AT A GLANCE
|01||Cook linguine in a large saucepan of boiling salted water for 5 minutes or until al dente. Drain and keep warm. Heat olive oil in a frying pan, add garlic and cook over medium heat for 30 seconds, add chilli and lemon rind. Cook for another 2 minutes without colouring, then add zucchini flowers and cook for 3-5 minutes or until tender. Add crabmeat and toss to warm through, season to taste with sea salt and freshly ground black pepper. Add linguine, dill sprigs and chives, season to taste and toss to combine. Serve drizzled with lemon-infused extra-virgin olive oil.|
Avocado, bananas, berries (blueberries, raspberries, strawberries), cherries, grapefruit, longans (pictured), loquat, mangoes, melons, oranges, papaya, passionfruit, pawpaw, pineapple.
Asian greens, asparagus, cucumbers, chillies, globe artichokes, green beans, lettuce, onions (spring, green), peas, potatoes, silverbeet, spinach, sweetcorn, tomatoes, watercress.
Abalone, Asian squid, Atlantic salmon, coral trout, eel, goldband snapper, leatherjacket, morwong, rock lobster, school prawns, tuna.