Make the pasta dough

• Mix the flour with the eggs in a bowl until a dough forms.
• Knead until smooth, wrap and let rest.

Make the feta stuffed olives

• Stuff the pitted olives with crumbled feta.
• Marinate with red wine vinegar, olive oil and chilli flakes.
• Chill in the fridge until serving.

Make the tomato simple syrup and limeade

• Cook tomatoes with sugar and water into a syrup, then strain and cool.
• Squeeze the limes and combine the juice with the tomato syrup.
• Top with sparkling water and garnish with a little tomato.

Bake the tart base

• Lay the puff pastry on a tray and score a border around the edges to form a crust.
• Bake until golden, then let cool.

Whip the feta and roast the tomatoes

• Whip the feta with the fresh herbs until creamy.
• Roast tomatoes with garlic, salt and pepper.
• Roast more tomatoes with salt, pepper and olive oil.

Assemble the heirloom tomato tart

• Spread the whipped feta over the cooled pastry.
• Top with the roasted tomatoes and sliced heirloom tomatoes.
• Season with salt and finish with basil.

Make the whipped goat cheese salad

• Whip the goat cheese until fluffy.
• Cut the peaches and tomatoes into wedges.
• Plate the goat cheese with arugula, tomatoes and peaches, then drizzle with olive oil and sprinkle with flaky salt.

Prepare the burrata with roasted tomatoes

• Place roasted tomatoes, burrata, olive oil, salt and pepper in a bowl.
• Toast the bread and add basil leaves for dipping.

Make the tomato sauce and cook the spaghetti

• Cook the tomato paste with olive oil, chilli flakes and lemon juice.
• Cook the homemade spaghetti and add it to the sauce with a little pasta water.
• Top with burrata, chopped basil and salt.

Make the strawberry granita

• Blend the strawberries with lemon juice, sugar and water.
• Freeze, stirring every 45 minutes until set.

Plate the dessert

• Scoop the granita into a ball with a scoop.
• Top with a basil leaf so it looks like a tomato.