Chefs' RecipesCalamari with shrimp sauce by Lau's Family KitchenA fresh, simple and easy seafood dish from the long-standing Melbourne restaurant.Now to love|Oct 24, 2019
Chefs' RecipesVictor Liong's Sichuan sour and spicy poached fish with pickled mustard greensA sweet-sour dish by the Lee Ho Fook chef that showcases the depth of flavours from Hunanese and Sichuan cuisines.Now to love|Oct 24, 2019
Chefs' RecipesAndrew McConnell's roasted duck breast with spiced quince, anise crumb and mead sauceDon't skip the quince. It adds a wonderful texture and subtle acid, making it the an ideal foil to the duck.Now to love|Oct 24, 2019
Chefs' RecipesVictor Liong's masterstock-braised meats and tofuThe ultimate one-pot dinner (and the Lee Ho Fook chef's ideal death-row meal).Now to love|Oct 24, 2019
Chefs' RecipesLobster Australienne by Mary's UndergroundThis decadent dish from the Sydney basement restaurant combines fine French technique with an Aussie attitude.Now to love|Oct 10, 2019
Chefs' RecipesFleet's grilled asparagus with sheep's-milk labneA fresh sidekick to a roast chicken, or an easy starter on its own.Now to love|Oct 10, 2019
Chefs' RecipesAnaliese Gregory's lobster and abalone with wakame butter and XO sauceA decadent dish by mainland standards, perhaps; but not so much in the lobster- and abalone-rich waters of Hobart, according to the Franklin chef.Now to love|Oct 10, 2019
Chefs' RecipesAnaliese Gregory's roasted beetroot with bottarga and crème fraîcheA rainbow dish of beets by one of Hobart's finest chefs.Now to love|Oct 10, 2019
Chefs' RecipesJordan Toft's grilled hapuku with preserved lemon and vine leavesGrilled fish and lemon? It just works.Now to love|Sep 30, 2019
Chefs' RecipesCharlie Carrington's cos lettuce, herb and anchovy saladFresh, young cos and the one-two salty hit of that anchovy-capers sauce. Lettuce gets a glow up.Now to love|Sep 30, 2019
Chefs' RecipesGrilled asparagus, peas and amba-spiced labneA spring-ready salad with a gentle hum of spice.Now to love|Sep 30, 2019
Chefs' RecipesGrain salad with tahini, grilled spring onion and baharat dressingBuckwheat, barley and baharat. It's combination that will awaken your tastebuds.Now to love|Sep 26, 2019
Chefs' RecipesVegetarian sang choi bau by Lau's Family KitchenA meat-free take on the Cantonese classic.Now to love|Sep 26, 2019
