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Alaskan king crab vinaigrette with fine herbs, chilli mayonnaise and garlic croutons by Jocelyn Riviere from Kirketon Dining Room.
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This delicious cocktail recipe can be modified for kids by replacing the rum with water, and even adding plain yoghurt for a nutritious smoothie.
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Baby vegetable salad with goat’s curd sorbet by Thomas Johns from Pello restaurant.
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Australia produces the best tasting macadamia nuts in the world. Seafood is another Aussie specialty, so combine the two with this lip-smacking recipe.
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This winter-warmer is quick and easy to throw together. Mushrooms are packed with iron, making this a great recipe for the cooler months.
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Basil-Infused Tuna with Soy Vinaigrette by Guillaume Brahimi from Guillame at Bennelong
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Bbq'd Salmon and Bug Tails, rocket and beansprout salad, with avocado and orange hollandaise by Tracey Holderness from Strawberry X Cafe Catering & Functions.
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With winter on the way, it’s time to bring beef from the barbecue to the cooking pot, for comforting casseroles and satisfying stews.
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Warm the cockles on a cold night with this recipe. Pair it with your favourite drop and you’ve got the perfect excuse to stay indoors.
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This speedy recipe will have dinner on the table in 30 minutes. Modify the recipe to use up any bits and pieces in the fridge.
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Berbere spiced high country pork cutlet served with apple and fennel ’slaw by David Spanner from Mecca restaurant.
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Blue swimmer crab with linguini, chilli, shallot and lemon by Peter Kuruvita from Flying Fish restaurant.
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Buderim Ginger Summer Prawns by celebrity chef Donna Hay.
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Buffalo mozzarella served with caramelised marinated figs, prosciutto and watercress by Joe Camilleri from Mezzaluna restaurant.
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This variation on a traditional quiche uses low-fat ingredients and plenty of leafy green vegies. Serve with a side salad for a healthy low-fat meal.
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Chocolate Assiette by Michael Tran from Sugaroom restaurant.
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Chocolate brownie by Matthew Kemp from Restaurant Balzac.
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Chocolate Fondant by Lee Cowie from Mission Restaurant and Bar
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The perfect finish to a meal, this refreshing dessert combines the zesty flavours of ginger, lemongrass and lime with the tropical taste of custard apple.
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Deep-fried baby snapper salad by Raita Noda from Ocean Room
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