Carrot

Carrots have traditionally been the stuff of side dishes and crudités, but now kitchens around the country are exploring the creative potential of this humble root vegetable.

This dish is head chef Khanh Nguyen's favourite thing to eat, hands down.

Cook the carrots with the skin on, and you'll be rewarded with better flavour and texture.

A bright, well-balanced dressing can take a roast dinner in new directions.

For the morning tea party to rule them all.

With a rich and creamy potato topping and lamb shoulder in the filling, this dish is like the luxe cousin to shepherd's pie.