Chicken scallopini with mushrooms The quick-fire Italian classic topped with a medley of buttery 'shrooms. Bliss.
Bar Rochford’s spatchcock roasted in hay with tarragon butter A typical farmhouse roast chicken, with extra farmhouse.
Sean Moran’s calamari fried in its ink with chilli aïoli Fried in its own ink, the calamari takes on a deep-purple hue and a surprising, almost-sweet flavour.
Sean Moran’s poached Murray cod with dill A summer-table centrepiece from the head chef of Sean's in Bondi.
Greek-style barbecued spatchcock with lemon and pepper Don't be afraid of cooking this poultry. It grills beautifully on the barbecue.
Sarah Cicolini’s fusilli con ragù di agnello (fusilli with lamb ragù) Finish with a little grated lemon zest to freshen up this classic pasta dish.