This mega-bowl of raw greens is the satisfying antidote to any summertime overindulgence. The Japanese-style cabbage-ginger pickle is quick to prepare and adds a kraut-like flavour to the dish without having to ferment the mixture for days on end. The dressing is a versatile little number, too - we love it as a dipping sauce for sashimi, which would also make a great addition to this dish.
Have this chilling in the fridge so it's set to be served over ice when you're ready. It's great at brunch and it would also be excellent frozen in popsicle moulds.
"I'd like to know how to make the delicious breakfast salad from Ruby's Diner in Waverley, please." Monique Bishop, Double Bay, NSW REQUEST A RECIPE To request a recipe, email email@example.com or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.
This ultra-green dip is an excellent snack packed with flavour and goodness. Serve it with any kind of cracker or crunchy crudites - asparagus spears work beautifully, as do cucumber, radish and sweet baby beans.
Noodles are great served cold. The trick is to refresh them under cold running water to rinse off the extra starch and stop them cooking. If you aren't using them immediately, toss them in oil and refrigerate them. Any fish works well here, as does silken tofu.
A quick and easy fragrant paste made with ginger and turmeric can turn a simple stock into a fragrant broth that's perfect with mussels, a few pieces of fish or both. Here we've used mung bean noodles, sometimes referred to as bean-thread noodles. In their place, rice noodles work well, and the broth is also lovely with the addition of leafy Asian vegetables such as gai lan.
This do-ahead dessert keeps in the freezer for up to a month, making it the perfect stand-by sweet; cut it into portions before freezing and defrost them as required to make things even easier. We've topped ours with tangy passionfruit for a fragrant tropical note, but mango, banana or pineapple would also work well.
Monty Koludrovic, executive chef of Icebergs Dining Room and Bar and The Dolphin Hotel, shares his charcoal glazed pork neck, fragrant baked vegetables and laver sauce recipe.
Millet is cooked pilaf-style for this salad to add extra flavour. It makes the perfect vehicle for a lemon-laden dressing along with shreds of poached chicken and plenty of peas.
Full-flavoured summer tomatoes at their peak make this the perfect raw soup - we've added a little richness to the equation with just enough avocado to give a silky texture, but not enough to overpower the clean flavour of the tomatoes. As with any chilled soup, be sure to season this generously - the flavour is dulled when the soup is chilled.