Luke Burgess

“Yabbies are a great starter to a casual meal,” says Burgess. “Simply put them in the middle of the table for guests to peel themselves."

“Fubá is basically polenta and makes for an amazing crust on the flounder, contrasting beautifully with its soft, gelatinous flesh,” says chef, Burgess.

“Cassava (known as manioc or, in Rio, aipim) is a major ingredient in Brazilian cooking, and versions of bolinhos – fried balls – are found in all the best botecos in Rio,” says Burgess.

“Braised oxtail is very popular in Brazil,” says Burgess. “It’s a dish that’s deep in flavour, and fresh at the same time.”

“This is a classic Brazilian dessert in the manner of a trifle or tiramisù,” says chef, Luke Burgess.

“This is a drink found in good bars and also one you’d knock up for friends at dinner parties,” says ex-Garagistes chef Luke Burgess.

“With African influences and robust cooking, the okra is used to offset the protein for some freshness and texture,” says chef Luke Burgess.

Recipe for Dadinhos de tapioca with XO sauce from 10 William St, Paddington, NSW

Luke Burgess recipe for brambles, fresh cheese and speculaas.

Luke Burgess recipe for summer peas, lemon thyme oil and smoked lardo.