4 plate-sized fish (freshwater fish are best)*
1 Tbsp fine salt
1½ Tbsp paprika
2 brown onions, chopped
1 stick celery, chopped
2 fresh bay leaves
4L water
4 Hungarian peppers
2 tomatoes, blanched, skinned and diced
1 green capsicum, finely sliced

1 Fillet and skin the fish, reserving all trimmings. Sprinkle the fillets with fine salt and refrigerate until needed.
2 Combine the fish trimmings, paprika, onions, celery, bay leaves and water in a large saucepan. Bring to a simmer, then cook for 1 hour, until aromatic and reduced to 3L. Press through a fine sieve into a second saucepan.
3 Finely slice 3 Hungarian peppers and place in the soup with the tomatoes and simmer for 30 minutes. Add the fish and cook gently for 5 minutes, until the fish is just firm. Finely slice the remaining Hungarian pepper. Serve the soup with sliced pepper and capsicums.

1 cup plain flour
2 eggs
½ cup milk
salt flakes and freshly-milled black pepper

1 Combine the flour, eggs and milk in a large bowl and whisk until smooth. Season with salt and pepper.
2 Press through a colander into a large saucepan of boiling water. Cook until floating, then scoop out and chill in iced water. Drain and fry to serve.

1 cup chickpea flour
2 Tbsp plain flour
1 tsp fine salt
1 tsp freshly-milled black pepper
½ ground cumin
1 cup iced water
2½ Tbsp extra virgin olive oil
salt flakes and freshly-milled black pepper, chopped rosemary and extra virgin olive oil to serve

1 Preheat grill to high. Combine the flours, salt, pepper and cumin in a large bowl and stir to combine. Pour in the water and oil, then whisk until smooth.
2 Set a large non-stick frying pan over a high heat until smoking, then pour in a large ladleful of the batter and swirl to coat the bottom of the pan. Set under the grill and cook until beginning to black. Turn out and serve with salt, pepper, chopped rosemary and olive oil.

125g plain flour
2 eggs
30ml milk
30g unsalted butter, melted and cooled
salt flakes and freshly-milled black pepper
½ bunch silverbeet, washed and chopped
350g ricotta cheese
140g pecorino cheese, finely grated
¼ cup extra virgin olive oil
1 cup tomato passata

1 Preheat oven to 180°C. Whisk the flour, eggs, milk and butter in a large bowl, then season with salt. Set aside for 40 minutes, then strain through a fine sieve. Cook as 8 fine crepes in a large non-stick frying pan over a moderate heat until just set.
2 Combine the silverbeet, ricotta, half the pecorino and half the olive oil in a large bowl. Season with salt and pepper, then mix well. Spread the ricotta mixture on the crepes, then fold over, and fold over again.
3 Arrange the folded crepes in a lined oven dish, then sprinkle with half the remaining cheese. Bake for 20 minutes, until golden, then spoon the passata and remaining olive oil over. Bake for another 10 minutes, then serve with the remaining cheese.

125g buckwheat flour
200ml dark beer
30ml gin
salt flakes and freshly-milled black pepper
400g fontina cheese, cut into 2cm cubes
¼ cup plain flour
vegetable oil, for deep-frying
½ cup radicchio, shredded
1 head witlof, shredded
1 Tbsp extra virgin olive oil
aioli, to serve

1 Combine the buckwheat four, beer and gin in a large bowl until smooth, then season generously with salt and pepper. Set aside for 10 minutes.
2 Toss the cheese cubes in plain flour and dust off the excess. Dip in the batter, then fry in hot (180°C) vegetable oil until crisp. Drain on kitchen paper.
3 Mix the radicchio and witlof with olive oil and arrange on plates. Top with the sciatt fritters and serve with aioli.

