Matt Page

Spiced barramundi with tomato chilli pickle- simmer vinegar and mustard seeds in a saucepan over low heat until liquid is almost completely reduced.

Christine Manfield's coconut crab and green mango salad- Combine crab and 100ml of dressing in a large bowl and stand for 5 minutes for flavours to mingle.

Christine Manfield's fine-dining take on a splice transforms the classic ice-cream popsicle into a beautiful cake layered with tropical sorbet and passionfruit ice-cream.

“People still stop me and request it," Christine Manfield says of her five-spice duck and shiitake pies. "Where the humble meat pie holds special significance for many Australians, this version elevates it to a refined status."

“The laksa paste and the stock can be made ahead of time, making the last-minute cooking and assembly quick and easy," says Christine Manfield.

A staple of Christine Manfield's recipe repertoire, this soy chicken is slow-braised in a master stock, taking on the aromatic flavours of Sichuan and liquorice root. The tomato-chilli sambal keeps for a month, so feel free to make extra.

Christine Mansfield shares a theatrical eggplant sandwich recipe from her Paragon days in the early 1990s, a vegetarian endeavour with goat's cheese, capsicum, pesto and a balsamic vinaigrette.

The key to good barbecue pit beans is stuffing as much fat and pork as you possibly can into each dried bean.

Recipe for smoked maple syrup by Gregory Llewelyn from Hartsyard in Sydney.

This is the waffle stack to rule them all.