"When we go for a picnic, we like to keep it pretty simple. We bring a block of cheese, a cacciatore salami, fresh tomato, a loaf of crusty bread and some pickled or cooked vegetables. Plus, of course, a bottle of vino. It’s the Friulano version of a ploughman’s lunch; made for eating in the field. One thing I really love is my nonna’s recipe for . It’s just as good served cold as it is warm. I’d be happy with a bowl of this and a chunk of bread."
"This is a great recipe for a picnic as it puts a unique twist on a traditional dip and is sure to be a favourite! It's a versatile dish that can even be used as a base for an open sandwich. Most importantly, it's perfect for sharing. I recommend rice crackers with it, too."
Eggplant miso dip Source: China Squirrel
"I love duck and keeping it simple. To me, that’s what a picnic should be! I first made these one night when we were going to Symphony under the Stars in Sydney’s beautiful Hyde Park. There was something about sitting outdoors listening to classical music, with a glass of pinot noir and chowing down on some of these beautiful Vietnamese rolls, that just made the picnic memorable.
"The filling can be made 24 hours ahead and refrigerated. It can also be easily packed into the picnic basket along with the cucumber and spring onion, and if using store-bought pancakes, your friends can ‘roll their own’ on location! The assembled rolls are best left at room temperature, so assemble as close to serving as possible."
"This is such a treat! Even though it’s a tart as such, crab and haloumi really make it exciting. I first tried it with my colleague Ish at his restaurant, [now closed] Gigi Baba, and we feature the revised tart frequently at the Workers’ Food Room in Melbourne. We've changed it slightly and incorporated a sour cream pastry. We serve it with a cucumber, avocado and witlof salad dressed with Kefalotyri aïoli.
"Ish's inspiration for this recipe comes from the pilavuna, which is a Cypriot haloumi pie. We use Ish’s homemade haloumi which makes them extra special. This tart is great hot or cold, which is why I can take it to the park or a friend’s house. It's easy and impressive!"
Source: China Squirrel
"There’s a lot to love about this stunning salad. While not technically grains, the quinoa, lentils and barley make this dish a complete meal. Served with a glass of wine and perhaps a little bread, it’s the perfect picnic food."
Source: Andrew Davies
"This may very well be . They’re crunchy on the outside, yet soft and chewy on the inside. Our secret is to cream the butter and sugar for twice as long as you think. Put the mixer on, sit down and read a magazine then come back. Maybe not a whole magazine, but you get the idea. These biscuits travel exceptionally well, can be made a few days ahead, and will be a definite crowd-pleaser."
Source: China Squirrel
"This is not your ordinary roast chicken and, once you try it, I guarantee you’ll be hooked. Marinating the chicken overnight will make all the difference, so try not to skip this step. is the perfect picnic food – serve with a cold beer, plenty of bread and napkins, and a salad or two. You’ll want for little else."
Here's a handy shortcut to try. Source: China Squirrel
"One of my chefs came to me with an idea for and I loved it so much it’s going on the menu. This Middle Eastern, vegetarian twist on an old English classic makes perfect picnic food as they’re just as good eaten at room temperature as they are warm. Serve with mayo, tzatziki or pickles."
Source: china squirrel
"This is super simple and pretty quick to knock up. We make a version of this at Pinbone on Sundays so I always manage to snaffle away the leftovers as they keep nicely for a couple of days. It’s perfect to pack for a picnic and if you want to go a little fancy, a simple cream cheese icing would look great on top."
Carrot, hazelnut and beetroot loaf cake Source: China Squirrel
" paired with hummus and a moreish salad of kale, cucumber and preserved lemon makes a perfect little entrée or light meal. It’s also pretty impressive picnic fare – just keep the latkes, salad and hummus separate and let everyone assemble their own."
Photography, styling and food preparation by china squirrel.
