Clayton Wells

“These pickled eggs are a cross between an Asian style (with the boiled eggs soaked in soy sauce) and a European pickled egg,” says Clayton Wells. “They have added richness from the black garlic and from the herbs.”

“I love to serve a raw fish dish at a family-style lunch,” says Clayton Wells. “It’s nice and fresh so you can make it as light or as rich as you like, depending on what you use to garnish it."

Cook the flounder at a low temperature so it doesn’t dry out. Trimming the fish before cooking makes it easier to dig in.

"The bonito sauce is rich, subtle and smoky with nice acidity from the sherry vinegar to cut through it," says Clayton Wells.

Cook this succulent pork neck low and slow until it’s really tender.

Upgrade your autumn salad with this winning recipe from Sydney restaurant Automata.

Here, the natural sugars of the pear caramelise and deepen, and work perfectly with the mascarpone and candied nuts.