The air is starting to warm, rain is returning & flowers are abundant.  The days are so blissfully perfect for whiling away.  So why not throw a linen tablecloth over a table in your garden, gather your friends & enjoy a long sun-soaked lunch.

Products in image:

From Canvas & Sasson: Lune Yard Votives, Oahu Napkin Set

From Pottery Barn: Antique Silver cutlery, Willow Charger, Cambria Salad Plate (Celadon) & Scarlett Dinner Plate

Flowers by Georgianna Lane

Menu Serves 2

Fennel-Baked Side of Salmon (adapted from Donna Hays “Seasons”)

Ingredients

• 2 large fennel bulbs
• Olive oil for brushing
• Sea salt & cracked pepper
• 2 Salmon fillets skin on
• zest & juice of 1 lemon
• 2 red onions
• 1/3 cup chopped flat leaf parsely
• A good quality malt sourdough

Directions

Ingredients

• ¹⁄₄cup pecans
• 3 -4 cups rocket
• 4 batlett pears
• 50 g goats cheese 
• 2 tablespoons balsamic vinegar
• 1 teaspoon honey
• 1 tablespoon olive oil

Directions

1. In a small skillet, dry roast pecans over medium heat for 2 to 5 minutes; stirring frequently. Roughly chop.
2. Meanwhile, place rocket in a large serving plate.
3. Thinly slice pears removing core as you go and toss through the rocket.
4. Break apart cheese, dropping pieces onto the rocket.
5. Sprinkle pecans over salad.
6. Pour vinegar into a small bowl; add honey, whisking until dissolved.
7. Add oil in a fine stream, whisking constantly until smooth. Drizzle evenly over salad; sprinkle with any remaining pecans.

Sweetened Greek Yogurt with Simple Berry Coulis

Ingredients

• 200g Chobani greek yoghurt
• 3 tsp of local honey
• 2 & a 1/2 cups of frozen mixed berries
• 2 tsp of cinnamon
• Mint leaves to taste

Directions

1. Mix berries with cinnamon & microwave berries until they are warm and slightly reduced.
2. Place berries in a glass and top with yogurt.
3. Drizzle honey over the yoghurt & top with mint leaves.
4. Indulge to your hearts content.

Rosemary, Grapefruit & Gin Cocktail