Chefs' Recipes Molto’s spaghetti cacio e pepe At Molto this dish is served in the shell of a wheel of pecorino, as is traditional, and the pasta is tossed in it for extra cheese flavour.
Chefs' Recipes Kensington Street Social’s kale with pear and bottarga To add more essential oils and less bitter pith from the grated lemon, freeze it overnight.
Chefs' Recipes Petition Kitchen’s beef shin with romesco and lemon Smoked paprika and sherry vinegar find their way into this wintery dish by Western Australia's Petition Kitchen.
Chefs' Recipes Marion’s olive oil cake with pumpkin-seed ice-cream and candied orange Marion's recipe for olive oil cake with candied orange, Montenegro syrup with pumpkin-seed ice-cream, buttermilk sauce and extra pepitas.
Chefs' Recipes One Ford Street’s spelt maltagliati with tiger prawns and shellfish sauce One Ford Street's spelt maltagliati with tiger prawns and shellfish sauce.
Chefs' Recipes Barrio Collective’s bacon and cheese toasties Top-notch ingredients are key to this simple snack.
Chefs' Recipes Vicky Pollard sundae Alistair Wise recipe for Vicky Pollard sundae from Sweet Envy in Hobart.
Chefs' Recipes Salt and pepper veal sweetbreads Master restaurant recipe for salt and pepper veal sweetbreads.
Chefs' Recipes Carolina rice cakes with boiled-peanut hummus Bar Clarine recipe for Carolina rice cakes with boiled-peanut hummus.
Chefs' Recipes Spatchcock, freekeh, pickled tomatoes and harissa yoghurt Recipe for spatchcock, freekeh, pickled tomatoes and harissa yoghurt from Gordita in Brisbane.