Perfect for when you're entertaining, this cold starter can be made a day in advance. The Sichuan dipping sauce adds just the right amount of heat to balance the fattiness of pork belly.
The smoky flavours of coal-roasted eggplant are complemented by ricotta salata and sweet golden shallots in this stand-out salad by Longsong chef David Moyle.
"These peas go really well with everything," says David Moyle. "Cooking the peas and chicory over coals blisters them in a similar way to blanching but adds a subtle smokiness."
This light starter makes the most of summer produce while offsetting the creaminess of burrata with a light pickle and olives. It's a simple yet crowd-pleasing dish.
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