Matt Stone’s raw zucchini, pine nut and miso salad
A pretty-as-a-picture dish for spring.
Flour and Stone’s salted caramel chocolate éclairs
Sometimes nothing else will do.
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Chicken broth with ginger, turmeric and lemongrass
A simple, comforting bowl that does wonders for the soul.
Miso broth with broad beans and tofu
A vegetarian broth that still packs a umami punch.
Napier Quarter’s mussels dressed with spring-onion and verjuice vinaigrette
A fresh take on steamed mussels.
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Slow-cooked spiced lamb with prunes
A simple stove-top lamb stew, with the warmth of the spices tempered by the sweetness of the honey and prunes.
Dan Hunter’s herb toasts with hand-dived scallops
Essentially a mini rolled croissant, topped with spring herbs and the freshest scallops you can find.
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.
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Tony Tan’s eggplant and broad beans with soy-sesame dressing
You love eggplant but you're short on time. This is the recipe for you.
Casarecce with spring vegetables and pancetta
We can’t get enough of broad beans and asparagus in spring. Simply toss with pasta and you have dinner sorted.