The classic English corned beef bun is taken to another level by London's Luca restaurant with a walnut, parmesan and horseradish sauce.

Saint Peter's cured ocean trout, fennel creme fraiche and brioche toast- For brioche dough, combine yeast and milk in a small jug and stand in warm place until foamy.

Inspired by a Berber dish eaten in Morocco, this fragrant omelette is a wonderful twist on a cornerstone of modern cooking.

Top-notch tomatoes and anchovies make all the difference here.

"This fry bread is inspired by my great-grandma who used to make it for me as a kid," says Pontoon's Lance Cameron. "It's a delicious soft bread dough that she fried in loads of butter."

In their take on a BLT, Melbourne restaurant Bar Liberty swap out bacon for gribenes, a crisp chicken-skin crackling. It's a delicious break of tradition.

We've added dill and chive to the cream cheese to elevate this high tea cucumber sandwich into a royal treat.

Before there was so much choice in the lettuce department, salad in Australia was often chunks of iceberg with a bottled dressing. We’ve kept the iceberg, but added baby cos and frisée for a little interest, while buttery croûtons add crunch.

These smoked eel sandwiches are an update of the classic cucumber teatime sandwich with umami-laden smoked eel.

French restaurant Buvette shares its recipe for a butterflied and pan-fried sand whiting with herb and almond butter.