Scoop out and discard seeds and membrane from tomatoes, then coarsely chop the flesh and set aside.

Heat olive oil in a large casserole over medium-low heat. Add garlic and basil and cook, stirring, until fragrant (2-3 minutes). Add tomatoes, season generously to taste, then cook, stirring occasionally, until softened (4-5 minutes). Add risoni and stir to coat in oil, then add wine. Add hot stock, a ladleful at a time, stirring continuously between additions until almost absorbed before adding the next, until risoni is al dente and creamy (23-25 minutes). Discard basil and season to taste.

Divide risoni among shallow bowls, top with ricotta, cherry tomatoes and extra basil. Drizzle with extra olive oil to serve.

Preheat oven to 220°C. Cook broccolini, asparagus, peas and broad beans in a saucepan of boiling salted water until just tender but still crisp (1-2 minutes). Drain and refresh under cold running water.

Heat sesame oil in a large ovenproof frying pan over medium-high heat. Cook ginger, garlic and spring onion, stirring occasionally, until soft (2 minutes). Combine, miso, mirin and 80ml (⅓ cup) water in a bowl. Add to pan and stir to combine. Add spinach leaves and cook until wilted (30 seconds).

Stir in cooked broccolini, asparagus, peas and broad beans. Using the back of a spoon, make 2 equally spaced indents in the vegetable mixture. Crack eggs into hollows, then sprinkle with furikake seasoning. Bake until eggs are just set (6-8 minutes).

Scatter baked eggs with extra furikake seasoning and drizzle with sesame oil.

Preheat oven to 200°C. Place three-quarters of the pumpkin in a large bowl with half of the oil, season and toss to combine. Arrange on a large oven tray lined with baking paper and roast until tender (25 minutes).

Meanwhile, heat butter and remaining oil in a large saucepan over medium-high heat. Add shallots and garlic and cook, stirring, until shallots have softened (5 minutes). Add rice and stir for 1 minute to coat, then add vermouth and cook until absorbed (2-3 minutes). Add remaining pumpkin and 250ml stock, and stir frequently, breaking up pumpkin until stock is absorbed (3-5 minutes), then add remaining stock 250ml at a time, stirring until absorbed before adding more. Cook until rice is al dente and pumpkin has broken down and coloured the risotto (20-25 minutes).

Add mascarpone and parmesan and beat until creamy. Season to taste and serve immediately topped with roasted pumpkin, extra mascarpone, parmesan, basil and lemon on the side.

For parmesan stock, combine ingredients and 4 litres water in a saucepan. Bring to the boil over high heat, reduce to low and gently simmer, skimming occasionally, until stock is flavoured (30-40 minutes). Remove from heat, strain through a muslin-lined fine sieve (discard solids). Makes about 2.5 litres. Stock will keep refrigerated for up to 3 days and frozen for up to 1 month.

Meanwhile, for pesto, blend ingredients in a blender to a paste; season to taste.

Cook pasta in a large saucepan of boiling salted water 2 minutes less than manufacturer’s instructions. Drain and cool under cold water.

Heat oil in a large saucepan over medium-high heat. Add guanciale; cook, stirring frequently, until it begins to brown (4-5 minutes). Add leek, garlic, half herbs and root vegetables; cook, stirring occasionally, until leek begin to soften (5-6 minutes). Add tomato, parmesan stock, fennel, and zucchini and bring to the boil. Reduce heat to low, stir in cavolo nero and simmer until vegetables are cooked (20-25 minutes). Stir in remaining herbs and season to taste.  

Divide minestrone among bowls, drizzle with pesto and serve with crusty bread.

For prawn bisque, heat half the oil in a large saucepan over high heat. Add prawn heads and cook, stirring occasionally, until fragrant and shell colour deepens (10 minutes). Remove from pan. Reduce heat to medium. Add remaining oil to pan; add onion, carrot, celery, fennel, turnip, capsicum, garlic and cook, stirring occasionally, until softened (5-7 minutes). Add tomatoes and herbs; cook, stirring occasionally, until flavour develops (10 minutes). Add potatoes and prawn heads; cook for 10 minutes. Add fish stock, brandy and saffron; bring to a simmer. Reduce heat to low and simmer until flavour develops (30 minutes). Remove from heat; stir through Pernod, lemon zest and juice. Set aside to cool slightly, then transfer to a food processor in batches and process until smooth. Pass through a fine sieve. Reserve 500ml and refrigerate until required. Remaining bisque can be frozen to flavour sauces, soups and braises.

