Chicken fricassée with Brussels sprouts

Roast chicken with confit garlic, herbs, carrots and radishes

Baked veal and sage meatballs with soft polenta

Braised rainbow silverbeet with brown rice, feta and egg

Broccoli and parmesan spaghetti with prosciutto crumbs

Roast barramundi with kipfler potatoes and celeriac

Minute steaks with red wine butter

Citrus-brined roast chicken

Malone lamb racks with potatoes and quince in cider vinegar

Miso broth with tofu and mushrooms