If it's still warm, why not think about something cool, chef Bevan Smith says.
While autumn has arrived, temperatures are still high enough that cooking is almost the last thing I feel like doing.
So, in the hunt for something cool and easy to prepare, think raw. Put away your pans and don't be afraid to use your imagination.
A light and refreshing chilled gazpacho of tomato and cucumber is the perfect antidote to a hot day.
Pimp it up if you want with some cooked paddle crab or crayfish scattered over the top to finish it in style.
Fresh salmon, finely chopped with capers, chives and lemon on crostini is simply a gorgeous way to snack or a relaxed meal in itself.
Quick to prepare and healthy as, what's not to like?
Bruschetta of smashed broad beans on sourdough is a little more substantial but just as quick to knock up and has a satisfying soul-food feel.
The raw broad beans give a subtle peppery kick but if broad beans are finished in your patch just substitute baby green peas. Same result, delicious!
Kahawai finely chopped with fresh chilli, soy and sesame is just divine.
Try chopped venison tenderloin with horseradish or lamb rump with garlic, mint and beetroot.
Extraordinary eating and not a pan in sight. So get your chopping boards out. You will be pleasantly surprised.
Happy non-cooking!
• Bevan and Monique Smith own Riverstone Kitchen, runner-up Best Regional Restaurant in the 2014 Cuisine Good Food Awards.
Gazpacho of tomato and cucumber
Serves 4
Ingredients
1 large telegraph cucumber
4 large very ripe tomatoes
2 red peppers, seeds and stalk removed
½ small red onion, peeled
1 clove garlic, peeled
salt and pepper
good-quality red wine vinegar
extra virgin olive oilice, optional
Method
Roughly chop half the cucumber, tomatoes, peppers, red onion and place into a food processor with the garlic and process until smooth.
Pass through a sieve and reserve the liquid to one side.
Chop the remaining vegetables into the smallest dice imaginable and add to the bowl with the passed liquid.
Mix together and add seasoning, red wine vinegar and olive oil to taste.
Chill in the fridge until completely cold.
Divide between four bowls and finish with a few ice cubes in the centre and a lashing of extra virgin olive oil.
Serve immediately.
Fresh salmon with capers, chives and lemon on crostini
Serves 4
Ingredients
½ loaf ciabatta
extra virgin olive oil
300g fresh salmon fillet, skin removed
1 small shallot or 1 Tbsp red onion finely diced
2 tbsp baby capers
¾ cup finely chopped chives
juice of half a small lemon
salt and pepper
Method
Preheat an oven to 200degC.
Slice ciabatta as thinly as possible, drizzle with olive oil and place on an oven tray.
Bake crostini in oven until golden and crisp before removing and allowing to cool.
Finely chop salmon and place into a small bowl.
Mix in shallot, capers, chives and lemon juice, adding seasoning and olive oil to taste.
Serve on a board or platter with a little of the salmon spooned onto each piece of crostini, or simply with the salmon and crostini side by side.
Serve immediately.
Bruschetta of smashed broad beans, garlic and mint on sourdough
Serves 4
Ingredients
4 slices sourdough or crusty country-style bread
extra virgin olive oil
2 cups podded broad beans
1 cup picked mint
1 cup picked parsley
1 clove garlic
juice of half a lemon
3 Tbsp ground parmesan
½ cup olive oil
salt and pepper
salad greens
Method
Preheat an oven to 200degC.
Place sourdough onto an oven tray and drizzle with extra virgin olive oil.
Place in oven for 4-5 minutes or until the edges brown up before removing from oven and allowing to cool.
Meanwhile place raw broad beans, herbs, garlic, lemon juice, parmesan and olive oil into a food processor and pulse briefly until the broad beans are smashed up but not smooth.
Season bean mix to taste.
Divide toast between four plates.
Spoon broad beans on top.
Finish with salad greens and an extra healthy drizzle of extra virgin olive oil.
Serve immediately.