Place a food processor bowl in the refrigerator to chill. Place bread in a bowl and pour over milk to soak (5 minutes).

Place fish in chilled food processor bowl and process until smooth (30 seconds). Add soaked bread, egg and spices; process until just combined. Gradually add 100ml cream, in batches, processing well between each addition. Transfer dumpling mixture to a bowl, cover and refrigerate to chill (30 minutes).

Preheat oven to 240°C fan-forced. Place reserved bisque in a saucepan and bring to a simmer over medium-high heat. Simmer until reduced by half (9-10 minutes). Add brandy and 150ml cream; simmer until reduced slightly (5 minutes). Season.

Line a large oven tray with baking paper. To blanch dumplings, bring a large shallow casserole of salted water to the boil. Using two dessert spoons, spoon quenelles of dumpling mixture, in batches, into boiling water to blanch (1 minute or until they rise to the surface). Using a slotted spoon, transfer to the lined tray. Repeat shaping and blanching with the remaining dumpling mixture. Transfer dumplings to oven and bake until golden (5 minutes).

Warm sauce in a small saucepan over medium heat. Divide among six shallow serving dishes, arrange dumplings on sauce and bake until dumplings are golden and sauce colour has deepened (4 minutes)

Scatter dumplings with dill and serve with crusty bread on the side.

For pesto, combine all ingredients except olive oil in a food processor and process until finely chopped. With the motor running, add oil in a thin, steady stream until smooth and combined. Transfer to a bowl, season to taste and refrigerate until required.

For besciamella, heat butter in a saucepan over medium heat; stir in flour and cook, stirring, until sandy (3-5 minutes). Gradually whisk in hot milk until sauce is smooth and thick (8-10 minutes). Pour into a large bowl, season to taste, then cover directly with plastic wrap and allow to cool slightly (20 minutes). Stir through pesto.

Meanwhile, combine ricotta, egg, parmesan and garlic powder in a bowl and season generously to taste.

Preheat oven to 180°C fan-forced. To assemble lasagne, lightly grease a 24cm square baking dish with olive oil. Spread ⅓ cup besciamella over base of dish. Top with a single layer pasta sheet (trimming to fit), ⅔ cup besciamella, 3 slices provolone and one-fifth ricotta mixture. Continue layering pasta, besciamella, provolone and ricotta mixture, ending with a layer of ricotta mixture. Top with torn mozzarella, season to taste, cover tightly with foil and bake until bubbling (45 minutes). Remove foil and bake, uncovered, until golden (15-20 minutes). Stand for 10 minutes before serving. Scatter with extra parmesan, pine nuts and basil to serve.

Combine garlic, spices and olive oil in a large bowl, add lamb and massage to coat. Set aside to marinate (15 minutes or 1 hour if time permits).

Heat a barbecue or lightly greased char-grill pan to medium-high. Drizzle lamb with little extra oil and season. Place on barbecue fat-side down and grill, turning every 10 minutes, until cooked to your liking (20-25 minutes for medium-rare). Transfer to a tray, cover loosely with foil and rest for 15 minutes.

For fattoush, return barbecue to high. Brush pita with 1 tbsp oil, rub with 1 tsp sumac and season. Grill pita until charred and toasted (1-2 minutes each side). Remove from char-grill, and set aside to crisp. Place beans and peas in a bowl, drizzle with 1 tbsp oil, season, toss to coat, then grill, turning occasionally, until charred and tender (2-3 minutes). Transfer to a board to cool, then halve on an angle. Place garlic, lemon zest and juice, remaining 125ml olive oil and remaining sumac in a large bowl, season, then add beans, peas and remaining ingredients. Toss to combine. Crumble in pita just before serving.

For mint yoghurt, blend mint, garlic, olive oil, lemon zest, juice and 2 tbsp yoghurt in a high-speed blender until smooth and bright green. Transfer to a bowl, stir in remaining yoghurt and season.

Slice lamb across the grain. Serve lamb scattered micro herbs with fattoush, mint yoghurt and lemon wedges on the side.

Peel and devein 12 of the prawns, leaving tails intact. Carefully slice in half horizontally then set aside. Peel and devein remaining prawns and process with spring onion, garlic, coriander, ginger, eggwhite, soy sauce, sesame oil and cornflour in a food processor until a smooth paste; season salt and white pepper. Transfer to a bowl and refrigerate until well chilled (2 hours).

For vinegar and chilli dipping sauce, place ingredients in a bowl, stir to combine and set aside.

Spread prawn mixture onto bread, cut off crusts and cut each piece in half diagonally. Scatter with sesame seeds and gently press to adhere to prawn mixture.

