Whether slathered over king prawns at Ester in Sydney, with whiting fillets at The Apo in Brisbane or Embla in Melbourne, the nuttiness of browned butter is right on-trend. Make it by gently foaming up butter in a frypan over a medium heat until it starts to smell nutty. Add skim milk powder to boost the milk solids to brown. Add a squeeze of lemon then serve over green beans, grilled corn or a broccoli and pine nut pasta. It’s also great in baking, adding a hazelnut-like edge to recipes that call for melted butter.