Place rice in a heatproof bowl. Cover with boiling water and set aside to soak (20 minutes).

Meanwhile, cut zucchini in half lengthways; using a teaspoon hollow out the centre leaving 5mm zucchini flesh and set aside.

Combine beef, onion, dried mint, parsley and olive oil in a large bowl; season with 1 tsp coarsely ground pepper and 1 tbsp sea salt flakes. Drain rice; add to mince mixture and stir well to combine. Divide mixture among zucchini halves (leaving 1cm at each end for filling to expand while it cooks) and sandwich zucchini halves together.

Place zucchini, in a single layer, in a large casserole pan. Pour over stock, bring to the simmer over medium heat; cover with a tight-fitting lid, reduce heat to low and cook until rice is cooked, and zucchini is tender (50 minutes to 1 hour).

Carefully remove zucchini frombraising liquid. Strain braising liquid through a fine sieve; reserve 375ml for avgolemono sauce.

For avgolemono sauce, combine oil and flour in a saucepan over medium heat; cook, stirring constantly, for 1 minute. Gradually whisk in reserved braising liquid, bring to the boil, then reduce heat to low. Whisk egg and lemon in a small bowl until combined, then gradually whisk into hot braising liquid; immediately remove from heat and season to taste.

Spoon avgolemono sauce into a large shallow serving bowl. Arrange stuffed zucchinis on top, drizzle with extra olive oil, scatter with pine nuts, herbs and lemon zest to serve.

For beef filling, combine ingredients in a bowl with 1 tsp fine sea salt and 1 tsp ground black pepper. Roll 1 tsp mixture into balls, cover and refrigerate until required.

For garlic yoghurt, stir ingredients in a bowl to combine. Season.

Preheat oven to 180°C fan-forced. Using a 6.5cm square cutter, cut dumpling wrappers into squares (discard scraps). Working with one wrapper at a time, place a meatball in centre, brush edges with water, bring opposite corners together, then press edges together to seal in a cross formation. Place on oven tray lined with lightly oiled baking paper and repeat with remaining dough and meatballs. Drizzle manti with a little olive oil and bake until golden (10-12 minutes).

Meanwhile, for spiced honey butter, place butter in a small saucepan over medium-high heat and cook, swirling pan, until nut brown (3-4 minutes). Add remaining ingredients and whisk to dissolve honey. Season.

Divide garlic yoghurt over base of 4 serving bowls, top with manti, drizzle with spiced honey butter and scatter with extra sumac and dill fronds.

For pizza fritti dough, combine yeast, sugar and 250ml lukewarm water in a jug; stir to combine. Allow yeast to activate (5-10 minutes), then stir in olive oil. Place flour and 1 tsp fine sea salt in the bowl of an electric mixer. With the dough hook attached, mix on medium speed, then gradually add yeast mixture and knead until smooth and elastic (8 minutes). Transfer to an oiled bowl and brush top with extra oil. Cover with plastic wrap and stand in a warm place until doubled in size (2 hours).

For meatballs, heat oil in a saucepan over medium-high heat; add onion and cook, stirring, until softened (4-5 minutes). Add cavolo nero and cook, stirring, until slightly softened (2-3 minutes). Add garlic, herbs and spices and cook, stirring, until fragrant (1 minute). Transfer to a bowl, cool completely, then add remaining ingredients, season with 2 tsp sea salt and 1 tsp coarsely ground black pepper, then mix well with your hands to combine. Roll into golf ball-sized balls (about 24), place on a tray, cover and refrigerate to rest (30 minutes).

Meanwhile, preheat oven to 160°C fan-forced. For roast garlic butter, place garlic bulb on a piece of foil, drizzle with olive oil, season and wrap tightly to enclose. Place on a small baking tray and roast until very tender (45 minutes). Cool briefly. When
cool enough to handle, halve bulb horizontally and squeeze garlic from its skins into a bowl. Add remaining ingredients, season and stir to combine. Set aside at room temperature until required.

Meanwhile, for tomato sugo, combine all ingredients except herbs in a high-speed blender, blend until smooth. Transfer to a saucepan with herbs, season and simmer over medium-high heat until beginning to thicken (15 minutes).

