Combine vinegar and 2 cups (500ml) of water in a bowl. Wash the fish in the vinegar mixture, drain and pat dry with paper towel. Sprinkle with flour and a pinch of salt.

Heat ¼ cup (60ml) oil in a frying pan over medium heat, then add the fish and fry until golden brown, about 2 minutes each side. (No need to cook the fish through, just aiming to get colour.) Set aside on a plate.

Wipe the pan clean with paper towel, then add the remaining oil along with the onion, curry leaves and whole spices. Cook over medium–high heat. When the onion starts to turn golden brown, add the garlic, ginger and tomato and cook until the tomato breaks down, 3–5 minutes. Add the powdered spices and a pinch of salt and cook out for 1–2 minutes.

Now, mix in the tamarind paste, then cook for another 2 minutes. Add the hot water and bring to a gentle simmer. Cook for 5 minutes, then add the seared fish and let it cook for 5 minutes. Pour in the coconut cream and simmer for 2 minutes.

Season with salt to taste and garnish with the coriander. Serve with roti and rice.

To make pastry, put flours, sugar and butter in the bowl of a food processor. Process until mixture resembles breadcrumbs. Add egg yolk and water, then process until mixture begins to form a ball. Turn out onto a floured surface and knead until just smooth. Flour surface again and roll out pastry to a 30cm round. Lift 1 end of pastry over rolling pin and carefully lift into a 22cm-wide and 4cm-deep flan tin with removable base. Press pastry into tin. Trim edges. Refrigerate for 20 minutes.

Preheat oven to 180°C. Line pastry case with baking paper and fill with uncooked rice or baking beans. Bake for 10 minutes. Remove baking paper and rice or beans, then bake for another 10 minutes or until pastry is lightly golden on the edges. Remove pastry case from oven, set aside, and reduce temperature to 140°C.

To make custard, whisk eggs, sugar, cream and vanilla extract in a bowl until combined. Put pastry case on an oven tray. Pour custard into pastry case, then dot evenly with cherries. Bake for 45-50 minutes, covering pastry edges with foil if overbrowning, until just set in the middle (custard should still wobble when tart is gently shaken).

Stand tart, in tin, on a wire rack to cool. Refrigerate for 4 hours or overnight. Dust with icing sugar to serve.

Put water and sugar in a medium saucepan over a medium heat and stir until sugar dissolves. Bring to a simmer.

Cut 1 apple into quarters, then cut out core being careful not to break the apple. Using a mandolin, thinly slice apple quarters, then drop slices into sugar syrup and simmer for 4-5 minutes or until tender. Lift apple slices out of saucepan using a mesh spoon to drain, then place on a plate. Repeat with remaining apples. Simmer remaining syrup for about 3 minutes or until thickened, then set aside.

Preheat oven to 180°C. Grease a 24-hole non-stick mini muffin tin. Combine extra sugar and cinnamon in a small bowl. Brush 1 sheet of pastry with egg and sprinkle a thin layer of cinnamon sugar over top.

Cut out 16 pieces of pastry using a 6cm flower or round pastry cutter. Press pastry pieces gently into holes of prepared tin. Lay 4 to 5 slices of apple in a line, overlapping each other, then roll up to form rose. Hold to secure shape and place inside pastry cases.

Bake for 15 minutes or until golden. Cool in tin for 5 minutes before transferring to a wire rack to cool. Brush each tart with remaining sugar syrup. Re-grease tin and repeat steps 3 to 5 to make more tarts. Serve.

Preheat oven to 200°C. On a floured surface, roll out pastry to a circle 35cm in diameter and 5mm thick. Line a 27cm x 5cm-deep ceramic pie dish with pastry. Trim edges. Line with baking paper and fill with blind-baking beans or rice.

Bake for 15 minutes. Remove paper and beans. Prick the base with a fork. Reduce oven to 180°C. Bake for a further 15 minutes or until pastry is golden and puffed around the edges.

