Whisk eggs, sugar, honey, vanilla and a pinch of fine sea salt in an electric mixer until pale and fluffy (8-10 minutes). Sift over flour and fold through. Fold in butter and yuzu zest, a little at a time until just incorporated, cover with plastic wrap and refrigerate to rest (at least 1 hour or overnight if time permits).

Meanwhile, for yuzu curd, whisk eggs, yolk and sugar in a heatproof bowl to combine. Stir in yuzu juice. Place over a saucepan of simmering water and stir continuously (do not whisk) until mixture thickens (11-12 minutes). Remove from heat; add the butter, one piece at a time, whisking to incorporate after each addition. Strain into a bowl and quickly chill over an ice bath. Spoon curd into a piping bag fitted with 5mm nozzle and refrigerate to firm and chill (1 -2 hours).

Preheat oven to 180°C fan-forced. Lightly brush 18 madeleine moulds with melted butter, then spoon in heaped tablespoons of madeleine mixture. Bake until tops are domed and spring back when lightly pressed (8-10 minutes). Turn out onto a wire rack to cool.

Cut a small slit in each madeleine. Pipe a little yuzu curd into the centre of each madeleine. Arrange on a serving platter and serve with extra yuzu curd on the side for dipping.

Heat oil in a deep-sided frying pan over medium-high heat, add chorizo and stir occasionally until browned (3-4 minutes). Add onion and garlic; stir occasionally until tender (3-4 minutes). Add butter beans, tomato, herbs and ¼ cup water; simmer until liquid is well-flavoured and reduced by half (5-6 minutes). Remove herbs, add vinegar and season to taste.

Meanwhile, preheat grill to high. Drizzle bread slices with a little oil and grill, turning once, until golden (1-2 minutes each side). Top with bean and chorizo mixture, scatter with oregano leaves and Manchego to serve.

Cook noodles in a large saucepan of boiling water until tender (7-8 minutes). Drain and set aside.

Heat 1 tbsp oil in a wok or frying pan over high heat until smoking. Add prawns and stir-fry until just cooked through (2 minutes). Remove from pan and set side.

Heat remaining oil in the pan. Add spring onion, corn, carrot, shiitake; stir-fry until tender and starting to colour (3 minutes). Add garlic and ginger and stir-fry until fragrant (30 seconds- 1 minute) Add spinach and cook until wilted (1 minute).

Add soy sauce, brown sugar and 60ml (1/4 cup) water; stir occasionally until reduced by half (2-3 minutes). Add prawns, noodles and sesame oil; toss to combine. Serve scattered with sesame seeds and spring onions.

Preheat oven to 220°C fan-forced. For salt and pepper chicken, combine cornflour, spices, 1 tbsp sea salt flakes and 2 tsp coarsely ground black pepper in a large bowl; add chicken and toss well to coat. Shake off excess, then spread out over a large oven tray lined with baking paper. Roast until golden and crisp (25-30 minutes).

Meanwhile, toss cucumber, soy, vinegar, mirin and sesame oil in a bowl to combine. Stand, tossing occasionally, for flavours to develop.

Combine Kewpie, lime zest and juice in a small bowl.

Arrange chicken on a serving platter; scatter with coriander, spring onion, jalapeño and chilli. Serve with cucumber salad and lime-Kewpie mayonnaise on the side.

For mango pickle butter, combine all ingredients in bowl and season.

Season lamb cutlets. Heat oil in a large ovenproof frying pan over medium-high heat. Add lamb and cook, in batches, until golden and cooked to your liking (3 minutes each side for medium). Drain off excess fat and wipe pan clean. Add mango pickled butter to pan and stir over low heat until melted.

Arrange lamb on a serving platter; drizzle with mango pickle butter, scatter with extra coriander and shredded coconut and serve with roti on the side.

Preheat oven to 220°C fan-forced. Cut sweet potatoes into 1cm-thick rounds, then cut into 1cm-thick chips. Combine garlic, thyme and 60ml olive oil in a large bowl. Add potatoes, toss to coat, then arrange on a large oven tray lined with baking paper (reserve marinade for pork), and roast, turning occasionally, until golden (30-35 minutes). Add pork and 2 tsp coarsely ground black peppercorns to reserved marinade, turn to coat and set aside to marinate (20 minutes).

