Chefs' Recipes

At Melbourne's Ricky & Pinky, their steamed snapper is served with a Shaoxing wine-based Chinese broth spooned over. It's incredibly aromatic.

Start your day on a refreshing note with the nourishment of Ruby's Diner breakfast salad with poached eggs, avocado, kale, broccolli and other healthy herbs.

Monty Koludrovic, executive chef of Icebergs Dining Room and Bar and The Dolphin Hotel, shares his charcoal glazed pork neck, fragrant baked vegetables and laver sauce recipe.

Sydney salad delivery company Yield hit that perfect sweet spot between seasonality, good ideas and good taste.

Isaac McHale shares his recipe for the succulent roast rump of beef stuffed with pancetta served at Luca, his new London restaurant.

Como Shambhala shares their recipe for spiced chicken skewers, served with a grainy barley salad.

"Making strawberry ice-cream just got easier - with this no-churn version you don't need any special equipment," says Curtis Stone.

"Pandowdy is an American classic dessert - a bit like a crumble, but with discs of flaky pastry shingled over the fruity filling instead, allowing the strawberries to bubble up through the gaps," says Curtis Stone.

"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."

Bondi Trattoria's Joe Pavlovic perfects the meatlover's pizza; fior di latte cheese, charred eggplant, pork and fennel sausage, and salty jamón ibérico.

Annam's Jerry Mai delivers full-flavoured Vietnamese fare in this sweet and spicy pork dish.

Anchovy's Thi Le employs her bright, bold take on South East Asian flavours in this fast and fragrant pork stir-fry.

Spicer's Cameron Matthews is known for his love of seasonal produce. Here, the chef heroes fresh tarragon, the bittersweet herb bringing distinctive savour to his pork dish.

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.

Long Chim's David Thompson shares his nahm dtok muu (aka grilled pork Thai salad) recipe with Gourmet Traveller.

Troy Rhoades-Brown from Muse Dining and Muse Kitchen shares his Pepperberry and Wattleseed Smoked Pork Loin, Lardo, Fennel, Apple, Cucumber and Yoghurt recipe.

"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."

"Known as raspados in Latin America, these shaved ices are quick and easy warm-weather treats," says Curtis Stone. "Muddled strawberries mingle with three milks (condensed, full-cream, and buttermilk for a little tang) and crushed ice, making for an ultra-refreshing fix."

"Think of this dessert as a deconstructed version of a summer pudding, with thinly sliced strawberries macerated in elderflower liqueur and layered between slices of brioche," says Curtis Stone. "A dollop of whipped cream on top is a cooling counterpoint to the floral flavours."

“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.

"I've made all kinds of fancy cheesecakes in my time, but nothing really beats the classic combination of strawberries and almonds with a boost from vanilla bean," says Stone.

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.

"Draining yoghurt turns it into labne, and its creamy thickness makes for the best panna cotta in this easy-as dessert - a beautiful match for rose-scented strawberries," says Curtis Stone.

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.

No need to turn on the oven for this beauty.

Restaurant Momofuku Seiobo chef Paul Carmichael has added a modern twist to his Mother's Creole sauce recipe. Rather than smothering the snapper in the spicy sauce, Carmichael encloses the sauce and the fish in a banana leaf parcel, en-papillote style.

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.

The Momofuku Seiobo chef turns this simple dish into a Christmas essential.

Beach Byron Bay chef David Lovett shares his recipe for an addictive summer salad. The simple combination of barbecued corn with shaved pecorino and mint continually surprises diners as an unassuming standout.

Momofuku Seiobo chef Paul Carmichael based his peas and rice recipe off the classic Caribbean staple. His own green seasoning made with habanero chilli adds extra spice.

In their take on a BLT, Melbourne restaurant Bar Liberty swap out bacon for gribenes, a crisp chicken-skin crackling. It's a delicious break of tradition.

This refreshing salad is a perfect side dish to accompany a slow-roasted lamb or other tender meats. Carmichael uses a mix of chilli and onions to give it that extra spice.

