18 no-cook recipes for when it's too hot to cook

It’s a modern culinary quandary – you’re hungry, but it’s far too hot to cook. The solution? No-cook recipes that do away with the stove and oven, but still deliver big flavour. The time calls for fresh salads, raw or cured fish in sashimi and ceviche form, and gazpacho for all. Stay cool. Dinner is on its way.

Cured ocean trout with celery and fennel salad

Cured ocean trout with celery and fennel salad

Chilled melon and cucumber soup

Chilled melon and cucumber soup

Tuna rice paper rolls

Tuna rice paper rolls

Sashimi of mulloway with a sesame-citrus dressing, edamame and seaweed

Sashimi of mulloway with a sesame-citrus dressing, edamame and seaweed

Chiu chow raw fish salad

Chiu chow raw fish salad

Tofu, watermelon and radish salad with nahm jim

Tofu, watermelon and radish salad with nahm jim

Zucchini flower, asparagus and fennel salad

Zucchini flower, asparagus and fennel salad

Fig, watermelon and jamon salad

Fig, watermelon and jamon salad

Victor Liong’s cold silken tofu with peanuts, salted daikon, coriander and black vinegar

Victor Liong’s cold silken tofu with peanuts, salted daikon, coriander and black vinegar

Analiese Gregory’s wallaby tartare with anchovy dressing

Analiese Gregory’s wallaby tartare with anchovy dressing

Simple tomato and onion salad with vincotto dressing

Simple tomato and onion salad with vincotto dressing

Ultra-green chopped salad

Ultra-green chopped salad

Louis Tikaram’s cucumber and snow pea salad

Louis Tikaram’s cucumber and snow pea salad

Mexican-style tuna salad with grapefruit, avocado and fennel

Mexican-style tuna salad with grapefruit, avocado and fennel

Mike McEnearney’s fast gazpacho

Mike McEnearney’s fast gazpacho

Herb salad with peaches and prosciutto

Herb salad with peaches and prosciutto

Nectarine, buffalo mozzarella and rocket salad

Nectarine, buffalo mozzarella and rocket salad

Lemon-cured sardines

Lemon-cured sardines

Louis Tikaram’s Mooloolaba prawn ceviche with green chilli dressing

Louis Tikaram’s Mooloolaba prawn ceviche with green chilli dressing

White fish crudo with avocado, herbs and cucumber-lime dressing

White fish crudo with avocado, herbs and cucumber-lime dressing

Tuna salad with zucchini, radish and sesame dressing

Tuna salad with zucchini, radish and sesame dressing

The Gourmet Traveller Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.