The simplicity of roasting a whole fish is an underrated indulgence particularly when consumed with the right sauce, the appropriate sides and enough people to enjoy the celebratory experience.

The inspiration for this dish comes from supporting my friend Simon Favorito at events where he’s the head chef. He often pairs simply cooked fish with a delicious purée that always presents beautifully and tastes amazing.

If I have fish that is fresh enough, then sashimi or ceviche is what I will naturally gravitate towards. It was served as a dish at my wedding, then more recently for my daughter’s 18th. This is one of many different versions you can play with.

It makes for a great final condiment to drizzle over the tacos as a final touch.

A fresh, smoky tomato salsa with dried chillies, garlic, lime and coriander — perfect for spicing up any meal.

Flavours will develop over 10-15 minutes, so it’s good to do in advance of serving with the main dish.

A flavour-rich taco dish using poblano and ancho chillies for layered spice, served with salsas and toppings for a DIY feast.

Who doesn’t love a tea cake? On a recent trip to England visiting my family, we were reminded that tea and cake should be part of your recommended daily happiness allowance, particularly when served with clotted cream (which you never even see in Australia). This is my mum’s super-simple but oh-so-very-pleasing tea cake.

The original inspiration for this recipe came from one of Ottolenghi’s books. I’ve played with lots of different spicing but the basic principle of a potato marinade with a dusted polenta crust works so well. If you make the effort to create your own chilli sauce, you will be rewarded.

Satisfying, fresh and a little different with both the okra and raw noodles, this is pretty simple to pull together. If you can’t find okra or don’t have a raw vegetable spiraliser, you can still create a similar experience by swapping in some green beans and rice noodles. This version is great though, so mentally […]

This dish was originally designed as a reluctant acknowledgement that the predictable yogi style or nourish bowls were actually pretty fun if done well and you’re in the mood. It thrives or wilts upon the quality of your ingredients, so if you can’t find a tasty unpasteurised miso and a proper kimchi, then step back […]

Here’s a quick version of a classic with all the goodness of the original without the hassle of the mayo and excluding grape as the sugar saps brain power.