Chilli

Perfect for when you're entertaining, this cold starter can be made a day in advance. The Sichuan dipping sauce adds just the right amount of heat to balance the fattiness of pork belly.

This popular Sichuanese dish is a heady mix of refreshment and spice, with peanuts and cucumber providing plenty of crunch. It's the type of dish you could get addicted to.

This rare beef salad marries perfectly with the tomato and herbs while the chilli dressing adds a nice kick.

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

Pineapple roasted rôtisserie-style is a revelation. It could only be a dessert by Ester chef Mat Lindsay.

When it comes to crab, it's often best to keep things simple. Here that means a flavoured oil, some breadcrumbs and herbs as the background notes.

Bucatini with prawn fra diavolo recipe - For fra diavolo sauce, preheat oven to 200°C. Toss ingredients together in a roasting pan and roast until tender and starting to caramelise at the edges (40-45 minutes).