This week's Bite: Burning Lamb, chilled noodles and sweetcorn

Music festivals are a thing of the past for me. I find the noise levels more irritating than uplifting and the food and beverage offerings unappetising. However, Burning Lamb— where the noise is more performance art, the beer has been brewed to match the barbecued lamb and the gin and tonics are being made in a lemon and lime orchard — has me back on the bus.

From the Burning Lamb menu are Al Brown's recipes for

charred cauliflower and eggplant salad

and beetroot and

pesto on spiced creamed lentils

. Enter

burning lamb comp

to win tickets for two (valued at $700 to Burning Lamb.

On the restaurant scene, Sid Sahrawat is now only using New Zealand produce at

Sidart

with some of the fresh produce coming from the garden that wife Chand and daughter Zoya have planted at home. Sid and Zoya are making

prawn and corn tacos

this week.

For those following a plant-based diet Megan May's

Mexican street corn

has a vegan aioli that would be handy fridge addition.

Corn also features in our

summer barbie noodles

that are served cold for summer, along with the rest of Warren Elwin's

chilled out recipes

.

For anyone with a 50th birthday or anniversary on the horizon, Peter Gordon has ideas on how to

give the menu a golden glow

, but first let's use those peak-condition tomatoes in a

chilli tomato and chilli tagliatelle

for dinner tonight.