Fry

It's the Rolls-Royce of the menu at this Melbourne diner.

Veal cutlets really are special. Italian butchers will prepare them so they’re quite thin. Alternatively, ask for flattened-out veal slices from the leg.

Throw in a crisp lettuce and cucumber salad and it’s a win.

Hugh Wennerbom's advice for beautifully tender fish is to season it a day ahead. With a bit of pre-planning, it's the kind of trick that's 100 per cent achievable.

Apples are a great match with pork and stone fruits are even better.

Hash browns will always have a place on our breakfast table, especially when paired with a fiery chilli sauce. Be as generous with the sauce as you dare.

Fritters are a weeknight staple, and any leftovers make for a great sandwich filling the next day.

“Fubá is basically polenta and makes for an amazing crust on the flounder, contrasting beautifully with its soft, gelatinous flesh,” says chef, Burgess.

Australian Gourmet Traveller recipe for pea, zucchini and mint fritters with eggs and feta sauce

An ideal starter for a Chinese banquet.