Increase oven to 190°C fan-forced. Heat oil in a large casserole. Cook meatballs, in batches, turning, until browned all over. Add sugo, arranging in a single layer, transfer to oven and bake until meatballs are golden and cooked through and sauce is rich and thick (25-30 minutes).

While meatballs are baking, knock dough back on a lightly floured surface; divide into 12 portions and roll into balls. Starting with one ball of dough, roll out on a lightly floured surface to a 12-14cm round. Repeat with remaining dough, layering between sheets of baking paper to prevent drying out. Heat a large frying pan over medium-high heat. Drizzle with a little oil, then cook pizza fritti in batches, add extra oil when necessary, until charred and puffed (2 minutes each side). Spread warm pizza fritti with garlic butter and cover with foil to keep warm.

Serve meatballs, scattered with extra parmesan, fried sage and drizzled with extra garlic butter. Serve with warm pizza fritti on the side.

For curry base, whisk coconut milk powder with 750ml warm water, then set aside. Heat ghee in a large heavy-based saucepan until just starting to smoke. Add shallot, garlic, curry leaves and chilli, and cook until shallot is translucent (8-10 minutes). Add drained soaked fenugreek seeds and dry spices, and cook, stirring until fragrant (2-3 minutes). Add fish frame and cook, stirring, until opaque (3-5 minutes). Deglaze pan with 500ml water and simmer until nearly evaporated.

Add reconstituted coconut milk to the curry base and bring to the boil. Reduce heat slightly and simmer until well-flavoured (5-7 minutes). Remove from heat and stand for 10 minutes, then strain into a wide clean saucepan, discarding solids. Set aside until ready to serve.

For coconut sambal, place grated coconut, Maldive fish, turmeric, chilli powder, onion and black peppercorn in a mortar. Pound with a pestle until well mixed. Add lime juice gradually, stirring to combine, then season with salt. Set aside until ready to serve.

To serve, bring curry base to a gentle simmer over medium heat. Add snapper pieces, cover with a lid and simmer gently until just cooked (5-6 minutes).

Top fish curry with fried curry leaves and mixed chilli, and serve with steamed basmati rice, tamarind chutney and coconut sambal.

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.

For agedashi sauce, combine dashi, soy and mirin in a saucepan. Bring to a simmer over medium heat. Remove from heat; stir in katsuobushi and stand to infuse (20 minutes). Strain through a fine sieve pressing down on solids into a small clean saucepan and set aside.

Place tofu on a tray lined with several layers of paper towel, cover with another 2 layers of paper towel and place another tray on top. Weight evenly with food cans and stand for 15 minutes to remove excess liquid. Cut into six 1cm-thick squares.

Half fill a large saucepan with oil. Place over medium heat until oil reaches 180°C on a deep-frying thermometer. Place potato starch in a bowl. Coat tofu, in batches, in potato starch and transfer to plate. Deep-fry tofu, in batches, until light golden and crisp (2-3 minutes). Drain on small wire rack set over baking tray lined with paper towel.

Place agedashi sauce over low heat until warm. Divide tofu among two serving bowls. Pour over agedashi sauce; top with daikon and ginger and scatter with spring onion and bonito flakes.

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.

For cake batter, combine sugar, cocoa and 1 tsp sea salt flakes in a large heatproof bowl. Stir in eggs, milk, honey and butter. Place bowl over a large saucepan of simmering water and whisk until butter melts and sugar dissolves (4-5 minutes). Add bicarbonate of soda and whisk for 1 minute. Remove from the heat; sift over flour and whisk to combine. Set aside for 5 minutes.

Meanwhile, preheat oven to 180°C fan-forced. Trace two 22cm x 12cm rectangles on a large sheet of baking paper. Repeat tracing on two more sheets of baking paper (to make six templates in total). Place each piece of baking paper, pencil-side down, on lightly greased baking trays. Starting with one tray at a time, spread 100gm cake batter evenly over each template. Bake until cooked through (5-6 minutes). Cool for 2-3 minutes then transfer to a wire rack while you bake remaining cake layers. Repeat with remaining batter and prepared trays (reserve leftover batter for cake crumbs). You should have six layers of cake. Trim each cake layer to a 20cm x 10cm rectangle; set aside to cool completely.

