Helly Raichura’s Mughlai lamb curry (kosha mangsho)
This curry is perfect for those of us who prefer things a little less spicy.
Roasted pumpkin with pistachio pesto
“This pesto is so versatile. It goes incredibly well with raw fish or steak, or a shellfish pasta. Pistachio has that beautiful sweetness and I always love using nori in pesto for a bit of flavour background,” says Wood.
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Hellenika’s char-grilled peppers
Serve these char-grilled peppers the Hellenika way with a block of feta cheese and a large chunk of crusty bread for mopping up all leftover dripping juices. This side dish is not to be missed.
Golden syrup dumplings, rum, raisin and malt cream
"Some people say this reminds them of desserts their grandmothers used to make." Says Ursula's chef Phil Wood. "There's a warm nostalgia to it."
Hellenika’s silverbeet and veal dolmades with tzatziki
While a little fiddly, these dolmades are well worth the effort.
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Fried cauliflower in baharat and tahini sauce
When done right, whole-roasted cauliflower is a textural dream: soft creamy middle with a golden outer crunch.
Roast pork neck, sweet and sour sauce, vegetable salad
If you've been wanting to try cooking left-of-centre cuts of meat, this is the sign you've been waiting for.
Paul Farag’s halawet el jibn and candied pine nuts
Mozarella in a dessert may make you baulk, but we guarantee that this sticky Syrian sweet will leave you reaching for more.
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Jemma Whiteman’s braised pork belly with apple and yuzu kosho
The tart Granny Smith apples used in the apple and yuzu kosho sauce cut perfectly through the charred fat of the braised pork belly.
Paul Farag’s chermoula lamb ribs fatteh
The fresh drizzle of punchy chermoula that cuts through the rich fattiness of the tender lamb ribs makes this recipe by Aalia's Paul Farag a must try.