Monty Koludrovic, executive chef of Icebergs Dining Room and Bar and The Dolphin Hotel, shares his charcoal glazed pork neck, fragrant baked vegetables and laver sauce recipe.
"Making ice-cream just got easier - with this no-churn version you don't need any special equipment," says Stone. "Serve scoops over sliced strawberries or simply in cones. It also adds another layer of strawberry goodness to a strawberry pandowdy." Start a day ahead to freeze the ice-cream. Pictured with strawberry pandowdy.
"Pandowdy is an American classic - a bit like a crumble, but with discs of flaky pastry shingled over the fruity filling instead, allowing the berries to bubble up through the gaps," says Stone. "Rather than digging in while it's hot, let it cool down to just warm, and serve it topped with vanilla ice-cream, or up the strawberry quotient and serve it with my no-churn strawberry and creme fraiche ice-cream." Pictured with no-churn strawberry and creme fraiche ice-cream.
"My pit-smoked sweet potato is inspired by the hangi dinners I used to enjoy with my family in New Zealand," says Pontoon chef Lance Cameron. "It's served with sheep's milk yoghurt or goat's curd and lots of interesting textures, including toasted buckwheat, puffed wild rice, sunflower seeds, pepitas and crisp coconut. Feel free to add nuts, too - almonds, cashews and walnuts all work really well." Cameron cooks the sweet potato in the embers of the charcoal grill at Pontoon. To cook sweet potatoes like this, wrap them in baking paper and then foil and bury them in the coals for about 30 minutes.
"This dessert is inspired by the Jelly Tip, one of my favourite ice-creams as a kid in New Zealand - a chocolate-dipped ice-cream on a stick topped with frozen raspberry jelly," says Pontoon chef Lance Cameron. "The ice-cream is served with a raspberry jelly blitzed to a gel-like consistency, topped with fresh raspberries, shaved chocolate, freeze-dried raspberries and popping candy, which brings out the inner child in everyone."
Long Chim's David Thompson shares his nahm dtok muu (aka grilled pork Thai salad) recipe with Gourmet Traveller.
Troy Rhoades-Brown from Muse Dining and Muse Kitchen shares his Pepperberry and Wattleseed Smoked Pork Loin, Lardo, Fennel, Apple, Cucumber and Yoghurt recipe.
"This fry bread is inspired by my great-grandma who used to make it for me as a kid," says Pontoon's Lance Cameron. "It's a delicious soft bread dough that she fried in loads of butter, which she would serve to us drizzled with golden syrup. I like to sprinkle the breads with cumin seeds, brush them with garlic oil, and serve them with smoked fish pate, remoulade, chutney and dill pickles."
"Known as raspados in Latin America, these shaved ices are quick and easy warm-weather treats," says Curtis Stone. "Muddled strawberries mingle with three milks (condensed, full-cream, and buttermilk for a little tang) and crushed ice, making for an ultra-refreshing fix. Serve with a spoon and a straw so none goes to waste."
"Think of this dessert as a deconstructed version of a summer pudding, with thinly sliced strawberries macerated in elderflower liqueur and layered between slices of brioche," says Stone. "A dollop of whipped cream on top is a cooling counterpoint to the floral flavours."