Rinse rhubarb, then dry well and cut into 2.5cm pieces. Put sugar and water in a saucepan over a medium heat. Stir until sugar has dissolved. Add rhubarb and stir until coated with syrup. Cook for 3-4 minutes or until rhubarb is soft but not broken down. Drain, then discard liquid.

To make frangipane; put almonds, flour, sugar, egg, vanilla and butter in a food processor and process until mixture forms a paste. Rinse strawberries. Dry well. Hull and cut strawberries in half.

Carefully spread frangipane in the bottom of tart shell. Top with rhubarb and strawberries. Brush edges of pastry with egg. Sprinkle edges and fruit with raw sugar. Bake for 45-50 minutes or until set. Cool, then serve with cream.

To make pastry, put flour, icing sugar and butter in the bowl of a food processor. Process until mixture resembles breadcrumbs. Add egg yolk and water, then process until mixture begins to form a ball. Turn out onto a floured surface and knead until just smooth. Enclose in plastic wrap and refrigerate for 20 minutes.

Grease a 23cm-wide and 4cm-deep flan tin with removable base. On a floured surface, roll out pastry to a 28cm round. Lift 1 end of pastry over rolling pin and carefully lift into prepared tin. Press pastry into tin. Trim edges. Freeze for 20 minutes.

Preheat oven to 200°C. Line pastry case with baking paper and fill with uncooked rice or baking beans. Bake for 15 minutes, then reduce temperature to 180°C. Remove baking paper and rice or beans, then bake for another 10 minutes or until pastry is lightly golden on the edges. Remove pastry case from oven, set aside, and reduce temperature to 150°C.

To make filling, whisk eggs, sugar, cream and juice until combined. Put pastry case on an oven tray. Pour filling into pastry case. Bake for 35-40 minutes or until just set in the middle (filling should still wobble when tart is gently shaken).

Stand tart, in tin, on a wire rack to cool. Refrigerate for 3 hours or overnight. Dust with icing sugar to serve.

Preheat a chargrill pan over high heat. Brush the corn with a little oil. Grill the corn for 6–8 minutes, turning occasionally or until charred. While hot, cut off the kernels, place in a bowl with garlic, mayonnaise and lime juice. Season, mix and set aside.

Brush the cut side of the lettuce with oil and season. Place on the grill, cut side down. Grill for 2 minutes, or until charred. Turn and cook for a further minute. Set aside.

Place lettuce halves on plates. Spoon over corn dressing and top with chilli and ricotta salata.

For the pickled pineapple, place preserved lemon rind, vinegar, sugar and salt in a small saucepan over medium heat. Bring to a simmer, stirring to dissolve the sugar and salt. Take off heat and pour into a heat-proof bowl. Add pineapple and toss gently to coat. Set aside and refrigerate for 30 minutes, to pickle.

Arrange kingfish, tomato, chilli and pickled pineapple on small serving plates. Drizzle with pickling liquid and oil. Season with salt and pepper. Set aside for 5 minutes, to cure slightly.

Garnish with peppercorns and lemon balm, and serve with lime wedges and corn chips.

Place the squid and garlic in a medium bowl and mix to combine. Season and set aside to marinate.

For the pico de gallo, separate the flowers from the zucchini. Tear the flowers in half and set aside. Thinly slice the baby zucchini. Place in a bowl with red onion, chilli, garlic, lime rind, lime juice and oil. Season well and toss to combine. Set aside.

Heat a large non-stick frying pan over high heat. Add oil to the pan and return to high heat. Add squid and cook for 3 minutes, or until golden and lightly charred.

Spoon sour cream onto tortillas. Top with squid and pico de gallo, garnish with zucchini flowers and serve with paprika, parsley and lime wedges.

Place salt on a plate. Run the cut side of the halved lime around the rims of serving glasses. Dip in the salt to coat. Set aside.

Place apple juice, cucumber, tequila, Cointreau, lime rind, lime juice and ice in a food processor and blend until smooth.

Pour evenly between glasses. Serve with apple and lemon balm.

Preheat oven to 200°C (180°C fan-forced). Lightly grease a 28cm (base measurement) fluted loose-bottomed tart tin.

