Tamika O'Neill

Sweetcorn and prawn chowder with crusty baguette.

Chefs' Recipes

Prawn chowder with sweetcorn from Sean Moran

This warming bowl of prawn chowder is an elegant variation of the North American classic.

Chilli and chocolate lava cake on plate with spoon and red napkins.

Dessert

Chilli chocolate lava cake

Chocoholics delight, because this chocolate lava cake is all things spiced, gooey and delicious.

Mains

Twice-cooked pork belly with pickled apple salad and maple-glazed cabbage

Crackling and delicious, this dish showcases twice-cooked pork and apple in a classic flavour combination that's sure to impress.

Charred apple and custard pie on wire cooling platter.

Dessert

Charred apple custard pie

Fire cooking transfers to desserts with the help of a blow torch. Prep in advance up to the final step then brûlée table side, keeping the flame moving.

Birria tacos recipe with shredded beef short ribs in yellow baking dish in birria sauce, next to pink plate of charred pineapple salsa and corn tortillas on a birgh blue tablescape.

Mains

Birria tacos with beef short ribs and charred pineapple salsa

Our inspired take on birria tacos delivers richness and subtle sweet acidity for a fun Mexican recipe.

Three burnt grapefruit and rosemary palomas in glasses with sprigs of rosemary, gold fork and white and orange check napkin.

Drinks Recipes

Burnt grapefruit Paloma with rosemary

Jugs of Paloma cocktail are a great time waiting to happen.

Olive oil pistachio cake topped with candied oranges and a generous dollop of crème fraîche and berry compote.

Dessert

Olive oil and pistachio cake with crème fraîche and berry compote

With a moist and tender crumb, this pistachio cake recipe showcases the subtle, fruity notes of olive oil, pairing perfectly with sweet berry compote.