Vanessa Austin

After-dinner mints were the height of elegance and were as anticipated as much as the rest of the meal. This is our homage to the classic mint and dark chocolate combo.

There’s a lot to love about chicken Kiev – especially the garlic butter stuffed in the centre of the chook or beneath the skin. This bite-sized take has the garlic butter in the centre, with yet more for dipping. These little numbers are excellent for entertaining; they can be assembled ahead of time, then quickly cooked to order.

This classic flavour-pairing more than stands the test of time.

Beef Rib Roast- Tie beef at intervals with kitchen string, then brush all over with mustard. Scatter with herbs, place in a lightly oiled roasting pan.

Before there was so much choice in the lettuce department, salad in Australia was often chunks of iceberg with a bottled dressing. We’ve kept the iceberg, but added baby cos and frisée for a little interest, while buttery croûtons add crunch.

Potato gratin is a classic that defies eras, but it was especially popular in the ’70s. We’ve added smoky bacon, parmesan and sourdough crumbs to up the savoury goodness.

Beans braised in a rich sauce of fennel, garlic, tomatoes and wine are a perfect accompaniment to pan-fried barramundi fillets.

Not all roasts create leftovers for days. With our mini lamb roast, you can enjoy the flavours of a hearty dinner in a perfectly portioned meal for two.

Take it low and slow with our recipe for slow-roasted lamb rack with white beans and punchy black garlic aïoli.

Roast lamb loin is the perfect match for anchovies and rosemary; a fragrant and salty twist on a classic dish.