You can find cedar planks at barbecue retail stores, hardware stores or online.

Soak the dried abalone in cold water for 24 hours. The next day, clean and brush thoroughly cover with boiling water for 15 minutes. Let cool completely before step 5.

For best results, use good quality chorizo. For a spicy version, choose a spicy type of chorizo.

You can find cedar planks at barbecue retail stores, hardware stores or online.

If using fresh octopus, freeze beforehand to ensure it is tender.

For a vegetarian option, replace smoked salmon slices with roasted capsicum strips.

You can find wild rice at most major supermarkets and health food stores.

Curing time will vary, depending on the size and thickness of your fillet. It's ready once the salmon is opaque and firm to the touch.

Use a heavy can to keep cedar plank submerged while soaking. Flip occasionally to make sure it is evenly soaked. Allow to soak 1-4 hours before grilling.

You can use any type of white fish - we recommend barramundi, hoki, snapper or cod.

To toast black sesame seeds: heat a cast iron skillet over medium-high heat, add black sesame seeds and toast 5-7 minutes or until they smell nutty and become lightly brown. Stir to avoid burning.

You can make the patties in advance and store in the refrigerator for up to 4 hours, then proceed as per recipe.

To toast black sesame seeds: heat a cast iron skillet over medium-high heat, add black sesame seeds and toast 5-7 minutes or until they smell nutty. Stir to avoid burning.

These salmon fishcakes are oozing with luxurious, cheesy goodness. Baked in the oven and served with a fresh salad on the side, these patties make a good alternative to the more common pan-fried version.

Very lightly wet the palms of your hands to help shape the ovals.

Ask your fish monger to clean and descale your fish for you.

If your salmon is not in 4 equal fillets and you have 4-6 pieces; arrange largest/thickest pieces in Varoma dish and smaller/thinner pieces on Varoma tray. Steaming time depends on the thickness of your fillets, steam a further few minutes if necessary.

Refer to Cookidoo® to make your own ginger garlic paste.

Socca are crepes made from chickpea flour, a Provençal street food, cooked quickly on a sizzling griddle and eaten on the go. This version, which browns under the grill, is something between a sturdy crepe and a soft flatbread. The chickpea flour gives it a tender, almost custard-like texture. Serve warm as a light lunch or evening meal with accompaniments.

You can replace the Sichuan peppercorns with black peppercorns.

Baby's serve : for a younger baby, blend together pie filling and topping, adding as much liquid (water or baby's milk) as needed to achieve desired consistency (you may not need any). For an older baby, keep the blended consistency more textured or simply serve as is, cut up as needed.