Curtis Stone recipe for gougères with Jerusalem artichoke purée from his restaurant Maude in Los Angeles.

Curtis Stone recipe for braised short ribs with pomme purée and gremolata from his restaurant Maude in Los Angeles.

Curtis Stone recipe for carrot-beetroot salad from Maude restaurant in Los Angeles.

Curtis Stone recipe for duck raviolo with finger lime beurre blanc and caramelised Brussels sprouts from Maude restaurant in Los Angeles.

Curtis Stone recipe for ricotta fritters with lime curd and candied grapefruit from Maude restaurant in Los Angeles.

Recipe for carpaccio of kangaroo with beetroot and native fruits by Jason Saxby from Osteria di Russo & Russo in Sydney.

Recipe for maltagliati with washed kimchi and guanciale by Mitchell Orr from Acme in Sydney.

Giovanni Pilu recipe for corbezzolo honey mousse with pepperberry sponge and beer sorbet from his restaurant Pilu at Freshwater.

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.