5@5 is a daily, food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe.

January 26 may have already come and gone for our mates down under, but here in the U.S. of A., the Australia Day party is just getting started.

Help us commemorate the first British settlement in New South Wales some 224 years ago with the folks - and Aussie expats - of Kingswood restaurant in New York City.

We're off to eat the delicacies, the wonderful delicacies of Oz.

Five Recipes for Australia Day: Lincoln Pilcher (pictured), Nick Mathers, Nick Hatsatouris and Chef Michael Hamilton

1. Burger with the LOT
"In Australia we don't like to hold back when it comes to our burgers. A burger isn't complete without eggs, bacon and beetroot among your typical toppings."

Ingredients (Serves 6)
500 grams lean beef mince (ground beef)
1 small brown onion, grated
1 cup (70g) fresh breadcrumbs
2 tablespoons chopped fresh parsley
1 egg
Salt & freshly ground pepper
1 1/2 tablespoons olive oil
6 slices cheddar cheese
12 bacon rashers
6 eggs
6 hamburger buns, halved, toasted
Lettuce leaves, beet slices and sliced tomato, to serve

Method
Preheat oven to 320°F. Line a baking tray with non-stick baking paper. Place the ground beef, onion, breadcrumbs, parsley, egg, salt and pepper in a bowl. Use clean hands to mix until well combined. Shape the mixture into 6 patties.

Heat 1 tablespoon of the oil in a large nonstick frying pan over a medium heat. Add the patties and cook for 4-5 minutes on each side until cooked through. Transfer to the lined tray and top each patty with a slice of cheese. Place the patties in the oven for 4-5 minutes or until the cheese melts.

Meanwhile, heat the remaining oil in the pan over a medium heat. Add the bacon and cook for 3-4 minutes or until crispy. Drain on paper towel. Crack the eggs into the pan and cook for 2-3 minutes until bases are crisp.

Toast the buns and top the bases with the lettuce, beetroot, tomato, bacon, beef patties and egg. Place on the bun tops and serve.

2. Meat Pies
"There's something very comforting about a meat pie, which is why this is one of our favorite dishes. Making meat pies can also go horribly wrong if you don't have the right technique, and you don't want to be left with a big mess of meat and flour. We can't tell you why meat pies haven't seemed to take off in the US, but this recipe is simple to follow and absolutely delicious."

Ingredients (Makes 4)
1 tablespoon olive oil
1 large brown onion, finely chopped
500 grams lean beef mince (ground beef)
1 tablespoon corn flour
3/4 cup beef stock
3/4 cup tomato sauce (ketchup)
2 tablespoons Worcestershire sauce
1 tablespoon barbecue sauce
1 teaspoon Vegemite
2 sheets frozen, ready-rolled shortcrust pastry, thawed
2 sheets frozen puff pastry, thawed
1 egg, beaten

Method
Heat oil in a saucepan over medium-high heat. Add onion. Cook for 3 minutes or until soft. Add ground beef. Cook for 4 minutes, stirring with a wooden spoon, or until browned.

Mix corn flour and 1 tablespoon of stock to form a paste. Add remaining stock. Add stock, sauces and Vegemite to mince. Bring to the boil. Reduce heat to medium-low. Simmer for 8 minutes or until thick. Cool.

Preheat oven to 425°F. Place a baking tray into oven. Grease 4 x 8 cm base measurement pie pans.

Cut 4 x 15 cm circles from shortcrust pastry. Use to line bases and sides of pans. Fill with the ground beef. Brush rims with water. Cut 4 x 15 cm circles from puff pastry. Place over meat. Press to seal. Trim. Brush with egg. Season.

Place pies onto hot tray. Bake for 20 to 25 minutes or until golden. Serve.

3. Warm crab and lemon bake
"This dish makes for a rich and easy meal. You may want to make room for this one because when it comes out and you cut yourself that first wedge, you'll go back for another, and another. A good crab bake can really sneak up on you."

Ingredients
3/8 cup (85 grams) of clarified butter (To clarify butter, melt the butter in a saucepan and skim off the white foam/milk solids before using)
2 garlic cloves, crushed and lightly minced
3 small shallots, sliced
1 teaspoon of mustard powder
1/2 teaspoon cayenne pepper
2/3 cup (125 ml) cream
3/5 cup (150 grams) cream cheese
3/4 cup (60 grams) sharp cheddar, grated
350 grams crab meat
2 tablespoons fresh lemon juice
2 teaspoons of Worcestershire sauce
3 teaspoons of tarragon
1/4 cup (40 grams) dry breadcrumbs
1 tablespoon of curly parsley
Kosher salt and white pepper

Method
Preheat the oven to 325°F.

