EP & LP’s turmeric and coconut salmon curry
Louis Tikaram from Los Angeles restaurant EP & LP shares his recipe.
EP & LP’s egg and vegetable fried rice
Recipe for egg and vegetable fried rice by Louis Tikaram from EP & LP, Los Angeles.
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Wood-fired rib-eye with jaew, butter lettuce and Asian herbs
Recipe for wood-fired rib-eye with jaew, butter lettuce and Asian herbs by Louis Tikaram from EP & LP in Los Angeles.
Affogato “my style”
Recipe for affogato by Louis Tikaram from EP & LP in Los Angeles.
Spring onion fritters and crisp broad bean leaf tips with preserved-lemon mayonnaise
Recipe for spring onion fritters and crisp broad bean leaf tips with preserved-lemon mayonnaise by Danielle Alvarez.
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Danielle Alvarez’s farro with broad beans, ricotta salata, mint and lovage
Recipe for farro with broad beans, ricotta salata, mint and lovage by Danielle Alvarez.
Charcoal-grilled veal wrapped in lardo
Recipe for charcoal-grilled veal wrapped in lardo by Danielle Alvarez.
Camping-style radishes with marrow butter
Recipe for camping-style radishes with marrow butter by Danielle Alvarez.
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Rose jam with strawberries and buckwheat crêpes
Recipe for rose jam with strawberries and buckwheat crêpes by Danielle Alvarez.
Grilled chicken with radicchio, fennel and walnuts
Recipe for grilled chicken with radicchio, fennel and walnuts from Paper Daisy restaurant in Cabarita Beach, NSW.
Whiskey pies with butterscotch sauce
A cracker recipe from Melbourne's Le Bon Ton.
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Prawn, corn slaw and chervil rolls
Recipe for prawn, corn slaw and chervil rolls from Waterman's Lobster Co in Sydney.
Crab omelette
Phil Wood recipe for crab omelette from Rockpool, Sydney for Gourmet Institute.
Lamb with ginger, clams and grilled lettuce
Phil Wood recipe for lamb with ginger, clams and grilled lettuce from Rockpool, Sydney for Gourmet Institute.
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Tumbled octopus with smoked garlic, honey and green mustard
Ryan Squires recipe for tumbled octopus with smoked garlic, honey and green mustard from Esquire, Brisbane for Gourmet Institute.
Blue swimmer crab, almond and preserved apple
Ryan Squires recipe for blue swimmer crab, almond and preserved apple from Esquire, Brisbane for Gourmet Institute.
Loudogg’s twice-cooked crisp-skinned chicken
Louis Tikaram recipe for Loudogg’s twice-cooked crisp-skinned chicken from EP & LP restaurant in Los Angeles.
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Danielle Alvarez’s beetroot and carrot mezzalune with leek, hazelnut and poppy seeds
Danielle Alvarez recipe for beetroot and carrot mezzalune with leek, hazelnut and poppy seeds.
Roast Korean pork lettuce cups with ssämjang
Pete Evans recipe for roast Korean pork lettuce cups with ssämjang.
Chipotle chicken wings with dipping sauce
Saucy, messy and oh so good. Just the way wings should be.
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Niçoise salad with albacore tuna
Stokehouse Brisbane's recipe for Niçoise salad with albacore tuna.
Navarin of lamb
Hell of the North recipe for navarin of lamb.
Dark chocolate délice, salted-caramel ganache and chocolate sorbet
Source Dining recipe for dark chocolate délice, salted-caramel ganache and chocolate sorbet.
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Raw flank steak, pickled carrots and salsa verde
Darren Robertson recipe for raw flank steak, pickled carrots and salsa verde from Three Blue Ducks in Sydney for Gourmet Institute.
Squid, chorizo, spelt, blood orange and black garlic
Darren Robertson recipe for squid, chorizo, spelt, blood orange and black garlic from Three Blue Ducks for Gourmet Institute.
Kingfish, ponzu and radish
Emma McCaskill and Scott Huggins recipe for kingfish, ponzu and radish from Magill Estate restaurant in Adelaide for Gourmet Institute.
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Scampi, tomato and buckwheat
Emma McCaskill and Scott Huggins recipe for scampi, tomato and buckwheat from Magill Estate restaurant in Adelaide for Gourmet Institute.
Pete Evans’ Ratatouille
The French tomato, eggplant and zucchini classic.
Crisp duck confit
Pete Evans recipe for crisp duck confit.
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Snapper and clams en papillote with tarragon beurre blanc
Recipe for snapper and clams en papillote with tarragon beurre blanc from Les Bistronomes restaurant in Canberra.
Curtis Stone’s oysters with Champagne and caviar
Curtis Stone recipe for oysters with Champagne and caviar from Maude restaurant in Los Angeles.
Gougères with Jerusalem artichoke purée
Curtis Stone recipe for gougères with Jerusalem artichoke purée from his restaurant Maude in Los Angeles.
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Curtis Stone’s braised short ribs with pomme purée and gremolata
Curtis Stone recipe for braised short ribs with pomme purée and gremolata from his restaurant Maude in Los Angeles.
