"The Kitchener buns at Hentley Farm in the Barossa are the best. Could you get the recipe?" - Joanna Hutton, Evandale, SA REQUEST A RECIPE To request a recipe, email firstname.lastname@example.org 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.
For a dish that's light yet satisfying, it's hard to go past a bowl of miso soup - ours is full of mushrooms, tofu and green tea noodles, with a good helping of ginger to give it some kick. This is an ideal recipe to customise to your liking - try broccolini in place of the spinach, or swap out the tofu for poached chicken.
A self-taught chef sets off on a world tour to master the art of fermentation.
"Even though dried kelp or kombu is Japanese, it's always associated with Noma," says Clugston. "When you roast kombu it's rich and dark and packed with umami and salty, almost like liquorice. Everyone knows how to make a meringue and the ice-cream can be bought, but the kelp oil gives it the wow factor." Try top-quality extra-virgin olive oil in place of kelp oil.
Warm ginger-spiked waffles are the perfect foil for matcha ice-cream, creating the hot-cold sensation we all love. If you don't have a waffle-maker, the pears and matcha ice-cream are excellent on their own, too. Start a day ahead to make the ice-cream and waffle dough.
"On a recent trip to Hong Kong I had the most amazing mushroom rice at Yardbird. Can you ask the chef to share the recipe, please?" - William Liu, Redfern, NSW Chef Matt Abergel uses dried matsutake and fresh maitake (hen of the woods) mushrooms, which aren't readily available in Australia. This is a simplified version of his recipe. Begin it a day ahead to soak the rice and mushrooms. 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.
Polenta can be polarising - many people dismiss it as bland, but when you fold in plenty of mascarpone and parmesan, along with pureed winter greens, we assure you it won't want for flavour. We use instant polenta when time is tight; for a weekend version, consider using regular polenta for extra texture.
The best way to serve this is plonked on a trivet in the middle of the table with ice-cream or cream and forks for your guests. Use firm, crisp apples here so they keep their shape and texture when baked.