Kafeneion’s yellow split pea dip Originating on the Greek islands of Santorini and Crete, fava is a fluffy yellow split pea dip typically served warm with charred pita bread.
Kafeneion’s baked blue-eye trevalla with tomato and onion sauce Also known as Psari Plaki, the classic summer dish is well-loved around Greece.
Crêpes Suzette Prolific restaurateur and chef ANDREW MCCONNELL shares his take on the French classic that sets hearts (and crêpes) on fire at Melbourne’s Gimlet.
Massimo Mele’s lemon-scented goat meatballs This delicious goat meatball recipe by Peppina chef Massimo Mele is a cinch to make, and perfect for sharing.
Alex Wong’s roasted cauliflower with miso cream Roasted cauliflower gets a glorious upgrade with umami-rich miso cream.
Kafeneion’s Greek fillo orange cake with orange syrup (portokalopita) Melbourne Greek pop-up Kafeneion shares its syrupy orange cake recipe that uses fillo instead of flour for an interesting texture.
Victor Liong’s laquered cockerel with eight-spice salt The celebrated chef shares his unique whole cockerel recipe.
Duck sang choi bau recipe by Alvin Quah Cupped by a crisp lettuce leaf, a good duck sang choi bau recipe needs to be sweet, salty and crunchy.
Roast yellow peach and burrata salad with pomegranate dressing The sweetness of roasted summer stone fruits balanced by the creaminess of gooey burrata make for one simple, crowd-pleasing salad.