Curtis Stone’s carrot-beetroot salad
Curtis Stone recipe for carrot-beetroot salad from Maude restaurant in Los Angeles.
Duck raviolo with finger lime beurre blanc and caramelised Brussels sprouts
Curtis Stone recipe for duck raviolo with finger lime beurre blanc and caramelised Brussels sprouts from Maude restaurant in Los Angeles.
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Ricotta fritters with lime curd and candied grapefruit
Curtis Stone recipe for ricotta fritters with lime curd and candied grapefruit from Maude restaurant in Los Angeles.
Carpaccio of kangaroo with beetroot and native fruits
Recipe for carpaccio of kangaroo with beetroot and native fruits by Jason Saxby from Osteria di Russo & Russo in Sydney.
Acme’s maltagliati with washed kimchi and guanciale
Recipe for maltagliati with washed kimchi and guanciale by Mitchell Orr from Acme in Sydney.
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LuMi’s parmesan chawanmushi
Recipe for parmesan chawanmushi by Federico Zanellato from LuMi restaurant in Sydney.
Dan Pepperell’s fried chicken alla diavola
Chicken wings, Italian style.
Gnocchi with spicy pipi sauce and wild herbs by Icebergs Dining Room & Bar
Recipe for gnocchi with spicy pipi sauce and wild herbs by Monty Kulodrovic from Icebergs Dining Room & Bar, Sydney.
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Corbezzolo honey mousse with pepperberry sponge and beer sorbet
Giovanni Pilu recipe for corbezzolo honey mousse with pepperberry sponge and beer sorbet from his restaurant Pilu at Freshwater.
Tipo 00’s pappardelle with braised rabbit, marjoram and hazelnuts
Recipe for pappardelle with braised rabbit, marjoram and hazelnuts by Tipo 00 restaurant in Melbourne.
Crisp sweet and sour pork hock
Recipe for Mr Wong's crisp sweet and sour pork hock.
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Malt beer floating islands with macadamia and chocolate wheat cream
Recipe for Rockpool's malt beer floating islands with macadamia and chocolate wheat cream.
Steak frites with béarnaise sauce
Guillaume Brahimi recipe for steak frites with béarnaise sauce for Gourmet Institute.
Guillaume Brahimi’s passionfruit soufflés with vanilla anglaise
Guillaume Brahimi recipe for passionfruit soufflés with vanilla anglaise.
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Caramelised pineapple with green Sichuan peppercorn ice-cream
Recipe for caramelised pineapple with green Sichuan peppercorn ice-cream by Victor Liong from Lee Ho Fook restaurant in Melbourne.
Victor Liong’s white-cut chicken, aromatic chilli oil and peanuts
"White-cut chicken, in my opinion, is one of the great Chinese techniques," says Liong.
Lee Ho Fook’s Fujian-style scallop and spanner crab fried rice
A classic fried rice dish that has it all.
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Lee Ho Fook’s steamed barramundi, chilli black beans and pickled mustard greens
Recipe for steamed barramundi, chilli black beans and pickled mustard greens by Victor Liong from Melbourne restaurant Lee Ho Fook.
Pickled black fungus
Recipe for pickled black fungus by Victor Liong from Lee Ho Fook in Melbourne.
Lamb agnolotti with goat’s milk yoghurt, mint and sumac
Recipe for lamb agnolotti with goat’s milk yoghurt, mint and sumac by Alessandro Pavoni from Ormeggio restaurant in Sydney.
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Dulcey crémeux with hemp seeds and crème fraîche yuzu sorbet
Curtis Stone recipe for dulcey crémeux with hemp seeds and crème fraîche yuzu sorbet.
Torched kingfish with kimchi mayo, charred onion and black sesame oil
Recipe for torched kingfish with kimchi mayo, charred onion and black sesame oil by Stillwater restaurant in Tasmania.
Hot-smoked trout and egg salad
Pete Evans recipe for hot-smoked trout and egg salad.
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Chia-seed puddings with blueberries, banana and goji berries
Pete Evans recipe for chia-seed puddings with blueberries, banana and goji berries.
Stingray in saffron and cumin sauce
Recipe for stingray in saffron and cumin sauce by Frank Camorra for Gourmet Institute.
Frank Camorra’s calamari cooked in olive oil with spiced beetroot salad
Recipe for calamari cooked in olive oil with spiced beetroot salad by Frank Camorra for Gourmet Institute.
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Kingfish crudo, burnt ruby grapefruit, pickled fennel and anchovy
Recipe for kingfish crudo, burnt ruby grapefruit, pickled fennel and anchovy by Sean McConnell from Monster in Canberra.
Black barley, wild rice, candied almonds, barberry and marinated chèvre
Recipe for black barley, wild rice, candied almonds, barberry and marinated chèvre by Sean McConnell from Monster in Canberra.
Sean McConnell’s slow-roasted lamb shoulder with pistachios, pomegranate and vine leaves
Recipe for slow-roasted lamb shoulder with pistachios, pomegranate and vine leaves by Sean McConnell from Monster in Canberra.
