It’s Australia Day today, 26 January, and to celebrate, we asked our talented Aussie expat chef Candice Webber to share with us a selection of her favourite recipes from Down Under – the ones that get her all home sick and sentimental!

Try your hand at delicious Lamingtons and Damper – two classics that Candice and her friends have on Australia Day, “along with a beer and a BBQ”. She got busy in the kitchen over the weekend and fortunately she was good enough to take photos before she devoured her creations.

Speaking of other meals that remind her of where she grew up, Candice told us: “I love a BBQ with wagyu steaks, and Deboned shoulder of lamb lemon, marinated in garlic and yoghurt with mint and pomegranates or Davidson’s plum (sour plum with a sharp and tart flavour suited to fatty foods).

“Murray river cod is a must for any person living in Oz as it is native to fish and great for BBQs. Butterfly the fish and fill with shaved fennel, dill and lemon then roll back up as a fish. Cook only the outside or skin part. Enjoy once cooked, around 15 minutes.

“Cooked Yamba king prawns are normally in abundance. Serve in a bowl with lots of ice and lemon. We don’t pre peel; you peel as you eat them. Like an avocado they start to deteriorate soon after peeling.

“Follow with a game of backyard cricket and a hammock to sleep off lunch.”

Trained by some of Australia’s finest chefs in Australian and Classical Italian cooking, Candice Webber moved to the UK in 2002 having won a scholarship to work for Anton Mossman as Chef de Poisson at The Belfry. She was also personally selected by Anton to run his cooking academy, as well as many of Anton’s international charity and catering events.

Candice returned to Sydney, Australia, in 2004 to help Stefano Manfredi open and run his Darling Harbour restaurant, Coast.

In 2006 Candice came back to the UK and since then has worked exclusively with the Harbour & Jones. She was selected by us to open our first public restaurant, the Restaurant at St Paul’s, located in the Crypt of St Paul’s Cathedral, London and she has worked as Chef Manager at Five TV in Covent Garden. Candice nows fulfils the role of Development Chef across all of our Harbour & Jones concessions, including Cutty Sark, Bishop’s Palace and The Hoops Inn.

Candice has appeared on the Good Food Channel’s ‘Market Kitchen’ and has spoken publicly at British Food Fortnight. She has also won numerous Australian cooking awards and is a great champion of Coeliac UK having been runner-up in the 2010 ‘Coeliac Chef of the Year’ competition.

Candice’s recipes have been included in the Meat Free Mondays campaign, in the Metro newspaper and she has also been featured in BBC’s Olive Magazine and Caterer and Hotelkeeper. The London Evening Standard has even referred to Candice as a “mastermind”.