Matt Stone’s raw zucchini, pine nut and miso salad
A pretty-as-a-picture dish for spring.
Zucchini
Zucchini and potato croquettes
A crisp, all-veg affair, with smoky aïoli to boot.
Giovanni Pilu’s zucchini fritters with mint and pecorino
There's no denying the allure of crisp zucchini fritters, still warm from the fryer.
Louis Tikaram’s vegan ma po tofu
The Stanley chef's meat-free take on the Sichuanese classic.
Linguine with goat’s cheese and caramelised leek
A colourful, vegetable-packed pasta dish; butter and goat's cheese bring richness and oomph.
Giovanni Pilu’s mussels and fregola
We've found our new favourite way to eat mussels.
Stuffed zucchini flowers with basil sauce
The showstopper entrée to impress.
Raes on Wategos’s calamari and zucchini skewers with ‘nduja vinaigrette
A seafood take on Italian arrostinici skewers, with added kick from 'nduja.
JoyBird’s katsu melt
The Adelaide eatery's hybrid take on a katsu sando and a crumbed-meatball burger.
Potato gaufrettes with summer-vegetable tartare
Fancy a potato chip? You'll like these fancy potato chips.