Luca Villari

In this recipe, cooking fish in vine leaves keeps the fillets moist and juicy and imbues them with a unique flavour. Serve with a fresh fennel salad and plenty of creamy dill yoghurt sauce

The French may have their crème brûlée but the Spanish have their own version, Crema Catalana. This recipe sees creamy, cooked vanilla custard served with sweet, boozy macerated fruit and nuts

This recipe combines blue cheese spiked cauliflower fritters with traditional eggplant caponata and vincotto (a rich, dark balsamic-like Italian condiment) to create a winning vegetarian dish

Your classic roast chook goes to delicious new heights with this baked baby chicken recipe. Cooked in golden saffron and served with fruit and nut studded couscous, this dish a winning modern meal

Luxuriate in winter's chill by warming up with this beautiful lamb and chickpea soup recipe. Slowly cooked to perfection, this dish is served with toasted Turkish bread to mop up all the flavours

This taco recipe is based on The Lucky Taco Chipotle Chicken Taco Kit. If you buy a hot, ready-cooked chook and shred it, the whole meal can be ready in minutes

This taco recipe is based on The Lucky Taco Sizzlin’ Steak Taco Kit, which is designed to make the process of creating authentic, tasty Mexican food faster and easier

Tacos get a deliciously different makeover in this quick recipe from The Lucky Taco's Sarah and Otis Frizzell. Barbecue pork and ginger-spiked mushrooms and greens all come together to create these Asian-inspired tacos

Luca Villari and The Lucky Taco's Sarah and Otis Frizzell share their recipe for these delicious lemongrass chilli prawn tacos. Pair with a homemade coconut sauce for a stunning lunch or dinner bite

The Lucky Taco shares the recipe for their refreshing hibiscus cooler. It’s tangy, sweet and sour and tastes somewhere between pomegranate and cranberry juice. It’s a perfect complement to a spicy, hot taco

A Mexican favourite gets an Asian twist in this roast duck taco recipe. The Lucky Taco's Otis and Sarah Frizzell joined forces with Luca Villari to create these delicious tacos complete with homemade spicy barbecue sauce and pickled cucumber

Packed with gouda cheese, pickled vegetables, green chilli sauce and tender beef short-rib, this is no average sammie. It's the ultimate sophisticated sandwich recipe

Slaw gets a gourmet twist with this sophisticated recipe. Charred cabbage, sharp blue cheese and spicy jalapeño all come together to create a delicious salad that's perfect for your next BBQ or potluck

This pulled pork croquettes recipe is simply outstanding served with green chilli sauce. It's the perfect starter for your next dinner party

Luca Villari and Miss Moonshine's Ryan Clarke's can-do chook recipe is a must-try at your next BBQ. Stuffed with a beer can and glazed to perfection, this slow cooked chicken is a crowd-pleaser

Luca Villari and Miss Moonshine's Ryan Clarke share the ultimate beef short ribs recipe. Slow cooked to perfection and served with a smoked-bone sauce, these ribs are a meat lover's dream

This fall-apart-tender pulled pork recipe created by Luca Villari and Miss Moonshine's Ryan Clarke is slow cooking at its finest. This recipe is perfect for making on a lazy weekend

These cinnamon and raisin sweet rolls will be irresistible on Christmas Day served with vanilla cream. This recipe is perfect for enjoying as part of your Champagne breakfast with friends and family

This Christmas ploughman’s platter is essentially a cold selection of cheese, pickles, ham, boiled egg and crusty bread. Prep in advance for easy Christmas Day snacking! It's also great for Boxing Day

Creamy, sweet and gently spiced, eggnog is a true Christmas drink. This eggnog recipe is given a warming kick with rum and whisky. Enjoy with mulled fruit as part of your Christmas Day breakfast

This recipe is a quirky take on fish fingers, with the fish being salmon crudo and the fingers being the Italian flat bread schiacciata. It’s a dinner party-worthy snack: simple, fresh and tasty

Discover this zeppole di nonna recipe and fall in love with this sweet treat. A Zeppola is an Italian pastry dish of fluffy balls of fried dough - with this recipe coming from Luca Villari's nana