For cake crumbs, spread reserved cake batter over a large baking tray lined with baking paper. Bake until cooked through (8-10 minutes). Cool completely. Transfer to a food processor and process until fine crumbs form. Store in airtight container until ready to serve.

For salted honey cream, place honey in a small saucepan over medium heat; cook, stirring occasionally, until caramelised (2-3 minutes). Remove from heat; add 60ml thickened cream (be careful as hot honey will spit) and stir until smooth. Pour into a small bowl and refrigerate until chilled (20 minutes). Whisk sour cream and remaining cream in electric mixer on medium speed until very soft peaks form. Add honey cream, icing sugar and 1/2 tsp sea salt flakes and whisk until soft peaks form.

To assemble, lay a sheet of baking paper on a baking tray. Place one layer of chocolate cake in centre. Top with 100gm honey cream; spread to an even layer. Repeat layering, finishing with layer of cake. Ice sides of cake with remaining honey cream, coat with cake crumbs, then refrigerate to chill.

For ganache, place chocolate in a small heatproof bowl. Heat cream in a small saucepan over medium heat until just simmering; pour over chocolate and stand to melt (2 minutes), then stir to combine. Set aside to cool briefly (2-3 minutes). Spread over top of cake, smooth surface and refrigerate overnight to set.

Remove cake from refrigerator 1 hour before serving. Cut into slices and scatter with honeycomb to serve.

For pickled daikon, place daikon in colander, add 1 tsp fine sea salt, toss to coat and set aside to drain (15 minute). Pat dry with paper towel and place in a non-reactive bowl. Place remaining ingredients and 150ml water in a small saucepan; bring to the boil, then pour over daikon to cover. Cover directly with plastic wrap and refrigerate overnight to pickle.

Joint chicken into 12 pieces. Combine buttermilk, salted krill and fish sauce in a non-reactive bowl; add chicken, turn to coat, cover and refrigerate overnight to brine.

For glaze, place all ingredients in a small saucepan, bring to a simmer, then remove from heat. Set aside to cool, then strain into a large bowl.

Preheat oil in a deep-sided saucepan to 140°C. Combine flour and sweet potato starch in a large bowl. Drain chicken from marinade. Dust chicken pieces heavily in flour mixture and deep-fry, in batches, turning occasionally, until light golden (4 minutes; the chicken won’t be cooked through). Using a slotted spoon, transfer chicken pieces to a wire rack set over a large tray lined with paper towel and set aside.

Increase oil to 180°C. Deep-fry chicken, in batches, until deep golden and cooked through (5 minutes). Using a slotted spoon, transfer chicken pieces to wire rack to drain and cool slightly, then toss through glaze. Serve chicken scattered with sesame seeds and pickled daikon.

Blanch spinach and parsley in a saucepan of salted boiling water until bright green (30 seconds). Drain, refresh in iced water, then squeeze out all excess water. Transfer to a high-speed blender, add 60ml water, season and blend until smooth. Set aside.

Heat butter and half oil in a large saucepan over medium heat. Add leek and cook, stirring occasionally, until softened (6-8 minutes). Add garlic and cook, stirring, until fragrant. Stir in rice to coat in oil and lightly toast (1-2 minutes), then add wine and stir until almost evaporated (2-3 minutes). Add hot stock a ladleful at a time, stirring continuously until stock is absorbed before adding the next, until rice is al dente (16-20 minutes; you may not need all the stock).

For béchamel, melt butter in a saucepan over medium-high heat, then stir in flour until sandy (1-2 minutes). Gradually whisk in hot milk until smooth, season to taste, bring to a simmer and stir continuously until thickened (1-2 minutes). Whisk in cheeses, check seasoning and remove from heat. Cover and keep warm.

Preheat oven grill to high. Fold spinach purée through risotto, then transfer to 2 baking dishes (about 1 litre-capacity each). Spoon over béchamel to cover. Grill until golden and slightly blistered (6-8 minutes).

