La dolce vita

Bask in the sweet life with our authentically Italian menu - perfetto for when you have guests.

Blood orange negroni 

PREP TIME 5 MINUTES

SERVES 2

1 Half fill two chilled tumblers with ice cubes.

2 Add Campari, vermouth, gin and juice to a jug; stir to combine.

3 Pour into glasses and garnish with orange slices.

Asparagus, pea & pecorino salad with lemon dressing 

PREP+ COOK TIME 40 MINUTES

SERVES 6

1 To make the pea pesto, cook peas in a medium saucepan of boiling water for 1 minute or until tender; drain. Refresh under cold water; drain well. Process peas with the mint, pecorino, garlic and oil until smooth; season.

2 Make the whole lemon dressing, squeeze one lemon half; finely chop remaining lemon half, discarding any seeds. Place lemon juice, chopped lemon, eschalot and oil in a small jug; stir to combine, season.

3 Cook broad beans and sugar snap peas in a large saucepan of boiling water for 1 minute or until tender; drain. Refresh under cold water; drain. Peel beige skins from broad beans; discard skins. Halve sugar snap peas lengthways.

4 Cut three-quarters of the asparagus in half lengthways. Using a mandoline or V-slicer, cut remaining asparagus into long thin ribbons. Transfer ribbons to a bowl of iced water. Set aside.

5 Heat a grill plate (or grill or barbecue) over high heat. Drizzle the halved asparagus with oil; season. Cook for 2 minutes each side or until charred and tender.

6 Place broad beans, sugar snap peas, chives and half the lemon dressing in a medium bowl; toss gently to combine. Season.