Spring fling

Warmer weather and longer days call for alfresco dishes bursting with vibrant seasonal produce.

- TAMIKA O'NEILL

Kingfish crudo with nectarine, passionfruit and Geraldton wax oil

SERVES 4 AS A STARTER // PREP 30 MINS // COOK 30 MINS (PLUS COOLING)

It's hard to beat a plate of crudo to start a meal. The key is ultra-fresh fish – in this case, kingfish, thinly sliced and paired with golden nectarine. We've dressed it in a tangy passionfruit sauce and finished with a citrus-scented Geraldton wax oil for balance.

300 gm sashimi-grade kingfish, thinly sliced

1 small yellow nectarine, stone removed, thinly sliced

½ cucumber, seeds removed and finely diced

Pepperberry sea salt, for seasoning

1-2 tbsp passionfruit pearls (see note)

Baby nasturtium, for garnishing

ALE AND FENNEL LAVOSH

340 gm plain flour, plus extra for dusting

80 ml (⅓ cup) extra-virgin olive oil

160 ml (⅔ cup) pale ale

2 tbsp bush honey

1 egg white, lightly whisked for brushing

2 tsp fennel seeds

1½ tsp nigella seeds

GERALDTON WAX OIL

60 ml (¼ cup) fruity extra-virgin olive oil

1 tbsp unsprayed Geraldton wax leaves, washed, plus extra flowers for garnishing (see note)

Thinly peeled zest of ¼ lemon

PASSIONFRUIT SAUCE

80 ml passionfruit pulp (about 2-4)

1 tsp finely grated orange zest

¼ tsp caster sugar