As part of our Next Generation Recipe Den, head chef of Sydney's Nomad, Jacqui Challinor, shares with us her recipe for BBQ spatchcock with chermoula, charred baby cos, and sheep's milk yoghurt.

The founder of charity dinners organisation, Food for Thought, shares with us his recipe for smoked pork jowl.

The pastry chef and Burch & Purchese Sweet Studio founder has partnered with Callebaut chocolate to create this special, Christmas recipe.

Executive chef of Devon Cafe, Zachary Tan, shares his love for spicy Malaysian cooking with his recipe for Malay chicken.

Update your menu with Francesco Mannelli's recipe for hiramasa kingfish sashimi 
with macadamia and sweet and sour onions.

Angus & Bon's Declan Carroll shares his recipe for beef short rib with chimichurri, beef sauce and beer-pickled onion.

Deepak Mishra, executive chef 
of The Langham, Melbourne, shares with foodservice his recipe for royal spice and vodka-cured ocean trout 
with calamansi lime gel, fennel-infused heirloom beetroot, 
mastic pressed melon and whipped goats curd.

Restaurateur and chef Luke Mangan is helping Aussie restaurants and cafes to sharpen their Christmas menus with his recipe for ice cream plum pudding with spiced poached cherries and bitter chocolate.

Lindenderry at Red Hill’s reimagined restaurant, The Dining Room, has appointed David Green as its new executive chef. To celebrate, Green has shared with foodservice his dessert, monsoon gin and tonic.

Port Mahon has created a special, Christmas cookbook and to celebrate, the whole egg mayonnaise producer is sharing its recipe for Absolute vodka, cucumber and chilli-cured kingfish with Port Mahon aioli.

Versatile and fresh, Fatto Bar & Cantina's head chef James Kummrow shares with foodservice his recipe for parsley and walnut pesto spaghettini.

Melbourne chef Simon Moss of the Grosvenor Hotel is getting into the spirit of World Pasta Day with his recipe for hand-rolled gnocchi, beurre noisette, peas, aged balsamic, ricotta and lemon.

Television presenter and media personality, Annabel Crabb, is releasing her second recipe book Special Guest on November 1. And providing a sneak peak to foodservice, she's shared her recipe for prawn saganaki.

Refresh your cocktail menu with 'Orange is the New Pink', a sparkling chocolate beverage by Callebaut.

In solidarity with Aussie farmers, chef Somer Sivrioglu and his team at Sydney restaurant, Anason, have updated the traditional Turkish gavurdagi salad with fresh strawberries, making this dish a great addition to your spring or summer menu.