Barbecued prawns with brown butter and tamari
Mat Lindsay recipe for barbecued prawns with brown butter and tamari from Ester restaurant in Sydney.
Citrus dessert: Orange and lemon sorbet
This recipe from cook Diana Chan is equal parts sweet and tangy.
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Napier Quarter’s squid-ink spaghetti with cuttlefish, green pea and chilli
A near-perfect summertime pasta.
Tedesca Osteria’s Rose and Mary Spritz
Gin, sparkling white, and rosemary shrub. Made for those who like their cocktails on the savoury side.
Tedesca Osteria’s prawns with saffron, fino sherry and garlic sauce
When very fresh prawns mingle with garlicky saffron butter, only good things happen.
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Tedesca Osteria’s fava with pickled shallots, dill and feta
A smooth, earthy meze, balanced with sharp pickles, salty feta and herbaceous dill.
Al Dente’s potato, pancetta and caramelised onion mezzalune
A filled-pasta wonder from the Melbourne enoteca.
Jaclyn Koludrovic’s gluten-free pistachio, lime and coconut cream cake with melon, apple and mint
Talk about a showstopper cake.
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Kazuki’s beef tataki with anchovy dressing and potato chips
This recipe from Melbourne restaurant Kazuki's is a delicate and flavourful take on beef tataki.
Marameo’s squid-ink spaghetti with crab, chilli and tomato
The type of pasta dish we'd happily eat year-round.