The Australian restaurant scene is stronger than ever with incredible dishes celebrating quality produce, interesting flavours and innovative creativity.
With this collection of recipes by Australia’s best chefs, you’ll be able to bring a sprinkle of the nation’s best restaurants into your own kitchen. If you’re up for a serious challenge, Peter Gilmore’s snow egg, the bane of many a Masterchef contestant’s kitchen, is the place to start. But not all chefs’ recipes need be so challenging. If you’re entertaining, Shannon Bennett’s roast chicken with polenta and wild mushroom sauce is an easy, delicious winner, or try Sean Moran’s silky spring ravioli or Kylie Kwong’s steamed fish with ginger.
Whichever best Australian chef recipe you choose, you’ll be sure to find success with this collection.

Crêpes Suzette

Greg Malouf’s baharat lamb shoulder with onions and moghrabieh

Analiese Gregory’s charred cabbage with XO sauce

Sean Moran’s spring ravioli with peas, ricotta and zucchini flowers

Tedesca Osteria’s prawns with saffron, fino sherry and garlic sauce

Restaurant Botanic’s wagyu and asparagus skewers with charred capsicum paste

Restaurant Labart’s coconut sorbet with dulce de leche

Kylie Kwong’s steamed fish fillets with ginger, soy sauce and spring onions

Kylie Kwong’s deep-fried duck with Davidson’s plum sauce

Kylie Kwong: Caramelised pork belly with Chinese coleslaw

Roast chicken with polenta and wild mushroom sauce

Blue swimmer crab omelette with sorrel

Cartoccio of skate, silverbeet, asparagus and mushroom duxelle

Armando Percuoco: Linguine Napoletana

Muscat crème brûlée with poached plums and plum sorbet

Crisp prawn dumplings with green tea salt

Cafe di Stasio’s torta di moscato

Giovanni Pilu: Malloreddus alla campidanese

Turkish-style mussel and prawn pilaki with parsley salad

Roast lamb shoulder with poor man’s potatoes

Veal saltimbocca with risotto Milanese

Violet chocolate fudge

Roast chicken, bread salad, braised lettuce and peas

Neil Perry’s classic prawn cocktail

Jacques Reymond: Sugar tart

Tony Bilson: Confit of lamb shoulder

Smoked duck egg with jamón Ibérico crumbs and pea mousseline

Fig and raspberry crostata

Mark Best’s cured ocean trout with fennel and chestnuts
