"My burger hack? Always remember to work with cold hands and cold meat" - Anthony Puharich

Rake in the compliments to the chef with this crispy pork rack that'll have everyone talking. Recipe by Anthony Puharich.

“Resting the turkey after cooking is important. At least 1 hour is recommended, but you can rest it for up to 2 hours” - Anthony Puharich. This is an edited extract from Meatmby Anthony Puharich and Libby Travers (Murdoch Books, $79.99). On sale now.

Too much is never enough. For all the indecisive cooks, why have one when you can have six?

This hearty dish was made for winter nights.

"This is the chef and the butcher in a kombi, digging into these sandwiches. And the juices dripping down our arms" - Colin Fassnidge.

“Excess fat removed from the cavity can be rendered and reserved for another use. Use the duck fat poured from the roasting tin to roast potatoes to serve alongside the duck. If you prefer duck breasts medium rare, remove them from the duck before cooking. Score the skin and lay them in a cold frying pan, skin-side down, and cook for 6-7 minutes over medium-high heat until the skin is crisp and the fat renders. Turn and sear the other side. Put the breasts in the oven with the rest of the duck for the last 5 minutes of cooking. Serve with a radicchio salad dressed with a sherry vinaigrette, to cut through the richness, and duck fat-roasted potatoes. If cherries are out of season, use frozen cherries instead” - Anthony Puharich. This is an edited extract from Meat by Anthony Puharich and Libby Travers (Murdoch Books, $79.99). On sale now.

Feel the festive spirit with this classic.

These parmesan dippers are perfect for making you feel like a kid again.

These rich, boozey ribs are perfectly matched with creamy mashed potatoes and a crispy side salad.

Celebrating the diversity of meat and combatting wastefulness, this recipe shows that flavour can be found anywhere. This is an edited extract from Meat by Anthony Puharich and Libby Travers (Murdoch Books, $79.99). On sale now.

“To store any leftover ham, cover with the reserved skin and place in a muslin (cheesecloth) ham bag or clean pillowcase. Soak the bag first in a light vinegar solution – 1L water mixed with 2 tsp white vinegar – and wring out well before using. Re-soak the bag every 2 days and store the ham for up to 1 week." – Anthony Puharich. This is an edited extract from Meat by Anthony Puharich and Libby Travers (Murdoch Books, $79.99).

Update the Aussie classic prawns on the barbie, with a marinade of coconut oil, chilli, garlic and ginger.

Anthony Puharich isn’t going to let Colin Fassnidge get under his skin. Instead, he’ll put him to work with a zesty side for his spicy sausage.

“Many methods for beef wellington involve wrapping the meat in a thin crepe or blanched cabbage leaves, to keep the moisture contained and prevent the puff pastry from going soggy. A sheet of filo pastry is a simple option. This recipe is an exception to the rule of letting the meat come to room temperature before cooking, because you want the beef rare while the pastry is well cooked” – Anthony Puharich. This is an edited extract from Meat by Anthony Puharich and Libby Travers (Murdoch Books, $79.99). On sale now.