IN SEASON

Crudo, sashimi, ceviche, poke – who would have thought raw fish, in all its guises, would become so popular? We always have one sort on the menu. Barramundi is an Australian favourite, but snapper, tuna or salmon would work equally well. This is the time to visit your trusted fishmonger – fresh is definitely best.”

“Pork belly has been the dish of the past decade. The secret is in slow cooking: you want to render all the fat out of the pork belly before barbecuing it to irresistible stickiness. Serve with lettuce leaves to wrap it up in – a great barbecue tip