Bay of Fires Cheddar, the award-winning clothbound cheese from Tasmania, makes the case for traditional methods, writes Will Studd.
"I could eat the bread and butter pudding at Vincent in Canberra every day. Could you publish the recipe?" - Dave Austin, Braddon, ACT REQUEST A RECIPE To request a recipe, email email@example.com or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.
It's double the fun here with grilled dogs and a good whack of chilli. Don't skimp on the toppings - they're a highlight.
Dutch-process cocoa and chocolate chips take these light and fluffy hotcakes firmly into the dessert zone. Serve a stack of them topped with vanilla ice-cream and drizzled with rich fudge sauce. If you wanted to add fruit to the mix, sliced banana would be excellent, as would roasted pears or even a handful of raspberries when they're in season.
"Twenty years ago when I was a young cook at The French Laundry in Napa, California, I was talking to a chef friend of mine in the kitchen who confidently claimed that ingredients sharing the same colour pair with each other and dared me to prove him wrong," says Achatz. "To this day, I still haven't, and this creamy, spicy and somewhat sweet white-on-white dressing proves it."
"This is a delicately spiced curry dish with lots of green flavours - bay leaves, green chilli - and a light curry powder," says Carey. "The base has speck in it, which gives a lovely smoky note, as well as adding richness. This dish uses some of my favourite flavours from both Italy and Sri Lanka."
"I first cooked a version of this dish - inspired by the excellent deep-fried egg dish at Billy Kwong - while working at a restaurant in Sri Lanka," says O Tama Carey. "The lattice-like eggs are doused in a creamy turmeric curry sauce and topped with seeni sambol, a sweet-spiced caramelised onion relish. This dish is equally perfect for an indulgent breakfast as it is served as part of a larger meal." The recipe for the seeni sambol makes more than you need, but to get the right balance of spices you need to make at least this much. It keeps refrigerated for up to three weeks; use as an onion relish. The curry sauce can be made a day or two ahead.
Noodles don't always have to be Asian-flavoured - this refreshing Mexican soup is a case in point. Canned tomatoes are often used in dishes like this, but we've opted to use fresh ones while they're still so great; if you want to skip the dicing, though, use a couple of tins of chopped tomatoes. Plenty of lime, extra chilli and sliced avocado can only make things better.