Heat 4cm oil in a large, deep frying pan over medium heat. Fry toasts in batches, turning occasionally, until golden and crisp (3-4 minutes; be careful, hot oil will spit), then drain. Fry reserved prawns, turning, until golden and cooked (2 minutes). Serve hot with dipping sauce.

Preheat oven to 180C. Cook pasta in a large saucepan of well-salted boiling water until not quite al dente (6-7 minutes). Drain, reserving 2 tbsp cooking water, and return both to pan.

Meanwhile, heat 2 tbsp oil in a frying pan over a medium-high heat, add bacon or speck and fry until crisp and fat renders (2-3 minutes). Add garlic, stir until fragrant, then deglaze pan with wine and simmer until reduced by half (2-3 minutes). Stir in mustard and thyme, then add mixture to pasta and stir to combine. Add cream, cheddar, Gruyère, crème fraîche, paprika and half the parmesan, season, mix well, then transfer to four individual 450ml baking dishes (or a large baking dish).

Mix breadcrumbs, rind and remaining oil and parmesan in a bowl and season. Scatter crumbs over pasta and bake until filling is bubbling and the top is golden brown (15-20 minutes). Scatter with extra thyme and lemon rind, and serve hot.

Cook pasta in a large saucepan of boiling salted water until al dente (8-10 minutes).

Meanwhile, heat oil in a frying pan over medium-high heat, add guanciale and sauté until starting to crisp (2-4 minutes). Set aside and keep warm.

Drain pasta, reserving 2 tbsp cooking water. Add to guanciale with eggs, pecorino, reserved cooking water and freshly ground black pepper to taste. Toss until pasta is coated and sauce begins to thicken (20-30 seconds), then serve immediately, scattered with parsley and extra pecorino to the side.

Heat honey in a saucepan over medium heat for 5 minutes or until dark golden, then add orange juice and rind, mustard and cloves and simmer for 10 minutes or until reduced by half. Cool to room temperature.

Preheat oven to 180C. Remove skin from ham and discard. Score fat in a crisscross pattern, stud with remaining cloves in the centre of each diamond.

Place ham on a rack in a large roasting pan. Half fill roasting pan with water and brush ham liberally with glaze. Roast, basting frequently with remaining glaze, for 1 hour, or until golden.

Preheat oven to 180C. Place turkey breast skin-side down on a work surface and make an incision lengthways along the thickest part of the breast to butterfly. Open flat and season to taste.

Combine herbs, garlic, rind and half the olive oil in a small bowl, season to taste and spread evenly over turkey. Roll into a long cylinder, tucking ends under, then tie securely at intervals with kitchen twine.

Place turkey on a wire rack in a roasting tray, drizzle with remaining oil, season to taste and roast, basting occasionally, until golden and juices run clear when pierced with a skewer (1 hour 10 minutes-1 hour 15 minutes). Remove from oven, cover loosely with foil and rest for 15 minutes.

Meanwhile, for Meyer lemon mayonnaise, combine yolk, juice and mustard in a small bowl, whisk to combine, then add oil in a thin continuous stream, whisking continuously until incorporated. Add rind, season to taste and set aside. Serve sliced turkey with mayonnaise to the side.

Score pork skin at 1cm-2cm intervals.

Bring a saucepan of water to the boil over high heat. Place pork skin-side up in a colander over sink and pour over boiling water, then pat dry with absorbent paper.

Scatter salt over skin, rub into cuts, transfer to a tray lined with baking paper and refrigerate, uncovered, until skin is dried (overnight).

Dry-roast fennel seeds in a small frying pan (1 minute).

Crush fennel seeds in a mortar and pestle, add herbs and garlic, crush to a coarse paste and set aside.

Preheat oven to 130C. Place pork skin-side down on a board and make an incision from the centre horizontally outwards through the middle of the meat, stopping short of the end. Repeat with other half of pork then open out to make one long flat piece.

Spread with herb mixture, fold in ends, roll to enclose tightly and turn pork skin-side up.

Tie at intervals with kitchen string, rub with oil and roast in a roasting pan until pork is just cooked and juices run clear when meat is pierced (3-3½ hours).

Increase oven to 250C. Drain fat (reserve for roast potatoes; see recipe below), add wine to pan (but not over pork) and roast until skin crackles (20-30 minutes). Set aside in a warm place to rest (30 minutes), remove crackling, carve meat, and serve meat and crackling hot with pan juices and roast potatoes.

Preheat oven to 200C.
Follow the instructions to make your choice of glaze and set aside.

