As 2025 unfolds, Australia’s culinary landscape continues to dazzle with creativity, culture and craftsmanship. Five of the country’s leading Chefs share recipes that define the year’s most inspiring flavours – from Dominic Grundy’s indulgent seafood arancini at Gracie’s in Strath Creek, to Migo Razon’s vibrant Spring-inspired cucumber and honeydew creation at Miss Mi Melbourne.
Davide Foschi’s elegant harmony of celeriac and oyster at Pebble Beach, Masahiko Yomoda’s fusion of Japanese and Chilean flavours in Manly and Rey Ambas’ heartfelt ricotta tortellini from Whale Beach complete a showcase of artistry, innovation and the passion driving Australia’s top kitchens forward.
Dominic shared his recipe for blue swimmer crab, cockle and prawn arancini Kiev, with café de Paris butter and green goddess purée:
"This dish is wholesome and satisfying to make and delicious to eat. Different elements of the dish can be used for other meals whether it be the cafe de Paris butter on steak or grilled fish, or using the green goddess puree as a dressing for a salad.”
Migo shared his recipe for cucumber, honeydew, apple, sunflower seed and achaar:
"This dish was designed to celebrate Spring and the launch of my first menu at award-winning Miss Mi Melbourne. It champions and emphasises how beautiful local cucumbers are during the Spring season,” he explains.
"I was casually discussing food and our next menu with my Sous Chef, Paula when we came up with the concept and I must say it is one of the best dishes on our current menu. I am just in awe that we created something this amazing by chance.”
The dish is also special as half of the components are freshly made just before each service to guarantee optimum freshness for every plate that comes out of the kitchen.
Dishing up his recipe for celeriac and oyster, David says:
"Celeriac, with its earthy roots and humble resilience, reminds us that sustainability begins with embracing the overlooked treasure of natures, this recipe is a unity of land and ocean.
"This dish has an unusual flavour that bounds the soil with the ocean. This mild, fresh flavour comes out together in a fascinating way, when in season, we love to use white asparagus instead of the celeriac.”
While Masahiko points to roast duck with burdock, purple carrot, and Madère sauce as his signature dish, it is his recipe for asparagus green tarts with AGFG home cooks:
"This recipe combines a crisp, flaky tart shell with a fusion of Japanese and Chilean ingredients - the fruity heat of aji amarillo and the smooth sweetness of saikyo miso infuse the cream cheese with depth, while the fresh, vibrant green of asparagus adds a beautiful visual contrast.
"The dish balances classic flavours with a modern twist, offering a seasonal delight that celebrates both texture and taste.”
Rey delivers his recipe for ricotta tortellini, tomato, eggplant fritto and tomato water.
"I made this dish for my Mother when I was just playing around with pasta at home. Cooking for Mum is always special.”
It is no surprise that Rey is just as creative out of the kitchen – when he’s not cooking, you will find him sketching and drawing. Just another creative bow to this Chef’s repertoire!
