Crunchy green salads are often underrated but they brighten any meal. Here we've scorched the lettuce and sugar snap peas lightly on the barbecue to add a little smoky flavour.
You'll never buy guacamole again once you try this vibrant recipe. No sour cream, no cream cheese, just the natural creaminess of avocado lifted by garlic and lemon.
Hummus with radishes and paprika recipe - Purée chickpeas, tahini, lemon juice, garlic and oil in a blender, adding cold water to adjust the consistency, until smooth or to your liking.
A gin punch recipe from Archie Rose Distilling Co in Sydney that brings out the pear and honey botanicals of their Distiller's Strength gin. Throw everything into a bowl and the party's begun.
Broccoli, lemon, anchovy and stracchino ciabatta rolls recipe - Blanch broccoli until bright green and just tender (1-2 minutes). Drain, refresh, then drain again and pat dry with paper towels.
Char-grilled spatchcock, celery heart, fennel and spring onions with lemon sauce - Remove the backbones from spatchcock with kitchen shears, press on breastbone to flatten them
Lobster pasta with lemon crumbs recipe - Place lobster in freezer to render it insensible (40 minutes), then kill it humanely. Cook lobster in a large saucepan of boiling salted water until bright in colour (7-8 minutes). Refresh in iced water then drain.
Roast mulloway with white beans, fennel and lemon recipe - Preheat oven to 220C. Heat half the oil in a saucepan over medium-high heat, then sauté onion and garlic until almost tender.
