Rosheen Kaul

The Melbourne chef’s summery dish evokes Indonesia’s bustling seafood restaurants, where live tanks and charcoal grills never fail to deliver.

“We’re such wholesome Machi Machi girlies.”

These batons of golden fried eggplant are coated in a rich, flavourful and acidic gravy, best consumed with plenty of hot rice and braised dark leafy greens.

This seriously simple yet satisfying dish – by a former Lee Ho Fook and Dinner by Heston chef – is as “easy as any instant noodle you’ll ever make”, combining light, creamy noodles with a vibrant salty-spicy dressing.

This pretty potato dish has a light, crisp texture and punchy, bright flavours. Eat as a snack, as a main or as a side dish – it’s super easy to prepare, and on the table fast.

This aromatic and versatile condiment uses a mix of cooked fresh chillies and crushed dried chilli, and is delicious enough to “be eaten on its own with hot steamed rice”.