Peach, Watercress and Hazelnut Salad


Serves 4

  •  1tsp minced fresh ginger

  • 1tsp runny honey

  • 1tbsp lemon juice

  • 1tbsp red wine vinegar

  • ¼ cup hazelnut oil, grapeseed oil, or a combination of both

  • Sea salt flakes and freshly ground black pepper

  • ½ cup coarsely chopped roasted hazelnuts

  • 1 large soft leaf lettuce

  • 1 bunch watercress, large stems removed

  • 2 just ripe peaches, cut into wedges

  • ½ cup mint leaves

 In a small bowl combine ginger, honey, lemon juice and vinegar.

Whisk in oil, and season with salt and pepper. Set aside.

Wash lettuce and watercress, dry well, and place in a shallow serving dish.

Tuck sliced peaches in and around lettuce, top with hazelnuts, and dress with vinaigrette. Scatter with mint leaves, and serve.

Melon with Red Wine, Honey, and Lavender Dressing


Serves 6-8

  • 2-3 fresh lavender sprigs, flowers removed

  • 200ml red wine, preferably Grenache

  • 3tbsp honey

  • 3tsp very good red wine vinegar

  • 1 beautifully ripe Rockmelon, or 2 Charentais melons (if possible)

  • Sea salt flakes and freshly ground black pepper

  • Jambon Cru or Proscuitto, and very good bread to serve

Put the lavender flowers into a small bowl.

Heat the wine in a saucepan with the honey and vinegar, stirring until the honey melts.

Pour it over the lavender, season with salt and pepper, let cool.

When cool, strain dressing, and serve over wedges of ripe melon accompanied by thin slices of Jambon Cru and excellent bread.

This recipe is loosely adapted by one of Diana Henry’s.

Heirloom Tomato, Peach, and Pickled Shallot Salad


Serves 4

  • 2 large ripe heirloom tomatoes

  • 2 ripe yellow peaches

  • 1 shallot, thinly sliced

  • Cider vinegar

  • 2-3tbsp baby basil leaves

  • 2tbsp white balsamic vinegar

  • 6tbsp extra virgin olive oil

  • 1tsp runny honey

  • 1tsp lemon thyme leaves

  • Sea salt flakes and freshly ground black pepper

Put shallot into a small glass jar, just cover with cider vinegar, add a teaspoon of salt, put on lid, shake and leave for half an hour to pickle.

Make the vinaigrette by whisking balsamic vinegar, olive oil, honey and thyme leaves together, seasoning well with sea salt flakes and freshly ground black pepper. Set aside.

 Cut the tomatoes and peaches into wedges; place them on a serving dish, dress with about half the vinaigrette (leave the rest for another day), scatter with the drained pickled shallot, and the basil leaves. Serve immediately.

Meredith Dairy Ash Chèvre Salad, Roasted Eschallot, Date and Lemon Balm


Serves 2-3

  • 1.5tbsp extra virgin olive oil

  • 6 eschallots

  • 2tsp raw unfiltered apple cider vinegar

  • 1/3 cup tiny celery leaves, chopped

  • 8 pecans, roasted and chopped

  • 6 Medijool dates, pips removed and chopped

  • 100g Meredith Dairy Ash Chèvre

  • 2-3tsp runny honey

  • 1/3 cup lemon balm leaves

  • Sea salt flakes and freshly ground black pepper

Preheat oven to 150C, and line a baking tray with parchment paper. Place eschallots on tray, drizzle with 1/2tbsp extra virgin olive oil and put into the oven. Roast for 20-30 minutes, or until soft.

Remove eschallots from oven, slip off skins, chop roughly, and while warm dress with cider vinegar, 1tbsp extra virgin olive oil, and salt and pepper to taste.

Set asidewhile you combine celery leaves, pecans and dates together in a bowl. Add eschallots, and gently mix with half of the crumbled ash chèvre.

Spoon onto a flat plate, top with the rest of the ash chèvre, drizzle with honey, and scatter the lemon balm over the salad.

Serve immediately with crusty sourdough bread.

Warm Potato Salad with Caper, Mustard and Pickled Shallot


Serves 8

  • 4 red shallots, peeled and finely sliced

  • 50ml cider vinegar

  • 2tsp course salt

  • 10 medium size kipfler potatoes, scrubbed

  • 100ml extra virgin olive oil

  • 1tbsp Dijon mustard

  • 1tbsp seeded mustard

  • 4tbsp white wine vinegar

  • 1 lemon, juiced and zested

  • 4tbsp tiny capers

  • Sea salt flakes and freshly ground black pepper

  • A handful of dill, chives, parsley, tarragon, all finely chopped

  • Dill sprigs to serve

Put shallots into a large jar, add cider vinegar and salt, close with lid, shake well and put into the fridge for 1 hour while you prepare the potato salad. (The shallots will keep in the fridge for up to 2 weeks).

Place potatoes in a medium-sized saucepan, cover with cold water, bring to a simmer and cook until just tender.

Drain, and peel off skin while still warm. Cut diagonally into 2cm slices, and put into a large bowl.

