Main

Swapping flour for hazelnut meal adds a great nuttiness that complements the flavours in this dish nicely.

A modern take on the classic French chicken chasseur.

This classic Burgundian braise is elegant in its simplicity, relying on good ingredients and attention to detail.

Split pea and ham soup with ham and cheddar jaffles recipe - Heat butter in a large saucepan over low-medium heat. Add onion, fennel and garlic and sauté until tender (6-8 minutes).

This roast chicken recipe is sourced from Epocha restaurant in Carlton, Victoria.

Soy-roast duck with mandarin recipe - Heat 1 tbsp oil in a wok or large deep frying pan over medium-high heat. Add duck breast-side down and cook, turning, until golden brown all over (5-6 minutes).

Furikake lamb rack with carrot-ginger puree recipe - Preheat oven to 220C. Toss carrots in 40ml olive oil in a roasting pan, season and roast until tender (15-20 minutes).

"Would you please ask Iberia in Adelaide to share the recipe for its caldoso?" - Jill Sawyer, Adelaide, SA

Steak with sweet and sour beetroot and horseradish crème fraiche recipe - For sweet and sour beetroot, bring wine, vinegar, sugar, spices, reserved silverbeet stems and 125ml water to the boil in a saucepan over medium-high heat, stirring until sugar dissolves. Season to taste

"The saffron spätzle dish at Lulu La Delizia is spectacular. I'd be most grateful for the recipe." - Luka Weber, Fremantle, WA