"This dish uses whole leeks that you burn the hell out of. Actually burn them - you're burning the outside and cooking the inside," says Mat Lindsay. "When you serve them, pull out the soft, sweet, smoky leek hearts and top with sesame sauce and breadcrumbs for a bit of crunch. This is similar to a Catalan dish where calcot onions are charred, wrapped and steamed in newspaper, then peeled and dipped in hazelnut sauce." Begin this recipe a day ahead to make the sesame sauce.
"The trick here is to turn and turn and turn the pineapple - like it's on a rotisserie - until it's really caramelised and softened and all the juice comes out," says Mat Lindsay. "It's sweet, sour, spicy, sticky and a little bit salty. A very simple recipe with complex flavours."
"I like to serve this ham with a retro rice salad, a potato salad or, for something different, buttered soft milk rolls, salted cucumber and Taiwanese pork floss," says Victor Liong of Lee Ho Fook in Melbourne.
"There's not a lot of meat on quails so the best way to eat these is with your hands - pull them apart, dip them in the sauces and get a bit messy," says Mat Lindsay. "There are two sauces: a tare, made with chicken wings; and our take on a Singaporean salted egg sauce." Begin this recipe a day ahead to cure the yolks.
"Spicy 'nduja and octopus are a great match," says Andreas Papadakis. "We make the 'nduja into a dressing for the perfect balance of spicy and salty; if you have any left over it's a great snack on grilled sourdough." Begin this recipe a day ahead to press the octopus.
"This tempura batter gets really crisp and works really well with the garlic-scented soft almond puree in the flowers," says Andreas Papadakis. "It's the perfect snack for a dinner party."
"This is inspired by a very simple Roman pasta dish, cacio e pepe, meaning cheese and pepper," says Andreas Papadakis. "We use pecorino Romano in the corn puree to give it the creaminess of a risotto."
"Fennel's flavour changes dramatically as you grill it, and it gives it more depth," says Andreas Papadakis. "The honey dressing marries all the ingredients really well and makes this salad a great side dish for a roast. You can add or substitute fresh peas instead of the broad beans."
"Hazelnuts make this dish unique with their fragrance," says Andreas Papadakis. "It's a simple dish and making the base sauce in advance makes things a lot simpler." At Osteria Ilaria Papadakis uses Italian hazelnuts from Piedmont, which, he says, have the best flavour.
"Like with any fish tartare, the freshness of the fish is very important," says Andreas Papadakis. "Spanish mackerel is an oily fish and requires a little acidity, which comes from the pickles. We like cucumbers for their freshness but other pickled vegetables could also be used." At Osteria Ilaria, Papadakis uses wild garlic rather than herbs in the sauce.