Meanwhile, for pickled cabbage, combine all ingredients except olive oil and dill in a bowl, season and set aside, tossing occasionally, until lightly pickled (15 minutes). Add remaining ingredients just before serving; check seasoning.

For mustard crème, stir ingredients in a bowl to combine. Season.

Heat remaining oil in a large frying pan over high heat. Season pork all over, add to pan and cook until golden and just cooked through (4-6 minutes each side). Remove from pan and set aside to rest (5 minutes).

Divide pork, sweet potato chips and pickled cabbage among serving plates. Scatter with extra thyme and serve with mustard crème on the side.

Place couscous and 310ml water in a small saucepan, bring to the boil, cover with a tight-fitting lid, reduce heat to low and cook until water is absorbed (8-10 minutes). Remove from heat and stand for 5 minutes, then fluff with a fork.

For goat’s cheese dressing, combine ingredients in a small food processor, process until smooth. Transfer to a large bowl. Season and set aside.

Drizzle fish with olive oil and season all over. Heat olive oil in a non-stick frying pan over medium-high heat. Cook fish skin-side down until skin is golden and crisp (3-4 minutes). Turn and cook until just cooked through (2 minute). Transfer to a plate to rest. Wipe pan clean with paper towel. Return pan to medium-high heat. Add butter and cook, swirling pan, until melted. Add rosemary and cook until butter is nut brown (2-3 minutes). Remove from heat; add lemon juice and stir to combine.

For sugar snap pea salad, combine ingredients in a bowl with couscous; dress with dressing and season.

Divide salad and barramundi among serving plates. Drizzle fish with rosemary burnt butter, crumble over goat’s chese and scatter with extra herbs to serve.

For currant and anchovy dressing, soak currants in boiling water for 5 minutes, then drain, coarsely chop and combine in a bowl with remaining ingredients and season to taste.

Heat a lightly greased char-grill pan or barbecue to high. Drizzle half the zucchini with the olive oil, season to taste and grill in batches until charred on one side (1 minute). Transfer to a bowl, cool briefly, then add mint, shallot, pistachios and remaining zucchini.

Heat a splash of oil in a large frying pan over high heat, add fish, skin-side down, top with baking paper, weight with a heavy pan, and fry until skin is browned and crisp (2-3 minutes). Turn and fry until just cooked (1 minute).

Toss salad with half the dressing, season and arrange on plates with barramundi. Drizzle with remaining dressing, scatter with extra pistachios and serve with lemon wedges.

Heat olive oil in a large casserole over medium heat. Add onion, garlic and chilli and cook, stirring occasionally, until softened (5-6 minutes). Add herbs, and stir until fragrant (1-2 minutes). Deglaze with wine and reduce by half (1 minute). Stir in stock, bring to the boil and simmer until reduced by three-quarters. Stir in tomatoes and pasta; bring to a simmer. Reduce heat to low and cook, covered, until almost al dente (6 minutes). Stir in prawns; cover and cook until opaque (2-3 minutes). Remove from heat; stir in dill, fish sauce, lemon zest and juice, then season to taste.

Divide pasta among serving plates and scatter with cheese, chilli flakes and extra dill to serve.

Preheat oven to 200°C fan-forced. Place kale leaves on a large baking tray lined with baking paper; drizzle with 1 tbsp olive oil, season to taste and massage to coat. Roast until crisp and lightly charred (8-10 minutes).

Meanwhile, combine yoghurt, lemon juice and zest in a small bowl and season to taste.

Cook spaghetti in a large saucepan of salted boiling water until barely al dente (5-8 minutes). Reserve 80ml pasta water, then drain.

Heat olive oil in a large frying pan over medium-high heat. Add shallot, kale stems and chorizo, and cook, stirring occasionally, until golden (4-6 minutes). Add harissa paste, smoked paprika and chickpeas; cook, stirring, until golden and fragrant (3-4 minutes).

Heat olive oil in a large frying pan over medium-high heat. Add shallot, kale stems and chorizo, and cook, stirring occasionally, until golden (4-6 minutes). Add harissa paste, smoked paprika and chickpeas; cook, stirring, until golden and fragrant (3-4 minutes).

Add pasta and reserved pasta water to pan with chickpea mixture and toss to coat. Divide pasta among shallow bowls, top with yoghurt sauce, drizzle with burnt butter and scatter with kale chips and chives to serve.

