Deep Fry

Fancy a potato chip? You'll like these fancy potato chips.

All the crisp and crunch of the fried-pasta snack, with minimal fuss.

It's a three-part process to making the Melbourne restaurant's duck dish, but the results are worth it.

This decadent dish from the Sydney basement restaurant combines fine French technique with an Aussie attitude.

Grilled fish and lemon? It just works.

Along a 300-metre stretch of Newtown's main drag, three restaurants are dishing up some top-notch fried chook. On a wing and a prayer, Tristan Lutze tries them all.

No recipe secrets here. This crowd favourite just needs fresh fish, clean oil and this easy batter.