The Great Australian Cookbook

One of Australia's brightest young chefs, Matt Stone, cooks prawns and a charcoal roasted vegetable salad for his family, while Maggie Beer shares one of her favourite recipes, Chocolate Pear Almond Tart.

Gilbert Lau cooks his family's Roast Chicken and Fried Rice, and Darren Robertson serves up the perfect breakfast of Avocado, Poached Eggs, Sourdough and Fermented White Cabbage and Fennel Salad to his family.

Food icon and restaurateur, Matt Moran cooks the perfect BBQ of Prawns and Pan-Fried Barramundi with Raw Zucchini Salad and indigenous trailblazer Rayleen Brown shares her recipe for a Bush Fruit Christmas Cake.

Siblings Victor and Evelyn Liong, of Lee Ho Fook, share their take on Sweet and Sour Pork while Nick Holloway cooks Wood-Roasted Reef Fish with Pineapple Curry.

We join Sharon and Carol Salloum, for a Syrian BBQ feast and Aussie icon Peter Russell-Clarke shares his tips for the perfect Mango and Fig Omelet and Smoked Trout Soup.

Matt Wilkinson shares a family favourite, Pesto Pasta and Mango and Coconut Ice-blocks, while Simmone Logue cooks a six-hour Slow-Roasted Lamb Shoulder with Sage Potatoes and Charred Red Capsicums.

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CWA legend Merle Parrish bakes up an afternoon tea of Anzac Biscuits and Pavlova while culinary genius Peter Gilmore reveals his favourite Sunday night meal, Korean Chicken Soup.

Chef turned food producer Ross O'Meara cooks a Slow Roasted Pork Shoulder with Mustard and Greens, while Punk Pastry Chef Anna Polyviou invites her staff over to sample her Summer Trifle with Tropical Fruits.

Frank Camorra shares some secrets of traditional Spanish dishes Tortilla de Patatas and Asadillo and Clayton Donovan cooks up Kangaroo San Choy Bow and Oysters with Finger Lime, Carrot Foam and Avocado Cream.

Alla Wolf-Tasker prepares her impressive Rivers and Lakes Share Platter recipe while Rodney Dunn bakes up a scrumptious Rhubarb & Berry Crumble with Goats Milk and Vanilla Custard.