Marinating

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

The leg is the best part of lamb, according to Nick Stanton. It's best to roast it simply, with gravy on the side, of course.

You might know the Italian dish of fish cooked in "crazy water". This is it's capsicum-based cousin.

This Sichuan-inspired dish with great depth of flavour, and a decent level of spice.

Australian Gourmet Traveller recipe for beer and miso lamb ribs by Elvis Abrahanowicz and Ben Milgate.