Good To Go

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Pineapple cake Tray from The Bay Tree. Yellow plate from Alex and Trahanas. Napkins from Cultiver (used throughout). THIS PAGE Focaccia Botanical tea towel from The Bay Tree. Khaki bowl and white dip bowl both from Batch Ceramics. Pink plate from Mud Australia. Tablecloth from Cultiver (used throughout). Stockists p167.

Artichoke and salted ricotta tart with salsa verde

SERVES 6-8 // PREP TIME 25 MINS // COOK 50 MINS (PLUS COOLING, RESTING)

This grown-up tart, brimming with fresh spring flavours, is made for enjoying outdoors on a rug in the sun. You can prepare all the elements in advance, then just assemble when you’re ready to head out for your picnic. If you can’t find fresh artichokes, use grilled and marinated artichokes (available from delicatessens). Fresh ricotta from the delicatessen will give best results – either buffalo or cow’s milk ricotta will do.

185 gm (1⁄2 sheet) Carême or other all-butter puff pastry

400 gm fresh ricotta

150 gm goat’s curd

6 large green olives, pitted and coarsely chopped BRAISED ARTICHOKES

4 globe artichokes

1 lemon, halved, plus 4 peeled strips of lemon rind

250 ml dry white wine

250 ml (1 cup) extra-virgin olive oil

1 garlic clove, bruised

4 thyme sprigs SALSA VERDE

3⁄4 cup (loosely packed) flat-leaf parsley

2 small garlic cloves, crushed

1 tbsp capers in salt, rinsed

1 tbsp white wine vinegar

80 ml (1⁄3 cup) extra-virgin olive oil

1 Place pastry in a 20cm x 30cm lamington tin lined with baking paper. Top with another large sheet of baking paper and fill with baking weights. Refrigerate for 1 hour.