Scatter gratin with micro parsley and finely grated nutmeg to serve.

Dissolve 20gm sea salt in 1 litre (4 cups) cold water; add pipis, stir to combine, then set aside to soak (30 minutes). Drain and rinse under cold running water to remove any impurities; drain again, then set aside

Heat olive oil in a large saucepan over medium heat. Add shallots, garlic, anchovies and bay, and cook, stirring occasionally, until softened (5 minutes). Add pipis and wine; increase heat to high, cover with a tight-fitting lid, and cook, shaking pan occasionally, until pipis have opened (6-8 minutes). Carefully strain pipis and cooking liquid through a fine sieve into a clean saucepan and set cooking liquid aside. Divide pipis and solids into separate bowls and reserve. When cool enough to handle, separate half the clams from their shells and set aside.

For basil butter, combine all ingredients in a food processor, season generously to taste and process, scraping down sides occasionally, until bright green and smooth. Transfer butter to a small saucepan and set aside.

For fried basil, heat vegetable oil in a small saucepan over medium heat until shimmering. Fry basil leaves, in batches, until crisp (10-15 seconds; be careful as hot oil will spit). Drain on paper towel; set aside.

For risotto, add fish stock to reserved cooking liquid and place over medium heat until hot. Melt butter in a large casserole over medium heat. Return reserved solids to pan and cook, stirring until fragrant (2 minutes). Stir in rice to coat and lightly toast
(1-2 minutes). Add hot stock mixture a ladleful at a time, stirring continuously until stock is absorbed before adding the next, until rice is al dente (15-18 minutes; you may not need all the stock). Remove from the heat; stir in de-shelled pipis and season to taste.

Spoon risotto into serving bowls; swirl through basil butter, top with remaining pipis in their shell and scatter with fried basil and garlic flowers to serve.

Preheat oven to 160°C fan-forced. Thinly slice potatoes into 5mm rounds on a mandolin and place in a large bowl of iced water. Toss potatoes in water to remove excess starch. Drain and pat very dry with clean tea towels. Transfer to a large bowl.

Thinly slice sweet potato into 5mm rounds on a mandolin and combine in bowl with potatoes. Add potato starch, thyme, nutmeg and two thirds of cheese, season with 1½ tsp salt flakes and pepper to taste and mix well to combine.

Grease a 12-hole muffin tin with melted butter. Layer potato mixture in tin, drizzle over cream and cover with a layer of baking paper and aluminium foil. Bake until potatoes are tender (1 hour).

Increase oven to 180°C fan-forced. nRemove foil, scatter with remaining cheese and bake until golden and bubbling (12-15 minutes). Stand to cool briefly to allow cheese to set before unmoulding (10 minutes), then serve.

Bring milk, vanilla bean and seeds, and lemon zest to a simmer in a saucepan over medium heat. Remove from heat and stand to infuse (30 minutes).

Meanwhile, for caramel, scatter sugar evenly over base of a saucepan; cook over medium-high heat, swirling pan occassionally, until sugar dissolves (3-4 minutes), then swirl pan until a dark caramel forms (3-4 minutes). Remove from heat; carefully add 3 tsp water (hot caramel will spit) and swirl to combine. Divide among four, 9cm diameter, 375ml ceramic ramekins and swirl each quickly to coat to the edges. Transfer ramekins to refrigerator to set (30 minutes).

Strain custard into a large jug. Skim any air bubbles that have formed and pour into caramel-lined moulds. Place in a roasting pan lined with a tea towel, then fill pan with warm water to halfway up sides of moulds. Cover with foil and bake until custard is just set with a slight wobble in the centre (35-40 minutes). Remove from water bath and set aside to cool completely, gently releasing the sides of the custard with a wet finger once or twice as it cools, then refrigerate to chill (6 hours).

Run a sharp knife around edges of custards to release, then invert onto chilled serving plates. Scattter with mint to serve.

