Chefs' Recipes

The humble vegetable receives an umami upgrade.

"This is one of my very favourite curries, and one I like to cook for any occasion worth celebrating," says Carey.

"Any chance to throw a flatbread down and put fat over it. It's delicious."

The New Zealand chef's recipe calls for confit octopus that's then slow-braised and barbecued for maximum flavour.

A whole fish, simply grilled, and served with a herb-packed sauce – there's nothing better.

It may take time, but the results are worth it.