Photo: William Meppem; Styling: Lynsey Fryers

The beer-and-meat-centric cliches of Australian cooking are banished with thiss light, bright, down-under summer menu from Sydney's Jane and Jeremy Strode.
Tiger Prawn, Noodle, and Herb Salad
Whole Baby Snapper and Green Sauce
Ocean Trout with Coleslaw and Crispy Smoked Bacon
or

Marinated Chicken Thighs with Sweet Potato
Heirloom Tomato, Baby Basil, and Sourdough Salad
Sheep's-Milk Yogurt Cheesecakes with Grilled Figs and Pistachios

November 10, 2010

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