Preheat oven to 180°C fan-forced. Grease and line a straight-sided 23cm x 13cm loaf tin with baking paper.

Whisk sour cream, milk and vanilla together in a jug to combine. Set aside.

Beat butter, sugar and a pinch of salt in an electric mixer until pale and fluffy (6-7 minutes), scrape down sides of bowl, then beat in eggs one at a time, beating well and scraping down sides of bowl between additions. Add flour and sour cream mixture alternately in 2 or 3 batches, beating to just combine.

Divide batter between two bowls. Stir strawberry powder through one portion and matcha powder through the other. Drop alternate spoonfuls of batter into the lined tin. Swirl mixture with a skewer to create a marbled effect. Smooth top with a spatula. Bake until golden and a skewer inserted withdraws clean (45-50 minutes). Cool in tin for 10 minutes, then turn out onto a wire rack to cool completely.

For sour cream glaze, whisk all ingredients in a bowl to a drizzling consistency. Drizzle glaze over cake and scatter with extra crushed freeze-dried strawberries. Cut into slices to serve. Cake is best eaten on day of making but will keep in an airtight container for 3 days.

Heat peanut oil in a large wok over high heat. Add garlic and chicken mince; stir-fry, breaking up mince with a wooden spoon, until mince starts to brown (6-8 minutes). Add snake beans, shallots, and chilli jam; stir-fry until fragrant (2-3 minutes). Stir in soy sauce, fish sauce and palm sugar; stir-fry until chicken is cooked and sauce is reduced and thickened (6-8 minutes). Remove from heat; stir through half the herbs. Keep warm.

Heat extra peanut oil in wok. Working in batches, crack 1 egg into wok and fry, gently shaking wok, until egg is cooked to your liking. Using a slotted spoon, transfer to paper towel to drain; repeat with remaining egg.

Divide rice and pad kra pao among bowls; top with fried egg and squeeze over lime wedges to taste. Scatter over remaining herbs and sliced chilli to serve.

Heat oil in a large casserole over medium-high heat. Add onion and fennel, and cook, stirring occasionally, until softened (4-5 minutes). Add garlic and spices, and cook, stirring, until fragrant (1 minute). Add sausage and cook, breaking it into small pieces with a wooden spoon, until browned (2-3 minutes). Deglaze with wine and reduce by half (2-3 minutes). Add passata, stock and herbs, season and simmer until rich and thick (25-30 minutes). Season to taste (discard bay leaf).

Meanwhile, cook pasta in a large saucepan of salted boiling water until al dente (according to packet instructions), adding cavolo nero in the last 2 minutes; reserve 125ml pasta water. Drain, then add pasta mixture and parmesan to sausage ragù over low heat. Gradually add reserved cooking water, stirring constantly, until sauce coats the pasta. Season.

Divide pasta among serving bowls. Scatter with parmesan and fennel fronds to serve.

Preheat oven to 200°C fan-forced. Place capsicums on a large oven tray lined with baking paper and roast, turning occasionally, until blackened all over (40-45 minutes). Transfer to a large bowl, cover with plastic wrap and set aside to steam (10 minutes). Cool slightly, then peel (discard inner membrane, seeds and stalks).

Tear capsicums into large pieces and place in a bowl. Add garlic, oregano and olive oil and toss to combine; set aside to marinate (30 minutes).

Add remaining ingredients to marinated capsicums, season; toss to combine; arrange on a platter to serve.

For swede purée, boil swede in a saucepan of salted water until tender (5-7 minutes). Drain, return to pan with cream and butter and blend with a hand-held blender until smooth. Season to taste and keep warm.

Heat a char-grill pan to high. Drizzle steaks with oil and season. Char-grill steaks, turning occasionally, until charred and cooked to your liking (5-6 minutes for medium-rare). Transfer to a plate, cover loosely with aluminium foil and set aside to rest (5 minutes).

Meanwhile, for anchovy butter, melt butter in a small saucepan over medium-high heat; add anchovies and garlic, and cook, stirring, until fragrant (2-3 minutes). Remove from heat, stir in parsley and lemon zest.

Divide swede purée, steaks and broccolini among serving plates. Spoon over anchovy butter, any resting juices and scatter with watercress to serve.

