It’s a modern culinary quandary – you’re hungry, but it’s far too hot to cook. The solution? No-cook recipes that do away with the stove and oven, but still deliver big flavour. The time calls for fresh salads, raw or cured fish in sashimi and ceviche form, and gazpacho for all. Stay cool. Dinner is on its way.
Cured ocean trout with celery and fennel salad
Sashimi of mulloway with a sesame-citrus dressing, edamame and seaweed
Tofu, watermelon and radish salad with nahm jim
Zucchini flower, asparagus and fennel salad
Victor Liong’s cold silken tofu with peanuts, salted daikon, coriander and black vinegar
Analiese Gregory’s wallaby tartare with anchovy dressing
Simple tomato and onion salad with vincotto dressing
Louis Tikaram’s cucumber and snow pea salad
Mexican-style tuna salad with grapefruit, avocado and fennel
Nectarine, buffalo mozzarella and rocket salad
Louis Tikaram’s Mooloolaba prawn ceviche with green chilli dressing
White fish crudo with avocado, herbs and cucumber-lime dressing
Tuna salad with zucchini, radish and sesame dressing
Related stories
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%
