Lucy Tweed

Chefs' Recipes

Tipo 00’s pappardelle with braised rabbit, marjoram and hazelnuts

Recipe for pappardelle with braised rabbit, marjoram and hazelnuts by Tipo 00 restaurant in Melbourne.

Chefs' Recipes

Crisp sweet and sour pork hock

Recipe for Mr Wong's crisp sweet and sour pork hock.

Chefs' Recipes

Malt beer floating islands with macadamia and chocolate wheat cream

Recipe for Rockpool's malt beer floating islands with macadamia and chocolate wheat cream.

Chefs' Recipes

Torched kingfish with kimchi mayo, charred onion and black sesame oil

Recipe for torched kingfish with kimchi mayo, charred onion and black sesame oil by Stillwater restaurant in Tasmania.

Dessert

Baked matcha custard with ginger-poached pears

Matcha gives this baked custard a unique colour and flavour, which pairs beautifully with ginger-poached pears, while the crumb mixture adds texture and crunch.

Dessert

Bread and butter pudding with banana and butterscotch sauce

What could be better than bread and butter pudding? Bread and butter pudding that's dusted with icing sugar and pan-fried until a caramel crust forms.

Dessert

Lemon custard fritters

These tangy fritters are just the ticket on a wintry day. Switch up the spices in the sugar for a change if you like – cinnamon, nutmeg or cloves would all work well.