Recipes come across our desk every hour of every day…some captivate and some strike the fear of the Chef’s Gods into home cooks.
As we reflect on all that was 2024, we’ve curated 10 recipes that excited and inspired us to get in the kitchen. Split into two parts, here are the first five dishes we recommend you recreate at home:
From Chef Alan Spagnolo’s kitchen at Sandalford Wines restaurant, this dish can be presented in any season.
"Blue swimmer crab, ricotta, soft herbs and lemon butter emulsion – it’s elegant, flavourful it suits our menu year-round. Diners can expect consistently delicious food, beautifully plated with attention to detail at Sandalford, everything makes the experience special – from the estate’s entrance to the vineyard’s location and our restaurant through the changing seasons,” Alan explains.
From Chef Daniel Ridgway’s kitchen at Little Truffle, this is the signature dessert.
"For me, this soufflé is the ultimate in flavour and texture. It isn't too difficult to create. This recipe is perfect for dinner parties as it can be made hours in advance before baking though must be served immediately after baking,” Daniel says.
From Chef Manoj Kumar Jangra’s kitchen at Newmarket Room, this is a delicious entrée with very unique flavours, pulling together the indigenous ingredients of wattle, rosella and macadamia along with beetroot cherries and pumpkin.
From Chef Dario Nencioni’s kitchen at Luna Lu, this dish is special not only for its exquisite taste but also for the artistry and creativity that went into its creation.
"This recipe is a culinary masterpiece that beautifully harmonies flavours and textures, creating an unforgettable dining experience. At its heart are the XO Hokkaido scallops and succulent King prawns, sourced for their freshness and taste. These premium seafood ingredients bring a delightful richness to the dish, perfectly complemented by the earthy sweetness of the beetroot purée,” Dario explains.
From Chef Ido Zarmi’s kitchen at Shaffa, this is a perfect one-handed finger food for your next dinner party or celebration.
"This dish is the ultimate bite that captures the essence of where I have the best memories from. It embodies the flavours of the Eastern Mediterranean, making it a perfect representation of my culinary roots,” Ido says.
