"I really love the idea of starting with a salad, then maybe
having a bit of pasta or a squid dish, and then moving onto a main.
It's a really nice progression. The artichoke for our shaved
artichoke salad is from two farms, Marty Boetz's Cook's Co-op, and
Johnstone's Kitchen Gardens on the way to the Hawkesbury. We do it
with flowering mâche, the roasted cipollini onions, kombu oil, and
a bit of shaved Italian cow's milk cheese (it's called Ossolana al
Prunent - one of my favourites).
"Another salad is the snowpea salad; the peas also come out of
the wood-oven, and then are served with purple orach leaves, basil
and a sweet-savoury dressing made from pepita seeds, dried chilli