Guy Grossi’s pearl barley polenta
This version of polenta might swap out the traditional cornmeal for barley, but it's still just as hearty and comforting.
Roasted vegetables with preserved-lemon dressing
A bright, well-balanced dressing can take a roast dinner in new directions.
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Insalata of bitter leaves, lentils, onion and pecorino
Where bright and bitter flavours unite.
Stir-fried okra with garlic and ginger
It's the vegetable that divides even vegetable-lovers. But try it like this, with garlic, ginger and chilli, and perhaps those okra-haters will be converted.
The Summertown Aristologist’s charred broccoli, pork broth and lardo
A comforting bowl of greens that sings with Japanese and Korean flavours.
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The Summertown Aristologist’s spring salad with fresh curd
Spring on a plate – what's not to love?
The Summertown Aristologist’s salted fish with soft egg
The Adelaide Hills' restaurant share their version of brandade de morue, the French dish of whipped salted cod and potato.
Green beans with tarragon, preserved lemon and fried almonds
Butter makes everything better, and butter-fried almonds complete this green bean salad.
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Russian salad
Need a quick and easy potato salad? Look here.
Phil Wood’s goat’s cheese salad with fennel and peas
This spring time salad makes for an excellent side dish.