The harbor-side house we’ve been staying in during the holidays in Sydney, has been the gathering place for family and friends to eat, drink, swim, and relax. My sister Kylie, and I have been catering for some big dinners eaten under the night skies.

Kylie’s summer salad, featuring diced roasted beets and sweet potato, steamed corn on the cob (sliced thinly) together with mixed organic lettuces, avocado, fetta cheese, red bell pepper with a vinaigrette dressing has been a staple.

This is a big salad full of flavor and goodness, perfect for feeding large groups on hot summer nights overlooking the yachts bobbing on the water.