“The mulato chilli adds smoky, chocolate and raisin characters to the honey,” says La Casita chef Josh Lewis. “It’s delicious when brushed over the pineapple and grilled.”

Just add beer and you're set.

A refreshing side to a banquet, or a worthy snack on its own.

An easy, simple snack for when tomatoes are at their peak.

Don't settle for store-bought.

The refreshing chilled soup that's made for summer.

An ideal summer starter that's all zing and spice.

And that’s a wrap – the perfect self-serve summer dish.

If you haven't discovered the wonders of this spiced-corn street snack, be ready for the flavour revelation.

A simple soup that will restore your spirits.

A lidded barbecue is the answer to everyone’s prayers in the heat of summer, and brining the turkey ensures a deliciously tender result.

“Orange is traditionally eaten alongside mezcal, inspiring this variation on the classic Margarita. It’s rich and smoky, with a warming spice-salt rim,” says La Casita bartender Ben Mudge.

“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.”

Watch out - these party snacks pack a spicy punch.

A recipe inspired by Mexican food doyenne Diana Kennedy.

Some purists believe there is no room for beans, but we think they add a rich, earthy flavour.

This could be the ultimate beer snack. The key is to dry the skin thoroughly in the oven so it puffs when it's fried.

Inspired by an asparagus dish eaten in Sichuan, Tony Tan stir-fries his own version with fresh shiitake mushrooms, ginger and soy sauce. So simple, so good.

A hearty vegan dish that's good as a side or eaten on its own.

A magical version of the Cantonese classic, with a robust chilli oil to boot.

A classic, cooling dish from the northern regions of China.

An easy comfort dish to eat with rice or as part of a shared banquet with family and friends.

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

A fresh, simple and easy seafood dish from the long-standing Melbourne restaurant.

A little bit of spice makes this soup extra nice.

It's Chinese home-style cooking at its speediest.

An express version of the spiced beef braise from China's Sichuan region.

Love garlic? Love prawns? You'll love this.

A spring-ready salad with a gentle hum of spice.

Lamb dumplings spiced with cumin and coriander and cooked in a spicy sauce. What more could you want?

No recipe secrets here. This crowd favourite just needs fresh fish, clean oil and this easy batter.

An express version of this flavourful rice dish from north-west China.

Just add rice, and dinner's set.

Don't underestimate that dressing – it's a smoky, sweet, sour, spicy and salty hit that works wonder with the dumplings.

The Lee Ho Fook chef's go-to dish for summer.

A fragrant eggplant dish by Lee Ho Fook's head chef that recalls the cooking styles of Dongbei and Xinjiang in northern China.

Her restaurant Billy Kwong may be gone, but we're still dreaming about that go-to dish from Kylie Kwong's restaurant.

There's southern fried chicken and then there's Nashville hot chicken. And once you've tried it, there's no turning back.

It's the Melbourne restaurant's simplified version of the Lao-style salad, with crisp and crunch from the deep-fried jasmine rice.

A beloved staff meal at Melbourne restaurant Sunda.

When Sunda's Khanh Nguyen says this is one of the best curries he's had, we need no further convincing.

Simplicity is always a winner when it comes to vegetables.

Turn the humble vegetable into a dinnertime showstopper.

A fresh, cleansing noodle soup for cooler nights and head colds.

A juicier, tropical take on devils on horseback, with lychees in place of dates.

The perfect grilled prawn lies in the dressing – and this one's a winner.

The sambal packs a mighty punch in these spicy prawn sticks, and using lemongrass stalks in place of skewers adds even more flavour.

You must try these fried peppers. Deglazed with a touch of sherry vinegar and paired with creamy burrata, the flavour is a revelation.

This Sichuan-inspired dish with great depth of flavour, and a decent level of spice.

The Laura chef cleverly pairs sweet steamed mussels with a spicy, super-savoury topping.

There's no better way to celebrate summer than firing up the barbecue and roasting a whole fish.

If you haven't tried the Carribean's herb-packed sauce chien, what are you waiting for?

A crisp summer salad, paired with still-warm roasted ocean trout.

Call this a power bowl if you like – we just call it super-tasty. There are layers of Mexican-inspired flavour in this deeply satisfying dish.

Fire up the barbecue for maximum flavour.

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.

A hot and sour dressing adds a sweet and spicy hit to this classic combination of chicken, aromatic herbs and rice noodles.

Fragrant with lemongrass, tingling with Sichuan peppercorn and enriched by galangal and makrut lime leaves, this is a sauce to remember.

You know ma po tofu, but are you familiar with the joys of a jaffle stuffed with the Sichuan staple?

A caramel-like flavour comes through in the sauce accompanying this fish. You'll want to savour every last drop over a big bowl of steamed rice.

Malaysia's take on fried chicken involves the distinctive fragrance imparted by curry leaves as well as a spicy tamarind syrup to coat the chicken.

