Inspired by classic recipes from Malaysia, Georgie Esdaile serves up these spicy, savoury skewers.

These fast skewers are KBBQ on a stick.

Cheese and bacon are the ultimate combination in this delicious mash-up of pull-apart and Aussie damper. You’ll need a 20cm x 10cm loaf pan for this recipe.

Colin Fassnidge does a bit of DIY on a classic Vietnamese street food to add a cheeky Aussie spin. Serve up this flavour-packed meal idea for friends, or as a fun family meal to share. "A great banh mi is loaded with lots of fillings. This Aussie-inspired version uses a really good crispy pork sausage. Overfill a long crusty baguette, serve it up whole and let everyone cut off a substantial ‘slice’ and add extra toppings as they like." – Colin Fassnidge

Take these little lamb lollipops to the next level with this punchy native seasoning.

Begin this recipe at least 5 hours ahead. You will need 20 metal skewers.

Leave you guests thinking you're a five-star chef with this mouth-watering grilled T-bone with garlicky dill zucchini and caramelised onions.

“An English pub classic for hearty appetites” - Hayden Quinn.

'S'mores' is a contraction of 'some more'. They're a popular American campfire treat.

Darren Robertsons fried eggs are an easy way to impress at brunch.

"There is nothing quite like devouring this dish on a cold rainy night, served hot with Lebanese flatbread," says Larissa Takchi.

“A compound butter is a great way to use up old herbs as it can be frozen. Add extra spices like fennel seeds, to give it an extra boost, and mix and match your herbs,” says Pheobe Wood.

These savoury waffles will have you looking forward to the weekend that much more.

Alanna Sapwell honours the Northern Rivers and cooks with trout - straight from its waters.

“I love to serve this dish with warm flatbread scattered with za’atar and drizzled with olive oil," says Hayden Quinn.