"These two-bite snacks are perfect with a gin Martini," says Lindsay.

This riff on the classic Australian snack by Poly's head chef Mat Lindsay is a more grown-up version, but just as moreish.

Garden pickles recipe - For pickled carrots, bring vinegar, sugar, honey and a pinch of salt to a simmer in a saucepan, stirring to dissolve sugar.

Because barbecued things on sticks just taste better.

Prawn rolls with pickled tomatoes and celery recipe - For pickled tomatoes, blanch tomatoes until skins split (30 seconds) refresh in iced water, drain and peel.

These deep-fried puffs of ricotta, flecked with mint and peas, are a wonderful combination of crunchy exterior and light, fluffy filling.

Rhubarb and pear dartois recipe - For frangipane, beat sugar, butter and vanilla seeds in a bowl with a wooden spoon until creamy, then beat in egg.

Five-cheese and ham triple-decker toastie recipe - Preheat oven to 180C. Stir ricotta, cheddar, provolone and parmesan in a bowl to combine, and season to taste.

"Living in France, I'm influenced by what's eaten here, especially classic so-called peasant food like liver and onions," says Clugston.

This sashimi-style kingfish tostada makes an excellent snack on a summer's day. If you don't feel like frying tortillas, serve the ceviche and avocado separately with corn chips.