Wow your dinner guests with this dish.

Black and white kingfish bowl recipe - Place rice, 1 litre water and 1 tsp sea salt in a saucepan and soak for 1 hour. Bring to a simmer, then reduce heat to low, cover with a tight-fitting lid and cook without uncovering for 25 minutes.

Lamb, pea and mint are a perfect combination for spring. We've given this dish a Lebanese (and gluten-free) twist.

Labne with salt-roasted beetroot, pickled onions and peas recipe - For labne, place yoghurt in a fine sieve lined with muslin placed over a bowl. Cover and refrigerate overnight to drain.

This clam dish makes a tasty yet simple supper for the warmer months. Gather round your pals, pour the wine and dive in.

Turkish flatbread with beef and yoghurt recipe - For flatbread, combine yeast, 80ml warm water and 2 tsp salt in a large bowl and stir until yeast dissolves.

This was a popular dish at Peter Doyle’s Palm Beach restaurant, Reflections, in the ’80s, using the local-area Palm Beach lobster. “It was delicious then and it’s still delicious today” says Doyle, now chef at Est in Sydney.

Sunflower seeds make a delicious creamy dip for crudités.

These smoked eel sandwiches are an update of the classic cucumber teatime sandwich with umami-laden smoked eel.

This is a warm salad for crisp spring days with a drizzle of buttery beurre noisette dressing.