This is one of those meals where you can put the pot in the middle of the table and just let everyone serve themselves and get a bit messy. A pile of napkins and plenty of toasted sourdough are essential.
It's safe to say Hugh Wennerbom knows a thing or two about roasting chicken. The man behind Holmbrae chickens shares his tips for beautifully crisp skin with a side of garlic and thyme vegetables.
Corn and potato quesadillas with green salsa recipe - Heat a char-grill pan or barbecue to high heat. Drizzle corn with oil, then grill, turning occasionally, until charred (5-8 minutes).
Add extra char to your tortillas by toasting them over a stove flame for a few seconds each side, then microwave them covered with a tea towel for 10 seconds to keep them nice and soft.
"Fresh corn charred beautifully in the husk is unbeatable," says Pontoon chef Lance Cameron. "I serve it with avocado mousse, finely grated Grana Padano, Aleppo pepper and lots of fresh citrus to boost the flavour. It's one of my favourite dishes."
Beach Byron Bay chef David Lovett shares his recipe for an addictive summer salad. The simple combination of barbecued corn with shaved pecorino and mint continually surprises diners as an unassuming standout.
