"Fresh corn charred beautifully in the husk is unbeatable," says Pontoon chef Lance Cameron. "I serve it with avocado mousse, finely grated Grana Padano, Aleppo pepper and lots of fresh citrus to boost the flavour. It's one of my favourite dishes."

This grilled chicken and bacon burger packs a tangy punch with the addition of an avocado-coriander sauce.

This sashimi-style kingfish tostada makes an excellent snack on a summer's day. If you don't feel like frying tortillas, serve the ceviche and avocado separately with corn chips.

In this white fish crudo, the fish in question can also be marinated in a little dressing, ceviche-style - for 15 minutes or a couple of hours, depending how "cooked" you like it.

This tender crab meat salad makes an excellent entrée. The chapons make it - they're croûtons that have been rubbed with garlic.

At Belon Henry uses shima aji (horse mackerel), which isn't readily available in Australia; we've used kingfish here. It's a delicious, fresh substitute.

As a native Andes grain, quinoa adds a fluffy, delicate touch to the avocado, egg and beetroot salad.

This soupy style of ceviche, found in Ecuador’s coastal regions, is made to order at beachside carts (the carretas).

Black turtle beans are widely used in Latin American dishes, from Brazil’s feijoada to the simple bean soups of Cuba and Mexico.

Australian Gourmet Traveller recipe for BLAT salad