Preheat oven to 170°C fan-forced. Heat half the duck fat in a large deep casserole over medium-high heat. Brown rabbit in batches, turning occasionally, until golden (6-8 minutes) . Remove rabbit from pan and transfer to a bowl. Deglaze with wine, scraping base of the pan until reduced by half (1-2 minutes). Pour wine mixture over rabbit. Wipe casserole clean with paper towel. Heat remaining duck fat in casserole over medium heat. Add onion, capsicum, celery and fennel; cook, stirring occasionally, until softened (8-10 minutes). Add tomatoes, stock and olive brine; stir to combine. Return rabbit and wine juices to casserole. Bring to a simmer. Cover with a tight-fitting lid and braise in oven until meat is very tender but still attached to the bone (2-2½ hours; see note).

Meanwhile, for potato purée, place potatoes in a saucepan and cover with cold salted water; bring to the boil, then cook until potatoes are tender (15-18 minutes). Drain; cover with a tea towel and stand to steam (5 minutes). Pass through a ricer or mouli into a clean pan. Warm cream, butter, nutmeg and pepper in a saucepan, then gradually add to puréed potato, beating well between each addition, until smooth. Season. Keep warm.

Remove rabbit from braising stock. Return casserole to medium-high heat, and simmer until sauce is thickened (5-6 minutes). Stir through olives; return rabbit to sauce and turn to coat. Season with pepper.

Arrange rabbit in a serving dish and scatter with basil. Serve with potato purée drizzled with extra butter and scattered with chives on the side.

Remove scallops from shells and pat dry with paper towel.

Combine onion sauce and saffron in a small saucepan over medium-high heat. Bring to a simmer; reduce to low and simmer until saffron colour is released. Remove from heat; whisk butter, one cube at a time, into sauce until emulsified. Remove from heat and keep warm (do not reheat, sauce will split).

Meanwhile, heat half the oil in large cast-iron or heavy-based frying pan over high heat. Season scallops with fine cooking salt. Add half scallops to pan; sear until golden (1-2 minutes). Turn and cook until just cooked but opaque in the middle (30 seconds-1 minute). Remove from pan. Repeat with remaining oil and scallops.

Divide warm saffron sauce among serving plates; top with scallops and scatter with chives and dill to serve

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.

For herb mayonnaise, combine all ingredients in a deep bowl or jug; using a hand-held blender, blend until smooth and season to taste.

For filling, place potato in a small saucepan, cover with cold salted water and bring to the boil. Simmer until potato is tender (12-14 minutes). Drain; cover with a clean tea towel to steam dry (2 minutes). Transfer to a bowl and mash with a fork. Cover and set aside to cool completely (20 minutes). Stir though remaining ingredients and ¾ tsp sea salt flakes to combine.

Divide filling into 40gm portions and shape into mondeghini. Place on a baking tray lined with baking paper. Place panko and rice flour in separate shallow bowls. Gradually whisk in 110ml water into bowl with rice flour until mixture is smooth. Dip mondeghini in rice flour slurry, then press into crumbs, coating evenly. Return to lined baking tray until ready to fry.

Half-fill a large saucepan with oil. Place over medium heat until oil reaches 170°C on a deep-frying thermometer. Deep-fry mondeghini, in batches, turning occasionally, until golden (4-5minutes; be careful as hot oil may spit). Drain on paper towel and season with sea salt flakes.

Serve mondeghini with mayonnaise for dipping, and olives, grissini and lemon wedges 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 roti dough, place flour in a large bowl. Combine sugar, 1 tsp fine sea salt and 125ml warm water in a jug; add to bowl with flour and using your hands, mix until a shaggy dough forms. Set aside, uncovered, to rest (20 minutes). Turn dough out onto a lightly floured work surface and knead until smooth, elastic and shiny (8-10 minutes). Rub ghee all over dough, place in a bowl, then cover and set aside to rest (30 minutes).

Meanwhile, for tom yum sugo, combine all ingredients in a saucepan over medium-low heat. Simmer, stirring occasionally, until reduced by half (10-12 minutes). Cool slightly, then using a hand-held blender, blend until smooth. Season. Transfer to a container, cover and refrigerate to chill (see note).