Place the butter, sugar, lemon and orange rind and vanilla in the bowl of an electric mixer and beat for 6–8 minutes, or until light and fluffy.

Add the eggs, one at a time, beating well after each addition. Add the almond meal, flour and baking powder and mix to combine. Fold in the flaked almonds. Spoon into the tart tin and spread until smooth.

Arrange apples on top, pressing down slightly, brush with butter. Place the tart tin on a baking tray and cook for 30–45 minutes, or until golden. Remove from the oven, set aside to cool. Sprinkle with sugar and use a blow torch to caramelise the apples.

For the dressing, combine vinegar, oregano, dried oregano, garlic, sugar and oil in a small bowl. Season with salt and pepper and whisk to combine. Set aside for flavours to develop.

Place tomato, cucumber, onion, capsicum, piquillo peppers and olives in a large bowl and gently toss to combine. Pour over half the dressing. Toss again.

Serve topped with fetta, drizzled with remaining dressing. Serve with a scattering of dill to finish.

For the pastry, in a medium bowl add water and yeast. Sprinkle with 1 teaspoon of sugar. Set aside for 5 minutes, or until the mixture is foamy on the surface.

Combine the remaining sugar, flour, and salt together in the bowl of a food processor. Add the yeast mixture, eggs, butter and lemon rind and process until the dough comes together. Turn out onto a floured surface and knead until smooth. Place in a large, lightly greased bowl. Cover with plastic wrap and set in a warm place for 1 hour, or until doubled in size.

Preheat oven to 180°C (160°C fan-forced). Place a baking tray in the oven to preheat. Punch down the dough and, on a lightly floured surface, roll to 4mm thick. Line a 21cm (base measurement) fluted tart tin with the pastry.

Mix the ricotta, melted chocolate and vanilla until smooth. Spoon into the tart tin. Place on the preheated baking tray and bake for 40 minutes, or until ricotta cheese filling is just set and pastry is golden. Set aside in the tin for 20 minutes, to cool, before removing and refrigerating until cold.

Place passionfruit and sugar in a small saucepan over medium heat. Bring to a simmer, cook for 5–6 minutes, or until syrupy. Set aside to cool. Serve tart drizzled with passionfruit.

Place the biscuits and butter in a food processor and process until finely ground. Place a lightly greased 22cm straight-edged tart ring on a baking tray lined with non-stick baking paper. Press the crumb into the base and sides of the tin, using a straight-sided glass to press firmly. Refrigerate for 20 minutes, until firm.

Meanwhile, to make the panna cotta, place 2 tablespoons of warm water in a small bowl and sprinkle with the gelatine. Set aside for 5 minutes or until the gelatine is absorbed. Place the cream, coconut milk and sugar in a medium saucepan over medium heat and stir to dissolve the sugar. Bring to the boil, add matcha and gelatine mixture and whisk to combine. Remove from the heat and strain into a jug.

Add the yoghurt and stir to combine. Pour into the tart shell and refrigerate for 3 hours, or until set.

Meanwhile for the praline, combine sugar and water in a small saucepan over medium heat, stir to dissolve the sugar. Cook for 4–5 minutes, without stirring until the sugar is caramelised and golden. Add the pistachio and pour onto a tray lined with non-stick baking paper. Set aside to cool.

Break praline into shards. Serve tart topped with praline.

To make the pastry, place the dates, almond meal, butter, cocoa powder, maple syrup, coconut oil and salt flakes in a food processor and process for 3 minutes, or until the mixture comes together.

Press into the base and sides of a lightly greased 22cm (base measurement) loose-bottomed fluted tart tin. Refrigerate for 30 minutes or until firm.

For the filling, place the cream, sugar, butter and vanilla in a medium saucepan over low heat. Heat for 3 minutes, stirring occasionally until butter has melted and cream is steaming hot (but not boiling).

Place chocolate in a large, heatproof bowl. Pour over hot cream mixture and set aside untouched for 5 minutes. Stir until smooth. Pour into tart shell and refrigerate for 2 hours, or until firm and set.

