Classy number from some blokes called George Calombaris & Gary Mehigan - you've probably never heard of them.

Ingredients

Serves 4 as a starter or 2 as a main 2 star anise 2 teaspoons fennel seeds 1 teaspoon white peppercorns 55g table salt 55g caster sugar finely grated zest of 1 lemon 1 × 500 g kingfish fillet, skin-on, pin-boned olive oil, for cooking 1 tablespoon chervil leaves micro herbs to serve Mussel Vinaigrette 2 vine-ripened tomatoes boiling water 60 ml extra virgin olive oil 1 large shallot, finely chopped 2 sprigs thyme 1 small clove garlic, chopped 500g small black mussels (sold as cocktail mussels from Tasmania), bearded 2 tablespoons dry white wine squeeze of lemon juice

Method

1. Crush the star anise with a mortar and pestle, then add the fennel seeds and peppercorns and pound lightly together. Reserve 1 teaspoon of this spice mixture. Mix the remainder in a small bowl with the salt, sugar and lemon

Chardonnay sits on the fence of many a wine enthusiast. Versatile, kind in nature and oh so compliant, however for most it's still dressed in attire that's so distinctly... 90s. Shoulder pads, overalls and bike shorts saw this particular version of white wine with such a wooded vengeance, we were practically asking the chefs to take the butter out of the meals to make way for it. Thankfully however, times are a changin'. Underneath all that 90s getup reveals elegance and sophistication and Australia is doing its bit to make Chardy interesting again.