Crab

On the eve of opening her new hopper restaurant, Lankan Filling Station, Sydney chef O Tama Carey visits Sri Lanka, the land of her heritage, for inspiration.

All the good stuff in one bowl.

"This dish has been a mainstay since Liberté opened," says chef Amy Hamilton. "It's pure party food; fun, and deceptively easy."

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.

A fluffy omelette with all the trimmings, direct from Proud Mary Café in Collingwood.

This Caribbean salad is summer in a bowl. The green banana may seem an unusual addition, but works really well in the mix. Chopped cooked prawn meat, meanwhile, works beautifully in place of the crab.

Christine Manfield's coconut crab and green mango salad- Combine crab and 100ml of dressing in a large bowl and stand for 5 minutes for flavours to mingle.