Emma McCaskill and Scott Huggins recipe for kingfish, ponzu and radish from Magill Estate restaurant in Adelaide for Gourmet Institute.

Emma McCaskill and Scott Huggins recipe for scampi, tomato and buckwheat from Magill Estate restaurant in Adelaide for Gourmet Institute.

The French tomato, eggplant and zucchini classic.

Pete Evans recipe for crisp duck confit.

Recipe for snapper and clams en papillote with tarragon beurre blanc from Les Bistronomes restaurant in Canberra.

French recipe for côte de boeuf by Rodney Dunn.

Fluffy crêpe and whipped truffle cream alternate with crunchy praline in this stunner of a dessert.

Recipe for marmalade soufflés by Emma Knowles.

Fast recipe for eggs piperade by Emma Knowles.

Curtis Stone recipe for oysters with Champagne and caviar from Maude restaurant in Los Angeles.