Hot and sour nectarine salad
Or, what to do with underripe nectarines.
Side
Louis Tikaram’s cucumber and snow pea salad
A refreshing side to a banquet, or a worthy snack on its own.
Mike McEnearney’s fig salad with roast onions, walnuts and radicchio
A purple-hued salad that celebrates the best of fig season.
JoyBird’s pea and barley salad
An ideal side for your next roast chicken.
Phil Wood’s braised broccoli with butter beans, chickpeas and chilli
A hearty vegan dish that's good as a side or eaten on its own.
Hugh Wennerbom’s goat’s curd and tomato
A simple, lovely starter that celebrates the best of tomato season.
Phil Wood’s kipfler potato and calamari Greek salad
"You could imagine sitting on a wharf in the Mediterranean having the same thing," says the former Pt Leo Estate culinary director.
Andrew McConnell’s red endive and beetroot salad with juniper and horseradish cream
A bright and simple salad that can be served as a side, but also holds up on its own.
Cutler & Co’s baby kipfler potatoes with hay butter and sorrel
There's a little bit of technique needed for the sauce, says chef Andrew McConnell, but it's worth the effort.
Fleet’s grilled asparagus with sheep’s-milk labne
A fresh sidekick to a roast chicken, or an easy starter on its own.