Jonathan Barthelmess

Yoko Dining’s mochi ice-cream

Come for the mochi, stay for the ice-cream. This dessert creation is a one-two hit of chewy and creamy textures.

A vegetarian-friendly take on the Japanese dumplings

A recipe for the umami-rich Japanese pancake from Brisbane's contemporary izakaya.

The chef and restaurateur shares his version of the classic salad.

Don't settle for store-bought.

Initially a winter salad at Greca restaurant, it's turned into a year-round dish because it tastes so good.

An easy-drinking punch, with a little bite from a Greek liqueur.

A Greek-style ceviche, courtesy of Greca's Jonathan Barthelmess.

Don't be afraid of cooking this poultry. It grills beautifully on the barbecue.

Jonathan Barthelmess shares his recipe for a fruity version of this flaky Greek dessert.