OUR FAVOURITE PLATES OF THE MONTH

GRAPES, LABNE AND ZA’ATAR

The month of March saw cooks all over the country giving their food a Syrian twist in the name of raising money for UNICEF’s Syrian Crisis Appeal. One standout was Automata chef Clayton Wells’ dish at the Sydney gala launching the campaign: a dazzling play of textures between painstakingly peeled grapes, slivers of preserved lemon and a cool dollop of labne. cookforsyria.org.au PAT NOURSE

DUCK, CARROT AND HAZELNUT

Dry-aged for three months and served with a light carrot purée, sage and hazelnuts, this duck is a tender and juicy example of the fine work being turned out by the lively new team at this coastal favourite. Caveau, 122-124 Keira St, Wollongong, NSW, (02) 4226 4855 SAMANTHA TEAGUE

SORREL AND ICE-CREAM

Featuring a wild mix of Australian and international talent, Burnt Ends’ monthly guest chef program speaks to the Singapore restaurant’s ambition and sense of fun. Sherbet-dusted sorrel leaves cradling vanilla ice-cream and strawberry jam from Noma alumnus Trevor Moran made a compelling argument for more desserts of the sweet and savoury persuasion. Burnt Ends, 20 Teck Lim Rd, Singapore, +65 6224 3933

MAX VEENHUYZEN