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Kap mauri oxtail ragù with native thyme and warrigal greens
A slow-cooked masterpiece made with native Australian ingredients.
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Roast pork rack with lemon myrtle and cranberry stuffing
This aromatic, slow-cooked roast pork rack is a feast for the senses. It marries classic roast flavours like cranberry and garlic with native Australian ingredients.
Cinnamon myrtle-spiced sticky date pudding with macadamia brittle
Served with a butterscotch sauce, this rich sticky date pudding takes inspiration from native Australian ingredients.
Süd Polaire Antarctic Dry Martini
Don't be discouraged if you can't recreate the juniper mist in this Süd Polaire Antarctic Dry Martini, it's just as good without.
Gildas Gone Wild
Lennox Hastie didn’t invent the gilda but he has helped rocket the humble pintxo to superstar status in Australia. Here, he asks fellow chefs to reinterpret the mighty snack on a stick.
Tuna ota ika with lotus root
This Tongan riff on ceviche goes island hopping for fresh ingredients to make it a cooling antidote to summer heat.
Sweet and sour eggplant skewers with coconut and kale sambal
Influenced by Sri Lanka, this punchy sambal shifts tangy vegetarian skewers into holiday mode. Add fish or chicken to dial up the protein.
Crisp pork, banana blossom and tamarind hot sauce
Serve this taste of summer on betel leaves as a scene-setting starter or as part of an island feast.
Lemongrass beef with mango and Thai basil
Sweet, sour, spicy and salty – all the key tropical flavours combine to make this recipe the perfect summertime salad.
Watermelon, ginger and makrut lime shrub
A refreshing summer shrub to make in bulk - then just add soda (or booze).