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<\/div>\nThe mercury is rising and heat is sweltering. The last thing anyone wants right now is to turn on the cooker. Yes, take-out is an option, but what about when you still want to flex your culinary skills and <\/em>keep cool?<\/p>\n We asked leading chefs to share their best heatwave-friendly recipes \u2013 no stove needed. From zesty, citrussy salads to soy-soaked smashed cucumbers, these dishes lean in heavy on flavor while simultaneously keeping the cook and the kitchen cool.<\/p>\n Hosting a dinner party and need to impress? Try The Bouquet \u2013 a simple but beautiful take on a side salad by Makris chef Petros Dimas.<\/p>\n Ingredients:<\/strong><\/p>\n — 30-40 pieces of seasonal salad leaves, green, edible flowers, and herbs<\/p>\n — 2-3 chive stalks<\/p>\n For the vinaigrette:<\/em><\/p>\n — 10ml extra virgin olive oil from the farm<\/p>\n — 10 ml aged vinegar from the farm<\/p>\n — 5ml lemon from the farm<\/p>\n — pinch of salt<\/p>\n — pinch of pepper<\/p>\n — 10g macadamia nuts<\/p>\n — 10g parmesan-style cheese<\/p>\n — 10g pear pearls<\/p>\n Method:<\/strong><\/p>\n For the dressing:<\/em><\/p>\n Stir all the ingredients of the vinaigrette so they are well combined. The goal is to combine the liquid ingredients without breaking the nuts or pearls.<\/p>\n Bundle the selection of leaves, flowers, and herbs together, and tie it together with chive stalks rather than string as you would a regular bouquet. Place the tied bouquet on the center of a soup plate, and pour the vinaigrette on top.<\/p>\n \u201cWhen the weather is hot, I always gravitate towards dishes that require very little cooking but deliver plenty of freshness and flavor,\u201d says Luke Shelby, former head chef at Le Manoir aux Quat\u2019Saisons, and chef partner at Pale Hall. \u201cSmashed cucumber salads are a staple across Asia for good reason.\u201d Selby\u2019s cucumber salad could be used as a side for salmon or grilled chicken, or simply served alone as a light, refreshing supper.<\/p>\n Ingredients:<\/strong><\/p>\n — 2 large cucumbers<\/p>\n — 2 spring onions, finely sliced<\/p>\n — 1 red chilli, finely sliced<\/p>\n — A generous handful of coriander leaves<\/p>\n — A generous handful of fragrant Thai basil leaves, torn<\/p>\n -1 tbsp toasted sesame seeds<\/p>\n — crispy shallots (optional)<\/p>\n For the dressing:<\/em><\/p>\n — 1 thumb-sized piece of ginger, finely grated<\/p>\n — 2 cloves garlic, finely grated<\/p>\n — 3 tbsp light soy sauce<\/p>\n — 2 tbsp rice vinegar<\/p>\n — 1 tbsp toasted sesame oil<\/p>\n — 1 tsp honey<\/p>\n — juice of 1 lime<\/p>\n Method:<\/strong><\/p>\n Using the flat side of a large knife or a rolling pin, gently smash the cucumbers until they split. Tear them into bite-sized pieces and place in a colander with a generous pinch of sea salt. Leave for 15 minutes to draw out excess moisture before patting dry.<\/p>\n Whisk together the soy sauce, rice vinegar, sesame oil, honey, lime juice, grated ginger, and garlic to create the dressing.<\/p>\n Transfer the cucumbers to a serving bowl and gently toss with the dressing, spring onions, chilli, coriander and fragrant Thai basil. Finish with toasted sesame seeds and, if desired, a scattering of crispy shallots for extra crunch.<\/p>\n Allow the salad to rest for 10 minutes before serving so the cucumbers can absorb the dressing.<\/p>\n \u201cWe like to lean into the Japanese concept of shokibarai<\/em>, which translates to foods that \u2018ward off the summer heat,\u2019\u201d says SingleThread owner\/head chef, Kyle Connaughton. \u201cThese dishes take the best ingredients of the summer and make a cooling lunch or dinner that has an incredible, invigorating, electrolyte-like quality.\u201d Connaughton\u2019s fresh sashimi noodle recipe does require turning the stovetop on to boil water, but the pay off is worth it.<\/p>\n Ingredients:<\/strong><\/p>\n — 1 small cucumber sliced into thin rounds<\/p>\n — 3 teaspoons sea salt<\/p>\n — 3 \u00bd cup dashi<\/p>\n — 1 cup ponzu sauce\u00a0\u00a0<\/p>\n — 2 bunches somen noodles<\/p>\n — 4 ounces sashimi grade hamachi\/yellowtail\u00a0<\/p>\n — 10 small cherry tomatoes, halved or quartered\u00a0<\/p>\n — 1 tablespoon extra-virgin olive oil\u00a0<\/p>\n — 1 tablespoon light sesame oil (untoasted)<\/p>\n — 2 teaspoons sesame seeds\u00a0<\/p>\n — 12 small basil Leaves<\/p>\n — 8 shiso leaves, green or red or a mix, roughly torn into pieces<\/p>\n — Edible flower petals, such as nasturtium, or flowering baby cucumber<\/p>\n Method<\/strong><\/p>\n Toss the cucumber with the salt in a small bowl and chill in the refrigerator. In a separate bowl combine the dashi, ponzu, and chill. Bring water to the boil and add the dried somen noodles to the boiling water and cook for about five minutes until tender.\u00a0<\/p>\n Slice the hamachi sashimi into 12 thin slices. Transfer the fish to a plate and chill in the refrigerator while you prepare the bowls.<\/p>\n Drain the somen and then run them under cold water. Immediately portion the somen noodles into four bowls. Quickly rinse the cucumbers in cold water and gently pat them dry. Spread out the slices of sashimi evenly amongst the bowls and divide the tomatoes and cucumber evenly on top of the somen noodles.<\/p>\n Pour about two to three ounces of the reserved dashi ponzu mixture into each bowl, ensuring the noodles are submerged but not swimming in the liquid. Drizzle with the olive and sesame oils. Garnish with the sesame seeds, torn basil and shiso, and flower petals. Serve immediately.<\/p>\n Six heatwave recipes to try now<\/strong><\/h2>\n
The Bouquet — Petros Dimas<\/h2>\n
![\"makris](\"https:\/\/elitetraveler.com\/wp-content\/uploads\/sites\/8\/2026\/06\/makris_new_menu_025_print1-1707x2560.jpg\")
<\/figure>\nSmashed cucumber salad with soy, ginger, sesame, and fragrant basil — Luke Selby<\/h2>\n
Tomato and cucumber somen with sashimi, Kyle Connaughton<\/h2>\n
![\"singlethread](\"https:\/\/elitetraveler.com\/wp-content\/uploads\/sites\/8\/2026\/06\/5-stfhouseinteriorsaugust2025-1931.jpg\")
Baked beetroot and Wensleydale cheese salad — Eugene Korolev<\/h2>\n
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