Lisa Featherby

Sweetbreads in brown butter with ravigote sauce recipe - Bring white vinegar and 2 litres of water to a simmer over medium heat. Add sweetbreads and gently poach until they turn opaque (10-12 minutes).

Cabbage with sake, brown butter crumbs and bacon recipe - Heat a large casserole over high heat, add butter and swirl pan until butter is foaming and nut brown (2-3 minutes), then pour into a heatproof bowl.

Mortadella breakfast sandwich recipe - For pita, combine flour, olive oil and ½ tsp salt in an electric mixer fitted with a dough hook and mix to combine.

Southern-style biscuits with sawmill gravy recipe - To make lard, combine fat and 80ml water in a saucepan over medium heat, and stir occasionally, adding extra water to pan if fat starts to brown (be careful, hot fat may spit) until fat renders

Toulouse sausages with potato puree and onion gravy recipe - For potato purée, place potatoes in a saucepan, cover with cold water and a pinch of salt, bring to the boil and cook until tender when pierced with a skewer

Chicken and ginger congee recipe - Bring 3.6 litres water to the boil in a large saucepan. Cut into chicken skin where the thigh meets the breast to help chicken poach evenly.

Similar to doughnuts, these French treats are made with a pastry dough similar to choux, which means a light and airy texture contrasted by the crunch of the glaze.

Sausages braised with barley, currants, lemon and silverbeet recipe - Preheat oven to 170C. Heat oil in a casserole (or flameproof roasting pan) over medium heat, add sausages and fry, turning occasionally, until browned (2-3 minutes).

Whether for breakfast, lunch or dinner, rice bowls are tasty and satisfying.

Pork sausage and Swiss cheese on toasted rye with sauerkraut recipe - For sauerkraut, combine cabbage, salt and caraway seeds in a bowl. Toss to combine, massage cabbage briefly, then stand until cabbage starts to wilt (30 minutes).

Poached eggs with yoghurt and Aleppo-pepper butter recipe - For Aleppo-pepper butter, melt butter in a saucepan over medium heat. Add Aleppo pepper, stir for 1 minute, then remove from heat.

Casarecce with sausage and mushrooms recipe - Heat oil in a frying pan over high heat, add sausage and fry until browned (4-5 minutes). Add cauliflower

Anise fougasse recipe - Dissolve yeast in milk in a small bowl and set aside until creamy on top. Combine flour and sugar in an electric mixer fitted with a dough hook

Dosas with coconut lentil curry recipe - For dosas, rinse and drain dhal and rice, then soak together in a bowl of water overnight.

Ideal for a quick, light Nordic-style breakfast.

Potato salad and horseradish cream - For horseradish cream, combine cream and horseradish in a bowl, cover and refrigerate overnight to infuse. | Australian Gourmet Traveller

Braised chicken with mushrooms recipe - Heat 2 tsp olive oil or lard in a casserole over medium-high heat, add chicken and brown all over (6-8 minutes), then set aside.

"My best mate's father was a fisherman and he taught us how to fish," says Clugston. "On the weekends we'd catch blackfish and snapper in Boambee Creek and I'd take them home for Mum. This recipe is really about a super-fresh fish dressed simply with briny olives and crunchy nuts."

"Even though dried kelp or kombu is Japanese, it's always associated with Noma," says Clugston. "When you roast kombu it's rich and dark and packed with umami and salty, almost like liquorice."

The best way to serve this? Plonk it on the table, arm your guests with forks, and dig in.

Champagne Crustas recipe - Mix orange juice, elderflower liqueur, syrup, brandy and bitters in a mixing glass half-filled with ice and stir with a bar spoon until chilled

Beetroot salad with sweet and sour dressing recipe - Preheat oven to 180C. Place beetroot on separate pieces of foil large enough to wrap them.

"Every time I go back to Australia we go on surf trips up to Yamba and we buy a couple of kilos of cooked prawns, and sit on the headland and eat them with a dipping sauce," says Beau Clugston.

Aged goats cheese and toasted walnut bread recipe - For walnut bread, combine yeast and 50ml lukewarm water in a bowl and set aside until foamy (3-4 minutes).

This light soup is the perfect healthy meal for cold nights.

"When I put a version of this on the menu at Le 6, I imagined summer back home on the north coast of New South Wales." says Clugston.

"Living in France, I'm influenced by what's eaten here, especially classic so-called peasant food like liver and onions," says Clugston.

"This is an idea I got when I was travelling around Australia with René Redzepi; the Aboriginal elders threw the clams or oysters on the fire until they sang," says Clugston.

Milk chocolate doughnuts recipe - Stir yeast and 70ml lukewarm water in a bowl to combine and stand until mixture begins to foam (5-7 minutes).

Chocolate sponge cake soaked in chocolate panna cotta and spread with a dark chocolate glaze: this is one serious chocolate cake.

