Nick Stanton

This recipe by Leonardo's Pizza Palace in Melbourne uses a classic technique that produces flawless mousses and parfaits.

Is this the perfect way to cook potatoes? This recipe by Leonardo's Pizza Palace in Melbourne cooks the spuds not once, not twice, but thrice for an extra-crunchy crust.

Spanner crab, avocado and toast. Is there a more Australian way to start your dinner party?

It's the Melbourne restaurant's take on a chicken Kiev, inside-out.

How best to appreciate the silkiness of scallops? Raw, and drizzled with a light citrus dressing.

The leg is the best part of lamb, according to Nick Stanton. It's best to roast it simply, with gravy on the side, of course.