Zucchini

Jordan Toft from Sydney's Bert's Bar and Brasserie shares his recipe for this quick summery salad, complete with lashings of stracciatella.

It's like green eggs, without the ham.

It works as a delicious side or can hold its own as main.

Take tuna salad up a level with a version that combines sashimi, seeds and raw zucchini with a tahini-soy dressing to bind it all together.

The bold flavours of goat's cheese and black olives make a delicious base for a simple shortcrust tart.

Hugh Wennerbom's advice for beautifully tender fish is to season it a day ahead. With a bit of pre-planning, it's the kind of trick that's 100 per cent achievable.