Hong Kong French toast with smoked cinnamon ice-cream and spiced cherry sauce
This softly spiced take on French toast is sure to delight.
Koji-rubbed steaks with miso butter and whisky
Miso butter makes the perfect accoutrement for these koji-rubbed steaks.
Midnight Negroni
Move aside, hot toddy!
Tomato and prawn empanadas with picante sauce
Our tip is to make a double batch of this picante — a smoother, more refined version of salsa — to serve at will.
Mushroom and Fontina maccheroni
A winter delight. Make the most of seasonal produce with this umami, mushroom maccheroni.
Salt and vinegar 15 hour potato bites
These trendy taters are best started a day in advance, but the crispy deliciousness as a result is well worth the wait.
Prawn chowder with sweetcorn from Sean Moran
This warming bowl of prawn chowder is an elegant variation of the North American classic.
Chilli chocolate lava cake
Chocoholics delight, because this chocolate lava cake is all things spiced, gooey and delicious.
Twice-cooked pork belly with pickled apple salad and maple-glazed cabbage
Crackling and delicious, this dish showcases twice-cooked pork and apple in a classic flavour combination that's sure to impress.
Charred apple custard pie
Fire cooking transfers to desserts with the help of a blow torch. Prep in advance up to the final step then brûlée table side, keeping the flame moving.
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