Use a sharp knife to score the skin around the shank (bone). Then, run your knife along the edges of the skin to help separate it from the fat. You do this so that your fingers can get under the skin to peel it back. Use your clean fingers to get beneath the skin, and peel it back from the ham. As you go, run your fingers back and forth along the width of the skin, so that it pulls back gradually and evenly. Be extra careful not to tear the fat.
Detach the skin and reserve (Use it to cover leftover ham to help prevent it from drying out).

Score the fat (not the flesh!) evenly with a small sharp knife, maintaining an even depth all over. You can either score in a crisscross pattern to form diamonds or in parallel lines (approx. one inch wide).

Place ham in a large roasting pan with a cup of water, then brush with glaze at regular intervals for about 30 minutes while baking. Bake until sticky, golden and warmed through (1½-2 hours). Rest for 30 minutes before carving.

Preheat oven to 200°C fan-forced. For zhoug, place all ingredients except lemon juice in a high-speed blender and blend until smooth. Season. Place half the zhoug in a small bowl and stir through lemon juice; set aside until ready to serve.

Place remaining zhoug in a large bowl, add chicken Marylands, season and massage to coat.

Arrange chicken and sweet potatoes on two large baking trays lined with baking paper. Drizzle potatoes with olive oil and season to taste. Roast until golden brown and chicken juices run clear when thigh is pierced with a skewer (30-35 minutes). Set chicken aside to rest (10 minutes).

Meanwhile, for tahini yoghurt, combine ingredients in a small bowl and season to taste.

Divide the roast chicken Marylands, sweet potatoes and beans among serving plates. Drizzle with remaining zhoug, scatter with micro herbs and serve with tahini yoghurt on the side.

Preheat oven to 100°C fan-forced. Place bread in a food processor and process until coarse breadcrumbs form. Spread over a large oven tray lined with baking paper and bake until dry but not coloured (25-30 minutes). Cool completely, then transfer to a food processor and process until very fine crumbs form. Store in an airtight container until required.

For nokedli batter, whisk eggs and milk in a bowl to combine. Gradually add flour, a little at a time, until batter is smooth (batter should be thin). Add 8gm fine sea salt and beat to combine. Transfer to a bowl, cover and refrigerate overnight to rest and hydrate.

To cook nokedli, bring a very large saucepan of salted water to the boil. Carefully hold a large-holed metal colander (about 5mm) over saucepan, then ladle over one-quarter of batter. Using a pastry scraper, push batter through holes. Once nokedli float (1 minute), remove with a spider and plunge into a bowl of ice-water. Repeat in batches. Drain well, rinse under cold, running water, drain again, then dry well on a clean tea towel. Set aside.

To prepare schnitzel, butterfly each portion of pork and open flat. Using the flat side of a meat mallet, gently pound each piece until 4-5mm thick. Season all over with fine sea salt. Place seasoned flour, egg and 185gm breadcrumbs (reserve excess for a later use) in separate shallow bowls. Dust pork evenly in flour, shake off excess, then dip into egg and then press into crumbs, coating evenly. Refrigerate schnitzels until required.

For creamed spinach, place cream in a small saucepan and bring to a gentle simmer over very low heat. Simmer until reduced by half (15 minutes). Heat butter in a saucepan over medium heat. Add onion and cook, stirring occasionally, until softened (10 minutes). Add chicken stock and cook, stirring occasionally, until onion is tender (5 minutes). Add spinach and cook, covered, until just wilted. Stir to combine. Strain off half the liquid from pan. Blend with a hand-held blender until almost smooth. Add cream (you may not need it all) and blend until smooth. Season to taste and set aside.

Line a baking tray with baking paper. To cook schnitzel, fill a large, deep frying pan over medium heat with oil to a depth of 1cm and heat to 180°C. Shallow-fry schnitzels in batches, using a spoon to baste with hot oil, until golden brown and cooked through (2-3 minutes). Drain schnitzels on a rack set over an oven tray lined with baking paper and transfer to the oven to keep warm.

Cook butter in a large frying pan over medium heat, swirling pan, until foaming and nut brown (2-3 minutes). Remove from heat. Add nokedli and nutmeg to taste, stir to coat and season to taste

Reheat creamed spinach over medium heat until hot. Divide nokedli and schnitzel among serving plates. Serve with creamed spinach and lemon wedges on the side.

