This paella blanca (although I do use a bit of saffron) is a fresh take on this Spanish classic and combines chicken, fennel, zucchini and asparagus with the zing of lemon.
A posy of edible flowers and leaves given to me by a friend inspired this dish of chargrilled duck breasts and nectarines, spiked with a sweet quince, lime and chilli glaze.
A combination of cooking lamb Greek-style with the Aussie twist of beer and rosemary. This is cooked in the smoker, but it can also be slow-roasted in the oven.