Amy Chanta and Palisa Anderson’s padt cha bpla (stir-fried fish with holy basil, wild ginger and green peppercorns) A multi-dimensional stir-fry that sings with spice and fragrance.
Amy Chanta and Palisa Anderson’s bpla neung manow (steamed fish with spicy chilli and lime dressing) Lemongrass, chilli and scud chillies, and a whole steamed snapper. Nothing better.
Amy Chanta and Palisa Anderson’s padt pedt gai (stir-fried spicy chicken wings and bamboo shoots) Your new favourite way to eat chicken wings.
Amy Chanta and Palisa Anderon’s choo chee pumpkin Thai-style roasted pumpkin with curry sauce, from the Chat Thai mother-and-daughter duo.
Amy Chanta and Palisa Anderson’s kor mhu yaang with nahm jim jaew (grilled pork neck with smoked chilli sauce) Best served with som dtum and sticky rice.
Lamb with fennel, salsa verde and preserved lemon A spring-ready midweek dinner, spiked with bright and spicy salsa verde.
Ben Williamson’s harissa chicken, smoked labne and charred lime The smoke-kissed chook from Brisbane's Agnes restaurant.
00:54 How to make beef rendang When it comes to making the ever-popular rendang, patience is indeed a virtue. Persevere and you’ll be richly rewarded with a dish of delicious complexity.