Porchetta panini with fennel and mustard fruits recipe - Preheat oven to 220°C. Place pork skin-side up on a wire rack in the sink, carefully pour boiling kettle over skin to help the score marks open, then stand for 10 minutes to dry out.
Parmesan, brown butter, fennel and leek frittata recipe - Preheat oven to 200C. Heat a 25cm-27cm ovenproof frying pan over high heat. Add butter and cook until foaming and nut brown (2-3 minutes)
Egg sandwich recipe - Whisk eggs, cream and soy sauce in a bowl to combine and season to taste. Melt butter in a large non-stick frying pan over medium heat
All-day noodles with fried egg and Furikake recipe- Cook noodles in a large saucepan of boiling salted water, stirring occasionally to prevent noodles sticking together.
A patty of well-seasoned minced beef with melted cheese, sliced tomato, lettuce and onion on a soft bun - easy, right? There's plenty of room for variation - it's all about personal preference and big flavour.
This chorizo hotdog is all about the condiments. Here, choose between a smoky red capsicum relish or the bright flavours of chimichurri, or go for a bit of both.
In their take on a BLT, Melbourne restaurant Bar Liberty swap out bacon for gribenes, a crisp chicken-skin crackling. It's a delicious break of tradition.
Christine Mansfield shares a theatrical eggplant sandwich recipe from her Paragon days in the early 1990s, a vegetarian endeavour with goat's cheese, capsicum, pesto and a balsamic vinaigrette.