This vitello tonnato (veal with tuna-caper sauce) recipe may seem like a lot of prep but it's well worth it as it will be a hit with your guests! This recipe uses seared tuna for added wow factor

This beautiful Tuscan lentil, duck and silverbeet dish is best enjoyed with good friends over a glass or two of Chianti. A truly sophisticated and warming winter dish

This nourishing, earthy venison stew recipe benefits from long, slow cooking. It is satisfying on its own, but for a more substantial meal, serve with creamy mashed potatoes or pappardelle

Juicy beef meatballs are coated in a rich tomato sauce and served atop golden, creamy polenta in this authentic Italian recipe from Luca Villari and Gaetano Spinosa

Luca Villari and Spacca restaurant head chef Gaetano Spinosa share this recipe for delicious minestra maritata, also known as married soup. So-named for the ingredients working so well together they are 'married' to one another

This is a traditional French lamb stew loaded with hearty vegetables. It can be cooked a day in advance and reheated when required – just fold in the peas, broad beans and parsley at the last minute.

This dish is old-fashioned French comfort food at its best. The chicken is braised with wine and vegetables and finished with cream for richness. The fricassée has many variations depending on the region but the great thing about this dish is that it’s a one-pot wonder and ready in under an hour.

Fondue is a dish of melted cheese served in a fondue pot over a stand heated by a candle or lamp. It is ideally served with crusty bread or crudités (a selection of whole or sliced raw vegetables). For my version, I’ve added some smoked mussels, ham and pickled onions for an added dimension.

Snails, also known as escargots, are a French delicacy taking on a similar texture to shellfish. In France they are baked and served in their shells on an indented plate so that each snail is cooked in butter in its own compartment, ensuring a creamy, tender texture

The perfect starter, ham hock terrine containing fresh herbs with baby gherkins and Dijon mustard

This is a simple and quick option for a platter – ideal as a party canapé or pre-dinner snack. The terrine and parfait on crostini are perfect on their own but I’ve added a crisp apple and radish slaw for a touch of sharpness.

Panettone is a light, airy Italian version of a fruit cake, usually eaten at Christmas and Easter. It varies slightly from region to region but generally is studded with raisins and fruit peel. My favourite brand is called Dal Forno (available from specialty food stores). It is fabulous eaten on its own with an espresso or sweet liqueur, or lightly toasted as I have done in this recipe.

Curious Croppers provided Luca Villari with the most amazing tomato varieties for this salad. He's used a mixture of ‘Spanish Red’, ‘Orange Blossom’, ‘White Doris’ and ‘Little Miss Sunshine’. If you ever get the chance to visit the Clevedon Farmers’ Market, stop by their stall and sample their fantastic selection of tomatoes; they also supply restaurants and Farro Fresh.

Luca Villari is a heat-seeking missile when it comes to sourcing top-notch produce.

Sfoglia di mozzarella is a very thin layer of mozzarella which looks similar to a pastry sheet. Stuff and roll it, then slice it up just before serving.

This is a modern take on the Tuscan classic of prosciutto and melon. I’ve made my own duck prosciutto, which is very easy to do but must be made a week in advance as the duck needs to hang in the fridge. You can tea-smoke the duck once it is ready, to add an extra dimension, or simply enjoy it as it is. Muscatels are a type of aromatic dried grape; if you can’t find them, use sultanas instead.

Schiacciata is a Tuscan-style flatbread traditionally made with flour, yeast, salt and water – I’ve added a little rosemary for variety. It’s baked in the oven then brushed with olive oil once it comes out. Use wild mushrooms if available but otherwise substitute whatever mushrooms you have access to. Lardo is a salami that has been made since the time of the Ancient Romans from cured fat, rosemary and spices. Use fresh broad beans in season; at other times, use frozen ones, which are just as good.

Spiced carrot, apple & raisin salad with lamb brought to you by Taste.

With an abundance of in-season vegetables at our disposal, this is the perfect dish to showcase some of it. I was lucky to find baby kale at my local supermarket, but you can also use baby spinach if you prefer. The blue-cheese dressing lifts the tart to create a tasty, slightly rustic starter.

You will fall in love with this simple, fresh and tasty salad. Pickled vegetables are teamed with crab and then finished off with a tangy sesame dressing, creating a bowlful of flavours that work together perfectly.