"Lamb rubbed with spices and cooked slowly is quite a traditional preparation in the Middle East,” says Greg Malouf. “Served with moghrabieh, giant couscous, this is a great dish to put in the middle of the table with some yoghurt and away you go.”

This simple stir-fry might be quick to prepare, but it's full to bursting with flavour, thanks to a heady mix of ginger, cumin, cinnamon and star anise.

This one-pot wonder is full of bold flavour from salami to olives to chilli. It's a guaranteed winter warmer.

Pork, fennel, chilli and pasta - now that's what you call a match made in heaven.

Adjika, a paste of herbs, spices, capsicum and tomato, hails from Georgia and is a delicious way to add flavour to meat at the start or end of cooking. Here we use it as a marinade on chicken wings.

Hash browns will always have a place on our breakfast table, especially when paired with a fiery chilli sauce. Be as generous with the sauce as you dare.

The Sichuan dipping sauce is a spicy foil for the fattiness of pork belly.

Tofu adds protein to this super-quick refreshing salad, but if you'd like to bulk it up a bit more, add some sliced raw salmon or barbecued prawns,

This rare beef salad marries perfectly with the tomato and herbs while the chilli dressing adds a nice kick.

To make this bowl even more of a meal, add some cooked prawns, or grilled beef or chicken.

The sweet flesh of Moreton bay bugs steal the show in this vibrant curry that makes the most of summer produce.

Pineapple roasted rôtisserie-style is a revelation. It could only be a dessert by Mat Lindsay of Ester and Poly.

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.

Bucatini with prawn fra diavolo recipe - For fra diavolo sauce, preheat oven to 200°C. Toss ingredients together in a roasting pan and roast until tender and starting to caramelise at the edges (40-45 minutes).

Buttermilk-brined lamb shoulder with harissa recipe - For the buttermilk brine, place salt and 600ml water in a saucepan and bring to the boil, stirring until salt dissolves.

"This Cantonese classic needs no introduction, and needs little in the way of tweaking to bring it up to date," says Kylie Kwong.

"Guajillo chillies give the smooth chilli sauce here just the right amount of heat," says Curtis Stone. "The sauce is married with crisp tortilla chips for this popular Mexican breakfast dish."

An Indian dish that elevates humble ingredients - bread and potato - to tasty side dish or snack.

Serve Babajan’s lamb lahmacun - Turkish flatbread topped with spiced lamb - hot out of the oven with a crunchy salad, sumac, olive oil and hummus.

Rich with sweet spices and soured with tamarind, this black braised brisket dish is robust and hot. Serve it with O Tama Carey’s cabbage mallung and rhubarb achcharu.

It's hard to turn down crisp, fried tofu.

"This is a delicately spiced curry dish with lots of green flavours - bay leaves, green chilli - and a light curry powder," says Carey. "This dish uses some of my favourite flavours from both Italy and Sri Lanka."

A fiery Mexican take on noodle soup that's big on tomatoes, lime and smoky spices.

This riff on a dish from the Alinea opening menu uses dried Korean chilli threads to replicate the tingling sensation of spicy cinnamon chewing gum.

This soup's combination of spices, chicken and crispy noodles is sure to pack a punch.

This super quick stir-fry with beef and a fried egg brings the heat thanks to the red chilli.

Noodle salads are excellent in all weather - particularly when it's steamy because there's minimal cooking involved. This dish works well with sliced sirloin; we've made it quicker by using minced beef instead.

Sydney salad delivery company Yield hit that perfect sweet spot between seasonality, good ideas and good taste.

The prawns in this salad can also be left whole and barbecued in their shells for extra flavour.

A delicious steak sandwich, with all the flavours of a classic Vietnamese banh mi.

This chilled Sichuan chicken salad packs a mouth-numbing punch. Double the recipe for an enviable work lunch the next day.

These sticky pork skewers are simple to prepare and can be marinated and assembled well in advance, then cooked as you need them. Cut the pork into bite-sized pieces and push them tightly together on the skewers so the pork remains juicy when it's cooked.

This sashimi-style kingfish tostada makes an excellent snack on a summer's day. If you don't feel like frying tortillas, serve the ceviche and avocado separately with corn chips.

This refreshing salad is a perfect side dish to accompany a slow-roasted lamb or other tender meats. Carmichael uses a mix of chilli and onions to give it that extra spice.

Fried garlic, grilled squid and a spicy chilli mayo - Brisbane Vietnamese restaurant Jimmy Wah know how to bring the heat. Stay cool with a G&T on the side.

This cured ocean trout is cured in a soy souce, kaffir lime, chilli and lemongrass sauce for light Southeast Asian notes. Seafood might be a Christmas classic, but we're making this one all summer long.

The perfect combination of fresh prawns, chipotle chillies whipped into a crème fraîche and a tangy corn relish on canape-sized tostadas.

Spiced barramundi with tomato chilli pickle- simmer vinegar and mustard seeds in a saucepan over low heat until liquid is almost completely reduced.