Chefs' Recipes

Don't rush this braise. Patience, and a generous amount of Barolo, gives you fall-apart meat and a rich, flavoursome sauce.

Is this the perfect way to cook potatoes? This recipe by Leonardo's Pizza Palace in Melbourne cooks the spuds not once, not twice, but thrice for an extra-crunchy crust.

Cook the carrots with the skin on, and you'll be rewarded with better flavour and texture.

It doesn't get much better than praise-worthy dessert from Bistro Guillaume, headed by the legendary Guillaume Brahimi.

Spanner crab, avocado and toast. Is there a more Australian way to start your dinner party?

This version of polenta might swap out the traditional cornmeal for barley, but it's still just as hearty and comforting.

It's the Melbourne restaurant's take on a chicken Kiev, inside-out.