"A symphony of tastes and textures, blending the briny essence of the ocean with the nutty undertones of couscous." - Yotam Ottolenghi Recipe note: You’ll need a large frypan with a lid.

"Marinated artichokes are the secret to this stuffing – they tie in perfectly with the Greek-inspired flavours of the lamb." – Georgina Esdaile

"The roast is a dish I’ve always gravitated to. Moving around the world throughout my career, it’s been the one meal I love to cook for friends." - Joseph Lidgerwood Recipe note: You’ll need a large flameproof roasting pan and a 2L baking dish. This recipe is by Joseph Lidgerwood.

This beef kofta recipe is sure to be a hit at your next entertaining event, making eight deliciously juicy beef kofta pieces served with a spiced creamy white bean and almond tarator sauce. This Lebanese-inspired recipe is surprisingly easy to make, requiring beef mince and pantry spices along with a cup of breadcrumbs from your leftover sourdough loaf to make the koftas, and a delicious dipping sauce that you can make in minutes. Fast, fresh and easy to make, this beef kofta recipe will be one you'll continue to return to.

"Mussels, pork & fennel snags and potato chips. It’s about time we recognised mussels are an everyday, everyman meal!" - Matt Preston Recipe note: "You’ll need a large stockpot. If you can’t find fennel or it’s too expensive, just add another 1 tsp fennel seeds. I don’t debeard my mussels as I hate having my beard pulled while I am alive! I’m sure the mussels feel the same. And I can always remove any beards far more easily once they are cooked." - Matt Preston

"There are a million ways to roast a chicken. I like to sprinkle it with salt on the morning of the day I want to cook it, or a day in advance, if I’m organised. Before that, I leave the chicken, uncovered, in the fridge, even if I don’t intend to cook it for another 3-4 days. This helps to dry out the skin. The drier the skin going into the oven, the more golden-brown the chicken will be coming out. Probably the most important factor is the quality of the bird. An organic, heritage-breed chicken is always going to be tastier, so if you can afford the extra money, you will be rewarded." - Danielle Alvarez

Comfort food that will warm your tummy and your heart. With its rich sauce and cheese topping, nobody will think that it’s missing meat, but if you’re still not convinced, fry off some mince when making the sauce.

"Beetroot has, for a long time, been one of my favourite vegetables for many reasons. Its sweet and earthy flavours are so versatile and can be used in both savoury and sweet cooking, and it brings such vibrant colour to dishes. This beetroot tarte tatin is a classic." – Laura Baratto

Perfect for beginners, this vibrant fish recipe is an easy dinner or lunch idea.

"Don’t be intimidated by how glossy and amazing this tarte tatin looks. Use a quality pastry, make a quick caramel and let the magic happen." – Lucy Nunes

"Before all the vineyards were planted, this was an orchard region. We source some of our stone fruit from a farm that’s at least 150 years old. Blood plums are best for this recipe, however, you can substitute other plums if blood plums are unavailable. The colour of the sauce will be slightly different." – Paolo Picarazzi

"This impressive whole cauliflower takes no time to prep and can be served warm for easy entertaining." – Lucy Nunes

"A fusion of textures and tastes, with the crispy fried pasta complementing the hearty chickpeas and the bold, smoky tomato oil." - Yotam Ottolenghi Recipe note: Begin this recipe a day ahead (or see note). You’ll need a large, deep frypan with a lid.

As reliable and classic as they come, but still utterly delicious.

Support the talents of our Aussie producers and put this Produce Awards ‘From the Sea’ finalist in the centre of your table.