Chef Guillaume Zika explains on this recipe how to make sourdough from scratch. He said that the secret is the fermentation of the dough and good quality ingredients. From there, almost nothing can go wrong..

This is a dish originally from the south of France. Split ocean king prawns brushed with garlic and parsley butter cooked gently in the oven. All you need is a glass of Rosé and you are ready to have a good time! (The Tropic, Burleigh Heads)

Inspired from a classic French dish. This delicious Bronzino is perfect to share on a sunny day. There is so much love to this dish, that just reading this recipe will make you want to eat it! (Monsieur Benjamin, San Fransisco)

Chef Matteo Finotto shares useful tips behind this most eaten pizza in Italy. It's all about using good quality ingredients and being patient in the process of making the dough Matteo says. You might have a few fails but worth trying this recipe. (Matteo’s, Gold coast)

Keen for some fluffy gnocchi with a delicious rich sauce? A little secret is infusing the rind of the parmesan inside the sauce to bring extra umami. Check out the recipe to get more tips! (Matteo’s, Gold Coast)

Sustainability + Italian flavours + Native Australian ingredients. Chef Jason Saxby from Rae's on Wategos shares with us a delicious recipe of Kangaroo Tonnato. A combination of two classic dishes became quickly a favourite for everyone. (Rae’s on Wategos, Byron Bay)