Fish

“This dish is good enough to eat on its own,” says La Casita chef Josh Lewis.“The key is building up the layers of flavour, starting with good caramelisation on the rice.”

“The charred, sticky skin is my favourite part," says La Casita chef Josh Lewis.

"This dish is all about a flavour-packed paste," says Three Blue Ducks chef-co-owner Darren Robertson. "Ginger, garlic, coriander roots and loads of citrus - all smashed up together and spread over the fish."

A dish from China's Chiu Chow community that makes the most of the top-shelf fresh fish.

A sweet-sour dish by the Lee Ho Fook chef that showcases the depth of flavours from Hunanese and Sichuan cuisines.

Remember when you promised to eat more wholegrains?