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 second five dishes we recommend you recreate at home:
From Chef Yonatan Rotner’s Yona’s Kitchen, this spectacular dish makes for an impressive Spring and Summer starter in an East meets West fusion recipe.
"I love the fact you will never get two similar days in this industry – the people you meet, the friendships you build, there’s nothing like it. I am surrounded by Chefs, food stylists, caterers and so many other people in this industry that all share the same deep passion for creating something magical each time.”
From Chef Bianca Palmer’s No Bones kitchen, this plant-based dish is fresh and contemporary mirroring Bianca’s cooking style.
"Travel has expanded my culinary perspective and I am here to push to boundaries of plant-based cooking. My collaboration with Michelin-starred Chef, Andrew Walsh, at Ember Beach Club has enriched my approach.”
From Chef Spencer Patrick’s kitchen at Harrisons Restaurant, this dish is one of diners’ favourites.
"We use incredible Australian scallops, treat them with care and they walk out the door – when you talk about signature dishes, you let the diners make those calls and they certainly have with this favourite dish.”
From Chef Kate Kilsby’s Steels Gate Wines kitchen, this is her signature dish.
"This dish embodies my cooking style. It involves a number of processes and techniques, but presents as quite a simple dish when plated. Many of the ingredients are from our garden, or locally sourced.”
From Chef Steven Hartert’s Dixon & Sons kitchen, this dessert celebrates Summer strawberries.
"This is an adaptation from a classic Bakewell tart recipe, topped with mascarpone mousse and strawberries. It was in fact one of the first recipes I screwed up after arriving in Australia as my English wasn’t as good back then,” he confesses.
"I didn’t understand the jam is in the middle, so I put it on the top like an Austrian Linzer cake I knew back then. It sure guaranteed a good laugh when I presented the glazed tart at the table.”
