Phil Wood has a dark secret. The executive chef at Laura, our New Restaurant of the Year, is a fan of the sun-dried tomato. “I know it’s bad but I can’t help it,” he says. And he reckons they’re the key to this salad of kipflers, calamari, olives and oregano. “They add a touch of spring.” Is that enough to win you over? The only way to find out is to make the salad yourself - it’s in our September issue, along with all our Restaurant Award winners and the top 100 restaurants in Australia. Story @michaelharden50, recipe @philacwood, photo @markroperphotography, styling @lisafeatherby.