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"The textural contrast of deep sweetness that fried carrots bring to this dish, it goes so well against the fresh crispiness of the raw carrot and flavour of the dates," says Jemma Whiteman of Ante.

Based on Abruzzo's arrosticinis, these lamb skewers from ANTE bar are rich, buttery and nutty thanks to the addition of pistachio nuts

The best snack plate you'll make from late spring through until summer

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A green olive and oregano pesto adds punch flavour to a side dish in grilled spinach leaves.

A new take on roast chicken and the classic poulet au vin Juane

Chef Massimo Mele brings simplicity to the fore with this beautiful dish of local ingredients.

Of all the Austrian dessert classics, this imperial pancake reigns supreme over Alpine menus.

This comforting noodle soup has flavour from slow cooked brisket, charred onions and a good dose of pepper and garlic.

For a classic Marie Rose sauce, make your own whole egg mayo and give it a beautiful pink blush with tomato sauce and a splash of Cognac. Just add prawns.

A simple and seasonal dish of Brussel Sprouts, raw and fried, courtesy of Pasi Petanen.

Spring weather calls for long late brunches with one big one big salty-sweet pancake.

A good curry spice blend introduces tonnes of flavour to your next pureed soup.

Delicata squash is one of winter's finest vegetables, and when cooked over coals is the perfect winter feast, by way of Tasmania's The Agrarian Eatery.

For this crumble, salted butter gives the crumb a lovely salty-sweet edge and using spelt flour adds a nuttier flavour.

A traditional soup that is classically made, really is the greatest dish in the world.

Tagines are known to be fragrant with a little sweetness from added fruit or honey. Some have nuts, and many have vegetables, this savoury version of lamb includes coriander, preserved lemon and olives.

An easy and delicious starter that makes the most of sustainably-farmed Australian shellfish, from Longshore restaurant.