This one-pot wonder is full of bold flavour from salami to olives to chilli. It's a guaranteed winter warmer.

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

This light starter makes the most of summer produce while offsetting the creaminess of burrata with a light pickle and olives. It's a simple yet crowd-pleasing dish.

If you're after a salad with spice, acidity, sweetness and smokiness, we have you covered.

The warm and toasty notes of chermoula bring zing to this otherwise simple dish of roast vegetables and grilled chicken.

"I'm a big fan of the mussels in vermouth with nettle butter at Banksii. I'd love to know how to make it." - Hayden Winter, Bowral, NSW

"My best mate's father was a fisherman and he taught us how to fish," says Clugston. "On the weekends we'd catch blackfish and snapper in Boambee Creek and I'd take them home for Mum. This recipe is really about a super-fresh fish dressed simply with briny olives and crunchy nuts."

This is comfort food in bowl.

"When I put a version of this on the menu at Le 6, I imagined summer back home on the north coast of New South Wales." says Clugston.

Sydney salad delivery company Yield hit that perfect sweet spot between seasonality, good ideas and good taste.