Restaurant Momofuku Seiobo chef Paul Carmichael slow-cooks his curried lamb leg "until it falls off the bone." It's as excellent as it sounds.

Chui Lee Luk's residency at Sydney restaurant Folonomo may have come to an end, but her moreish cacao nib rocks cookies live forever. Well, until you finish the batch.

Fried garlic, grilled squid and a spicy chilli mayo - Brisbane Vietnamese restaurant Jimmy Wah know how to bring the heat. Stay cool with a G&T on the side.

Spiced barramundi with tomato chilli pickle- simmer vinegar and mustard seeds in a saucepan over low heat until liquid is almost completely reduced.

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

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

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.

“People still stop me and request it," Christine Manfield says of her five-spice duck and shiitake pies. "Where the humble meat pie holds special significance for many Australians, this version elevates it to a refined status."

Christine Manfield's fine-dining take on a splice transforms the classic ice-cream popsicle into a beautiful cake layered with tropical sorbet and passionfruit ice-cream.

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.”

A festive Christmas time cocktail from the Bahamas.

These delicate mussels and tomato broth are best served with crusty bread on the side. Don't be afraid to slurp the broth and scoop at the mussels with your fingers.

“The laksa paste and the stock can be made ahead of time, making the last-minute cooking and assembly quick and easy," says Christine Manfield.

This Ligurian pasta dish combines the best of the land and sea with delicate swimmer crab and robust green pasta.

A decadent lobster-based version of the classic Italian lasagne with rich béchamel coating each luscious mouthful.

A simple but delicious recipe for blue mackerel, with tangy charred parsley and a tamari-cider dressing.

Achieve the ultimate crackling on your Christmas day pork with a Caribbean twist. Momofuku Seiobo chef Paul Carmichael's zesty Bajan roast pork recipe is bound to have you coming back for more.

“I’ve started to use pipis more frequently over the last couple of years, and I've found the creaminess and savoury flavour of the macadamia milk makes a great sauce to carry and enhance their subtle flavour,” Ben Devlin says.

Invoking ancient cooking techniques, Janni Kryistsis bakes a whole chicken with pancetta, mushrooms and barley in clay to seal the juices in. It also lends itself to a theatrical dinner table reveal.

Africola chef Duncan Welgemoed shares his recipe for a spicy, smoked and juicy peri peri chicken. Smoking the chicken at the end with bay branches for a great perfume to the meat.

At Sixpenny, Daniel Puskas uses a dry-ages lamb rump for a richer natural flavour paired with a caramelised pumpkin juice. Made with a cabernet sauvignon vinegar, the complex juice is sweet with a slight acidity.

A staple of Christine Manfield's recipe repertoire, this soy chicken is slow-braised in a master stock, taking on the aromatic flavours of Sichuan and liquorice root. The tomato-chilli sambal keeps for a month, so feel free to make extra.

This classic Italian asparagus and rice soup is silky, healing and totally satisfying while the asparagus provides a much needed crunch to the broth.

Paul Carmichael's great cake- For macerated fruit, mix fruit in a bowl, then transfer to a jar, pour in rum and Port, seal and set aside in a dark cool place.

This is an celebratory pasta bake with quail eggs, veal meatballs and rigatoni coated in a fresh Napoletana sauce.

Ester chef Mat Lindsay's cheddar pie is a cut above the rest. Sharp cheddar, pickled onion and a flaky pie dough comes together to make one masterful cheese pie.

Damien Pignolet shares his recipe for a grilled scallop salad based off a French restaurant - he calls it the perfect balance of sweet, salty and acidic flavours, with the scallops contrasting with the slight bitterness of the witlof and married by the toasty hazelnut vinaigrette.

Christine Mansfield shares a theatrical eggplant sandwich recipe from her Paragon days in the early 1990s, a vegetarian endeavour with goat's cheese, capsicum, pesto and a balsamic vinaigrette.

This is Guy Grossi's version of the classic roast lamb. Serve it up with some polenta or pepperonata.

These smoked eel sandwiches are an update of the classic cucumber teatime sandwich with umami-laden smoked eel.