Take half the butter and melt it in a medium-sized heavy based saucepan. Cook the minced garlic and sliced shallots with a pinch of salt until soft. Next add the mustard powder, cayenne pepper and cream. Simmer for a couple minutes. Once you have simmered, take off the heat. (This is considered base of which to add the cheeses to.)

Next, SLOWLY incorporate the cream cheese, one spoon at a time and make sure to incorporate before the next spoon is added.

If you are using packaged crab meat, then place the crab in a strainer to remove excess liquid.

Once you have a smooth sauce, mix in the grated cheddar and cook for 2 minutes over a low heat. Take off the heat and mix in the crab meat, lemon juice, Worcestershire sauce and 2 tablespoons of the chopped tarragon. Place in a baking dish ready for the topping.

Take the remaining butter and melt over a low heat and add the breadcrumbs and the remaining tarragon and parsley. Sprinkle over the crab mix and bake at 325°F for 15 minutes. Serve warm with some sourdough bread.

4. Sticky date pudding
"This is a real highlight of Australian cuisine. Whenever we're feeling nostalgic for Oz, a sticky date is the best remedy. It's also a great way to impress your guests."

Ingredients (serves 8)
250 grams pitted dates, chopped
1 teaspoon baking soda
1 1/2 cups boiling water
1/2 cup (125 grams) butter, softened
1 cup brown sugar
1 teaspoon vanilla extract
2 eggs
1 3/4 cups self-rising flour (we use White Wings brand)

For the caramel sauce
1 cup brown sugar
1 1/4 cup (300 ml) thickened cream
1/2 teaspoon vanilla extract
1/4 cup (60 grams) butter

Method
Preheat oven to 350°F. Grease and line the base of a 7 cm deep, 22 cm wide cake pan.

Place dates and baking soda into a bowl. Pour over boiling water. Allow to stand for 20 minutes.

Using an electric mixer, beat butter, sugar and vanilla until pale and creamy. Add eggs, one at a time, beating well after each addition. Using a large metal spoon, fold through date mixture and flour until well combined.

Spoon mixture into prepared cake pan. Bake for 35 to 40 minutes or until a skewer inserted into the center comes out clean. Turn onto a plate.

For the sauce, combine all ingredients in a saucepan over medium heat. Cook, stirring often, until sauce comes to the boil. Reduce heat to medium-low. Simmer for 2 minutes.

Pierce pudding all over with a skewer. Pour 1/2 cup of warm sauce over warm pudding. Stand for 10 minutes. Cut into wedges. Serve with remaining sauce.

5. Traditional pavlova
"This recipe is made of the essential ingredients for traditional pavlova. It is the original formula that has been passed on for many generations."

Ingredients (Serves 10)
6 egg whites, at room temperature
1 1/2 cups (315 grams) caster sugar
3 teaspoons corn flour
2 teaspoons white vinegar
1 teaspoon vanilla essence
1 1/2 cups (375 ml) thickened cream
2 mangoes, cheeks removed, peeled, cut into thin wedges
1 banana, peeled, thinly sliced
4 passion fruit, halved

Method
Preheat oven to 300°F. Line a large baking tray with non-stick baking paper. Draw a 20 cm disc on the paper and turn the paper ink-side down.

Use an electric beater to beat the egg white in a clean, dry bowl until firm peaks form. Gradually add the sugar, 1 tablespoon at a time, beating constantly, until the sugar dissolves and the mixture is thick and glossy. Beat in the corn flour, vinegar and vanilla essence.

Spoon the meringue mixture onto the disc and use a flat-bladed knife to shape the meringue and make furrows. Bake in oven for 10 minutes.

Reduce oven temperature to 215°F. Bake for a further 1 hour or until the meringue is crisp and dry. Turn oven off. Leave meringue in oven, with the door closed, to cool completely.

Use a balloon whisk to whisk the cream in a bowl until firm peaks form. Spread the cream over the top of the pavlova. Top with mango and banana. Drizzle over passion fruit pulp.

Is there someone you'd like to see in the hot seat? Let us know in the comments below and if we agree, we'll do our best to chase 'em down.