Carbonnade is a simple to make and hearty Flemish dish - we've used beef ribs roasted with beer rather than wine for a sweet-sour flavour.

Recipe for pappardelle with braised rabbit, marjoram and hazelnuts by Tipo 00 restaurant in Melbourne.

Recipe for Mr Wong's crisp sweet and sour pork hock.

Recipe for grilled witlof, mint and almond salad with blackened mandarin.

We love this dish served alongside grilled or steamed fish or prawns.

Recipe for char-grilled broccoli with feta and charred-lemon dressing.

Recipe for stingray in saffron and cumin sauce by Frank Camorra for Gourmet Institute.

Recipe for calamari cooked in olive oil with spiced beetroot salad by Frank Camorra for Gourmet Institute.

Recipe for roast beetroot with shankleesh, onion, almonds and dill by Sean McConnell from Monster in Canberra.

Recipe for dirty chicken gravy by Gregory Llewelyn from Hartsyard in Sydney.