Sauce or dressing

"Every time I go back to Australia we go on surf trips up to Yamba and we buy a couple of kilos of cooked prawns, and sit on the headland and eat them with a dipping sauce," says Beau Clugston.

In addition to the pork patties we’ve got here, Brisbane restaurant Hello Please serves this with pork belly that’s been simmered in an aromatic stock, pressed overnight, then pan-fried.

This fresh, light salad is all about the chicken. It works well for a barbecue, tossed together with the chicken hot off the grill. The dressing is even better when it’s left to stand for an hour or two.

Quick to make and full of rich Spanish tomato and garlic flavours, our recipe for a chorizo and asparagus salad with chimichurri makes for a solid summer dinner.

This chilled Sichuan chicken salad packs a mouth-numbing punch. Double the recipe for an enviable work lunch the next day.

Not all roasts create leftovers for days. With our mini lamb roast, you can enjoy the flavours of a hearty dinner in a perfectly portioned meal for two.

A tangy twist on a classic side, try Anchovy's asparagus with fermented beancurd, olives and ginger dressing for a sense-igniting dish.

Doughnuts stuffed with ice-cream and blanketed with chocolate sauce - what's not to like?

This simple salad is a great way to use up leftover roast or barbecued chicken.

Seaweed is the new black.