Meanwhile, for the sherbet, combine freeze dried raspberries, citric acid, icing sugar and bicarbonate of soda in a small food processor and process until a fine powder. Add raspberries and toss to coat. Top tart with raspberries and serve.

To make the pastry, place flour, almond meal, icing sugar and butter in a food processor and process until mixture resembles fine breadcrumbs. Add egg and water and process until the dough just comes together. Turn onto a lightly floured surface and gently knead until just smooth. Shape into a disc, wrap and place in the fridge for 30 minutes to rest.

Preheat oven to 200°C (180°C fan-forced). Place a large baking tray in oven to preheat. Grease six 3.5cm-deep, 9cm round (base measurement) pie tins. Divide dough into six. Roll each between 2 sheets baking paper until 3mm thick. Line tins with pastry and trim edges. Line pastry with baking paper and fill with pie weights or uncooked rice. Place on preheated baking tray. Bake for 10 minutes. Remove weights and paper. Bake for a further 5–8 minutes or until pastry is golden. Set aside.

Meanwhile, place eggs, egg yolks and sugar in a bowl and whisk until pale. Place the milk, cream, 1 tablespoon of fennel seeds, vanilla and lemon rind in a small saucepan over medium heat and bring to just below the boil. Take off heat, set aside to infuse for 30 minutes. Strain, discarding the fennel seeds and lemon rind and set aside.

Reduce oven temperature to 160°C (140°C fan-forced). Pour the cream mixture into the eggs and whisk to combine. Pour filling into the pastry shells and bake for 20–25 minutes or until just set with a gentle wobble. Allow to cool completely.

While tarts are cooling, place remaining fennel seeds in a small frying pan over medium heat and toast for 1 minute, or until fragrant. Take off heat, place in a spice grinder and grind until a fine powder. Add icing sugar and mix to combine. Serve tarts dusted with fennel sugar to serve.

Preheat oven to 240°C (220°C fan-forced). Place the pastry sheets on top of one another and press gently to join, creating one 5mm-thick piece of pastry. Roll to 4mm thick. Using a plate as a guide, cut a 28cm round from the pastry. Refrigerate until ready to use.

Place the sugar and water in a 21cm-round (base measurement) heavy ovenproof frying pan over low heat and cook, stirring, until the sugar is dissolved. Increase the heat to medium and bring to the boil. Cook, without stirring, for 7-9 minutes or until light golden.

Remove the pan from the heat and carefully arrange the lemon slices, slightly overlapping, into the caramel. Top with the pastry round and fold the edges under to tuck in the lemon slices.

Using a sharp knife, make 3 small cuts in the centre of the pastry. Place the pan on a baking tray and bake for 35-40 minutes or until the pastry is puffed and golden. Allow to stand for 2-3 minutes. Loosen the edges with a knife. Carefully turn out the tart to serve. Serve warm, scattered with lemon thyme and drizzled with honey.

Preheat oven to 190°C.

Wipe the chicken cavity with a paper towel. Remove excess fat (discard).

Mix about 1 teaspoon salt and pepper, to taste, with the tarragon and butter and place half inside the chicken.

Put the chicken breast side up in a well-greased baking dish and rub remaining butter over exposed surface. Place in oven.

After 20-25 minutes turn the bird on its side and baste with the pan juices. After 20 minutes turn again and baste well.

In 1 hour 5 minutes the chicken will be cooked and a beautiful golden brown all over. Remove from the oven, take chicken from pan and keep in a warm place, lightly covered with foil, while you make the sauce. Keep the pan and any juices.

Add chicken stock to the roasting pan. Stir with a wooden spoon or spatula to lift off any chicken drippings and bring to a boil. Allow to simmer for a few minutes before checking for seasoning, adding salt and freshly ground black pepper if necessary. Strain into a sauce boat and serve seperately. Serve with roast potatoes and green vegetable or a salad.

Preheat oven to 220°C. Wrap the garlic in foil. Place on
a tray with eggplants. Prick eggplants all over with a fork and cook, for 45–60 minutes or until tender and charred.

Remove from oven and transfer eggplant to a colander set over a large bowl. Stand, covered with cling film to drain and cool slightly.

