NEIL PERRY Mastering the classics
Prawn, tomato, nectarine & hazelnut salad
Ripe tomatoes and nectarines make a killer combination in summer: at the peak of their season both are deliciously sweet, especially when matched with the natural sweetness of prawns. The sharpness of lime offsets all the sweetness, and the mellow richness of crushed hazelnuts and hazelnut oil is pretty hard to beat, though you can of course just use olive oil. The cos and witlof contribute freshness and crunch.
Barbecued John Dory with pistachio
, preserved lemon & caper salsa
John Dory has fine-flaked flesh that is sweet and moist. The salsa is inspired by a dish I ate several years ago at an Italian restaurant in San Francisco. They roasted some halibut with a crust that had these flavours running through it, and I’ve simplified it to make a loose salsa.
Rigatoni with silverbeet & sausage
Rigatoni is a short pasta, rather like macaroni but with grooves on the sides, which help it cling on to the sauce. With a salad and a glass of red, this delicious and easy-to-make pasta dish has become one of my go-to Sunday dinners. Just be careful not to overdo the salt early on, as
