Burrata with herb oil and cucumber
A simple, vibrant spring salad.
Hugh Wennerbom’s goat’s curd and tomato
A simple, lovely starter that celebrates the best of tomato season.
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Fleet’s grilled asparagus with sheep’s-milk labne
A fresh sidekick to a roast chicken, or an easy starter on its own.
Lau’s Family Kitchen’s vegetarian sang choi bau
A meat-free take on the Cantonese classic.
Analiese Gregory’s wallaby tartare with anchovy dressing
It's loosely based on a Stephanie Alexander recipe for kangaroo and anchovy vinaigrette.
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Insalata of bitter leaves, lentils, onion and pecorino
Where bright and bitter flavours unite.
The Summertown Aristologist’s salted fish with soft egg
The Adelaide Hills' restaurant share their version of brandade de morue, the French dish of whipped salted cod and potato.
Crostini with smoked trout, dill crème fraîche and cucumber
A simple starter for your next dinner party.
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Anchovies and tomatoes on sourdough
Sometimes, simplicity is everything, especially when it's a scorcher.
Phil Wood’s mussels with chilli and shiitake
The Laura chef cleverly pairs sweet steamed mussels with a spicy, super-savoury topping.