Try this French restaurant classic at home when entertaining as an elegant main.

Any combination of vegetables and seafood will work well for this Provençal platter.

Chef Shaun Kelly adds punchy native Australian pepperberries to the classic pavlova.

A large wood-fire oven is at the heart of all cooking at Hobart restaurant Franklin. This smoky dish combines a bone marrow broth with earthy spelt, nettles and toasted broccoli leaves for a nourishing menu standout.

This decadent chocolate mousse dessert is the perfect end to a French dinner ton chez toi.

French restaurant Buvette shares its recipe for a butterflied and pan-fried sand whiting with herb and almond butter.

Here, the French macaron combines with the rolled oats and golden syrup of the traditional Australian Anzac biscuit - perfect with a cup of tea.

Try this delicate steamed egg at home topped with sweet yabby meat and a punchy chilli oil.

Mustard and cheddar provide a little extra kick to these gougères - perfect with a glass of Champagne.

Melbourne restaurant Philippe's blanc-manger dessert is an absolute winner. The secret is spéculoos, French spiced shortcrust biscuits that taste similar to peanut butter.

Mike McEnearney from No.1 Bent Street shares his recipe for pulled pork shoulder cooked in cider and espresso coffee with shaved spring cabbage and mustard.

This pork terrine from Melbourne restaurant France-Soir is perfect when teamed up with cornichons, a crusty baguette and a little red wine.

This barbecued veal dish is elevated to sophistication with a simple oyster cream and hearty braised artichokes.

Montrachet's double-baked crab soufflés are superb - thankfully, they've shared the recipe so you can enjoy them at home.

This classic French coquilles Saint-Jacques is taken to the next level by France-Soir chef Jean-Paul Prunetti with Australian scallops and an intense creamy gratin sauce.

A nod to the classic Australian cliché of 'shrimp on the barbie' doused with garlicky XO sauce.

A classic Australian cake alternatively dipped in caramel cream and then rolled in coconut threads.

This watercress recipe refuses to be a side dish, offering fiery flavours with a smoky finish.

"Baked prawns with vermicelli are found mostly in Chinatown in Bangkok, but it deserves to be eaten everywhere," says Long Chim and Nahm David Thompson.

At Belon Henry uses shima aji (horse mackerel), which isn't readily available in Australia; we've used kingfish here. It's a delicious, fresh substitute.

Melbourne restaurant Anchovy shares its recipe for grilled calamari - chef Thi Li describes it as a "pimped out" warm salad take on a barbecue staple.

Long Chim and Nahm chef David Thompson shares his take on som dtum, a North-eastern Thailand papaya salad that pairs perfectly with grilled meats.

Curtis Stone shares his recipe the barbecued lamb ribs he plates up at new LA restaurant Gwen. "Lamb ribs are juicy and delicious to eat right off the bone," says Stone. "The ribs are covered and cooked low and slow in the oven and are finished uncovered on the barbecue to achieve a good crust."

A simple vegetable side dish from Curtis Stone's restaurant Gwen.

"The chilli-tamarind caramel is something I learnt while working at the now-closed Universal," says Anchovy chef Thi Le. "It's a version of a tamarind caramel that is savoury rather than sticky-sweet, which is what makes the glaze so balanced."

James Viles' BBQ marron with Jerusalem artichokes, Nespresso coffee milk and kelp oil.

Roasted bone marrow- Cover bones with cold water in a large container, cover and refrigerate for 2 days, changing water 2-3 times to leach blood from bone marrow.

Garlic shoots makes for a spicy vegetable side to compliment tonight's main meal; Anchovy chef Thi Le shares her recipe for a street-food inspired side or snack.

Darlinghurst restaurant Bar Brosé share their gnocchi with lap cheong recipe with us - the secret is a touch of umami by cooking the gnocchi in a kombu butter made with dried wakame.

Artichokes can be divisive, but Curtis Stone's pickled side dish, sprinkled with thyme and lemon rind, will certainly bring together even the toughest of crowds.

This wrapped banana leaf parcel is filled with a comforting aromatic sticky rice and sweet banana filling.