The Great Australian Cookbook

Matt Stone (WA): The Head chef of Oakridge in the Yarra Valley shares his tips for the perfect char-grilling method, preparing a Char-grilled Vegetable Salad Feast alongside Char-grilled Prawns for his parents and extended family at their home in Pinjarra, WA.

Maggie Beer (SA): The culinary icon prepares one of her all-time favourite recipes, a Chocolate Pear Almond Tart, using Maggie's world famous verjuice, for her key staff at her Pheasant Farm property in the Barossa Valley.

Gilbert Lau (VIC): Father of Chinese cuisine in Australia and owner of Melbourne's iconic Flower Drum, Gilbert reveals his favourite family lunch recipe of Roast Chicken and Fried Rice, cooked for his family at home with the help of his young grandson, Teddy.

Darren Robertson (NSW): The co-owner of Three Blue Ducks in Sydney and Byron Bay, Darren reveals the secret to perfect eggs as he makes Poached eggs, Avocado, Sourdough and Fermented White Cabbage & Fennel salad, prepared at home alongside wife Magdalena and new son Archie.

Ronni Kahn (NSW): The Sydney founder of Oz Harvest cooks up a meal for her team that's very close to her heart, her mum's Veggie Lasagne. Packed full of goodness, it encapsulates Ronni's philosophy that no person should go hungry and that we all have an obligation to help stop hunger in Australia.

Paul West (NSW): Host of Lifestyle's River Cottage Australia, Paul cooks Braised Wild Rabbit with Salami and Warrigal Greens at his property on the South Coast, alongside his young family. Paul's story is packed with tips on how to eat sustainably and take outdoor cooking to the next level.

Victor & Evelyn Liong (VIC): Owners of modern Asian restaurant Lee Ho Fook in Melbourne, the siblings return to their parents' home for a family dinner and share an old time Chinese family favourite, Sweet and Sour Pork, conjuring up memories of special occasions for Victor and Evelyn.

Nick Holloway (QLD): Chef and owner of Nu Nu in Palm Cove, QLD, Nick invites family and friends over to his outdoor kitchen for a huge feast of Wood-Roasted Reef Fish with Pineapple Curry, sharing a wok load of tips on preparing fish and celebrating everything Far North Queensland has to offer.

Sharon & Carol Salloum (NSW): Syrian sisters and owners of Sydney's popular Almond Bar, Sharon and Carol prepare for a Syrian family feast in the backyard at their parents' house, making three family favourites: Tabouli, Baba Ghanouj and Lahem Meshwi.

Peter Russell-Clarke (VIC): Loveable larrikin and Australia's first TV chef, Peter cooks for his wife Jan at their home in country Victoria, preparing a Mango and Fig Omelette and Smoked Trout Soup, while sharing stories of his career as an artist and television personality.

Matt Wilkinson (VIC):Owner of Melbourne dining institution Pope Joan, Matt cooks Pesto Pasta for his children, definitely not one of his favourites as he's named the dish "I Hate Pesto", but a big success with his kids. He follows this with a healthy family favourite, Mango and Coconut ice-blocks.

Simmone Logue (NSW):Former prima ballerina and now owner of the successful Simmone Logue Fine Food Company, Simmone invites viewers to her stunning property, preparing her rustic recipe for a Six-Hour Slow-Roasted Lamb Shoulder with Sage Potatoes and Charred Red Capsicums for her two siblings.

Matt Moran (NSW): Celebrated owner of multiple restaurants in Australia including Aria and Chiswick, Matt invites the head chefs from his most iconic Sydney restaurants to his home for lunch, taking a BBQ of Prawns and Barramundi with Raw Zucchini Salad to a whole new level.

Rayleen Brown (NT): the founder of NT institution ‘Kungkas Can Cook", a catering company celebrating female indigenous cooks and native Australian foods, Rayleen shares a special Bush Foods Christmas Cake with her family, cooked on the fire in the desert outside Alice Springs.

Merle Parrish (NSW): Country Womens' Association baking legend and grandmother Merle reveals some of her baking secrets when her entire extended family gather at her home in Cudal, NSW for an afternoon tea of Anzac Biscuits and Pavlova.

Peter Gilmore (NSW): The celebrated chef behind iconic Sydney restaurants Quay and Bennelong, Peter opens up his kitchen to viewers, preparing a heart-warming Sunday night favourite recipe for his wife – Korean Chicken Noodle Soup, while sharing his philosophy behind both restaurants.

Ross O'Meara (TAS): Filmed on beautiful Bruny Island at the farm of chef-turned-food producer Ross O'Meara, the family man shares his recipe for Slow-Roasted Pork Shoulder with Mustard and Greens, with every ingredient on the plate locally and sustainably produced.

Anna Polyviou (NSW): Head Pastry Chef at the Shangri-La Hotel in Sydney, Anna cooks an impressive Summer Trifle with Tropical Fruits for her staff at her city apartment, sharing the history that makes her one of Australia's most unique and interesting chefs – as well as tips on how to take the humble trifle to a whole new level.

Frank Camorra (VIC): The undisputed king of Spanish cuisine and owner of renowned Melbourne institution Movida, Frank heads to Geelong to the home he grew up in. Here he creates some traditional Spanish fare (while his mum still questions his cooking methods!): Tortilla de Patatas and Asadillo Salad, while sharing stories of his upbringing and his journey to Movida.

Clayton Donovan (NSW): Powerhouse indigenous chef Clayton Donovan cooks for his family at Nambucca Heads, whipping up Oysters with Finger Lime, Carrot Foam and Avocado Cream on the banks of the Nambucca River - jamming as many incredible native ingredients as possible in to the dish - followed by family favourite Kangaroo San Choy Bow on a pan on the sand at Shelley Beach.

Alla Wolf-Tasker (VIC): Creator of award-winning fine dining institution Lake House in Daylesford, Alla prepares her famous Lake House-inspired Rivers and Lakes Share Platter recipe for her family at the stunning property, using locally-sourced ingredients - while revealing her European inspiration for the Lakehouse.

Rodney Dunn (TAS): Rodney, along with wife Severine, own The Agrarian Kitchen, a stunning working farm and cooking school where many of Australia's top chefs go to relax. Using produce straight from the farm, Rodney bakes Rhubarb & Berry Crumble with Goats Milk and Vanilla Custard for his young family.