Thi Le

A textural filling of shredded taro, carrots and wood ear mushrooms equal these crisp, moreish parcels. Try stopping at one.

Anchovy's Thi Le employs her bright, bold take on South East Asian flavours in this fast and fragrant pork stir-fry.

Melbourne restaurant Anchovy shares its recipe for grilled calamari - chef Thi Li describes it as a "pimped out" warm salad take on a barbecue staple.

"The chilli-tamarind caramel is something I learnt while working at the now-closed Universal," says Anchovy chef Thi Le. "It's a version of a tamarind caramel that is savoury rather than sticky-sweet, which is what makes the glaze so balanced."

Garlic shoots makes for a spicy vegetable side to compliment tonight's main meal; Anchovy chef Thi Le shares her recipe for a street-food inspired side or snack.

Pork neck with herbs and banh hoi noodles- whisk ingredients except pork in a bowl to combine. Add pork, cover and refrigerate overnight to marinate.

Anchovy's soft vanilla ice-cream and strawberries gets a kick of Kampot pepper in every scoop for a spicy dessert dish.

Melbourne restaurant Anchovy's beef tartare is spiced up with herbs and nuoc cham. It will pair perfectly with potato crisps.

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