Chefs love Sundays. Who doesn’t love their one day off a week? For Dave Verheul of Melbourne’s wood-fired wine bar Embla, “Sundays are laid-back, low pressure and inherently special” – the perfect combination of time, motivation and people.

He rates Sundays so highly that he has written an entire book of recipes to suit every Sunday mood and type of gathering throughout the year. And the most iconic dish in On Sundays: Long Lunches Through the Seasons, he says, has to be roast chicken.