A little more than a year ago, I quit my job in social media to work part-time and spend my days off building my side hustle, a recipe Instagram account called Into The Sauce.

At 29 years old, I felt perfectly poised to start sharing my favourite and best recipes with the world, as though all my life decisions had led me to this moment.

Side note: Don't use the microwave when reheating these five foods. Post continues below.

At 19, I moved from Adelaide to Sydney to study cooking at Le Cordon Bleu. Since graduating, I have worked at some of Sydney’s top restaurants, run my own catering business and farmer’s market stall, got a degree in nutrition, worked in operations at Uber Eats, and then social media in the beauty industry.

This blend of cooking and social media experience meant the stars had truly aligned for my recipe sharing Instagram.

My 'gram is all about step-by-step, easy to master recipes, chic tablescaping and server ware accents. But most of all, it’s about great recipes.

I love sharing content and recipes and I’m so happy I get to do this for work.

I obsessively test my recipes and I’m always really confident when they go live; I treat my testing process with the psychotic level of perfectionism I’d employ if I were writing a cookbook.

The positive feedback is the best; I screenshot every lovely piece of feedback I receive from my followers.

So, I’m excited to share with you my five most coveted recipes, the ones my followers never fail to share or DM me after trying.

Rosé Pasta.

I’m not even joking when I say writing about my rosé pasta recipe makes me smile. It’s so good, easy, cures a hangover, cures a bad week, makes a good week even better, and wins over the hearts of many. Just try it, you’ll understand.

Difficulty level:Easy

Serves:2

Ingredients:

Method:

1. Prepare a pot of salted, boiling water for your pasta.

2. Heat a large fry pan over medium heat for the sauce.

3. Fry pancetta (or bacon) in the pan until golden and crispy, then use a slotted spoon or spatula to remove into a bowl (leave the rendered pancetta fat in the pan).

4. Add olive oil and unsalted butter to pan.

5. Once butter has melted, add chilli flakes, shallots and garlic (with a big pinch of salt) and sauté until translucent.

6. Add mushrooms and sauté until brown and softened.

7. Add tomato paste and cook, stirring, until colour has deepened (about 2 mins).

8. Add cream and stir until combined.

9. Add pancetta and chives to sauce, and continue to simmer on very low.

10. Meanwhile, cook pasta until al dente. In the last two minutes of cooking, add broccolini. Reserve 1 cup of pasta water.

11. Strain pasta and broccolini, add to the sauce and stir to combine.

12. Loosen the sauce up with some reserved pasta water.

13. Taste and season.

14. Serve with Parmesan and go to heaven.

Chicken Tagine.

I know this might sound weird to some but this has a whole lemon chopped up in it.

It’s zesty, it’s vibrant, it pops. Does anything beat buttery couscous? The answer is yes. It’s buttery couscous served next to this chicken tagine.

Difficulty level:Easy

Serves:4-6

Ingredients:

Method:

1. Preheat oven to 200°c.

2. Cut eggplants into 3cm pieces and place on a baking tray lined with baking paper. Drizzle generously with olive oil (each piece of eggplant should have a little oil on), sprinkle with salt and roast until golden brown (around 20 minutes).

3. Heat 3 tbsp olive oil in a large pan and add garlic, onions and a pinch of salt. Saute until golden brown.

4. Remove garlic and onions to a bowl, turn the heat up and add chicken pieces, browning on each side.

5. Once chicken is golden brown, add back onions and garlic, along with ground coriander, chilli flakes, cinnamon stick, thyme, bay leaves, capers, tomatoes, chicken stock, lemon, and roasted eggplant, and stir.

6. Simmer on low-medium with the lid on for around 45 minutes, until chicken is very tender.

7. Serve topped with coriander leaves, on a bed of buttery couscous.

Beef Ragu.