Grill

How could grilled haloumi be any better? Answer: put it on a stick.

"Fennel's flavour changes dramatically as you grill it, and it gives it more depth," says Andreas Papadakis.

The secret? Brine the wings first for extra-juicy flesh.

Artichokes with Taleggio sauce recipe - For Taleggio sauce, bring milk to the boil in a saucepan. Add the cheese, stir until it begins to melt, then blend with a hand-held blender until smooth

Pickling the shiitakes after they're grilled adds a whole new dimension to their flavour, says Restaurant Hubert's chef Daniel Pepperell.

Australian Gourmet Traveller recipe for crushed broad bean, grilled asparagus, pecorino and sorrel tartine by Mike McEnearney from Mike's Kitchen in NSW.

Australian Gourmet Traveller recipe for grilled asparagus with parmesan cream and anchovies by Berta restaurant in Sydney.