For marinated tofu, place soy sauce, vinegar, Shaoxing, sugar, sesame oil and a large pinch of white pepper in a bowl and stir to dissolve sugar. Add tofu, turn to coat and set aside to marinate (20 minutes). Drain tofu; stir cornflour into reserved marinade and set both aside

For sesame crumb, heat oil in a wok over medium-high heat. Stir-fry ginger and garlic until golden and fragrant (4-5 minutes). Remove from heat. Stir in sesame seeds, transfer to a small bowl and set aside.

Heat peanut oil in wok over high heat until shimmering. Add chilli and Sichuan peppercorns and stir-fry until fragrant (1 minute). Add ginger, garlic, coriander roots and stems, drained marinated tofu and stir-fry until tofu is golden (5-6 minutes). Add reserved marinade, spring onion and peas. Bring to a simmer. Stir-fry until peas are tender (2-3 minutes). Stir in peanuts, then remove from heat.

Divide rice and kung pao tofu among bowls. Scatter with sesame crumb, extra spring onion and coriander to serve.

For lemongrass pork belly, combine all ingredients except for pork in a bowl and whisk to dissolve sugar. Add pork and turn to coat. Stand to marinate (10 minutes).

Place rice in a small saucepan, cover with 450ml water, bring to the boil, cover with a tight-fitting lid, reduce heat to low and cook until water is absorbed (8-10 minutes). Remove from heat and stand for 5 minutes, then fluff with a fork.

Meanwhile, drain pork from marinade (reserve marinade). Drizzle pork with a little oil. Heat a large frying pan over medium heat. Cook pork, turning occasionally, until golden and sticky (10 minutes). Add reserved marinade and 60ml water and cook, turning and basting pork, until sauce is reduced, and pork is sticky (2 minutes). Transfer pork to a plate, pour over pan juices and set aside to rest (5 minutes).

Divide rice, pork, edamame, radish, carrot, coriander, chilli, peanuts and pickled ginger among serving bowls. Drizzle pork with resting juices and serve with gochujang on the side. Mix to combine to serve.

Preheat oven to 220°C fan-forced. Heat oil in large casserole over medium heat. Add the spicy chorizo and cook, stirring occasionally, until golden (2-3 minutes). Remove from pan. Add onion, carrot and celery and cook, stirring occasionally, until onion is slightly softened (3 minutes). Add garlic, spices and herbs and cook, stirring, until fragrant (1 minute). Deglaze with wine and cook until reduced by half (1 minute). Add potatoes, chickpeas and stock. Return chorizo; bring to the boil. Cover with a tight-fitting lid and braise in oven until vegetables are tender (25 minutes).

Meanwhile, for smoked almond romesco, combine all ingredients in a food processor and process until smooth; season to taste.

Add kale to braise. Return casserole to oven until kale wilts (5 minutes). Discard herbs. Stir through half the romesco; season to taste. Divide braise among bowls. Serve with extra romesco and parsley.

Preheat oven to 200°C fan-forced. Line a 34cm x 12cm (base measure) loose-bottomed tart tin with pastry; trimming excess pastry. Lightly prick base of tart shell with a fork; transfer to freezer for 15 minutes to chill.

Meanwhile, combine rhubarb, sugar, mandarin juice and thyme in a large baking dish and toss to coat. Arrange in a single layer and roast until rhubarb is just tender (8-10 minutes). Set aside to cool. Reserve syrup for serving.

Reduce oven to 170°C fan-forced. Line pastry case with foil, fill with baking beads or rice, place on a baking tray and blind-bake pastry until dry (15-20 minutes). Remove foil and weights; bake until pastry is golden (8-10 minutes).

Meanwhile, for frangipane, beat butter, sugar and mandarin zest in an electric mixer until pale and creamy (2-3 minutes). Add almond meal, then add egg and beat until well combined. Sift flour over and stir to combine. Spoon into pastry case, smooth top, arrange rhubarb on top pressing down lightly into frangipane and bake until crust is golden and filling is set; centre should spring back when lightly pressed (25-30 minutes; cover with foil if overbrowning). Transfer to a wire rack and cool briefly.

Cut tart into slices. Drizzle with rhubarb syrup, scatter with extra thyme and mandarin zest. Serve with whipped cream on the side.

