Olives

"You could imagine sitting on a wharf in the Mediterranean having the same thing," says the former Pt Leo Estate culinary director.

Don't skip the quince. It adds a wonderful texture and subtle acid, making it the an ideal foil to the duck.

Fish Friday just got a whole lot more interesting.

Pasta from the pantry. A quick sauce. This puttanesca is a no-brainer for a midweek meal.

Our hot tip: drizzle your still-warm haloumi with some honey.

This Sicilian eggplant dish sings with sweet and sour flavours.

All flavour, no filler.

Best enjoyed outdoors. On a rug. In the sun.

Inspired by the flavours of tiella di Gaeta, a Roman pie, this octopus dish from Guy Grossi's restaurant Garum is full-flavoured and visually stunning, to boot.

A refreshing salad that still packs a punch thanks to the black olives and lightly pickled cucumber.