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”)


  • 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


  1. Heat oven to 180C/fan 160C.
  2. Trim the fronds from the fennel & set aside. Cut the fennel bulbs in half, then cut each half into 3 wedges.
  3. Remove skin & cut the onions into quarters.
  4. Spread the fennel & red onion over a shallow ovenproof dish. Drizzle with olive oil, then bake for 20 mins.
  5. Nestle the salmon among the veg, sprinkle with lemon juice, then bake for an additional 8-10 mins.
  6. Chop the fennel fronds roughly, then mix with the parsley and lemon zest.  Scatter the fennel frond/ parsley mix over the fish, add salt & pepper to taste & service with sourdough.

Pear & Goats Cheese Salad


  • 14cup pecans
  • 3 -4 cups rocket
  • 4 batlett pears
  • 50 g goats cheese 
  • tablespoons balsamic vinegar
  • teaspoon honey
  • tablespoon olive oil


  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


  • 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


  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


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