It took six months for Brisbane’s Gerard’s Bistro to find a new executive chef and when Adam Wolfers’ appointment was announced earlier this year, foodies rejoiced that he had found a permanent place to call home. His previous venture, created with Marc Dempsey, was Sydney pop-up Ételek, where the meat-free parsnip schnitzel served with hot sauce and pickled cucumber won him many fans. “Ételek is probably my proudest career achievement. It was food very close to my heart,” says Adam. “I grew up in a Jewish family and the dinner table was never short of my grandmother’s amazing traditional dishes. Those recipes and a love of food have always inspired me. At Gerard’s Bistro, I’m celebrating what we have in Australia, and using the techniques and ideas of the Middle East to create a unique dining experience.”

Wolfers, who’s worked at Sydney’s est., Marque, Monopole and Yellow, is a firm believer in supporting local growers. “Using local produce showcases our ability to work in a seasonal and sustainable way,” he says. “I’ve used cauliflower for this dish from The Falls Farm on Queensland’s Sunshine Coast. Heirloom-variety cauliflowers are in full swing in winter. I love how many textures and big, robust flavours this vegetable can take – and this recipe shows how amazing the humble cauliflower can be. It features Middle Eastern flavours and techniques, but using local ingredients and produce is what makes this dish shine.”

With its ability to give food reminders to help minimise waste, the Samsung Family Hub is the ideal fridge for the busy modern home. It offers the latest in smart technology, so you can order groceries, stream content, use voice activation to adjust settings, and even check the contents of your fridge via your smartphone. And for keen entertainers, the customisable Entertainer’s Drawer has four temperature pre-sets making it ideal for storing a range of food, from deli items to fresh meat, as well as beverages.

Describing himself as a somewhat “troublesome teenager”, it wasn’t obvious when Paul Farag left school at 15 what his future career would be. However, Paul says he “always had an interest in the world of cooking and the people that produced the food I loved eating”. Fast-forward through stints behind the burners at Sydney’s Four in Hand and Monopole, and Gordon Ramsay’s Pétrus fine diner in London, he’s now chef and captain of the ship at Sydney’s Fish Butchery, opened last year by Josh Niland, of Saint Peter fish eatery. With a laser-like focus on using “sustainably caught, underutilised” fish species, Fish Butchery is a fishmonger and takeaway (think charcoal-grilled Shoalhaven red gurnard and chips) and also supplies fish to Saint Peter. “Working with Josh, we feed off the energy of Saint Peter. We take the complexity and standards of his cooking and we create dishes with integrity – we’re all pretty obsessive about what we do,” says Paul. “We try and start with a classic recipe and play around and brainstorm from there. We’re constantly evolving with new ideas all the time and we really have only scratched the surface.”

For this recipe, he’s selected marron from Western Australian Marron in Donnybrook, Western Australia. “It’s one of the best shellfish you can eat both texturally and, of course, for its taste,” says Paul. “The recipe is relatively easy to do at home and can really make you look like a star in the kitchen if you follow the steps.”

The electric multifunction oven has a 110L capacity and precision thermostatic control while the six-burner gas cooktop offers a large cooking surface. Grigio Lusso is Italian for ‘grey luxury’ and this cooker with its refined grey tones and sleek matte black burners and trivets, is true to its name.

When Jordan Toft was considering his career choices in the late ’90s, it was a toss-up between acting or cooking. “I toyed with the option of a career in drama but cooking won the battle,” says Jordan, executive chef at Merivale’s beachside venues in Sydney. “From a young age, I found joy in eating, which then developed into cooking. I don’t come from a foodie family, but we did eat fresh food with an Anglo twist.” Jordan started in the kitchen at the Sydney Opera House in 1997 and last year led the launch of Bert’s Bar & Brasserie at The Newport on Sydney’s northern beaches. Recently, a trip through Queensland and the Northern Territory visiting beef producers proved to be eye-opening. “Good animal husbandry is key. The sheer scale of the operations I saw along with the care given to the environments the cattle grow in was inspirational,” he says.

A love of “creating enjoyment through food, conversation and each other’s company”, led Jordan to suggest this dish featuring free-range Black Angus beef from Brooklyn Valley in Gippsland, Victoria. “Roasting a large joint of beef gets it festive right away, and this Brooklyn Valley rib roast ticks the boxes. Grass-fed beef has a more herbaceous tone to its taste but with a marble score of 3+, this cut balances out superbly,” he explains. “And it’s a no-brainer when it comes to carving – slice it as you think you want it! Serve it with suggested accompaniments and you’ll feel like you’re in a restaurant.”

The 900mm oven has a 140L capacity and uses the AeroTech system, which allows you to cook multiple dishes as it circulates air evenly throughout the oven. With five burners, the cooktop makes it easy to conveniently prepare your side dishes.

Five burners, precise heat control and ample space for several pots and pans makes this cooktop a must-have for cooks.

As a university student, Lauren Eldridge admits she spent her time reading dessert recipes and trying out new dishes. This passion led her to drop her psychology studies and pursue the sweet life. It turned out to be a smart move as in 2015, Lauren picked up the Josephine Pignolet Young Chef of the Year Award and the Gault&Millau Australia The American Express Potentialist Award. “Winning both awards in the same year was a big confidence boost and gave me wonderful opportunities to travel and work around the world,” says Lauren, who is group pastry chef at the famed Stokehouse restaurants in Melbourne and Brisbane. Lauren approaches the job of devising new recipes by starting with the produce. “I think about what its best qualities are, and from there I trial different techniques to bring those out. I want to make sure the final dish is delicious, interesting and visually appealing,” she says.

A champion of Australian-produced dairy goods, Lauren says: “I always feel that milk or cream from a dairy farmer who really cares tastes creamier, richer and more natural.” Yoghurt, from Schulz Organic Dairy in Victoria, is the unexpected ingredient in this recipe. “I’d definitely recommend their Greek yoghurt for this recipe because its slightly sour note balances the cake’s sweetness and provides texture. It’s a comforting yet special recipe that shows how versatile yoghurt can be,” says Lauren. “The double chocolate is indulgent – and that’s what a chocolate cake should be!”

Powerful enough to mix the ingredients for cakes, doughs and batters, this mixer has a 1400W motor and spacious mixing bowl. It comes with a K-beater, dough hook and whisk, and if you need more versatility, it’s compatible with 25 other attachments.