Lemon

Excellent served warm or cold, so you could cook the trout a day ahead and just whip up the salad before serving.

“This cocktail is named for its pink colour, which comes from the hibiscus syrup we make,” says La Casita bartender Ben Mudge. “It’s garnished with candied flowers and a grilled lemon slice, which gives it a lovely caramelised lemon flavour.”

So retro. Very addictive.

A seafood dish that sings with spring.

Sweet but tangy, there's no denying the pull of this retro classic.

A grown-up version of the yuletide treat, with dried sour cherries, citrus rind and a hint of booze to boot.

A spring-ready midweek dinner, spiked with bright and spicy salsa verde.