Andrew McConnell’s red endive and beetroot salad with juniper and horseradish cream A bright and simple salad that can be served as a side, but also holds up on its own.
Cutler & Co’s baby kipfler potatoes with hay butter and sorrel There's a little bit of technique needed for the sauce, says chef Andrew McConnell, but it's worth the effort.
Fleet’s grilled asparagus with sheep’s-milk labne A fresh sidekick to a roast chicken, or an easy starter on its own.
Analiese Gregory’s roasted beetroot with bottarga and crème fraîche A rainbow dish of beets by one of Hobart's finest chefs.
Baked sweet potatoes with goat’s cheese topping A tricked-up version of jacket potatoes that you're going to love.
Charlie Carrington’s cos lettuce, herb and anchovy salad Fresh, young cos and the one-two salty hit of that anchovy-capers sauce. Lettuce gets a glow up.
Celeriac and mushroom salad with parmesan A quick salad of crunchy celeriac and raw mushrooms that suits the change of season perfectly.
Deep-fried duck-fat potatoes 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.
Honey-ginger roasted carrots by Leonardo’s Pizza Palace Cook the carrots with the skin on, and you'll be rewarded with better flavour and texture.