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Celeriac, Jerusalem artichokes, puffed rice and parmesan
Recipe for celeriac, Jerusalem artichokes, puffed rice and parmesan by Sean McConnell from Monster in Canberra.
Roast beetroot with shankleesh, onion, almonds and dill
Recipe for roast beetroot with shankleesh, onion, almonds and dill by Sean McConnell from Monster in Canberra.
Crumpets
Recipe for crumpets by Sean McConnell from Monster in Canberra.
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Sean McConnell’s rhubarb, strawberry and pink peppercorn crumble with chamomile ice-cream
Recipe for rhubarb, strawberry and pink peppercorn crumble with chamomile ice-cream by Sean McConnell from Monster, Canberra.
Gregory Llewellyn’s barbecue pit beans
The key to good barbecue pit beans is stuffing as much fat and pork as you possibly can into each dried bean.
Dirty rice
Recipe for dirty rice by Gregory Llewelyn from Hartsyard in Sydney.
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Dirty chicken gravy
Recipe for dirty chicken gravy by Gregory Llewelyn from Hartsyard in Sydney.
Gregory Llewelyn’s butter lettuce and dandelion salad with hot bacon dressing
Recipe for butter lettuce and dandelion salad with hot bacon dressing by Gregory Llewelyn formerly of Hartsyard in Sydney.
Hartsyard’s waffles
This is the waffle stack to rule them all.
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Smoked maple syrup
Recipe for smoked maple syrup by Gregory Llewelyn from Hartsyard in Sydney.
Chinese mushrooms with warrigal greens and Jerusalem artichokes
Recipe for Chinese mushrooms with warrigal greens and Jerusalem artichokes by Victor Liong from Melbourne restaurant Lee Ho Fook.
Kimchi and cheese jaffles
Kimchi and cheese jaffles recipe by Michael Ryan from Provenance restaurant in Beechworth, Vic.
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Liquorice bread
Liquorice bread recipe from Yellow in Sydney.
Maltagliati with braised oxtail in black vinegar
Recipe for maltagliati with braised oxtail in black vinegar from Mary's in Perth.
Matt Moran’s seared kingfish with radish, avocado and wasabi
Matt Moran recipe for seared kingfish with radish, avocado and wasabi.
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Slow-cooked lamb with hummus, tomato salad and mint salsa
Matt Moran recipe for slow-cooked lamb with hummus, tomato salad and mint salsa for Gourmet Institute.
Garlic soup
Pete Evans shares a simple yet delicious recipe for garlic soup with a turmeric oil. Save it for a cold winter night.
Roasted chicken drumsticks with olives and capers
Pete Evans recipe for roasted chicken drumsticks with olives and capers.
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Victor Liong’s Xinjiang-style lamb skewers
Time to spice things up.
Hartsyard hot sauce
Hartsyard shared their secret hot sauce recipe with the perfect amount of spice and flavour.
Yabby jaffles
Recipe for yabby jaffles by Sean McConnell from Canberra restaurant Monster.
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Chicken with oregano dressing
Recipe for chicken with oregano dressing by Innocent Bystander in Healesville, Vic.
Rice bowl with braised oxtail and mole rojo
Recipe for rice bowl with braised oxtail and mole rojo by Rough Rice in Hobart, Tasmania.
Honeycomb with cultured cream
Recipe for honeycomb with cultured cream from Marque, Sydney.
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Avani’s lamb curry
Recipe for Avani's lamb curry by Adam D'Sylva from Tonka restaurant in Melbourne for Gourmet Institute.
Puffed rice salad with green chilli chutney and crab
Recipe for puffed rice salad with green chilli chutney and crab by Adam D'Sylva from Melbourne restaurant Tonka for Gourmet Institute.
Parwana Afghan Kitchen’s dogh
A must-have recipe for this salty, tangy yoghurt drink.
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Parwana Afghan Kitchen’s lamb koftas
The Adelaide eatery's version of these meatball favourites.
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Parwana Afghan Kitchen’s Kabuli palaw
The must-have rice dish for Afghan gatherings.
Parwana Afghan Kitchen’s mattar paneer
Peas, cheese and spices – the Adelaide eatery knows how to deliver comfort.
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Baked fish and clams
Recipe for baked fish and clams by Pete Evans.
Crème brûlée
Recipe for crème brûlée by Pete Evans.
Chopped aged rump steak with caramelised bone marrow and pickles
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E’cco’s zucchini salad with pecorino, currants, sunflower seeds and lemon
A spring-ready salad with the added crunch of sunflower seeds.
Porteño’s milk flan with dulce de leche and whipped cream
Rich with caramel flavour, Porteño's milk flan finds friends wherever it lands. Make room for it on your table.
Pork hock croque-monsieur
Recipe for pork hock croque-monsieur by Muse restaurant in Pokolbin, NSW.
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Stefano Manfredi’s rice and bean minestrone
Guaranteed to warm you from the inside out.
Stefano Manfredi’s Roman-style chicken
Recipe for Roman-style chicken by Stefano Manfredi for Gourmet Institute.
