Élodie Rambaud

Beetroot soup with burrata

This recipe for beetroot soup with burrata is by Shaun Kelly from Au Passage in Paris.

Our salty-tangy take on a sweet classic.

Cook them low and slow, and you'll be rewarded with beautiful fall-apart meat.

These smoked eel sandwiches are an update of the classic cucumber teatime sandwich with umami-laden smoked eel.

Chef Shaun Kelly adds punchy native Australian pepperberries to the classic pavlova.

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.

This barbecued veal dish is elevated to sophistication with a simple oyster cream and hearty braised artichokes.

A nod to the classic Australian cliché of 'shrimp on the barbie' doused with garlicky XO sauce.