Kirsten Bookallil

The sweet flesh of Moreton bay bugs steal the show in this vibrant curry that makes the most of summer produce.

Pastrami-spiced pork ribs with potato salad and pickles recipe - For pastrami spice rub, crush whole spices and 1 tbsp sea salt with a mortar and pestle, then combine with paprika, cayenne and sugar.

Miso-cured salmon bowls with green-tea noodles recipe - For miso-cured salmon, mix miso, sake, mirin and ginger in a bowl. Place a large piece of plastic wrap on a work surface.

Barbecued butterflied lamb leg with smoky eggplant recipe - Combine spices, garlic, lemon rind and oil in a small bowl, then rub mixture all over lamb, cover with plastic wrap and marinate for 3 hours or overnight.

Chicken ssäm skewers recipe - For chicken ssäm, combine all ingredients except chicken in a large bowl, then add chicken and mix well to coat. Transfer to an airtight container and refrigerate overnight to marinate.

An easy way to feed a crowd.

Garlic shoots, green peppercorns and fish sauce are the heroes of this dish. Remember that fried rice is best cooked when the rice is dried out and firm from the day before.

Prawn rolls with pickled tomatoes and celery recipe - For pickled tomatoes, blanch tomatoes until skins split (30 seconds) refresh in iced water, drain and peel.

This might just trump your best hummus.

"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."