Preheat oven to 220°C fan-forced. Peel half the pumpkin and cut into 1.5cm chunks. Cut the remaining pumpkin into 1.5cm chunks. Place peeled and unpeeled pumpkin on separate sides of a large oven tray lined with baking paper, drizzle with half the oil, season and toss to coat. Roast until golden and tender (25 minutes).

For roast chilli-pepita oil, combine all ingredients in a small saucepan. Place over low heat and cook, stirring occasionally, until garlic is light golden (6-7 minutes). Remove from heat; allow to infuse. Season to taste.

Meanwhile, heat remaining oil in a large casserole over medium heat. Add fennel, garlic and fennel seeds and cook, stirring, until softened (5-6 minutes). Stir in risoni to coat and lightly toast. Add verjuice and stir until almost evaporated (1 minute). Add stock and rosemary; bring to the boil. Reduce heat to low; cook, covered, stirring occasionally, until risoni is al dente (10 minutes). Remove from heat. Add the roast peeled pumpkin and parmesan; cover and allow to stand (3 minutes). Beat until creamy, then season to taste.

Divide risoni among bowls, top with stracciatella, remaining roast pumpkin and extra parmesan. Drizzle with chilli-pepita oil to serve.

For gnocchi, bring potatoes to the boil in a large saucepan of cold salted water and cook until tender (15-20 minutes). Drain. Cover with a clean tea towel and set aside to steam dry (10 minutes). Pass through a drum sieve or potato ricer and refrigerate, covered with a tea towel, until cold (2-3 hours). Cook cavolo nero in a saucepan of salted boiling water until tender (3 minutes). Refresh in iced water. Drain, squeeze out excess water, then very finely chop. Combine potato, cavolo nero, egg yolk, nutmeg and 1 tsp fine sea salt in a bowl. Add flour and parmesan and using your hand gently mix until combined. Divide dough into 6 pieces. Lightly knead each piece of dough until smooth, then gently roll to 1cm-diameter ropes. Cut into 1.5cm pieces.

Cook gnocchi in batches in a large saucepan of boiling salted water until they rise to the surface (1-2 minutes). Using a slotted spoon, transfer to a large tray lined with paper towel and pat dry. Transfer to an oiled tray. If not using straightaway, cover and refrigerate until required (up to 2 days in advance).

For prawn sauce, peel and devein prawns, keeping tails intact; reserve heads. Refrigerate prawns until required. Heat oil in a saucepan over high heat. Add prawn heads and cook, breaking up with the back of wooden spoon to extract maximum flavour, until caramelised (5 minutes). Reduce heat to medium. Add tomato paste, fennel seeds and oregano sprigs and cook, stirring, until fragrant (2 minutes). Deglaze with white wine and reduce by three-quarters (1-2 minutes). Add butter and stir until melted. Reduce heat to low and cook until flavour develops (5 minutes). Remove from heat; strain through a fine sieve into a clean saucepan, pressing down on solids to extract all liquid. Stir through chopped oregano, garlic, lemon zest and juice and season. Set aside.

Preheat oven to 150°C fan-forced. Dry-roast chilli flakes, fennel seeds and pink peppercorns in a small frying pan until fragrant (1 minute). Transfer to a mortar and pestle and pound until coarsely crushed. Stir through 1 tsp sea salt flakes and set aside for prawn and pancetta topping.

Heat half oil in a frying pan over medium-high heat. Add half the gnocchi and cook, turning occasionally, until golden (2-3 minutes). Transfer to oven tray and place in oven to keep warm. Repeat with remaining oil and gnocchi. Wipe pan clean with paper towel.

For prawn and pancetta topping, heat half the olive oil in pan over medium-high heat. Add prawns and cook, turning occasionally, until golden and just cooked through (1-2 minutes). Remove from pan. Add remaining oil and pancetta and cook, stirring occasionally, until golden (1-2 minutes). Add garlic and chilli-pepper mix to pan and cook until fragrant (1 minute). Return prawns; toss to coat.

Meanwhile, place prawn sauce over medium heat and cook until sauce splits (2-3 minutes). Divide gnocchi and prawn topping among serving bowls; spoon over split prawn sauce, scatter with fried cavolo nero and fennel fronds to serve.

For curry paste, combine all ingredients and 2 tsp fine sea salt in a food processor and process until smooth. Curry paste can be refrigerated for 1 week.

Preheat oven to 200°C fan-forced. Heat 60ml oil in a large wide casserole over medium-high heat. Add curry paste and spices; stir-fry until fragrant and colour deepens (3-4 minutes). Add desiccated coconut and stir-fry until fragrant (30 seconds). Add coconut milk and 250ml water; bring to the boil. Carefully place whole cauliflower in centre of casserole, drizzle cauliflower with remaining oil and season. Cover with a tight-fitting lid or two layers of foil and roast until whole cauliflower is tender (1 hour). Remove lid or foil and roast until cauliflower is charred and curry sauce cracks and thickens slightly (30-35 minutes).

