Stuffed zucchini flowers with basil sauce
The showstopper entrée to impress.
JoyBird’s chick-o-roll
A joyous hybrid of the Chicko Roll and spring roll by the Adelaide eatery.
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JoyBird’s katsu melt
The Adelaide eatery's hybrid take on a katsu sando and a crumbed-meatball burger.
JoyBird’s potato skins
So retro. Very addictive.
Potato gaufrettes with summer-vegetable tartare
Fancy a potato chip? You'll like these fancy potato chips.
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Cheat’s gnocco fritto
All the crisp and crunch of the fried-pasta snack, with minimal fuss.
Lau’s Family Kitchen’s tangerine duck
It's a three-part process to making the Melbourne restaurant's duck dish, but the results are worth it.
Lobster Australienne by Mary’s Underground
This decadent dish from the Sydney basement restaurant combines fine French technique with an Aussie attitude.
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Jordan Toft’s grilled hapuku with preserved lemon and vine leaves
Grilled fish and lemon? It just works.
The fried-chicken triangle in Sydney’s Inner West: an investigation
Along a 300-metre stretch of Newtown's main drag, three restaurants are dishing up some top-notch fried chook. On a wing and a prayer, Tristan Lutze tries them all.