This sauce is essentially a ‘cooked salsa’ to serve on fish, chicken or even beans, rather than as a pasta or pizza sauce (although go right ahead!).
This tomato medley salad plays on the subtleties of the varieties’ flavours with a contrasting whipped feta and a sweet honey-chilli drizzle. Make extra of the whipped feta and the honey-chilli drizzle to reconstruct this later as a dip with other garden goodies. Though, honestly, it is best with fresh tomatoes – an addictive combination.
I’ve drunk too much limoncello in Italy, but also not spent enough time in Italy drinking limoncello.
With uninterrupted harbour views and a menu showcasing the freshest local produce, Harbour Society is the perfect place for a long lunch or memorable dinner.
If you have a tree overflowing with lemons, this recipe is a great way to use them up. You will need about four lemons for this recipe. I love the tartness and the silky texture of this lemony tart, and the crust is a versatile gluten-free beauty.
