Michael Ryan

Sink your teeth into a thousand layers of flavour with this pork belly recipe from Yama Kitchen & Bar.

A strange but delicious flavour comes with the triad of potato, miso and pecorino in Yama Kitchen & Bar's moreish side.

Sink your teeth into these soft and tangy honey and ginger ice-cream and lemon curd doughnut sandwiches from Yama Kitchen & Bar.

“Roasted broccoli teamed with a soy and sesame sauce makes a very savoury side dish,” says Hamish Nugent.

“My first encounter with bibimbap was at a small Korean café in the Adelaide Central Market,” says Ryan. “I was hooked from then on. It’s a dish that can be personalised and modified depending on your likes and dislikes. A version I had in Seoul, where the beef and the egg were both served raw, is a favourite.”

Yama Kitchen & Bar share their recipe for a spicy fried chicken cooked Taiwanese-style cooked with soy sauce and sake.

An okonomiyaki-prawn toast Frankenstein mash-up that somehow works.

Kimchi and cheese jaffles recipe by Michael Ryan from Provenance restaurant in Beechworth, Vic.

Australian Gourmet Traveller dessert recipe for mandarin soufflé with white chocolate sauce by Michael Ryan from Provenance restaurant in Beechworth, Victoria.