Annette’s tomatoes and peaches with honey vinegar and burrata curds
There’s tomato salad, and then there’s tomato salad to the power of ten. Analiese Gregory’s version is exponentially more tomato-tasting than any you’ve grown up with. Bonus: ripe peaches and creamy curds!
Watermelon and apple cucumber salad with Thai basil
Beat the heat with salad this summer. Watermelon and cucumber – crisp, thirst-quenching and refreshing – are natural allies in the fight to stay cool, and a Vietnamese-style dressing rounds out the collaboration.
Heirloom tomato salad with sumac-spiced pickled shallots
Tomatoes are available all year round, but only summer tomatoes are truly worthy of the name – fragrant, juicy, popping with acidity and sweetness. This salad, accented with quick pickled shallots, highlights their seasonal perfection.
Cannellini beans, mint, feta and blistered tomatoes
Sure, legume-based salads are a thing of virtue, packed with protein. But that’s not why we love them. Think of the cannellini beans in this recipe as a creamy blank canvas for daubs of big, big flavour.
Not all recipes from Michelin-starred restaurants translate easily to Australian home kitchens, but this one’s a cinch. At Paste, chef Bee Satongun roasts her own duck; to save time, start with one from Chinatown.
Almost too pretty to eat, this little arrangement of vibrant beetroot, delicate fennel and fresh fior di latte makes a perfect starter. Adding some thick spears of white asparagus would not be gilding the lily.