Chefs' Recipes

A Taiwanese take on the classic three-cup chicken: just flash-fry the calamari with rice wine, soy sauce and sesame oil, and dinner's ready.

Jordan Toft from Sydney's Bert's Bar and Brasserie shares his recipe for this quick summery salad, complete with lashings of stracciatella.

A favourite dessert recipe from the team at the much-loved Adelaide Hills restaurant.

Match sea-briney oysters with the herby high notes of tarragon and chives.

Fried in its own ink, the calamari takes on a deep-purple hue and a surprising, almost-sweet flavour.

Cool as a cucumber? You certainly will be after tasting this chilled soup by chef Sean Moran.