2 leeks, diced
75g unsalted butter
2 sticks celery, finely diced
4 cloves garlic, sliced
¼ bunch thyme, finely chopped
2 bay leaves
2 Tbsp plain flour
2L chicken stock
1.5kg potatoes
salt flakes and freshly-milled black pepper
snipped chives and sour cream, to serve

1 Sauté the leeks in half the butter in a large saucepan over a moderate heat for 5 minutes, until softened, then scoop out half the leeks and set aside. Add the celery, garlic, thyme and bay leaves to the saucepan and cook for another 5 minutes.
2 Sprinkle the flour over and cook for 2 minutes, stirring constantly, until the mixture begins to stick to the bottom, then pour in the stock.
3 Cut 1cm cubes from ⅔ of the potatoes and reserve these. Chop the remaining potatoes and add to the saucepan with the trimmings. Simmer for 30 minutes, until the potato is tender, then season with salt and pepper and purée until smooth.
4 Steam the diced potatoes over a saucepan of simmering water until tender, then fold into the soup. Serve with snipped chives and sour cream.

250g pistachios
200g almond meal
2 tsp freshly-grated nutmeg
200g raw sugar
200g dark brown sugar
125g unsalted butter, softened
2 eggs
1 egg yolk
250g Greek yoghurt
honey and extra yoghurt, to serve

1 Preheat oven to 180°C. Place 200g pistachios in a blender and pulse until a fine crumb forms. Transfer to a large bowl with the almond meal, nutmeg, sugars and butter, then rub with fingertips to incorporate.
2 Press half the mixture into the base of a lined24cm cake tin. Mix the eggs, yolk and yoghurt into the remaining mixture then scatter with the remaining pistachios. Bake for 35 minutes, until golden, then cool on a wire rack. Serve with honey and extra yoghurt.

150g unsalted butter, softened
1 cup plain flour
125g cold cream cheese, finely diced
2 large pears, peeled and cored
2 Tbsp raisins, chopped
2 Tbsp caster sugar
½ tsp ground cloves
¾ cup sweet sherry
1 Tbsp cornflour
2 eggs, beaten
¼ cup raw sugar
double cream, to serve

1 Preheat oven to 180°C. Combine 125g butter in a food processor with the flour and pulse until just mixed. Add the cream cheese and pulse several times, until a dough forms, but white dots of cream cheese are still visible. Smear the pastry on the bench to stretch those white dots, then form a ball and refrigerate for 2 hours, until firm.
2 Dice the pears, then combine in a medium saucepan with the raisins, sugar, cloves and remaining butter Cook for 5 minutes, until beginning to caramelise. Mix the sherry and cornflour, pour in, then cook until thickened. Set aside to cool.
3 Roll out the pastry to ½cm thick, then cut into 12cm squares. Brush with beaten egg, then place a large spon of the pear mixture in the centre of each. Fold over to form a triangle, then arrange on a lined oven tray. Brush the top with egg and sprinkle with raw sugar. Bake for 25 minutes, until golden and crisp, then serve warm with double cream.

150g dark chocolate
100g unsalted butter
2 eggs
150g caster sugar
1 cup plain flour
¼ cup cocoa powder
2 cups smooth peanut butter
1¼ cups icing mixture
juice of ½ lemon
200g milk chocolate
¼ cup toasted peanuts, chopped

1 Preheat oven to 160°C. Combine the chocolate and butter in a heatproof bowl and set over a saucepan of simmering water, stirring until just melted. Add the eggs and sugar and beat until smooth. Sift in the cocoa and flour, then spoon into a lined 20cm square cake tin and bake fro 40 minutes, until just set. Cool in the tin.
2 Combine the peanut butter, icing mixture and lemon juice in a bowl and whisk until smooth. Pour over the cooled chocolate slice, then refrigerate for 2 hours, until set.
3 Melt the milk chocolate gently and spread over the peanut butter layer. Sprinkle with chopped peanut, refrigerate for 1 hour, then cut into bars and serve.

1L milk
1 vanilla bean, split and scraped
4 eggs
200g caster sugar
100g cornflour

1 Combine the milk, vanilla bean and scraped seeds in a medium saucepan and set over a moderate heat. Bring to a simmer, then cook for 2 minutes to infuse.
2 Whisk the eggs, sugar and cornflour in a large bowl, then mix in half the milk, Stir to combine, then return to the saucepan. Cook, whisking constantly, until the mixture boils and thickens. Pour into a bowl, cover with cling film, then set aside to cool.