Preheat oven to 220°C fan-forced. Combine half the garlic, ras el hanout and 1 tbsp olive oil in a large bowl. Add lamb racks, massage to coat and set aside to marinate (10 minutes).

Meanwhile, combine onion, carrots, beetroot, chickpeas, spices, honey, orange zest, juice, remaining garlic, and 2 tbsp olive oil in a large bowl, season to taste, toss to coat and divide among two large oven trays lined with baking paper. Roast, tossing occasionally, until vegetables are golden and tender (25-30 minutes).

Place couscous in a bowl, add 375ml boiling water, cover with plastic wrap and stand until liquid is absorbed (4-5 minutes). Fluff up with fork and season.

Season lamb racks generously. Heat 1 tbsp oil in a large ovenproof frying pan over medium-high heat, add lamb, fat-side down, and cook, turning occasionally, until browned all over (3-4 minutes). Transfer to oven and roast until cooked to your liking (10-12 minutes for medium-rare). Rest for 5 minutes.

Meanwhile, for harissa yoghurt, combine all ingredients in a bowl and season to taste.

For mint dressing, combine all ingredients in a food processor and process until smooth and combined. Season to taste.

Arrange couscous, roast vegetables and spiced lamb racks on a large serving platter. Drizzle with mint dressing, scatter with roasted almonds, extra mint and coriander. Serve with harissa yoghurt on the side.

Remove chicken from refrigerator (30 minutes) and season generously.

Preheat oven to 200°C fan-forced. Heat olive oil in a large casserole over medium-high heat. Cook chicken, skin-side down, until golden (3-4 minutes). Turn, and cook until light golden (2-3 minutes). Transfer chicken to a plate. Add garlic, sage, lemon and wine to casserole and bring to a simmer. Add milk, whisk to combine and season to taste. Return chicken, skin-side up, to casserole and roast in oven until golden and milk has formed curds (40-45 minutes). Remove chicken from casserole and set aside to rest (15 minutes).

Meanwhile, for buttered spinach, melt butter in a large frying pan over medium heat until foaming. Add spinach and sauté until tender (2-3 minutes). Remove from heat; stir through nutmeg and season to taste.

Cut chicken into 8 pieces and arrange on a serving platter; top with milk curds, garlic, lemon peel, grated parmesan and fried sage. Serve with buttered spinach on the side.

Preheat oven to 200°C fan-forced. Soak dried mushroom pieces in 100ml boiling water in a bowl until soft (8-10 minutes), then pour into remaining stock.

Meanwhile, halve radicchio through the stem; finely shred half and cut the remaining half into thin wedges. Place radicchio wedges on a large oven tray lined with baking paper, drizzle with 1 tbsp olive oil and balsamic vinegar, season to taste and toss to coat. Roast until golden and beginning to char (10-12 minutes).

Meanwhile, heat 2 tbsp olive oil in a large saucepan over medium heat. Add leek and garlic; cook, stirring occasionally, until softened (5-6 minutes). Add shredded radicchio and stir to wilt (2-3 minutes). Stir in rice and herbs to coat in oil and lightly toast, then add wine and stir until almost evaporated (1-2 minutes). Add hot stock mixture, reduce heat to low and cook, covered, until rice is al dente (11-12 minutes). Remove from heat. Add butter, mascarpone and parmesan to risotto; cover and stand for 5 minutes. Beat until creamy and season to taste.

Meanwhile, place walnuts, sage and remaining 60ml olive oil in a small saucepan over low heat; cook, stirring occasionally, until golden and crisp (5-6 minutes).

Divide mushroom risotto and roasted radicchio among serving bowls; scatter with extra parmesan, walnuts and fried sage to serve.

Preheat oven to 220°C fan-forced. For glaze, combine all ingredients in a large bowl; add the chicken and turn to coat. Set aside at room temperature to marinate (30 minutes).

Place mushrooms in a large roasting pan, place chicken on top and pour 200ml water around chicken. Roast until chicken is golden and juices run clear when thickest part of thigh is pierced (25-30 minutes). Set aside to rest (10 minutes).

Meanwhile, blanch bok choy in salted boiling water until just tender (2-3 minutes). Drain.

Heat oil in a large frying pan over high heat. Add noodles and cook, turning, until golden and crisp. (5-6 minutes).

