Eggnet, prawns, coconut caramel, bean sprouts, peanuts, mint, coriander, chilli

Sweet soy, mirin dressing.

Chiang Mai style spiced ocean trout larb, Vietnamese mind, coriander, chilli, fried eschalots.

Crispy pork salad, red chilli nahm jim, pamelo, roasted rice

Hot and sour salad of grilled Urban Valley mushrooms grown and cooked right here in the Valley, lemongrass, roasted rice

Green curry of market fish, Thai eggplant, snake beans, sweet basil.

Massaman curry of duck Maryland, baby onions, potato, peanuts, mandarin juice.

Wild ginger, snake beans, lime leaves.

Panang curry of grilled pork collar, peanuts, chilli, Thai basil.

Stir friend Asian greens, oyster sauce.

Stir friend snow peas, ginger, chilli, garlic.

Green papaya, peanuts, chilli, tamarind, tomato salad.

Stir friend white rice, prawns, cherry tomatoes, Chinese broccoli, roasted prawn powder.

Tofu, coriander, peanuts, bean sprouts, sweet and spicy sauce.

Oyster, chestnut and lions mane mushrooms from Urban Valley Gourmet Mushrooms - grown and cooked right here in the valley. We grill them first, then toss with Thai herbs, lime juice and a roasted chilli dressing.

Fragrant green curry, wild ginger, apple eggplants, finished with Thai basil. Cooked out in organic coconut oil.

Crisp tofu stir-fried with our own freshly made curry powder, ginger and snow peas, served with chilli, garlic, snake beans, wild ginger and holy basil.

Shredded green papaya with peanuts, tomato and snake beans, dressed with tamarind, chilli and lime juice.

Add-on sauce for roti.

Thai fried rice, egg, bean sprouts, Chinese broccoli.

Thai fried rice, bean sprouts, Chinese broccoli. No egg.

Sweet, spicy and full of depth. Use as a dipping sauce, stir it through noodles, spoon over grilled seafood or chicken, or mix with lime for a punchy salad dressing. Made from scratch - Marty's recipe.

Rich in umami and endlessly versatile. Use in stir-fries, as a base for broths, or to baste a whole roasted fish. Also works beautifully as a poaching liquor for chicken or seafood. Made from scratch - Marty's recipe.

Balanced and savoury with a gentle sweetness. Spoon over oysters, drizzle on salads or use as a dipping sauce. Especially good with salt and pepper squid. Made from scratch - Marty's recipe.

Zesty and warming with a hit of ginger. Ideal as a dipping sauce for spring rolls and squid, or as a glaze for pork, chicken and seafood. Add fresh lime juice to make a lively dressing. Made from scratch - Marty's recipe.

Chefs Eat Brisbane is part cookbook, part dining guide, and a snapshot of the city's food scene right now. Chef and food writer Sam Parish sat down with the people behind 21 of Brisbane's standout restaurants, and photographer Andy Lewis captured them in their kitchens. You get honest interviews, 40+ recipes, and the chefs' own picks for where to eat around town. Short Grain and Marty are featured, so it's a nice one to take home after dinner or give to the food lover in your life. Hardcover, 230 pages. Independently published.