Raes on Wategos’s calamari and zucchini skewers with ‘nduja vinaigrette
A seafood take on Italian arrostinici skewers, with added kick from 'nduja.
Mike McEnearney’s grilled red mullet with Moroccan spices
Your fast fish dinner is on its way.
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La Casita’s tostada with achiote-grilled albacore
“This achiote paste is usually slathered over our pork for tacos al pastor,” says La Casita chef Josh Lewis. “Here, I’ve used it on some beautiful albacore, which has a meaty yet delicate texture and flavour.”
La Casita’s grilled pineapple with mulato chilli and pineapple granita
“The mulato chilli adds smoky, chocolate and raisin characters to the honey,” says La Casita chef Josh Lewis. “It’s delicious when brushed over the pineapple and grilled.”
La Casita’s pork rellenos with tomato and pork-fat dressing
Just add beer and you're set.
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Mike McEnearney’s flank steak with rosemary, capers and Sichuan pepper
For a speedy steak dinner, just choose beef flank.
Louis Tikaram’s grilled Hervey Bay scallops with soy and ginger
The perfect dish to whip up after a day at the beach, according to the Stanley chef.
La Casita’s esquites
If you haven't discovered the wonders of this spiced-corn street snack, be ready for the flavour revelation.
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Brined barbecued turkey with spices and a piri piri sauce
A lidded barbecue is the answer to everyone’s prayers in the heat of summer, and brining the turkey ensures a deliciously tender result.
La Casita’s whole barbecued fish with sour-orange glaze
“The charred, sticky skin is my favourite part," says La Casita chef Josh Lewis.