Giovanni Pilu’s potato salad with chickpeas, fennel, radicchio and anchovy dressing
A hearty salad that holds its own.
Hot and sour nectarine salad
Or, what to do with underripe nectarines.
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Louis Tikaram’s cucumber and snow pea salad
A refreshing side to a banquet, or a worthy snack on its own.
Mike McEnearney’s fig salad with roast onions, walnuts and radicchio
A purple-hued salad that celebrates the best of fig season.
JoyBird’s pea and barley salad
An ideal side for your next roast chicken.
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Phil Wood’s braised broccoli with butter beans, chickpeas and chilli
A hearty vegan dish that's good as a side or eaten on its own.
Hugh Wennerbom’s goat’s curd and tomato
A simple, lovely starter that celebrates the best of tomato season.
Phil Wood’s kipfler potato and calamari Greek salad
"You could imagine sitting on a wharf in the Mediterranean having the same thing," says the former Pt Leo Estate culinary director.
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Andrew McConnell’s red endive and beetroot salad with juniper and horseradish cream
A bright and simple salad that can be served as a side, but also holds up on its own.
Cutler & Co’s baby kipfler potatoes with hay butter and sorrel
There's a little bit of technique needed for the sauce, says chef Andrew McConnell, but it's worth the effort.