple pizza dough recipe, and you'll soon be able to recreate your favourite pizza from the local pub. Allow an hour to rest your dough.

Classic Margherita pizza Credit: Kitti Gould

Beef nachos with easy cheese sauce

Digging into a plate of nachos with friends while enjoying your favourite brew is a timeless pub tradition. This recipe by Adam uses evaporated milk in the cheese sauce, making it more foolproof for beginner cooks.

Fish and chips

Follow this recipe by chef Nelly Robinson, and you will be guaranteed an evenly coated, crisp fish and chips every time. And yes, it involves a can of very cold beer!

Fish and chips Credit: Kitti Gould

Mary's famous chicken schnitzels

Sydney cafe, Happyfield's co-owner, Chris Theodosi shares his mother's famous chicken schnitzel recipe that wins hearts every time. Allow 2 hours for marinade before crumbing to help flavour the chicken.

Credit: Adam Liaw

Lion's head meatball Bolognese

A must-have kid's menu, spag bol with the added excitement of a grand-sized meatball! A guaranteed hit whether you are hosting a dinner party, a cosy date night or a gathering with friends.

Lion's Head Meatball Bolognese Credit: Adam Liaw

The original Caesar salad

This traditional Caesar salad recipe is inspired by the original version of the famed salad, dating back to the 1920s, when it was rumoured to have been invented by Caesar Cardini at his restaurant in Tijuana. The original recipe used coddled eggs for the dressing and didn’t contain bacon or anchovies, for a lighter dressing and was eaten by hand. You can pretty much expect this bowl of green on most menus and now coming in hot from your salad bowl at home.

Credit: Jiwon Kim

Tomato and capsicum penne

Onion, capsicum and chilli are blended together to make this silky, flavoursome sauce, then garnished with a homemade smoky paprika oil for an elegant finish.

Credit: Jiwon Kim

Mum's chicken schnitty and cabbage slaw

For the ultimate chicken schnitzel, try this brilliant tip from Jacqui Challinor for a simple, 30 minute saltwater brine. The brine allows the lean chicken breast to stay moist and tender during the frying process, resulting in a crisp, golden exterior and juicy interior that will rival your local pub schnitty every time.

Credit: Jiwon Kim

Chicken spareribs with Australian curry powder

This chicken sparerib is given an Indigenous twist by pairing it with a light and fruity Australian yellow curry powder, made with lemon myrtle, anise myrtle and mountain pepperleaf.

Credit: Jiwon Kim