Stephen Nairn’s buckwheat and chocolate sundae with whisky-butterscotch sauce
Chef Stephen Nairn’s rich and nutty layered chocolate sundae with whisky-butterscotch sauce makes for the ultimate evening indulgence.
Trisha Greentree’s spanner crab and mushroom fried rice
A bold crab and mushroom fried rice layered with flavour for a late-night snack or effortless dinner.
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Lamington reborn: Leading chefs’ creative takes on the classic dessert
Chocolate meets coconut over soft vanilla sponge, the lamington is an antipodean icon. ALEXANDRA HARRIS asks chefs and bakers to reboot the recipe to put their signature on the classic sweet.
Fried lemon and soy sauce chicken (Yuringi) by Soul Dining
Contemporary Korean flair abounds in this delicious, citrus-led lemon and soy sauce chicken recipe.
Kingfish collar with salmoriglio and tomato caramel
The juiciest part of the fish paired with zesty salmoriglio makes Pilloni's kingfish collar recipe an instant hit.
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Spaghetti all’assassina
Dan Johnston of Sydney’s Fontana shares his take on this crisped-up spaghetti dish.