Mix olive oil, both mustards, vinegar, lemon juice and zest together, season with salt and pepper, and pour over the potatoes. Mix together very gently to coat, adding 3tbsp capers, herbs, and half the pickled shallots drained well.

Put onto a flat dish, and scatter with reserved capers, dill sprigs, and another spoonful of pickled shallots to serve.

Roasted Beetroot with Blackberry Vinaigrette, Belgium Endive and Pistachios


Serves 8

  • 6 medium size beetroot

  • 4 sprigs thyme

  • 1tsp sea salt

  • 50ml water

  • 25ml olive oil

  • 100g blackberries, quartered

  • 1.5tsp red wine vinegar

  • 50ml extra virgin olive oil

  • 1-2tsp castor sugar, depending on the sweetness of the berries

  • Sea salt to taste

  • A handful of blackberries, halved

  • 2 heads Belgium endive

  • A third cup of toasted pistachios, chopped roughly

  • Micro herbs to garnish, baby red chard is perfect if you can find it

Preheat your oven to 140C (fan), and line a baking tray with foil, then cover with a sheet of baking parchment paper.

Put the beetroot, thyme, sea salt, water and olive oil onto the paper, and fold the paper and foil up to make a parcel.

Place in oven and cook for 1-2 hours until just tender.

Meanwhile, make the blackberry vinaigrette by putting the berries into a small bowl, crushing them gently, then adding the vinegar, sugar and salt. Leave them to macerate for about 20 minutes, then add the extra virgin olive oil, and set aside.

When beetroot are ready, let cool for a few minutes, then gently rub off the skin.

Cut into smallish chunks, put into a bowl, and pour over the vinaigrette, turning them over gently to coat.

Now take a flat platter, chop the endive into 2cm pieces and place on platter

Top with beetroot, vinaigrette, halved blackberries, and scatter with crushed pistachios and micro herbs.

Watermelon, Marinated Goats Cheese, and Mint Salad


Serves 4

  • 160g Meredith Dairy marinated Goats cheese, drained

  • 500g watermelon, cut into pieces

  • 1/2 bunch fresh mint, leaves only

  • 2tbsp pistachios, roughly chopped

  • 1/2 red onion, peeled and sliced finely

  • 1tbsp freshly squeezed lemon juice

  • Sea salt flakes and freshly ground pepper

In a small bowl combine red onion, lemon juice and 1tsp salt and leave for 15 minutes.

Finely shred any big leaves of mint, leaving small ones whole.

Gently toss watermelon and Goats cheese together, add shredded mint leaves, leaving small leaves to decorate and then place on a platter.

Drain red onion, discarding lemon juice, and scatter with the pistachios and reserved mint leaves over the watermelon salad.

Season with black pepper, and serve.

Beetroot, Orange, Ash Chèvre Salad with Maple Syrup and Fennel Seed


Serves 6

  • Zest of 1 lemon, plus 1tbsp lemon juice

  • 50ml extra virgin olive oil

  • 1.5tbsp red wine vinegar

  • 2tsp maple syrup

  • 4 large beetroot, stalks trimmed

  • 2 oranges, peeled and segmented

  • 150g Meredith Dairy Ash Chèvre, broken into small chunks

  • 1.5tsp fennel seed, toasted and roughly crushed

  • Small handful basil leaves, gently torn into small pieces

  • Sea salt and freshly ground black pepper

In a small bowl whisk together the oil, vinegar, maple syrup, lemon juice and zest, season with a pinch of salt and black pepper and set aside.

Wrap beetroot in foil, place on baking tray and roast for 45 minutes, or until cooked.

Remove from foil and peel while still warm, cut into 2cm pieces, and dress with the vinaigrette.

Layer the beetroot along with the oranges on a large platter. Scatter over the Chèvre, and sprinkle with the fennel seed and basil.

Warm Potato Salad with Cold Smoked Salmon, and Meredith Dairy Dill Chèvre


Serves 2 as a main course

  • 400g Kipfler potatoes, washed

  • 150g Wood Roasted Salmon, skin removed, and broken into chunks

  • 100g Meredith Dairy Dill Chèvre, broken into small pieces

  • 1/2 bunch radishes, sliced paper thin

  • 50g capers

  • Small handful fresh dill sprigs, roughly chopped

  • 2tbsp white wine vinegar

  • 50ml extra virgin olive oil

  • Sea salt and freshly ground black pepper

  • Wedges of lemon to serve

In a small bowl, combine capers, chopped dill, vinegar, and olive oil. Season well with salt and pepper.

Bring the potatoes to a boil with plenty of salted water in a medium saucepan. Simmer for 20 minutes, until just firm. Do not overcook.

Drain, and peel the potatoes while still warm. Cut in half lengthways, transfer to a bowl and gently toss with the radishes and the vinaigrette.

Place on a platter, top with salmon and the Chèvre. Spoon over any remaining vinaigrette, and serve with lemon wedges.