Meanwhile, combine rice, lime leaves and 450ml water in saucepan; bring to the boil. Cover with a tight-fitting lid, reduce heat to low and cook until water is absorbed (10-12 minutes). Remove from heat and stand for 5 minutes, then fluff with a fork (discard lime leaves).

Spoon rendang sauce in a serving bowl and place whole roasted cauliflower on top. Serve with lime leaf rice, cucumber, shallots, roasted cashews, toasted coconut, sliced chilli, coriander and lime wedges on the side.

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 160°C fan-forced. Drizzle lamb chops with a little olive oil and season generously. Heat olive oil in a large casserole over high heat. Add lamb and cook until browned (2-3 minutes each side). Remove from heat and set lamb aside. Carefully strain half the oil from casserole. Return casserole to high heat. Deglaze with wine, scraping base, then add garlic and rosemary. Remove from heat; add potatoes and stock, toss to coat. Arrange lamb on top, scatter with bread and pecorino, season to taste, then drizzle with a little oil. Cover with a tight-fitting lid or two layers of aluminium foil and roast until lamb is tender (1 hour). Remove foil and roast for a further 20 minutes until potatoes are golden. Set lamb chops aside to rest (15 minutes).

Meanwhile, for tomato salad, combine all ingredients except mint in a large bowl, season and set aside for flavours to develop (15 minutes). Just before serving, add mint and gently toss to combine.

Arrange roast lamb chops and potatoes on a large serving platter. Scatter with parsley and serve with lemon wedges and tomato and mint salad on the side.

Preheat oven to 180°C fan-forced. For tomato sugo, heat olive oil in a saucepan over medium heat. Add garlic and basil, then cook, stirring, until fragrant (1-2 minutes). Add polpa and 100ml water, season, then simmer, stirring occasionally, until sauce is slightly thickened (10 minutes). Remove from heat (discard basil); pour into a 25cm x 20cm rectangular baking dish.

Using a mandolin or sharp knife, carefully cut eggplant lengthways into 2mm-thick slices (20 slices).

Heat 5mm oil in a large frying pan over medium-high heat until shimmering. Shallow-fry eggplant, in batches, turning until tender and light golden on edges (2-3 minutes). Drain on paper towel.

Preheat oven to 190°C fan-forced. Lay eggplant slices out on a clean work surface. Place a basil leaf and piece of buffalo mozzarella at one end of each slice, then roll into eggplant involtini. Arrange in baking dish on top of tomato sugo, seam-side down, drizzle with olive oil and bake until eggplant is tender (20-25 minutes). Adjust oven to fan grill, then grill until golden and bubbling (8-10 minutes). Scatter with parmesan and basil. Serve eggplant parmigiana involtini with crusty bread on the side.

Preheat oven to 180°C fan-forced. Tie beef at 2cm intervals with kitchen string. Drizzle beef with olive oil and season generously all over. Heat olive oil in a large frying pan over high heat. Add beef and cook, turning, until browned all over (5-8 minutes). Transfer to an oven tray lined with baking paper and roast until cooked to your liking (22-25 minutes for rare). Set aside to rest (30 minutes). Refrigerate to chill (2-3 hours).

Meanwhile, for salsa verde, pound garlic and a pinch of salt in a mortar and pestle until finely crushed. Add anchovy and pound until almost smooth. Add capers and pound until coarsely chopped. Add parsley and lightly pound until combined. Stir in vinegar and olive oil and season to taste.

Thinly slice beef. Arrange cold roast beef and rocket on a large serving platter. Spoon over salsa verde and top with parmesan to serve.

For pasta dough, place semolina, 1 tsp sea salt and 180ml warm water in a food processor and pulse until a rough dough forms. Turn out onto a lightly floured surface; knead until smooth (5 minutes). Wrap in plastic wrap and rest at room temperature (1 hour).

Divide dough into four. Working with one portion of dough at a time, place on clean work surface and roll dough into a long rope about 1cm thick. Repeat with remaining portions, then cut each rope into 1cm pieces. Using a gnocchi board, push each piece of dough down the board with thumb and place on a large baking tray dusted with extra semolina. Repeat with remaining dough. Cover with plastic wrap and refrigerate until required (up to 3 days).

