Beau Clugston

Potato salad and horseradish cream - For horseradish cream, combine cream and horseradish in a bowl, cover and refrigerate overnight to infuse. | Australian Gourmet Traveller

"My best mate's father was a fisherman and he taught us how to fish," says Clugston. "On the weekends we'd catch blackfish and snapper in Boambee Creek and I'd take them home for Mum. This recipe is really about a super-fresh fish dressed simply with briny olives and crunchy nuts."

"Even though dried kelp or kombu is Japanese, it's always associated with Noma," says Clugston. "When you roast kombu it's rich and dark and packed with umami and salty, almost like liquorice."

"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.

"When I put a version of this on the menu at Le 6, I imagined summer back home on the north coast of New South Wales." says Clugston.

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

"This is an idea I got when I was travelling around Australia with René Redzepi; the Aboriginal elders threw the clams or oysters on the fire until they sang," says Clugston.