This is not your traditional wrap. Juicy roasted vegies, large flakes of salmon, fresh herbs and a tangy tahini and garlic yoghurt sauce, all wrapped in warm flatbread… This is a fun, delicious, healthy and easy midweek dinner.

We’ve used bean vermicelli, AKA glass noodles, but use any noodles you have. Turmeric fish with coconut lemongrass broth.

"When we opened Granger & Co in Notting Hill in November 2011, I was very conscious of the menu needing to bring the sunshine of Australia, while being appropriate for the dark and rather chilly London autumn. Grilled fish with a tangy salad was perfect for Sydney, but London needed warming up. This curry is what we came up with, and it’s been on the menu ever since. This is a mix-up of different ideas and non-traditional cuisines – which is how this Aussie was feeling after being in London for a couple of years." – Bill Granger. Images and text from Australian Food by Bill Granger, photography by Mikkel Vang. Murdoch Books RRP $49.99.

“With fresh seafood, plenty of fennel and a touch of saffron, this is the perfect no-fuss pot pie for that ‘little bit fancy’ dinner party. Fennel is like a secret hero ingredient. It’s kind of like that bassline that you can’t really hear, but if you take it out, the whole thing seems wrong. I think it’s really underutilised.” – Matthew Roberts

“Using sourdough as a crust leaves you with a happy balance of crispy bits on top and softer bits where the bread has absorbed the creamy sauce.” – Yotam Ottolenghi. The renowned chef gives the traditional fish pie a tasty spin, using butter-soaked bread cubes that pair perfectly with a chunky seafood sauce.

These crunchy croquettes stuffed with creamy mash potato, flaky fish and fresh herbs are the ultimate party starter.

A whole world of flavours combine in this hearty but wholesome seafood main from chef and restaurateur Adam D’Sylva. A side of ocean trout is slathered in a deeply spiced creamy marinade, before being baked to tender perfection. To cut through the richness of the spiced fish, it’s paired with a crisp, refreshing slaw of shredded wombok, betel leaves and fresh herbs, all tied together by a sweet, tangy and spicy nuoc cham dressing. You’ll need to start this recipe a day ahead.

“Hot-smoked salmon or smoked chicken would also work well here” – Matt Moran. Smoked trout caesar salad with asparagus and horseradish

“This dish is a staple of the menu at Small-fry. It features local ingredients from innovative producers, and it’s simple in its flavours and preparation. The shallot dressing ties the dish together and the puffed rice adds a beautiful nutty crunch that rounds out the texture profile” – Rhys Hannan, Small-Fry, Hobart. Hot smoked salmon, four-grain salad, avocado, puffed rice

Comforting and bursting with Asian flavours. This is one recipe you'll be serving up again and again. Recipe by chef Tom Walton, from Nudefish poké.

“A fast, fresh meal ideal for warmer days” – Matt Moran. Salmon, nashi pear and brown rice poke bowl

This colourful, chunky salad is full of healthy nutrients to fuel your day. Superfood salmon and potato salad

“Take your tomato sauce to the next level” – Matt Moran. Crispy skin snapper with charred tomato vinaigrette

Whole snapper is perfect for absorbing the warming, spicy flavours of this broth. Recipe by Ally Waddell and Peter Hardwick. Snapper with native spiced broth and braised fennel

“Any white fish fillets will work well here” – Matt Moran. Baked snapper, fennel and potato with zucchini and orange salad