Heat a barbecue or lightly greased char-grill pan to high. Grill whole eggplant, turning occasionally, until blackened (20-30 minutes). Cool, then peel, coarsely chop and place in a sieve to drain (8-10 minutes). Transfer to a bowl; mash with a fork and set aside.

Meanwhile, place sliced eggplant in a colander set over a bowl, season with salt; toss to coat. Set aside to draw out excess moisture (20 minutes). Pat dry with paper towel.

For pickled chilli, combine chilli and vinegar in a small bowl and season to taste; set aside to quick-pickle (15 minutes). Just before serving, stir in olive oil.

Heat half the olive oil in a large casserole over medium-high heat. Add eggplant and cook, stirring occasionally, until golden (3-4). Drain on paper towel. Reserve pan.

Heat remaining oil in pan over medium heat. Add onion, garlic, chilli, dried and fresh oregano; cook, stirring occasionally, until softened (8-10 minutes). Increase heat to high. Add tomato paste, and cook, stirring, until colour deepens (1-2 minutes). Add passata and charred eggplant; bring to the boil, then reduce heat to low and simmer until flavour develops and sauce thickens (10 minutes). Remove from heat; stir in basil and set aside to infuse (20 minutes). Discard basil sprig.

Cook pasta in saucepan of salted water until pasta floats (3-4 minutes). Drain; reserving 125ml pasta water. Add drained pasta and parmesan to sauce over low heat. Gradually add reserved pasta water, stirring, until glossy and coated. Divide pasta among bowls, top with fried eggplant and scatter with ricotta, basil and pickled chilli.

Heat butter in a large saucepan over low-medium heat, add onion and garlic and sauté until tender (10-12 minutes). Add ham hocks, cover with cold water (about 4 litres), bring to the simmer, reduce heat to low and cook until ham is falling from the bone (1-1½ hours). Remove hocks from saucepan, set aside to cool and, when cool enough to handle, remove skin and bone (discard), coarsely shred meat and set aside.

Meanwhile, add split green peas to stock and simmer until very tender (45 minutes-1 hour). Add baby peas (reserve some for garnish if desired) and simmer until bright green (1-2 minutes). Purée in batches in a blender until smooth, add shredded ham to soup (reserve a little for garnish if desired), season to taste and keep warm.

Meanwhile, for herb butter, combine ingredients in a small bowl, season to taste and set aside.

Preheat a grill to high. Place baguette cut-side up on a baking tray and grill until golden (1-2 minutes each side), then spread with herb butter. Serve with hot soup topped with reserved baby peas (steamed until bright green) and shredded ham.

For pici dough, combine flour and 2 tsp fine sea salt in a large bowl; make a well in the centre, then add oil and 165ml warm water. Using your hands, mix to form a shaggy dough. Transfer to a clean work bench and knead until smooth (5-8 minutes). Divide dough into two, shape in rectangles and pat down to about 1cm thick; wrap in plastic wrap, then rest at room temperature (1 hour).

Meanwhile, for peperonata sauce, preheat oven grill to high. Place capsicum, skin-side up, on an oven tray lined with foil; drizzle with 1 tbsp oil, season and grill until blackened (10-12 minutes). Transfer to a bowl and cover with plastic wrap to steam. Cool briefly, then peel capsicum (discard skins) and set aside. Adjust oven to 200°C fan-forced. Place remaining ingredients in roasting pan, season and toss to combine. Roast until slightly caramelised (25-30 minutes). Cool briefly. Transfer to a food processor with charred capsicum; process until smooth and season.

To roll pici, place extra flour in a large bowl. Roll one portion of dough to a 35cm x 12cm rectangle. Cut dough crossways into 5mm strips. Using your fingertips, roll each strip into a 25cm long rope. Transfer each rope to the bowl of flour and dust to coat, then place on a lined tray lightly dusted with more flour. Repeat with remaining dough portion. Cover and refrigerate until required.

Combine parsley, garlic, 125ml olive oil, lemon zest and juice in small blender and blend until bright green and smooth. Transfer to a small bowl and season; set aside until required.

Heat peperonata sauce in large saucepan over low heat until hot. Shake off excess flour from pici. Cook pasta in a large saucepan of salted water until al dente or until they float to the surface (3-4 minutes). Drain; reserving 125ml pasta water. Add pasta to pan with peperonata sauce and three-quarters of the parmesan. Gradually add pasta water, stirring constantly, until glossy and coated.

