In this issue:

* Passion, precision and honour: we discover why few chefs can match Izakaya Fujiyama’s Kenji Maenaka for dedication and humility

* Stunning Asian masterclass with Andrew McConnell

* Ms. G’s Jowett Yu shows the versatility of chicken

* Jackie Middleton on the success of Earl Canteen

In this issue:

* Southern comfort food: Comme’s Daniel Southern dishes up his take on French bistro food

* How Steel Bar & Grill hit its market with a bullseye

* Jared Ingersoll explores the culinary capabilities of bay leaves

* The secrets behind some of the all-time classic desserts

In this issue:

* The new guard: exclusive with the front of house team behind the success of Porteño and Bodega

* Daniel Wilson dishes up his five spiced duck

* Winners of the Electrolux Appetite for Excellence

* Eugenio Maiale and Luke Randall showcase the versatility of goat

In this issue:

* Man with a vision: we take a look inside Justin North’s bold move to take fine dining to Westfield

* Masterclass with Oscillate Wildly’s Karla Firla

* We put some of our finest seafood under the spotlight

* Richard Ptacnik shows the versatility of salmon

In this issue:

* Leader of the pack: we investigate how Andrew McConnell changed our perception of dining out

* Martin Benn showcases the art of modern cuisine

* Hadleigh Troy demonstrates the versatility of duck

* Exclusive with ‘the people’s cook’ Rick Stein

In this issue:

*Gorge the flesh: we explore the power proteins of the industry – pork, beef and lamb

* Exclusive access to Peechelba’s feedlot

* Inside David Rayner’s Thomas Corner eatery

* Darren Robertson delivers a special lamb masterclass

* John Susman explores the art of Iki Jime

In this issue:

*Generation H: we go one on one with Hamish Ingham, the man behind latest hot spot, Bar H

* Ten business essentials to get you on the road to success

* Masterclass with the Devonshire’s Jeremy Bentley

* Exclusive insight into Australia’s commercial fishing industry

In this issue:

* Temptations of Tapas: we explore why tapas is becoming the rock star on menus across Australia

* Inside Alex Herbert’s Bird Cow Fish

* Masterclass with Chris Cranswick-Smith

* Why clams are the new bi-valve of choice