Side

It's like green eggs, without the ham.

When life gives you cabbages, make pickles. These Yemen-style pickled leaves work well with the fresh, chopped vegetables and nutty chickpeas.

A unique twist on traditional tabbouleh, with broccoli, quinoa, and a dressing packed with herbs and zest.

A light, refreshing salad that sings with Asian-style flavours.

Almost too pretty to eat - almost.

Roasted mud crab dressed with its own juice, then enlivened even more with tangy mayonnaise - does lunch get much better than this?

"Great squid with a little live fire doesn't need too many accompaniments," says Jordan Toft of Sydney's Bert's.