For when you want something fast, and a little bit special too.

This decadent dish from the Sydney basement restaurant combines fine French technique with an Aussie attitude.

A decadent dish by mainland standards, perhaps; but not so much in the lobster- and abalone-rich waters of Hobart, according to the Franklin chef.

Love garlic? Love prawns? You'll love this.

Butter – especially this sweet-salty seaweed butter – makes everything better.

Sushi master Chase Kojima of Sydney’s Sokyo restaurant reveals the key steps to this freewheeling deconstructed sushi.

No recipe secrets here. This crowd favourite just needs fresh fish, clean oil and this easy batter.

The legendary chef's take on a Cantonese classic.