Fresh Goats Curd, Roma Tomato, and Herb Salad


Serves 6

  • 100g fresh Meredith Dairy Goat Curd

  • 5-6 ripe Roma tomatoes

  • 2tbsp freshly chopped herbs of your choice (tarragon, basil, or chives)

  • 2tbsp extra virgin olive oil

  • Juice of half a lemon

  • Sea salt flakes and freshly ground black pepper

Thickly slice tomatoes and drain on kitchen paper.

Arrange tomatoes on a serving platter, dollop spoonfuls of goats curd on top, and around. Scatter with chopped fresh herbs, drizzle with extra virgin olive oil and lemon juice. Season with sea salt and black pepper, and serve.

Salad of avocado, pink grapefruit, asparagus and prawns with soy & lime vinaigrette


This wonderfully colourful salad is painted with all the colours of spring. It is very easy to prepare, and perfect for an entree or a light lunch. The edible flowers although not essential to the salad, look oh so pretty and add a slight peppery taste.

Serves 6

  • 2 avocados, firm and ripe

  • 2 pink (ruby red) grapefruit, peeled and in segments with membrane removed

  • 18 spears asparagus, ends trimmed

  • 18 large green prawns, heads and track removed. Leave tail on

  • 2 small hot red chillies

  • 4 limes + juice of 1 extra lime

  • 1 tbs soy sauce

  • 2 tbs extra virgin olive oil and a little extra for cooking the prawns and asparagus

  • freshly ground pepper

  • Some edible flowers if you can find them

Firstly, preheat a chargrill or barbecue. Toss the prawns and the asparagus in a little olive oil, sea salt and pepper. Peel the avocados and cut crossways into 7mm slices - place in bowl and immediately squeeze the juice of 1 lime over them. Add the grapefruit segments and the 2 chillies finely sliced with seeds removed. Grill the prawns and asparagus until just cooked, the asparagus should be slightly crunchy. Place in bowl with grapefruit, avocado and chillies. Add the soy sauce, olive oil and juice of extra lime and season with pepper. Toss gently and divide between 6 bowls.

Sprinkle with edible flowers (if using) and serve with half a lime wedge for some extra zing.

Roast Fennel, Caramelised Lemon and Blood Orange Salad


To start slice 2 bulbs of fennel into 1cm thick slices. Do the same with 1 lemon; I used a Meyer lemon. Place on a baking sheet lined with baking paper - it’s ok to overlap the fennel and lemon a little. Drizzle with extra virgin olive oil, scatter with sea salt flakes and freshly ground pepper and put into a preheated 160C oven. Now cook this for about 45 minutes. You don’t want it to be brown and crispy, it should soften and just crisp at the edges. Test it at 45 minutes. If it is soft but still a little resilient to the touch, increase the heat to 200C and cook for another 10-15 minutes to caramelise the lemon and slightly crisp the fennel.

Don’t let it burn! Take out of the oven and let cool to room temperature. Now, cut the top and bottom off 2 blood oranges. Stand the oranges up and with a serrated knife cutaway the peel and pith in wide strips, working from top to bottom of the orange. Cut between the membranes to release the segments, letting them fall into a bowl. Repeat with the second orange. Arrange fennel, orange segments and lemon slices on a platter; scatter with some fresh tarragon leaves, sprigs of parsley and fennel fronds; drizzle with the orange vinaigrette and serve.

This salad also makes a delightfully light lunch when served with a lovely crumbly goats cheese, and a fresh baguette. Enjoy!

Citrus Vinaigrette

  • 2/3 cup fresh orange juice, simmered until reduced to 3tbsp

  • 1 tbsp sherry vinegar

  • 1-2 tbsp extra virgin olive oil

  • Sea salt flakes and freshly ground pepper

Whisk together the reduced orange juice, sherry vinegar and olive oil in a small bowl. Taste, and season with salt and pepper. 



Please don’t be put off by the use of anchovies in the vinaigrette as they just add a subtle, salty flavour. I find this a perfect accompaniment for Pulled Pork, and if there is any leftovers, it will keep for a couple of days in the fridge.

  • 500g Savoy cabbage, core removed, finely shredded (I like to use 2/3 Savoy cabbage to 1/3 red cabbage)

  • 150g celeriac, shredded as for Celeriac Rémoulade

  • 1 large carrot, shredded

  • 1-2 eschalots, finely sliced (or use ½ red onion)

  • Large handful of flat-leaf parsley, washed and shredded


  • 1-2 anchovies, finely chopped

  • 1 clove garlic, finely chopped

  • Sea salt and freshly ground pepper, to taste

  • 1 heaped teaspoon Dijon mustard

  • 1tbsp red wine vinegar

  • 50ml olive oil

Whisk together all the vinaigrette ingredients and let stand. Toss the cabbage, celeriac, carrot, eschalot and parsley in a large bowl. Dress with two-thirds of the vinaigrette and leave for about 30 minutes. Test before serving to see if the salad needs any more vinaigrette. The reason I do this is because the cabbage can release moisture on standing, it shouldn’t be wet. Put in a salad bowl and serve.