Smoky eggplant dip with charred bread
You can't go wrong with homemade dip. Go the extra mile and make your own flatbread, too.
Alla Wolf-Tasker’s tempura zucchini flowers
Crisp, delicate, and a worthy starter.
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Alla Wolf-Tasker’s tartare of Brooklands British White beef with pickled shallot
A simple starter where the produce shines.
Alla Wolf-Tasker’s local yabbies, farm cucumbers, dill and whey dressing
A simple starter of freshwater yabbies with fresh herbs and a silky whey dressing.
Jason Saxby’s burrata with peach, fennel, macadamia, mint and lemon myrtle oil
Burrata, fennel: this recipe writes itself.
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Fino’s grilled peach, zucchini flowers and stracciatella
A deceptively simple dish that allows the best of summer's produce to shine.
Thi Le’s Vietnamese spring rolls with mustard leaves and herbs
A textural filling of shredded taro, carrots and wood ear mushrooms equal these crisp, moreish parcels. Try stopping at one.
Red emperor crudo with stone fruit and orange-oregano dressing
For a sustainable option for your next crudo, choose this regal fish.
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Insalata of tomato, mozzarella and basil with anchovies
Where summer simplicity and elegance combine.
Andrew McConnell’s spring crudités with house-made curd
The best of the season's harvest, simple and unadulterated, with a side of velvety curd.