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Fried in its own ink, the calamari takes on a deep-purple hue and a surprising, almost-sweet flavour.

A summer-table centrepiece from the head chef of Sean's in Bondi.

Don't be afraid of cooking this poultry. It grills beautifully on the barbecue.

Finish with a little grated lemon zest to freshen up this classic pasta dish.

Curing fish is easier than you think.

The ultra-tang of preserved lemons takes this roasted chook to another level, thanks to this recipe from Fleet restaurant.

A vegetarian dish that's satisfying eaten on its own, or for omnivores, pair it with barbecued lamb.

Fact: fried-shallot butter makes everything taste better.

Nothing beats a classic battered fish burger. Don't forget the tartare sauce.

Throw this whole fish, done Vietnamese-style, on the barbie.