Squeeze garlic from skins. Discard liquid from eggplant and remove skin. Using your hands, squeeze excess liquid from eggplants. Transfer to a blender with garlic, crème fraîche, lemon juice, bread and olive oil and process until smooth. Season with salt and pepper. Refrigerate for 1 hour or until cooled and thickened.

Transfer to a bowl, cover surface with plastic wrap and chill for 1 hour or until cooled and thickened.

Serve eggplant dip with vegetables. Drizzle with oil and serve with chervil.

Preheat oven to 180°C.

In a bowl, dress carrots with 50ml olive oil, salt and pepper to taste.

Roast the hazelnuts in oven for 6 minutes or until golden brown, allow to cool. Once cooled, roughly chop.

Place the carrots on a baking tray and roast in oven for 12–15 minutes, or until tender.

Mix the Greek yoghurt with lemon zest and juice, 50ml olive oil, and salt to taste.

Spoon the yoghurt mix onto a large plate and place the roasted carrots on top of the yoghurt.

Garnish with roasted hazelnuts and olive oil.

Chop the herbs finely and mix well together, set aside. Season snapper with olive oil and a generous amount of salt.

Melt butter in a saucepan on the stovetop until it starts to smell toasted and look slightly caramelised in colour.

Add the capers, lemon zest and juice to the pan along with 7g of salt. Mix well until the salt is dissolved. Remove from the heat and set aside.

Cook the snapper over a hot barbecue for approximately 5 minutes on each side. Once cooked, the flesh should pull away from the bone easily.

Place the cooked fish in the centre of a large plate.

Warm the butter sauce on the stovetop and add the chopped herb mix.

Dress the fish with the butter sauce, ensuring the fish is coated well with the capers and herbs.

Split the avocados, remove the seed and skin and roughly cut into chunks. Place into a medium mixing bowl, add in half the lime zest and juice, 50ml olive oil and salt to taste, then mix until combined, broken down and smooth.

In a bowl, dress the prawns with 50ml olive oil, salt, and the remaining lime juice and zest.

To plate, place a good spoon of the avocado onto the base of a serving platter, place the prawns on top and repeat for remaining ingredients to form a layer.

Garnish with the thinly sliced cucumber, chilli flakes and herbs.

Preheat oven to 160°C.

Mix the olive oil, mustard, vinegar and salt to taste together in a bowl to make a vinaigrette, then set aside.

Cut the peaches in half, carefully removing the stone. (If the stone is difficult to remove, leave it in for roasting. It’s much easier to take out once the peaches are cooked.)

Roast peaches in the oven until soft but not mushy, around 8–10 mins. If you have left the stone in for roasting, remove this now.

Tear the mozzarella balls into small pieces.

In a bowl, mix the radicchio leaves, mozzarella and peaches, and dress with vinaigrette and salt to taste.

Arrange the salad in a serving bowl and lay slices of prosciutto over the top to serve.

Place the boiling water, wine, stock and saffron in a large heatproof jug and set aside to soak. Heat oil in a medium saucepan over medium heat.

Add the eschalots and cook, stirring, for 4 minutes, until softened. Add the rice, stirring for 1 minute, until grains are glossy. Add the saffron mixture, 1 cup (250ml) at a time, adding more only once liquid has absorbed, and cook, stirring frequently, for 20 minutes or until all the liquid has absorbed.

Add prawns, chilli flakes and lemon zest and cook, stirring for a further 5 minutes, or until the prawns change colour and are cooked.

Remove from the heat. Spoon into a shallow tray and refrigerate for 20 minutes to cool.

Roll 2 tablespoons of the rice mixture into balls. Dust each with the flour, dip into the egg and roll in the breadcrumbs to coat.

Fill a large saucepan two-thirds full with oil and place over medium heat until it reaches 180°C on a deep-frying thermometer. Cook the rice balls, in batches, for 3 minutes or until golden. Drain on paper towel.

For the aioli, combine lemon zest and aioli together and season. Sprinkle with salt and serve with arancini and lemon wedges.