Phil Wood

If you're someone who doesn't like lumps in their mashed potato, this is the recipe for you. Silky with truffle butter and smoothed through a potato ricer, this potato purée will melt in your mouth.

Quick, easy, and chef approved, this pan-roasted snapper with tarragon gribiche is sure to become a new weeknight favourite.

“This pesto is so versatile. It goes incredibly well with raw fish or steak, or a shellfish pasta. Pistachio has that beautiful sweetness and I always love using nori in pesto for a bit of flavour background,” says Wood.

"Some people say this reminds them of desserts their grandmothers used to make." Says Ursula's chef Phil Wood. "There's a warm nostalgia to it."

If you've been wanting to try cooking left-of-centre cuts of meat, this is the sign you've been waiting for.

“This is something I’d make in winter at home,” says Phil Wood. “It’s intense and warming; a little bit sour with a slight hit of sweetness.” You will need to soak the chillies a day ahead.

A hearty vegan dish that's good as a side or eaten on its own.

"You could imagine sitting on a wharf in the Mediterranean having the same thing," says the former Pt Leo Estate culinary director.

With the Laura chef's dessert, it's Christmas time, every time.

The Laura chef cleverly pairs sweet steamed mussels with a spicy, super-savoury topping.