Meanwhile, heat remaining olive oil in a small frying pan over medium heat. Cook ’nduja and paprika, stirring constantly, until golden and fragrant (3-4 minutes). Divide pasta among two serving bowls; top with burrata, spoon over ’nduja, scatter with extra parmesan and drizzle with parsley oil to serve.

For salsa agrodolce, warm vinegar in a small saucepan over low heat. Remove from the heat; add raisins and set aside to plump (15 minutes). Drain, then combine in a small bowl with remaining ingredients just before serving and season to taste.

Heat olive oil in a large casserole over medium heat. Add chard stems, fennel, anchovies, garlic, thyme and fennel seeds and cook, stirring occasionally, until softened (6-8 minutes).

Meanwhile, cook pasta in a large saucepan of salted boiling water until al dente (according to packet instructions); adding chard leaves in the last 2 minutes. Drain; reserving 165ml (2/3 cup) pasta water.

Add pasta and parmesan to casserole. Gradually add reserved pasta water, stirring constantly, until glossy and coated. Divide pasta among serving plates; top with goat’s curd, salsa agrodolce, extra parmesan and dill.

Heat a barbecue or lightly greased char-grill pan to high. Drizzle corn with olive oil and season. Grill corn, turning occasionally, until charred and tender (10 minutes). Set aside to cool briefly, then cut kernels from cobs and set aside.

For miso-pepper butter, combine all ingredients in a food processor and process until smooth. Set aside at room temperature until required.

Cook spaghetti in a large saucepan of lightly salted boiling water until al dente. Reserve 250ml pasta water, then drain. Return saucepan to low heat. Add spaghetti, miso butter, parmesan and half the corn, then gradually add the reserved pasta water, stirring constantly, until glossy and coated. Divide pasta among plates; top with remaining corn, extra parmesan, pepitas, mint and togarashi to serve.

For pasta dough, blanch rocket until bright green (10 seconds); drain, refresh under cold running water and squeeze out excess water. Blend rocket and egg in a small blender until smooth. Place flour, semolina and ½ tsp fine sea salt flakes in a small food processor; add rocket paste and process until a dough forms. Turn dough out onto a work surface lightly dusted with semolina. Knead until smooth (adding a little extra semolina if the dough is sticky), then wrap in plastic wrap and stand at room temperature to rest (1 hour).

Divide dough into two, then working with one piece at a time, lightly dust in semolina and feed dough through a pasta machine starting with rollers at the widest setting. Fold dough in half lengthways, feed through rollers again, repeating until smooth. Continue to feed dough through, reducing notch by notch, feeding and rolling until third-last setting. Lightly dust with semolina, lay out on trays, and cover. Repeat with remaining dough.

Lay one sheet of pasta on a lightly floured work bench. Place egg yolks on top, about 6cm apart. Lightly brush around egg yolks with water. Carefully lay remaining sheet of pasta on top. Starting closely around egg yolk, press outwards to seal completely, then using a sharp knife cut into 10cm squares (see note). Place on a tray lined with baking paper, cover and set aside.

For crumb, heat olive oil in a small frying pan over medium heat. Cook pancetta, stirring occasionally, until beginning to colour (2-3 minutes). Add garlic and breadcrumbs, then cook, stirring, until golden (3-4 minutes); transfer to a bowl to cool.

Cook ravioli in a saucepan of salted boiling water until al dente (1-2 minutes). Drain carefully; reserve 60ml pasta water.

Meanwhile, melt butter in a large frying pan over medium-high heat. Add garlic and sage; cook, stirring constantly, until nut brown (3-4 minutes). Carefully add reserved pasta water and swirl to combine. Season with pepper. Divide ravioli among shallow bowls; spoon over brown butter sauce, scatter with pangrattato and parmesan to serve.

Preheat oven to 180°C fan-forced. Cook fregola in a saucepan of salted boiling water until al dente (10 minutes). Drain.

Meanwhile, heat oil in a large frying pan over medium heat. Add shallot, garlic and lemon zest and cook, stirring occasionally, until softened (4-5 minutes). Add tomato, bush tomato, spices, sugar and vinegar and season, then bring to a simmer. Gently squash tomato with back of a spoon and simmer until sauce is slightly reduced (3-4 minutes). Stir in vodka, butter and 60ml (¼ cup) water until combined. Remove from the heat.

Spoon fregola, clams and tomato sauce into 2-litre (8-cup) ovenproof dish. Tightly wrap with two layers of aluminium foil; bake until clams open (18-20 minutes).

Meanwhile, for herb crème fraîche, combine all ingredients in a bowl and season to taste.

Spoon over herb crème fraîche. Top with baby herbs and serve with lemon wedges on the side.