Crêpes Suzette
The ultimate dessert crêpes.
Squid, chorizo, spelt, blood orange and black garlic
Darren Robertson recipe for squid, chorizo, spelt, blood orange and black garlic from Three Blue Ducks for Gourmet Institute.
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Crisp duck confit
Pete Evans recipe for crisp duck confit.
Marmalade soufflés
Recipe for marmalade soufflés by Emma Knowles.
Curtis Stone’s carrot-beetroot salad
Curtis Stone recipe for carrot-beetroot salad from Maude restaurant in Los Angeles.
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Corbezzolo honey mousse with pepperberry sponge and beer sorbet
Giovanni Pilu recipe for corbezzolo honey mousse with pepperberry sponge and beer sorbet from his restaurant Pilu at Freshwater.
Maltagliati with braised oxtail in black vinegar
Recipe for maltagliati with braised oxtail in black vinegar from Mary's in Perth.
Roast duck with orange, bay, juniper and red wine
Brigitte Hafner recipe for roast duck with orange, bay, juniper and red wine.
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Brigitte Hafner’s rhubarb dumplings
Brigitte Hafner recipe for rhubarb dumplings.
Matt Moran’s seared kingfish with radish, avocado and wasabi
Matt Moran recipe for seared kingfish with radish, avocado and wasabi.