Silvia Colloca

Whip up a polo-worthy picnic.

through winter, but already I’m dreaming of spring making its entrance, heralding warmer weather and longer days, as well as a new-found boost of energy that prompts us to get outside and soak up the sunlight and vitamin D.

For some of us, this is the time of year when we change over our wardrobe, switching knitwear for floral cottons. Or when we renew our gym membership and challenge our bodies, embracing the extraordinary outdoors lifestyle Australia provides.

Of course, the seasonal shift also inspires a change in our eating habits, swapping sturdy soups and rustic stews for lighter delights. In Italy, we traditionally celebrate spring with a scampagnata, a trip to the countryside ( campagna), where an easy hike or a leisurely horseback ride is followed by a sumptuous picnic full of seasonal produce. In the recipes here, fragrant herbs take centre stage and elevate a humble fritter to new heights, shiny baby zucchini crowned with their golden blossoms are turned into bruschetta, and juicy, ruby strawberries meet their match in a luscious mascarpone cake batter.

They’re the perfect foods to make up an exquisite picnic hamper to celebrate spring Down Under, with a touch of Italian flair. And if we’re talking flair, nothing mixes the warmer weather with casual style better than a day sharing good food at the polo.