This is like a luxe version of the school lunchbox slice. The oaty base is still there, but in this reboot it's studded with crunchy cacao nibs and satisfyingly tart sour cherries. A truffle topping gives it a rich finish.

Bread and butter pudding is pure comfort. Add some ice-cream for the perfect dessert.

Pikelets with pear jam recipe - For jam, combine ingredients and 1 tbsp water in a large frying pan, over medium heat and stir until sugar dissolves.

This perfect match of rich chocolate and airy ricotta makes for an irresistible cake.

Serve this straight from the skillet with scoops of ice-cream or clouds of thick cream.

Chocolate crémeux with caramel recipe - Bring milk, cream, vanilla bean and seeds, and half the sugar to the boil in a saucepan. Meanwhile, whisk yolks with remaining sugar until pale and creamy.

Chocolate hotcakes with fudge sauce recipe - For fudge sauce, stir chocolate, sugar, glucose, cocoa, butter, 1 tsp sea salt and 150ml water in a saucepan over medium-high heat until combined and smooth, bring to a simmer

Topping these chocolate cookies with salted roasted macadamia nuts adds a moreish salty-sweet element and extra crunch. Try salted peanuts or pistachio nuts for a bit of variety.

These chocolate scrolls are best eaten warm while the filling is still melty. Make ahead and serve whenever someone pops by, or you're feeling like an afternoon treat.

This tart is easy to whip up if you have shortcrust pastry on hand. The tangy rhubarb is a great match for the rich but slightly bitter chocolate.

Saint Peter's Josh Niland recommends these deliciously crunchy beer-battered onion rings as a side dish to his seafood-focused restaurant's staple, fish and chips.

This ginger-chocolate tart is perfect for when you don't feel like making pastry - it's a simple batter, baked until just set, but with a slightly molten centre.

“The caramel is a modern take on preserving, the hot caramel capturing the fruit’s flavour, like a refined jam,” says Saint Peter's Julie Niland.

"Scallops and citrus have a wonderful synergy whether they're raw or cooked," says Saint Peter's Josh Niland.

Saint Peter's cured ocean trout, fennel creme fraiche and brioche toast- For brioche dough, combine yeast and milk in a small jug and stand in warm place until foamy.

"It's so important at Saint Peter that the fish and chips gets put on a pedestal as a dish of importance and luxury," says Josh Niland.

“If you don’t have surplus fresh berries, frozen are a perfect substitute; just give them a little more time in the sauce to warm through and soften,” says Saint Peter's Julie Niland.

This pretty little plum and blackberry cake is great for afternoon tea. Serve is warm and doused with cream for an even better dessert.

"This is a fabulous salad that really shows off the best of summer," says Saint Peter chef Josh Niland. "Look for fragrant peaches and heavy, juicy oxheart tomatoes."

This brightly coloured pumpkin, corn and lentil bowl makes for a picture-perfect lunch.

Inspired by a Berber dish eaten in Morocco, this fragrant omelette is a wonderful twist on a cornerstone of modern cooking.

This nicely textured spelt, cashew and broccoli salad transports well, making it ideal for picnics or to take to barbecues. The broccoli can be kept raw and shaved on a mandolin, too.

This fresh, light salad is all about the chicken. It works well for a barbecue, tossed together with the chicken hot off the grill. The dressing is even better when it’s left to stand for an hour or two.

Have this chilling in the fridge so it’s set to be served over ice when you’re ready. It’s great at brunch and it would also be excellent frozen in popsicle moulds.

A quick and easy fragrant paste made with ginger and turmeric can turn a simple stock into a fragrant broth that’s perfect with mussels, a few pieces of fish or both.

Fermented cabbage gives this cannellini bean and beetroot salad an extra dimension.

Very ripe tomatoes make all the difference in our okra, eggplant and turmeric stew. Serve with bread or on a grilled fillet of fish.

This northern Thai-style Chiang Mai curry is flavoured with ginger as well as turmeric. It’s slightly sour and deliciously light.

This Caribbean salad is summer in a bowl. The green banana may seem an unusual addition, but works really well in the mix. Chopped cooked prawn meat, meanwhile, works beautifully in place of the crab.

Steaming eggplant gives it a lovely silky texture and makes a lighter alternative to frying. The dressing can be made with a curry paste for extra spiciness. Begin this recipe a day ahead to soak the chickpeas.

This simple spiced coconut sauce adds a lot of flavour to barbecued prawns (or fish or chicken, for that matter). Vietnamese mint gives a beautiful lift, but this dish works just as well with other mints.

This bibimbap-inspired rice bowl is packed with umami thanks to the addition of thinly sliced nori and gochujang, Korea's fermented chilli pickle.

Beat the heat with this winning ice-cold dessert.

Green mango adds refreshing tartness to this summer salad, adding a nice counterpoint to the smoky grilled calamari.

For an even easier banana sundae, pick up the coconut ice-cream from your favourite gelateria.

