Crab

Dan Hong shares his recipe for a stunning main course of crab stir-fried with Chinese flavours such as ginger, spring onion and XO sauce.

Roasted mud crab dressed with its own juice, then enlivened even more with tangy mayonnaise - does lunch get much better than this?

This is such a special dish and a good reason to keep a packet of frozen spanner crab meat ready in case guests arrive unexpectedly for dinner.

While crab and fish sounds like a rich combination, there's plenty of fresh flavour going on here to balance things out.

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.