Not the stir-fry you would expect, with fiery red curry paste, green peppercorns and holy basil forming a rich curry.

Serve this creamy fava bean pâté at your next gathering. It combines the earthy flavours of beetroot, carrot and pickled okra and is fantastic on crunchy bread or crackers.

These fritters are the very definition of comfort eating and a great treat to share with friends over a cup of tea. They’re best eaten the day they’re made.

“My first encounter with bibimbap was at a small Korean café in the Adelaide Central Market,” says Ryan. “I was hooked from then on. It’s a dish that can be personalised and modified depending on your likes and dislikes. A version I had in Seoul, where the beef and the egg were both served raw, is a favourite.”

These cookies are all about melt-and-mix, served warm as a fast wintry dessert.

“Yabbies are a great starter to a casual meal,” says Burgess. “Simply put them in the middle of the table for guests to peel themselves."

“This is a drink found in good bars and also one you’d knock up for friends at dinner parties,” says ex-Garagistes chef Luke Burgess.

A deep-fried crunchy classic; try it with a moreish caramel dulce de leche on the side as a dip.

Tetsuya's caramelised apple and saikyo miso cream

A classic recipe everyone should have in their repertoire.