Lola Orr bakes this beautiful potato fruit loaf using her locally grown potatoes, proving just how versatile the humble potato can be.Drink match Stone Pine Distillery Choca-Mocha Iced Coffee, Bathurst, NSW
You could quite happily enjoy this beautiful bread and butter with a hot cup of tea, but where’s the fun in that? Cater to your sweet tooth by sprinkling over some icing sugar and pairing it up with a creative mid-afternoon iced coffee cocktail. Bathurst’s Stone Pine Distillery has infused its own vodka with coffee beans to produce a coffee liqueur. Add some ice, milk and turn afternoon tea into something altogether more sinful.
-Dan Coward
Pommes Anna can either be made up as one large portion or as individual servings. A smaller version is more common in a restaurant environment as we have ‘plating up’ issues to consider, but a large portion is just fine for home.
In an old shearer’s quarters, Adam uses fresh curry leaves to compliment the goat’s cheese in this recipe, producing a smoky, earthy flavour. Together with the caramelised pumpkin and shallots, the strong goat’s cheese and mild goats curd provide a beautiful balance of flavours.
Using the best of the fresh, local produce in Daylesford, Alla Wolf Tasker shares her version of a Russian tasting plate, also known as a zakuska.
Peter Kuruvita shares one of his most popular dishes at 
Using a technique to preserve fish, Peter Kuruvita shares this fiery curry from the south of Sri Lanka.
Living on a buffalo farm, Mitch Humphries milks approximately 150 buffaloes twice a day. Here he shares a recipe using milk from those very buffaloes.
While moussaka is largely attributed to Greece, variations can also be found in Turkey where it includes green capsicum, and Serbia, Bulgaria and Macedonia, where it is made with potatoes, pork and a yoghurt topping. Ours is a modern take on the Greek recipe, with slow-cooked shredded lamb instead of minced, and eggplant and béchamel sauce enriched with kefalograviera (hard, sheep’s-milk cheese).
Chicken fried steak is the queen of Texas comfort food. Its name likely derives from
the way the steak is prepared in a similar way to Southern chicken: coated with buttermilk and seasoned flour, then pan-fried. You will need to soak the black-eyed peas overnight.
This stir-fry makes a welcome change from roasted, fried, baked or mashed potatoes – the starchiness of the potato is a great foil for the bold flavours of chilli and salted black beans. The chilli sauce can be stored in an airtight container in the refrigerator for up to 1 week.
Joanna Reymond is the daughter of acclaimed chef and restaurateur, Jacques Reymond. She grew up surrounded with incredible food. Sundays were family days with the restaurant closed and her dad would cook up a feast for family and friends. Those Sundays were the foundation of her passion for food that she shares on her website 
Chef Ryan Squires is known for his fine dining food in Brisbane at his restaurant, Esquire. But today he shows us how he likes to cook at home, sharing a simple fish recipe using his favourite cooking tool — the Hibachi Japanese barbecue.
A real frittata isn’t a quiche without pastry. It’s an omelette, though one that isn’t folded over but rather popped under the grill to finish it. I tend to like mine rather thin and often make them in a crepe pan or similar if dining alone.
Chef Ryan Squires of Esquire restaurant in Brisbane uses different flavours, textures and temperatures to create this masterpiece using locally caught mullet.
One of Masa’s most popular dishes at his restaurant in Cairns, M Yogo, he uses traditional Middle Eastern pastry to wrap the wild barramundi and finishes with two beautiful sauces to compliment the flavours and textures.
Chawanmushi is a signature dish for chef Hugh Whitehouse. It makes use of wonderful fresh Tasmanian seafood found in the waters where he is based in the Freycinet Peninsula. Hugh created this dish inspired by Japanese cuisine.
A simply brilliant potato salad, celebrating winter produce from one of the most beautiful regions in the world, Manjimup, Western Australia.