Ross Lusted

Woodcut’s potato and mushroom gratin with fried sage and black garlic butter

An elevated take on a crowd pleasing dish.

This starter is set to wow a crowd.

This vegetarian side makes for a showstopping centrepiece.

Roasted cauliflower is a traditional vegetarian showstopper.

Seasonal white peaches make the perfect addition to this summer salad.

This vegetable-forward side dish is guaranteed to steal the show.

This colourful dish adds a variety of flavour and texture to the holiday table.

Recipe for squid, golden pickle, olives, preserved lemon by Ross Lusted from Sydney restaurant The Bridge Room.

Recipe for mâche, purslane, red leaves by Ross Lusted from Sydney restaurant The Bridge Room.

Recipe for coal-grilled lamb shoulder and loin, Jerusalem artichoke purée and chips by Ross Lusted from Sydney restaurant The Bridge Room.

Recipe for grilled quail eggs, radish salad, barberry salt by Ross Lusted from Sydney restaurant The Bridge Room.

Recipe for pickled vegetables by Ross Lusted from Sydney restaurant The Bridge Room.

Recipe for fougasse by Ross Lusted from Sydney restaurant The Bridge Room.

Recipe for pea salad, curd, pine nuts, blossoms, white asparagus and carrot juice dressing by Ross Lusted from Sydney's The Bridge Room restaurant.

Recipe for ginger ice-cream with white chocolate, pistachio, ginger crisp by Ross Lusted from Sydney's Bridge Room restaurant.