Steamed fish with coconut and lemongrass sauce Bruise a lemongrass stem with the side of your knife. Put into a pan with kaffir lime leaves, a splash of fish sauce, a pinch of turmeric, dried chilli, lime juice, and coconut milk. Simmer gently for 5 minutes, then steam fillets of fish above the sauce until cooked through. Adjust the seasonings of the sauce if required and serve the fish with rice noodles, drizzled with the sauce, some steamed greens and topped with fried shallots.

Crisp sesame-crusted tofu Combine some cornflour and sesame seeds then add a pinch of five spice powder, black pepper and salt. Slice firm tofu into 1 cm pieces and coat in the spice mixture. Heat oil in a frying pan and cook tofu on each side until golden. Scatter the tofu with fresh red or green chilli, spring onions and serve with bok choy that has been stir fried with slivers of garlic, ginger, and drizzled with soy sauce and sesame oil. Serve with rice.

Grilled salmon & persimmon salsa Make a salsa of ripe, diced persimmon with lime zest and juice, chopped red or green chilli, a splash of fish sauce and a dash of sesame oil. Serve with grilled salmon and a shredded cabbage and kale slaw with flatbread.

Butter bean hummus with roasted Jerusalem artichoke salad & lamb Roast scrubbed Jerusalem artichokes in a hot oven until tender. Meanwhile fry garlic with cumin, add a can of drained butter beans and just enough water to cover, and warm through. Drain and reserve the water. Blitz beans in a food processor with some tahini, harissa, salt, lemon juice, extra virgin olive oil and enough of the reserved water to make a smooth hummus. Dust lamb leg steaks with ground cumin and coriander and panfry for a few minutes each side. While the lamb is resting add baby spinach to the pan and cook until wilted. Toss the spinach with the Jerusalem artichokes, add chopped fresh parsley, a squeeze of lemon and a drizzle of extra virgin olive oil. Serve with the lamb and hummus.

Late autumnal beef salad Thinly slice fennel and put onto a baking tray with wedges of radicchio. Drizzle with olive oil and roast until tender. Dress while warm with a pomegranate dressing. Grill and slice beef steak and toss into the salad with any meat juices, rocket leaves, sliced buffalo mozzarella and toasted almonds. Serve with grilled sourdough.

Venison with potato & silverbeet smash Boil cubes of peeled potato in salted water until tender, then drain. Blanch silverbeet leaves in boiling salted water (or add to the potato pot while cooking) for a few minutes until wilted. Fry garlic and anchovies in extra virgin olive oil, add lemon zest and chilli flakes, add the silverbeet and cook for 5 minutes. Add the drained potatoes to the pan and lightly mash together, adding lemon juice and seasoning to taste. Serve with medallions of venison and a quick pan sauce of red wine, chicken stock and a knob of butter.

Butternut & chickpea curry Fry cumin and mustard seeds, add onion and garlic and fry until soft. Add curry powder, cubes of diced butternut and cook for a few minutes. Add a can of tomatoes, some vegetable stock and canned drained chickpeas. Simmer gently until the butternut is cooked, add sugar if necessary to sweeten, some salt and tamarind paste and fresh coriander to finish. Serve with rice.