Hugh Wennerbom’s goat’s curd and tomato
A simple, lovely starter that celebrates the best of tomato season.
No cook
Tony Tan’s Chiu chow raw fish salad
A dish from China's Chiu Chow community that makes the most of the top-shelf fresh fish.
Victor Liong’s cold silken tofu with peanuts, salted daikon, coriander and black vinegar
The Lee Ho Fook chef's go-to dish for summer.
Analiese Gregory’s wallaby tartare with anchovy dressing
It's loosely based on a Stephanie Alexander recipe for kangaroo and anchovy vinaigrette.
Fig, watermelon and jamón salad
A pretty-in-pink plate that's perfect for summer.
Tuna salad with zucchini, radish and sesame dressing
Take tuna salad up a level with a version that combines sashimi, seeds and raw zucchini with a tahini-soy dressing to bind it all together.
Sashimi with nori salt, avocado and ginger
The nori salt isn’t strictly necessary, but make a double batch and keep it in the cupboard to add a quick lift to fish dishes or roasted vegetables.
Lemon-cured sardines
Utterly simple and with a speedy curing process, these sardines make a quick and easy light lunch with some crusty bread or an effortless starter as part of a larger menu.
Mexican-style tuna salad with grapefruit, avocado and fennel
Our variation of light and zesty Mexican aguachile, a dish that's perfect for warm nights or those days when you're seeking a substantial salad.
Tofu, watermelon and radish salad with nahm jim
Tofu adds protein to this super-quick refreshing salad, but if you'd like to bulk it up a bit more, add some sliced raw salmon or barbecued prawns,