Matt Stone’s raw zucchini, pine nut and miso salad
A pretty-as-a-picture dish for spring.
Asparagus and eggs with miso dressing
An easy lunch? A side dish for dinner? A weekend brunch? It's all of the above.
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Giovanni Pilu’s potato salad with chickpeas, fennel, radicchio and anchovy dressing
A hearty salad that holds its own.
Hot and sour nectarine salad
Or, what to do with underripe nectarines.
Louis Tikaram’s cucumber and snow pea salad
A refreshing side to a banquet, or a worthy snack on its own.
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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.
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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.