Grill

Is there anything more satisfying than making your own flatbread? This is one of the simplest recipes we know.

A decadent dish by mainland standards, perhaps; but not so much in the lobster- and abalone-rich waters of Hobart, according to the Franklin chef.

A spring-ready salad with a gentle hum of spice.

Grilled fish and lemon? It just works.

A fragrant eggplant dish by Lee Ho Fook's head chef that recalls the cooking styles of Dongbei and Xinjiang in northern China.

Serve the charred cuttlefish with a classic salsa verde, sopressa piccante and new potatoes, and you've have an impressive entrée on your hands.

How could grilled haloumi be any better? Answer: put it on a stick.

Jordan Toft from Sydney's Bert's Bar and Brasserie shares his recipe for this quick summery salad, complete with lashings of stracciatella.

A simple dessert with minimal fuss and maximum flavour.

"Fennel's flavour changes dramatically as you grill it, and it gives it more depth," says Andreas Papadakis.