For culinary doyenne Alla Wolf-Tasker it’s her “romantic Chekhov country house dream” complete with an orchard, bakery and exclusive accommodation for up to 14 guests.

Same yuletide gin, new label that immediately conjures that Cold Chisel song. But be quick – this one’s always a sellout.

This decadent dish from the Sydney basement restaurant combines fine French technique with an Aussie attitude.

A fresh sidekick to a roast chicken, or an easy starter on its own.

An express version of the spiced beef braise from China's Sichuan region.

A decadent dish by mainland standards, perhaps; but not so much in the lobster- and abalone-rich waters of Hobart, according to the Franklin chef.

A rainbow dish of beets by one of Hobart's finest chefs.

Remember when you promised to eat more wholegrains?