Australian

This recipe is from chef Matthew Moran of Moran's Restaurant and Cafe in Sydney. He recommends when buying the beef, choose thick sirloin steaks, grain-fed preferably, and that they be brought to room temperature before cooking.

A new look for Australia's favorite dessert -- this recipe from Martin Webb, chef at Georges in Melbourne can be prepared a day or two ahead, leaving only the brief final assembly to be done before serving.