The Icebergs Dining Room head pastry chef shares her recipe for a show-stopping dessert.

Paul Farag (head chef at Sydney's Fish Butchery) and Murat Ovaz (head chef at Melbourne's Yagiz) joined forces on this creamy, crunchy, tangy dish.

The Hotel Jesus head chef proves ceviche isn't always reserved for fish-eaters. This vegan alternative is typical to Ecuador.

"The Korean BBQ sauce is a standout for me. It has fermented soy beans in it that gives it just the right strong, salty kick and a really authentic umami taste," says Stahnke.

This simple steamed hapuka dish is one of the dessert chefs first savoury flexes at Koi Dessert Bar and Dining.

With this dish he won the Best Ōra King Dish Australia 2018. And looking at the recipe you'll see why.

Can't believe it's got no butter? You won't miss it.

This entree recipe squeezes every last drop of flavour from the fish and uses it across the dish.

From 26 March until April 13, MPD Kitchen is popping up in Melbourne in Melbourne's Spice Market at Beaney Lane in the CBD.

The Stokehouse pastry chef uses leafy vegetables and citrus to create this spectacular dessert.

An authentic ode to the Phillipines' most popular dish, using braised lamb shoulder.