If you're hosting an outdoor get-together this summer, this al fresco lunch menu is all you need to wow your guests, with minimal work.
This collection of easy-to-make yet eye-catchingly beautiful recipes include seasonal sides to complement a show-stopping crab centerpiece, with a luscious lemonade to wash it down and a delectable poached peach dessert and palate cleansing sorbet to finish.
Crab platter with shiso aioli
Nothing says luxury quite like a bountiful crab platter. And this one, starring whole cooked crabs and a trio of vibrant dressings – a fragrant shiso aioli, a creamy tarragon and lemon dressing, and a bold chilli and dill number – is designed to impress without the stress.
Zucchini, fennel and pea salad
This vibrant zucchini salad with fennel, pea and a cracked wheat and chilli dressing, is a fresh and fragrant take on a green salad that will effortlessly elevate your summer sides. Perfect alongside the crab platter or with grilled meats like chicken or lamb for a summer barbecue menu, this salad brings a delightful balance of flavors and textures.
Tomato salad
This simple yet stunning tomato salad with honey-smoked salt and lavender brings together the sweetness of ripe tomatoes with smoky, salty and floral notes for a real flavor bomb. Plus the vibrant colours of mixed sliced tomatoes look beautiful on a platter for an al fresco lunch menu.
Samphire with pickled radishes and cucumbers
Bright, briny, and bursting with crunch, this duo of samphire and quick pickled cucumber and radishes is the perfect addition to any al fresco lunch menu to enliven salads, seafood and grilled meats.
Using a simple Japanese-inspired method, fresh cucumbers and radishes are transformed into tangy, crisp bites in just a few hours – ideal for when you're short on time but still want maximum flavor.
Poached peaches, raspberries and thyme shortbread
In this poached peaches recipe, buttery thyme shortbread forms a fragrant base for the gently poached soft fruit, while fresh, juicy raspberries add a sharp twist, for a dish that feels both rustic and refined.
Lemon and basil sorbet
This refreshing lemon and basil sorbet starts with a simple syrup made from water, granulated sugar, and the bright, fragrant zest of unwaxed lemons. Fresh basil, both finely chopped and whole leaves, infuses the mixture with a subtle herbal aroma that perfectly complements the sharpness of freshly squeezed lemon juice. Served alongside juicy, ripe strawberries, this sorbet offers a beautifully balanced way to cool down and refresh your palate.
Lemongrass lemonade
This refreshing lemongrass lemonade recipe elevates a childhood classic with the zing of lemongrass, for a more grown-up appeal. This recipe serves 6, but you can double it up for more guests and serve as a welcome drink for your al fresco lunch.
