Chef's Challenge

Ox-heart tomato salad and grilled prawns, followed by mud crabs with corn polenta and sauce

Broad beans on bread and Spanish mackerel with herbs.

Chef Simon Bryant teaches us how to cook pork with sizzling crackling.

An entr of spanner crab and guanciale pasta and a main of pork wrapped in prosciutto and sage.

Prepares dishes that capture the essence of winter - Seared Tuna in a Parsnip and Gingerbeer sauce and Chicken and Jerusalem Artichokes.

A winter minestra soup with seasonal green leaves followed by her take on the lemon delicious - a mandarin delicious.

Steamed chilli - lemon grass mussels followed by a hearty winter bone broth soup and raman, with a tangelo sorbet to finish.

Monty Koludrovic, the Head Chef at Icebergs Dining Room and Bar in Bondi, says he is a big fan of the lamb neck fillet because once it is cooked slowly it is really tasty. The fillet is forgiving and suits a pot roast which is perfect for a slow wet week. So for the Chef's Challenge he is going to prepare roast lamb neck fillet, with crispy Jerusalem artichokes and smoked beetroot. Monty says it's a great shared dish where people can scoop in and enjoy "amazingness". In addition to the roast lamb he prepares grilled Dory with raddichio, citrus fruits, sorrel and nettles.

Freshly shucked oysters served with finger limes alongside King George whiting fillets wrapped in paper bark and grilled slowly on embers with fresh lemon butter, followed by a hearty winter salt baked celeriac dish with chestnut sauce.

Looking to eat healthily? Try steamed pippies with green garlic, leeks and white wine, topped with radish, coriander, mint and parsley followed by a grilled grass-fed steak served with wilted silverbeet.

Lyndey Milan prepares Redcurrant Glazed Corned Beef and Asparagus with a Blood Orange Vinaigrette

Looking for an italian inspired father's day recipe? Try Gabriele Taddeucci's marella pasta with wild mushrooms & white wine for entree, followed by a slow roasted lamb shoulder with herb & green olive salsa.

Hassan M'Souli prepares a Valencia Paella using chicken and mussels

Ruben Martinez, head chef and co-owner of Cronulla's Giro Osteria takes this week's challenge. Today it's a slow roasted lamb shoulder with marinated anchovies, garlic, pepper alongside steamed zucchini flowers with fresh crab meat, mascarpone, fresh herbs and lemon zest.

Hear the secret of how to master a crispy skinned mirror dory with a delicate celeric soup as a starter.

Mat Lindsay from Ester takes this week's challenge using oysters (from merimbula) on a bed of salt and poached in his woodfired oven. Served alongside leeks with romesco sauce and carrots rolled in sesame seeds - all cooked in the 500 degree woodfired oven.

On the Chef's Challenge Damien Pignolet salutes his French heritage by preparing John Dory with a buttery crab sauce and roasted jerusalem artichokes. And for dessert, a simple mango and strawberry compote with a dessert wine laced with cracked pepper.

Dan creates a char siu style toothfish with easy pickled cauliflower and crunchy chicken sang choy bow (lettuce cups) with his mum's simple asian capsicum salsa.

Warren Turnbull is enjoying running the "pop-up" burger bar he opened after a fire destroyed his luxury restaurant. Previously, he has produced mussel fritter burgers but on this week's Chef's Challenge, working with the providores recommendations, Warren prepares a beer-battered flathead burger and a pork belly burger.

Its Meat Free Week! And Matt Wilkinson, head chef and co-owner of Melbourne's Pope Joans, celebrates by creating mouthwatering recipes with jerusalem artichokes, fresh figs and brussel sprouts.