Preheat oven to 230°C fan-forced. Place a pizza stone or heavy baking tray in oven to heat. Divide dough in half and roll into balls. Roll each piece of dough on a lightly floured piece of baking paper to a 25cm round. Thinly spread 60ml sugo over each base. Top with onion, pineapple, cheese, prawns and chilli. Carefully transfer to preheated pizza stone. Bake, in batches, until golden (8-10 minutes; see note). Transfer to a board and cut into slices. Transfer to serving plates and scatter with coriander and extra chilli to serve.

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.

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.

For onion sauce, heat butter in a saucepan over medium-low heat. Add onions, dried herbs and bay leaf and cook, stirring occasionally, until softened (10-12 minutes). Increase heat to medium-high. Add flour and cook, stirring, for 2 minutes. Deglaze with wine; reduce by half (1-2 minutes). Add stock, bring to a simmer and cook, stirring occasionally, until reduced by half (4-5 minutes). Add cream, bring to a simmer, then remove from heat. Sauce can be refrigerated for 3 days.

Heat oil in a large saucepan over high heat. Add mussels, cover with a tight-fitting lid and cook, shaking pan occasionally, until mussels begin toopen (2 minutes). Add onion sauce, bring to a simmer, stirring occasionally, until mussels open (2-3 minutes).

Divide mussels among serving bowls, scatter with dill; serve with lemon wedges and baguette on the side.

Preheat oven to 220°C fan-forced. Remove wishbone, then halve chicken\ lengthways on either side of the breast bone (discard breast bone).

Season chicken. Heat duck fat in a large cast-iron frying pan over high heat. Add chicken, skin-side down, and cook until golden (3 minutes). Turn chicken, add garlic halves to pan, then transfer to oven and roast until chicken is golden and juices run clear when thigh is pierced with a skewer (35-40 minutes). Remove from pan; set aside to rest (15 minutes).

Carefully drain excess fat from pan. Return frying pan to medium-high heat; squeeze garlic from its skins into pan, add wine, stock and herbs; simmer until reduced to a jus (7-8 minutes).

Arrange chicken on a serving plate. Scatter with extra rosemary and serve with jus and frites on the side.

Preheat oven to 200°C fan-forced. Place garlic, fennel seeds, herbs, 2 tbsp olive oil and lemon zest in a large bowl, season, add pork and turn to coat. Set aside to marinate
10 minutes). Drain pork; reserving marinade.

Heat remaining oil in a large frying pan over medium heat. Place pork, rind-side down in pan and cook until brown and crisp (4-5 minutes). Transfer to a large oven tray lined with baking paper, spoon over reserved marinade and roast until golden and cooked through (20-25 minutes). Set pork aside to rest (10 minutes).

Meanwhile, for pancetta crumb, heat oil in a large frying pan over medium heat. Add pancetta and cook until crisp (1-2 minutes each side) Transfer to a plate lined with paper towel to drain and cool. When cool enough to handle, finely chop. Transfer to a small bowl and season with pepper. Set aside.

For polenta, bring milk to a simmer in a large saucepan over medium-high heat. Rain in polenta, whisking continuously, then cook, stirring occasionally, until thick and smooth (8-10 minutes). Add butter and parmesan, beat to combine. Season.

Spoon polenta onto serving plates. Top with pork and rainbow chard. Spoon over resting juices and scatter with extra parmesan and fried sage leaves to serve.

For dry-brine, combine ingredients in a bowl.

Place chicken in a large non-reactive container and rub all over with dry brine. Refrigerate uncovered for 24 hours.

Bring chicken to room temperature before cooking (1 hour).

Preheat oven to 190˚C fan-forced. For herb butter, combine ingredients in a bowl and season lightly.

Brush off remaining brine residue from chicken and discard (see note). Place lemon halves and herbs in cavity; tuck in wings and truss legs. Transfer to a roasting pan with a trivet. Arrange shallots and garlic halves around chicken. Rub herb butter all over chicken; season with pepper. Roast chicken for 30 minutes. Add apple halves to pan and roast until chicken is golden and juices run clear
when thigh is pierced with skewer (30-40 minutes).