"My pit-smoked sweet potato is inspired by the hangi dinners I used to enjoy with my family in New Zealand," says Pontoon chef Lance Cameron. "It's served with sheep's milk yoghurt or goat's curd and lots of interesting textures, including toasted buckwheat, puffed wild rice, sunflower seeds, pepitas and crisp coconut. Feel free to add nuts, too - almonds, cashews and walnuts all work really well."

Pontoon's raspberry jelly, chocolate and vanilla ice cream- Bring cream, milk, vanilla and sugar just to the boil, then remove from heat. Lightly beat eggs in a large bowl.

The prawns in this salad can also be left whole and barbecued in their shells for extra flavour.

"This fry bread is inspired by my great-grandma who used to make it for me as a kid," says Pontoon's Lance Cameron. "It's a delicious soft bread dough that she fried in loads of butter."

This watermelon, herb and pickled ginger salad is super-fresh and excellent on hot days. It could be served as an entrée, or alongside grilled fish or prawns.

“Delicious fresh snapper grilled whole over coals is so simple,” says Cameron, “but add a spicy chermoula dressing, lemon and lots of herbs and you have an unbeatable combo.”

Try Canberra restaurant XO's innovative recipe for a silky pandan-flavoured panna cotta topped with a crunchy sesame tuile.

"Fans of blue cheese will love this combination of queso de Valdeón, a blue cheese from Spain, with charred iceberg and radicchio," says Pontoon chef Lance Cameron.

Perth restaurant Mela Indian share their recipe for tender lamb seekh kebabs with a Kashmiri chilli paste and cooling raita drizzled on top. Add naan to make it more of a meal.

A granita is your best friend when it comes to easy summer entertaining. This lime version is spiked with coconut rum; spiced rum would also work well. Look for papaya that's ripe, but not too soft - the flavour becomes a bit strong for this dish.

Pontoon’s Lance Cameron guarantees that his grilled sardines and harissa are the ideal snack for all sardine lovers - especially with the butter puff pastry.

"Fresh corn charred beautifully in the husk is unbeatable," says Pontoon chef Lance Cameron. "I serve it with avocado mousse, finely grated Grana Padano, Aleppo pepper and lots of fresh citrus to boost the flavour. It's one of my favourite dishes."

A deliciously juicy skirt steak with a simple cucumber and parsley salad, from Sydney's now-closed The Resident.

This soy pork salad is equally delicious with the pineapple simply chilled rather than barbecued.

This coconut-muscovado cake is bursting with flavour and the freshness of watermelon.

This prawn stir-fry from the Sunshine Coast's Spirit House restaurant packs a punch with chilli and aromatic krachai, also known as wild ginger.

A recipe for a delightful smoked salmon crostini topped with goat's curd and pickled radish.

In this white fish crudo, the fish in question can also be marinated in a little dressing, ceviche-style - for 15 minutes or a couple of hours, depending how "cooked" you like it.

While a baked whole trout looks impressive, it's a pretty simple procedure. We've baked this one with an aromatic riesling and lemon rind to coax out fresh flavours.

A classic Sgroppino is made with lemon sorbet and vodka, topped with sparkling wine. We've gone for a Bellini-style twist with a nectarine sorbet.

This classic Italian recipe is all about the zucchini and mint.

Whether made in individual serves as we have here, or in a large bowl laid out to share, jelly always brings the fun - especially when Champagne-spiked.

A simple twist on the Martini that's simply delicious.

A triple cheese threat, Jaques Reymond combines cottage cheese, Gruyere and ricotta for ultra light and fluffly délice soufflés.

Just because our raspberry and chocolate bombe Alaska is a spectacle doesn't mean it's all looks.

A simple salad that packs a punch with lots of ginger and fresh herbs.

An Italian introduction to cooking with rabbit. This recipe provides mouth-watering rewards with very little risk.

Was the '60s the high-watermark of the savoury mousse? We've taken inspiration from parties of the past for our lobster mousse, served with golden oily Melba toast for dipping.

The flavour of ripe raspberries dominates this refreshing sorbet, but the rose-scented geranium adds a haunting after-note that's not at all cloying.

Dig in – that frosty layer of coconut sorbet gives way to herby sorrel jelly and sweet mini-spheres of piel de sapo melon.

The yielding goodness of braised pork, the crunch and texture of wood fungus. This dish is the complete package.

This was a popular dish at Peter Doyle’s Palm Beach restaurant, Reflections, in the ’80s, using the local-area Palm Beach lobster. “It was delicious then and it’s still delicious today” says Doyle, now chef at Est in Sydney.

“This marron dish is all about letting the fire and smoke do the work, setting the marron flesh and charring the leaves for flavour,” says Igni’s Aaron Turner. “The finger lime and Jersey cream add acid and fat and bring it all together.”

We've added dill and chive to the cream cheese to elevate this high tea cucumber sandwich into a royal treat.