"I share a deep love of spices and Asian and Indian flavours with my mentor Phillip Searle (chef-owner of Oasis Seros restaurant)," says Manfield. "He instilled in me the art of building complexity into a dish using flavour and texture. Fish like barramundi respond beautifully to the spiced seasoning and the sweet spicy flavours of the pickle, which takes its inspiration from an Indian kasundi (a mustard pickle typical of Bengali cooking). Look for Humpty Doo barramundi from the Northern Territory - it is the best. Sea mullet is another great option, very compatible to all the flavours. Sometimes I serve this with saffron spaghetti or noodles for an added textural component."