Slow-roasted brisket with aromatic spice rub,

checking every 2-3 minutes and brushing with glaze, for 6-8 minutes or until sticky and slightly charred. Remove and set aside, covered with foil. Repeat with second tray.

For the salad, toss all ingredients in a bowl until just combined.

Drizzle quail with any remaining glaze from trays and serve with salad.

ASPARAGUS, PROSCIUTTO & PINE NUT SALAD SERVES 8 AS A SIDE

“I see a lot of asparagus at this time of the year, and it tells me summer is nearly here. Yet I don’t see enough cooks celebrate it as the hero. This recipe can be served as a side dish or even a main meal in itself.”

3 bunches asparagus, trimmed 200g sourdough, crusts removed, torn into pieces 2/3 cup (165ml) olive oil Finely grated zest and juice of 1 lemon 6 anchovy fillets in oil, drained 1 tbs baby capers in brine, drained 1/2 cup firmly packed flat-leaf parsley leaves 1 tbs currants 2 tbs toasted pine nuts 8 thin slices prosciutto Finely grated parmesan, to serve Peel 6 asparagus spears lengthways into ribbons. Place in a bowl of iced water and set aside until needed.

Meanwhile, pulse sourdough in a food processor until finely chopped. Heat 1/4 cup (60ml) oil in a large frypan over medium heat. Add sourdough to pan and cook, stirring, for 4 minutes or until golden. Transfer to a tray lined with paper towel to drain and cool.

Heat a chargrill pan or barbecue to medium heat. Place remaining asparagus in a shallow dish and drizzle with 1 tbs oil. Grill, turning occasionally, for 2-3 minutes or until tender and charred. Transfer to a plate and set aside.

To make dressing, place lemon zest and juice, anchovies, capers, parsley and remaining 85ml oil in a blender and whiz until green and smooth. Transfer to a bowl and set aside.

Place charred asparagus on a serving plate. Drain asparagus ribbons and pat dry with paper towel. Arrange ribbons over charred asparagus and scatter with crispy sourdough, currants, pine nuts and prosciutto. Spoon over some of the dressing. Sprinkle with parmesan and serve with remaining dressing.

SLOW-ROASTED BRISKET WITH AROMATIC SPICE RUB SERVES 8

“Okay, slow-roasting a dish all day might not seem normal, but these days, with great oven technology, leaving the oven on while you’re out is completely safe, and wait until you see the results!” Begin this recipe at least 6 hours ahead.

2 cups (120g) smoking woodchips (from barbecue and DIY shops) 1/3 cup (50g) each garlic powder and onion powder 1/4 cup (40g) smoked paprika (pimenton) 2 tsp celery salt 1/2 cup firmly packed (125g) brown sugar 2 tbs Dijon mustard 2 tbs olive oil Finely grated zest and juice of 1 lemon 2.5kg beef brisket, trimmed Soak woodchips in cold water for 30 minutes, then drain. Preheat oven to 140°C and line a baking tray with foil.

Combine garlic and onion powder, paprika, celery salt, sugar, mustard, oil and lemon zest and juice in a bowl. Rub paprika mixture all over brisket and place, fat-side up, in prepared tray.

Heat woodchips in a heavy-based ovenproof saucepan over high heat for 10-15 minutes or until darkened and smoking. Transfer pan with woodchips to bottom shelf of oven.

Roast brisket, uncovered, for 2 hours, then cover tightly with foil and roast for a further 4 hours or until very tender. Remove from oven and set aside to rest for 20 minutes, then thickly slice against the grain to serve.

BAKED WHITE CHOCOLATE & RASPBERRY CHEESECAKE (COVER RECIPE) SERVES 8

“I have kept this recipe since my days as an apprentice at the Grand Hyatt Melbourne. It was in fact the speciality of the hotel.” This recipe can be made 1 day ahead; store chilled. Begin at least 5 hours ahead.

100g unsalted butter, melted 200g store-bought Anzac biscuits 500g cream cheese, at room temperature 2/3 cup (150g) caster sugar 1/3 cup (50g) cornflour 3 eggs Finely grated zest and juice of 1 lemon 2 vanilla beans, split, seeds scraped 125g white chocolate, melted,

cooled to room temperature 500g sour cream, at room temperature 250g fresh raspberries Freeze-dried raspberries (optional – substitute extra fresh raspberries), to serve Preheat oven to 170°C. Grease a 20cm round watertight cake pan and line with 1 piece of baking paper, folding excess over top of pan to make an even edge (using 1 whole sheet of baking paper will make it easier to remove the cooked cheesecake from the pan).

To make the base, place butter and biscuits in a food processor and whiz to combine. Press crumb mixture into base of the prepared pan. Chill until needed.

To make the filling, place cream cheese and sugar in a stand mixer fitted with the paddle attachment and beat until smooth. Add the cornflour and beat until combined. Add eggs, 1 at a time, beating well after each addition. Stir through lemon zest and juice, vanilla seeds and a pinch of salt.

Combine chocolate and sour cream in a bowl, then stir through cream cheese mixture. Pour 1/3 batter over base and scatter with 1/3 raspberries. Repeat layering process twice more, finishing by pressing final 1/3 raspberries into batter. Place cheesecake in a large, deep baking dish. Fill dish with boiling water to halfway up side of cheesecake pan. Bake for 1 hour 40 minutes or until cheesecake is firm to the touch with a slight wobble in the centre. Turn off oven. Stand cheesecake in oven with the door closed for 40 minutes, then remove pan from water bath and set cheesecake aside to cool to room temperature. Chill cooled cheesecake for at least 2 hours or until firm in the centre.

Once set, carefully lift from pan with baking paper. Slice and serve topped with freeze-dried raspberries, if using, or extra fresh raspberries.