Serves 4
Prep time 2 h (including marinating time)
Cook time 15 min

​I love this dish; it has a little bit of everything. Anything with South East Asian flair, loads of fresh herbs, a fantastic dressing and some spicy meat has got to be a winner. Bun cha, as the Vietnamese call it, is a great dish to take on picnics as the meatballs are just as good cold. Pack everything in separate containers and and you are ready to go.

Ingredients

Meatballs
     2 tbsp sugar
     5 tbsp water
     500g ground pork
     ½ red onion, finely diced
     3 tbsp fish sauce
     1 hot red chilli, finely diced (optional)
     1⁄4 tsp freshly ground black pepper
 
Noodle Salad
     2 tbsp fish sauce
     2 tbsp rice vinegar
     1 tsp brown sugar
     1 1⁄2 cups water
     1⁄2 tsp. minced or grated garlic
     1 red Thai chilli, minced
     ½ green papaya or green apple or green mango, cut into matchsticks
     350g thin rice noodles, cooked as directed
     1⁄2 head red leaf lettuce, torn into small pieces
     2 good handfuls of coriander, mint, Vietnamese mint, Thai basil
     1 green mango, grated

Method
Combine the sugar with 3 tablespoons of the water in a saucepan over a medium-high heat. Cook until a dark brown caramel forms, about 8 minutes. Remove from the heat and add the remaining water, swirling the pan. If the sugar clumps a bit just swirl the pan and it will melt again. Cool a little.
 
In a large mixing bowl, combine the pork, red onion, fish sauce, caramel sauce, chilli, if using, and pepper. Cover and marinate in the fridge for 1½ hours.
 
To make the dressing, simply combine the fish sauce, vinegar, brown sugar, water, garlic, chilli and green papaya, apple or mango in a large mixing bowl. Set aside to let the flavours infuse.
 
Remove the pork from the fridge and shape into small balls, 20 in all. Heat your grill to high. Brush the meatballs with a touch of peanut oil then grill or barbecue until fully cooked and slightly charred, 4 minutes each side.
 
Divide the noodles among 4 bowls and spoon over some of the dressing. Place the meatballs to one side. Place the lettuce, herbs and mango to another side and serve with extra dressing on the side.
 

Serves: 4  
Cooking time: 40 mins

This dish was taught to me by a true legend and inspiration Rick Stein at his place in NSW - Bannisters by the sea. It takes your taste buds on an incredible journey simply by using all the flavour available from the prawn shells - it really is next level tasty! 

Ingredients
     60ml Olivado olive oil
     2 cloves of garlic, no need to peel
     12 medium raw prawns, peeled, shells and heads reserved
     2 tbsp tomato paste
     300ml water
     350 linguine
     Salt
     60g squid rings and tentacles
     16 mussels in the shell, scrubbed
     1/4 tsp chilli flakes
     2 handfuls of cherry tomatoes, halved
     10 turns of black peppermill
     Handful of flat-leaf parsley, roughly chopped.

Method

1. Heat half the oil in a pan, add the garlic and prawn heads and shells and fry over heat for 5 minutes, turning them from time to time.
2. Add the tomato paste and water, simmer with the lid on for 10 minutes, then use a stick blender to blitz the mixture. Pass through a sieve and reserve.
3. Cook the linguine in plenty of salted boiling water for 10 minutes or until al dente.
4. Wipe out the pan and then add the rest of the olive oil and fry the squid and prawns over a high heat for 2 minutes. Add the strained prawn and tomato stock, then the mussels, chilli flakes and cherry tomatoes. Bring to the boil with the lid on and boil rapidly for 4 minutes until the mussels have opened. (Discard any that don’t open.)
5. Remove the lid and if necessary reduce the liquor to a sauce consistency, then season with 1/2 teaspoon of salt and pepper.
6. Add the well-drained pasta along with the parsley and toss together well. Serve immediately

Miso, what a great way to add bucket loads of umami flavour. This noodle dish is one of those quick and easy meals that satisfies. Great for a light lunch or dinner, the flavours are clean and fresh.

Prep time 10 mins
Cook time 20 mins
Serves 4
 
Ingredients
       4 cups chicken stock
       6 cm knob of ginger, sliced
       2 chicken breasts, boneless and skinless
       4 baby bok choy, rinsed and quartered
       2 tbsp white miso
       1 tsp sesame oil
       400 g thin egg noodles
       black sesame seeds
 
Instructions

Place the stock and ginger in a saucepan. Bring to a gentle simmer and cook for 7 minutes. Add the chicken and gently poach for a further 10 minutes or until the chicken is just cooked through. Remove the chicken to rest. When cool enough to handle, slice the chicken.

Add the bok choy to the stock and cook for 3–4 minutes (you still want a little crunch). Remove the bok choy and strain the flavoursome stock into another saucepan. Add the miso and sesame oil to the stock and bring back to a gentle simmer.

​To serve, divide the noodles between 4 bowls and add some sliced chicken and bok choy to each. Top with hot stock and a sprinkle of black sesame seeds to garnish.