Lennox Hastie, (named best chef in this year’s delicious. 100) was asked to transport his Sydney restaurant, Firedoor, to Hamilton Island for one night only, to launch the 35th annual Race Week. Here’s the memorable menu he created for this special event.

Grilled mud crab, rye bread, creme fraiche, lime

Grilled barramundi, fennel, native herbs

Barramundi is possibly Australia’s most iconic native freshwater fish. The wild variety has a clean, sweet earthiness and firm texture. Grilled, the skin turns crisp and glassy, its natural oils protecting the succulent flesh. – Lennox Hastie.

Pipis

Shellfish are ideal for grilling, not even requiring a pan, the shells springing open on the hot coals telling you when they are ready. I took great delight in ‘pipi-ing’ as a youngster, to use as bait for fishing. While you couldn’t get fresher, they were as gritty as hell, so you have to ensure that they are well purged to expel all the sand prior to cooking. You can use a woodfired barbecue using seasoned hardwood such as apple, burnt slowly down to embers, if you like. – LH

Grilled berries, vanilla mascarpone

A simple but delicious dessert to finish a long summer barbecue. The rich mascarpone is mixed ahead of time, leaving you only to toss the blueberries over the dying embers, before rejoining your guests. – LH

Grilled peach ice tea

There’s nothing more refreshing than a cup of tea, and this is a great cooler to whip up on a hot day. The floral notes in French Earl Grey, which include hibiscus flowers, sunflowers and rose petals, pair well with grilled stone fruit such as peaches, particularly as peach is a member of the rose family. – LH