Fish sauce can be divisive to some palettes not used to its flavour but it’s impossible to imagine a meal in Vietnam without fish sauce featuring prominently. And like most things, there are good versions and bad. But on the island of Phu Quoc, famous for its fish sauce and pepper, you will find the makers of what is, undoubtedly, the finest fish sauce in the world.

Almost every cuisine around the world has versions of a green sauce – essentially an uncooked sauce featuring fresh green herbs, a good quality oil, and an acid component (vinegar or lemon juice).

Our ham hocks are big, beautiful, meaty golden chunks of smoky-flavoured ham that bring a beautiful tang to every dish they are used in. They also have a lot of ham, making them perfect for this meaty breakfast dish cooked in a rich, tomato sauce and loaded with healthy cannellini beans.

In Japanese, shoga means ginger and yaki means cooked over direct heat. This is a quick way of adding a little Japanese flavour to a meal and can be used as an entrée or a side dish in a Japanese banquet. In Japan, this is a dish often served in an Izakaya – a Japanese bar -  with different types of sake.

This is a great way to serve a good number of people without breaking the bank. The simple but punchy flavours of garlic and paprika make chicken taste six times better than it normally does and if you can cook this over a charcoal grill – even better. Make sure you soak the bamboo skewers for an hour or so before so cooking so they don’t burn.

A dish that is exceptionally easy to make and takes about 30 minutes to pull together. You can garnish with crushed roasted peanuts and chopped spring onion. Some like the water chestnuts finely chopped, some like them in slices. You can add more bean sprouts to make the dish go further if you like. Delicious and perfect with a glass of cool climate chardonnay or sparkling wine.

These are simple and delicious ways of serving BBQ lamb. Make it a special dish by making your own rosemary skewers. Take long stems of rosemary about 15cm long and strip almost all the leaves except a tuft at the end. Take a sharp knife and whittle away the thick end to form a point to form a skewer that will also impart flavour into the lamb.

These beautiful ruby red burgers are packed full of goodness and have a full sweet flavour of lamb and the nutrition of beetroot. Beetroots are surprisingly full of sugar so you need to cook these beautiful burgers on a medium heat otherwise they can become too dark. And remember all meat, including burger, need resting. They freeze really well for up to three months.

This simple yet effective way of cooking pork cutlets and keeping them juicy and tender by cooking the crackling separately. A classic favourite that should be in everyone’s repertoire.

Lightly spiced with cumin and fennel these kebabs are quick and easy to make. Save your hands and mix them in the free-standing mixer. This is the perfect dish to make the most of our lean minced beef from our herd raised at Green Hill Farms at Malmsbury.

Cooking pork chops can sometimes be tricky – you want to render down the fat and turn the rind into beautiful crackling, but the chop itself can then become overcooked. This recipe (and cooking tip) will result in the perfect combination of tender juicy pork, crunchy crackling and the most delicious decadent potatoes roasted in pork fat served with a tangy, fluffy apple sauce you make with baked apples.

Spatchcock is a style of preparing poultry. The backbone is cut out from a chicken and the bird flattened to hasten cooking time. Cook your chook either on the grill plate or the BBQ for a fast and delicious dish and served with salad and vegetables along with this delicious Romesco sauce.

These are a great weekend bite, perfect for a picnic, drinks, family get together or to feed a hungry mob when they come in from the great outdoors.

When you need to feed a few people outdoors, or just feel like some finger food, try these full-flavoured chicken drumsticks.

Autumn is a great time to hunker down and enjoy some juicy, tender slow-cooked lamb ribs. At the Daylesford Meat Company, our lambs are raised on pasture at Green Hills, the family farm near Malmsbury. We’re giving these ribs a touch of Spain with some smoky paprika and a luscious sauce made with red peppers in a jar that come all the way from Spain.

Well, the garlic is out of the ground and the oregano is full of flavour at this time of the year. This easy to BBQ or roast chook dish is full of the bright, tangy flavours of the Indian summers our region is famous for. A full-flavoured dish that is great with a hoppy beer or a chilled glass of local chardonnay.

These are the perfect chicken sandwiches to line up in the Tupperware and plonk down on the picnic blanket.

Full of flavour and great value for money, forequarter chops were once the BBQ chop of choice. They come from the shoulder of lamb, which means they are on the bone. The Greeks know the secret of basting the chops in lemon juice and white wine overnight, slowly taken on the fragrance of herbs and garlic. Serve with a big fat Greek salad, some tzatziki, and loads of crusty bread to mop up those aromatic pan juices.

This is a modern take on the old-fashioned steak sandwich. This is more delicate, easier to eat, and perfect for casual meals or even party food.