Meanwhile, for mash, place parsnip and potatoes in a saucepan, cover with cold salted water and bring to the boil; boil until tender (12-14 minutes). Drain; cover with a tea towel then steam dry. Return to pan and mash with a potato masher. Add cream and half the butter and beat until smooth and combined. Season and keep warm. Place remaining butter in a small frying pan over high heat and cook, swirling pan, until nut brown (2-3 minutes). Just before serving, transfer mash to a serving bowl and top with brown butter.

Remove chicken, shallots and apples from roasting pan and set chicken aside to rest (20 minutes). For pan-gravy, squeeze garlic from skin into roasting pan and place over medium-high heat. Deglaze with verjuice, scraping base of pan, until reduced by half (1-2 minutes). Add stock; cook until reduced by two-thirds (7-10 minutes). Strain into jug; whisk in mustard and rosemary; season.

Arrange chicken on a platter with apples and shallots, scatter with fried herbs and serve with parsnip mash and gravy on the side.

Preheat oven to 200°C fan-forced. For cheese and bacon croûtons, combine ingredients in a bowl and season. Spread out over a large baking tray lined with baking paper and bake, stirring occasionally, until bacon is crisp and croûtons are golden (14 18 minutes). Cool on tray.

Meanwhile, heat butter and oil in a large saucepan over medium heat. Add leek, celery, garlic and fennel seeds and cook, stirring occasionally, until softened (6-8 minutes). Add celeriac, apple, potato and herbs, and cook, stirring, until beginning to soften (3 minutes). Add stock, season, and bring to the boil. Reduce heat to low and cook, covered, for 10 minutes. Remove lid and cook, uncovered, stirring occasionally, until vegetables are tender (10-12 minutes). Discard herbs. Stir in crème fraîche, season to taste and blend with a hand-held blender until very smooth. Check seasoning. Reheat over low heat just before serving.

For brown butter apples, cook butter in a small saucepan over medium heat, swirling pan, until foaming and nut brown (3-4 minutes). Add apples, fennel and rosemary; cook, stirring, until apples are tender (2-3 minutes). Remove from the heat; stir in lemon zest and juice.

Ladle soup into serving bowls. Spoon over brown butter apples, scatter with cheese and bacon croûtons and rosemary flowers to serve.

For giardiniera, combine vinegar, sugar, fennel seeds, bay leaves, 250ml water and 3 tsp fine sea salt flakes in a saucepan and stir over medium heat until sugar dissolves. Bring to the boil, add cauliflower, return to the boil, then cook until just tender (4 minutes). Remove from heat. Cool cauliflower in pickling liquid (30 minutes). Place cauliflower, remaining raw vegetables, olives and chillies in a large, sterilised jar. Pour over cooled pickling liquid to cover, then seal and refrigerate overnight to pickle. Pickles will keep refrigerated for up to 1 month.

For flatbread dough, place yeast, sugar and 100ml tepid water in a jug, whisk to combine and stand until frothy (10 minutes). Whisk wine, olive oil, 1 tsp fine sea salt and 80ml tepid water in a large bowl to combine. Stir in 150gm flour to create a thin batter. Stir in honey and yeast mixture, then add remaining flour and stir until a shaggy dough forms. Turn onto a clean work surface and knead until smooth (5 minutes). Place in a lightly greased bowl, cover and stand until double in size (45 minutes).

Preheat oven to 240°C, fan-forced. For cheese filling, combine all ingredients in a bowl and season with pepper.

To assemble flatbread, punch down dough, divide in half and knead each portion until smooth. Cover and rest for 15 minutes. Roll out one piece of dough on a lightly floured surface to a 40cm x 30cm rectangle, transfer to a large baking tray lined with baking paper, then spread with cheese filling, leaving a 1cm border. Roll remaining portion of dough to roughly the same size, lay on top of cheese filling and gently press edges together. Fold sides inward and pinch to seal. Slash top at 3cm intervals to allow steam to escape, then brush with oil. Bake until golden and cheese is melted (15-20 minutes). Cut warm cheese fondue flatbread into squares and serve with giardiniera on the side.