Surf and turf - what's not to love? In this case, it's clams and Chinese sausage, tossed through fresh egg noodles with black beans, garlic chives and plenty of soy sauce. Speedy and tasty.
"Scallops and citrus have a wonderful synergy whether they're raw or cooked," says Saint Peter chef Josh Niland. "This dish was put together at the beginning of summer a few years ago, I had recently seen how to take apart the individual cells of a fresh pomelo and was excited to add this to a dressing along with as many other citrus fruits as I could find. Adding the zest, juice and segments of the fruit it gives you a fantastic balance of sweet, sour and bitter. The white soy sauce adds a wonderful complexity and savouriness to the dressing and a little sugar rounds it out. This dressing can be made with just one or two types of citrus for a similar result, but it's a truly beautiful dish if all the citrus can be found. It's also great served with raw fish - John Dory, black flathead and wild kingfish would all be excellent choices."
"I'd love the recipe for the eggplant dip the wonderful Fatuma Tikuye serves at Blue Nile in Blacktown." - Helena Rosebery, Annandale, NSW REQUEST A RECIPE To request a recipe, email firstname.lastname@example.org or write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001. Please include the restaurant's name and address or business card, as well as your name and address.
"The Dolphin Hotel's pasta with mussels and 'nduja is to die for. Would you publish the recipe?" - Marco Ricci, Leichhardt, NSW REQUEST A RECIPE To request a recipe, email email@example.com or write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001. Please include the restaurant's name and address or business card, as well as your name and address.
"Even if you never make this sandwich, you want to know about this sauce: a beautiful mild, bitter sauce showing the subtler side of walnuts," says Luca chef Isaac McHale. "It's a bit of an Italian classic and it reminds me of the background flavours of parmesan; a tiny bit of cooked garlic, olive oil and a little horseradish tie it all together. It's a great sauce for bollito misto or as an alternative sauce for vitello tonnato, or just something to serve with cold roast pork, lamb or beef the day after a big roast." At Luca, McHale serves these rolls with brined ox tongue; we've used corned beef.
Apricots and coconut are an excellent combination, especially in a cake with a crunchy crumble topping. Using rapadura sugar or coconut sugar gives a beautiful caramel richness to the batter, which is offset by the tang of the apricots.
A fast take on the meat-loaded Cuban sandwich. Serve them with a little of the marinade on the side for extra zing.
There's so much flavour in these crisp pancakes, you'll find it hard not to go back for more. We've made two whoppers here, but it's easy to divide the mixture into a few smaller pancakes. To invert the pancake, once you've slid it onto a plate, place another plate on top of the pancake, invert it onto the second plate and slide it back into the frying pan.
"This is a great dish to organise ahead of time," says Josh Niland. "Start the brioche a day ahead to prove the dough. The cooked brioche can be stored in the refrigerator for a week or frozen. The ocean trout will keep refrigerated for up to a week." Start this recipe three days ahead to cure the fish.
Khao soi traditionally uses meat cooked on the bone, but for this quicker version, we've opted for smaller pieces of chicken thigh fillet; we've also taken a shortcut and used ground spices instead of pounding our own - just be sure they're fresh for the best flavour. If you want to take the longer approach, use chicken Marylands cut through the joint, and simmer them slowly and gently until the meat is falling from the bone. Khao soi is all about the combination of tender boiled noodles and the crunch of the fried noodles that are scattered on top - it's textural bliss.