NEIL PERRY Mastering the classics

PG 104

Barbecued rump steak with salsa verde & spring onions

PG 106

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 off sets 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.

PG 106

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.

PG 106

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