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Chef's Table
Kimberly Tang celebrating her win with the Pacific Local Jury.
SPYCA chefs look to heritage and the ocean for winning inspiration
Discover the biggest trends from the S.Pellegrino Young Chef Academy Competition 2026-27 Pacific Regional Final that we may soon see on our plates
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Challenge
2H 30MIN
Smoked organic eggs by Julien Royer
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Smoked Organic Eggs by Julien Royer.
Chef Julien Royer, smiling.
Chef Julien Royer seated at Odette.
Snack course: a quick Q&A with chef Julien Royer
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Medium
25H 25MIN
Pakistani lamb chops by Dave Pynt
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Pakistani lamb chops by Dave Pynt.
Chef Dave Pynt in a brown apron.
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Ardy Ferguson wins S.Pellegrino Young Chef Academy Competition 2024-25.
Ardy Ferguson Wins SPYCA Competition 2024–25
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Easy
1H 0MIN
Tortiglioni with farmyard ragù by Paolo Griffa
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Tortiglioni with Farmyard Ragù by Paolo Griffa.
Easy
1H 10MIN
Grilled chicken with glazed cabbage by Paolo Griffa
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Grilled Chicken with Glazed Cabbage by Paolo Griffa.
Medium
2H 10MIN
Paris-Brest with custard and chocolate ganache by Paolo Griffa
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Paris-Brest with Custard and Chocolate Ganache by Paolo Griffa.
Easy
1H 30MIN
Colomba with chocolate mousse, bananas and chocolate curls by Alessio Magistro
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Colomba with Chocolate Mousse, Bananas and Chocolate Curls by Alessio Magistro.
Easy
20MIN
Tomato Carpaccio with Mountain Flowers by Paolo Griffa
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Tomato Carpaccio with Mountain Flowers by Paolo Griffa.
Easy
1H 12MIN
Puff pastry pizzas with tomato and pesto by Alessio Magistro
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Slice of puff pastry pizza with tomato and pesto.
wine and food pairing - Fine Dining Lovers
How to Pair Food and Wine Like a Chef
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Fine Dining Lovers Food for Thought Award 2024-25.
Have Your Say: Vote for the Fine Dining Lovers Food for Thought Award
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Purple-coloured beets.
Enjoy the last of the season’s beets with these chef recipes
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Easy
50H 30MIN
Alex Dilling’s porchetta
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Alex Dilling’s porchetta
Medium
1H 40MIN
Roasted sweet potato crème brulee by Anthony Inn
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Kin Gin's roasted sweet potato crème brûlée

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