Arrange chicken, mushrooms and bok choy on a large serving platter and drizzle with resting juices. Scatter with garlic chives and serve with rice noodles and extra chilli crisp oil on the side.

Preheat oven to 190°C fan-forced. Scatter sugar evenly over the base of a 25cm-diameter cast-iron frying pan and cook over high heat until sugar begins to dissolve and caramelise around the edges (1-2 minutes). Start swirling pan occasionally to cook sugar evenly (do not stir) until sugar is all caramelised (3-4 minutes). Add butter, vinegar and thyme, swirl to combine (20-30 seconds), then remove from heat. Arrange onions over caramel in a circle, removing outer rings from some onion rounds to fit neatly in a single layer. Cover with puff pastry round, tucking edges down around the onions. Score centre for steam to escape, then bake until pastry is dark golden and puffed (20-25 minutes).

Meanwhile, for salad, place witlof, frisée, watercress and chervil in iced water to crisp (10 minutes). Drain; dry well with a clean tea towel. Place olive oil, hazelnut oil, mustard, chives, vinegar and juice in a large bowl, season to taste and whisk to combine. Add witlof mixture, apple, Comté and hazelnuts; gently toss to dress.

Remove onion tarte Tatin from oven; stand for 1 minute. Place a serving plate on top; shake pan to loosen, then work quickly, invert tart (be careful, hot caramel can drip). Cut tart into wedges, scatter with extra thyme and serve with apple and Comté salad on the side.

Preheat oven to 220°C fan-forced. Combine garlic, thyme, lemon zest and juice and olive oil in a large bowl, season to taste, then add chicken thighs, toss to coat and set aside to marinate (10 minutes). 

Meanwhile, for Caesar butter, place all ingredients in a food processor and process to combine. Season to taste. Transfer to a small saucepan and set aside.

 Drain chicken from marinade (reserve marinade for vegetables). Wrap chicken thighs with pancetta and place seam-side down on 2 large oven trays lined with baking paper. Roast until chicken is light golden (20 minutes). Add shallots and Brussels sprouts to bowl with marinade, toss to coat, then divide among oven trays around chicken in a single layer. Return trays to oven and roast until chicken runs clear when thighs are pierced with a skewer (20 minutes). Transfer chicken to a plate; cover loosely with aluminium foil to rest (10 minutes).

Divide beans and cavolo nero among trays with Brussels sprout mixture, carefully toss to coat, return to oven and roast until vegetables are golden and tender (10 minutes).

Warm butter over low heat until melted. Arrange chicken and roast vegetables on a large serving platter; drizzle with warm Caesar butter and scatter with finely grated parmesan to serve.

Preheat oven to 220°C fan-forced. Heat 1 tbsp oil in a large frying pan over medium-high heat. Add onion, and cook, stirring occasionally, until lightly caramelised (5-6 minutes). Add garlic and curry paste, and cook, stirring constantly, until fragrant and oil separates (3-4 minutes). Add lemongrass, coconut milk, lime juice, 2 tbsp fish sauce and 200ml water; bring to simmer. Place pumpkin and potatoes in a large deep roasting pan, pour over curry sauce, cover with foil and bake until vegetables are tender (30 minutes). Uncover and bake until vegetables begin to caramelise (10 minutes). 

Meanwhile, place palm sugar and remaining fish sauce in a bowl, stir to dissolve sugar, add tofu and toss to coat; set aside to marinate (20 minutes).

Heat remaining oil in a large frying pan over medium-high heat. Add tofu and cook, turning, until caramelised (3-4 minutes). 

Transfer curry to a large serving bowl. Scatter with peanuts and herbs and serve with steamed rice on the side.

Preheat oven to 220°C fan-forced. Score eggplant in a diamond pattern, then dust cut sides with cornflour.

Combine garlic and olive oil in a small bowl and season generously. Brush garlic oil over cut sides of eggplant, then place cut-side down on a baking tray lined with baking paper. Roast until light golden (20 minutes). Turn eggplant halves, return to oven and roast until golden and caramelised (12-15 minutes).

Meanwhile, for ezme salad, place all ingredients in a bowl, season to taste and stand for flavours to develop (10 minutes).

Divide salad among plates. Top with eggplant, sprinkle with extra Aleppo pepper and serve with grilled flatbread.