Emma McCaskill

Warm spices, nutty chickpeas and the crunch of homemade papadums – nothing beats it.

Sometimes it pays to keep it simple. Toasty bread, butterflied sardines, agrodolce. Dinner done.

The nori salt isn’t strictly necessary, but make a double batch and keep it in the cupboard to add a quick lift to fish dishes or roasted vegetables.

A twist on traditional onion bhaji, this is a simple crowd-pleasing snack that’s given a lift with a good-quality eggplant pickle or eggplant brinjal on the side.

A combination that just works.

A cure-anything chicken soup that’ll become a weeknight staple.

A fresh, crisp partner for roast chicken or a satisfying dish in its own right, this salad has zest and crunch in all the right places.

A simple mandarin compote adds zest and brightness to this ricotta pudding, as would your favourite jam or marmalade.

It may feel sacrilegious to mess with a childhood favourite, but this spin on rocky road adds goji berries and freeze-dried strawberries to balance out the sweetness. It’s all the better for it.

Emma McCaskill and Scott Huggins recipe for kingfish, ponzu and radish from Magill Estate restaurant in Adelaide for Gourmet Institute.