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.

A classic French dish, petits pois aux lardons elevates the fresh flavour of spring peas. Serve with steak frites for a stunning meal.

The classic French combination of steak and fries topped with a dollop of tangy sauce Bearnaise.

Not the stir-fry you would expect, with fiery red curry paste, green peppercorns and holy basil forming a rich curry.

Long Chim and Nahm chef David Thompson shares his recipe for a golden Thai snapper soup with a sour and sharp tang.

Pork neck with herbs and banh hoi noodles- whisk ingredients except pork in a bowl to combine. Add pork, cover and refrigerate overnight to marinate.

An excellent start to a hearty dinner party or picnic, these duck rillettes with piccalilli are a special at Curtis Stone's restaurant Gwen.

With the punchy flavours of garlic and spicy peppercorns, this is a twist on the crowd favourite Salt and Pepper Squid.

Anchovy's soft vanilla ice-cream and strawberries gets a kick of Kampot pepper in every scoop for a spicy dessert dish.

A unique take on the classic Australian meat pie, Curtis Stone shares his recipe for the veal shank and mushroom pies he plates up at LA restaurant Gwen.

Melbourne restaurant Anchovy's beef tartare is spiced up with herbs and nuoc cham. It will pair perfectly with potato crisps.

Curtis Stone shares his recipe for an almond friand tart with rhubarb compote, strawberry sorbet and tarragon crémeux.

A street food favourite, these grilled pork skewers by chef David Thompson pack a huge amount of flavour. Make them the star of your next barbecue.

Shirni Parwana shares its recipe for a carrot cake with garam masala spice, topped with cardamom and lime cream cheese icing.

"This twice-cooked octopus is one of our most popular dishes at Stanbuli," says Stanbuli chef Ibrahim Kasif. "In Istanbul's traditional meyhanes, the tarama is usually served split and loose, but this version is emulsified, thick and luscious."

Here's your chance to taste South on Albany's confit duck salad with a sweet citrus dressing.

Serve this creamy fava bean pâté at your next gathering. It combines the earthy flavours of beetroot, carrot and pickled okra and is fantastic on crunchy bread or crackers.

A tangy twist on a classic side, try Anchovy's asparagus with fermented beancurd, olives and ginger dressing for a sense-igniting dish.

Sink your teeth into a thousand layers of flavour with this pork belly recipe from Yama Kitchen & Bar.

A strange but delicious flavour comes with the triad of potato, miso and pecorino in Yama Kitchen & Bar's moreish side.

Sink your teeth into these soft and tangy honey and ginger ice-cream and lemon curd doughnut sandwiches from Yama Kitchen & Bar.

This traditional Turkish-Cypriot village bread can be used as a decadent accompaniment to main meals or as a tasty twist on breakfast toast.

Beat the winter chill with this warming roast lamb recipe from Templo.

Prepare a meal fit for a king as Sydney restaurant Stanbuli shares their recipe for a decadent Sultan's delight with duck and smoky eggplant.

Fuyu restaurant shares its recipe for a tender caramelised cauliflower cooked Japanese-style with a white miso dressing.

“Roasted broccoli teamed with a soy and sesame sauce makes a very savoury side dish,” says Hamish Nugent.

Sweet and savoury combine in this tahini parfait, with golifa to add a Turkish-Cypriot kick to a classic dessert dish.

“My first encounter with bibimbap was at a small Korean café in the Adelaide Central Market,” says Ryan. “I was hooked from then on. It’s a dish that can be personalised and modified depending on your likes and dislikes. A version I had in Seoul, where the beef and the egg were both served raw, is a favourite.”

Yama Kitchen & Bar share their recipe for a spicy fried chicken cooked Taiwanese-style cooked with soy sauce and sake.

Popolo hand over the recipe for their breakfast frittata with an Italian twist.

“These are among my favourite Istanbul street foods,” says Ibrahim Kasif. “Vendors usually display them piled up on trays lined with newspapers, exposed to the elements. They’re made to sell fast because the vendor might need to move quickly if they’re caught by the police or council authorities. The mussels are insanely good: room temperature, peppery and fragrant with allspice.”

An okonomiyaki-prawn toast Frankenstein mash-up that somehow works.

Chillies, spices and a hint of dark chocolate combine to make this Mexican recipe for chicken mole from Mamasita.

Try this fresh, light side salad from Turkish restaurant Stanbuli served with a tangy lemon dressing that invigorates the senses.

Bodega chefs Elvis Abrahanowicz and Ben Milgate go all-out for breakfast, combining pancakes, eggs and fritters for one hangover-busting dish.

Bodega chefs Elvis Abrahanowicz and Ben Milgate describe this pork and octopus salad as "textual heaven".

“Fish fingers have been on the menu from day one,” say Abrahanowicz and Milgate of Sydney's Bodega.

“We took the banana split off the menu once and there was a petition started to bring it back. It’s still on the menu, end of story,” say Elvis Abrahanowicz and Ben Milgate of Bodega restaurant.

"Simplicity - soft, sticky, gelatinous pork inspired by white-cut chicken," say Abrahanowicz and Milgate of Sydney's Bodega.

Try these sweet and creamy chocolate-coated flans made Mexican-style with a slight chilli spice from Perth's El Público restaurant.

Toby Wilson from Ghostboy Cantina shares his recipe for his spicy Chinese pancake tacos with marinated pork.

This is an impressive entrée to bring to the table. Crack open the crust at the table so your guests get the scent of pumpkin, then take it to the kitchen to finish the presentation.

Ben Berei's slow-roasted lamb's shoulder at Rick Shores is packed with spice.

Shannon Bennett's steamed lemon delicious pudding with Nespresso coffee mousse

Tetsuya's caramelised apple and saikyo miso cream

Butter makes everything better.