Slipper lobster with garlic butter
Moreton Bay bugs are the flat, shovel-nosed slipper lobsters caught off the Queensland coast around Brisbane and the Sunshine Coast, and for Queenslanders they are a summer treat, split and grilled at the beach house. The tail meat is sweet and rich, somewhere between lobster and prawn. Buy them raw, frozen or fresh, from a fishmonger and ask them to halve them if you like. A common mistake is overcooking, which makes the meat rubbery; it is ready the moment it turns white. Chef's tip: grill flesh side down first to mark it, then turn and baste in the shell.
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Fresh fillo (filo) pastry is stretched and rolled until you can almost see through it. It's soft, pliable and easier to work with than frozen. Use it for baklava, spring rolls, samosas, strudel and savoury pies. Keep the sheets under a damp cloth all the time, because they dry out quickly.
Chaat masala is the tangy, salty, slightly sulphurous sprinkle that makes chaat taste like chaat. Dried mango (amchur) gives the sourness and black salt the distinctive savoury edge. Sprinkle it over fruit, salads, raita, chips and street-food snacks.
The spice blend that turns a cup of tea into masala chai. It's built on cardamom, with ginger, cinnamon, cloves, pepper and nutmeg. Add a pinch (about ¼ tsp per cup) to tea while it boils.
The South Indian spice powder that gives sambhar its body and flavour. Roasted lentils add a nutty thickness, with coriander, red chillies, curry leaves and sesame seeds. Use it in the sambhar served with idli and dosa.
A Gujarati dal masala with whole spices roasted in a little oil, plus star anise, black cardamom and dagad phool (stone flower) for depth. A teaspoon gives dals, kadhi and khichdi a warm, rounded flavour. The recipe makes a big batch, so it's worth making once a season.
An everyday curry powder that's built on coriander seeds, so it's fragrant rather than fiery. Fennel, star anise and bay give it a sweet warmth, with just two red chillies for heat. Season curries with it when you want flavour without much heat.
A heady North Indian garam masala heavy with cardamom, cumin and pepper, rounded out with mace, nutmeg and fennel. The spices are ground raw rather than roasted, so the blend stays bright and perfumed. Use it in rich Punjabi curries such as chole, rajma and paneer makhani.
Home-made garam masala is far more fragrant than shop-bought. The whole spices are roasted until crisp, then ground, giving a warm, slightly hot blend with dry ginger and red chilli. Add a pinch to curries, dals and rice dishes towards the end of cooking.
Two reliable ways to cook plain rice. Method 1 lets the rice soak up all its water, for soft, fluffy rice to serve with curry and dal. Method 2 boils it in plenty of water and drains it, giving separate grains for fried rice, pilau and salads. Soaking first helps the grains cook evenly.
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