Ceviche classico with leche de tigre
In a classic ceviche, the mixture of lime juice, salt and flavourings in which the fish is marinated is known as leche de tigre, "milk of the tiger". Drink it when you've eaten the fish and the sweet potato.
Fried chicken and coleslaw rolls
The fried chicken served at St Katherine's restaurant in Melbourne is the inspiration behind this recipe. You'll need to begin it a day ahead.
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Sloppy José
Australian Gourmet Traveller recipe for Sloppy José
The ultimate salad sandwich
Why is it the ultimate? It could have something to do with the generous fillings, pickled carrot and tahini-yoghurt dressing.
Porchetta, crackling and nectarine relish on ciabatta
The crunch of pork crackling and the delicate sweetness of ripe nectarines, encased in a toasted roll. If only all sandwiches were like this.
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Australian Gourmet Traveller recipe for Tomato sandwich with celery salt and Tabasco
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Australian Gourmet Traveller recipe for Chicken agrodolce
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Australian Gourmet Traveller recipe for tomato, prosciutto, peach, basil and mozzarella salad on bruschetta.
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Australian Gourmet Traveller recipe for veal and lamb pistachio kebabs with Afghan bread, cracked wheat and hung yoghurt.
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Australian Gourmet Traveller recipe for Kingfish ceviche with young coconut and lime
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Australian Gourmet Traveller recipe for Roast herb chicken with Parker House rolls for a Great Gatsby party
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