Recipe books and magazines with extensive food sections are a dime a dozen and we really are spoilt for choice without having to resort to buying expensive international food magazines.

I love reading recipe books (I have a vast collection, built up over years, thanks to boot sales, library sales and secondhand book shops) and I really enjoy browsing through magazines to keep abreast of the latest trends.

One of the best local food magazines is Taste, which is a Woolworths publication and I have discovered many gems in it over the years.

Today's dish was one I came across in a recent issue and it's so perfect that I reproduce it here without any additions or subtractions of my own, with thanks to the magazine and a bow to the chef who created it.

Salmon is expensive, but every now and then it's worth making a dent in the household budget for something that is so superb and so perfect for entertaining.

And if you can't find fresh salmon at a fish shop near you, Woolies usually has it in stock and the quality is outstanding.

To serve four portions of salmon and strawberry carpaccio you need:

Ingredients:

Instructions:

Place a few slices of salmon on each plate and layer with the cucumber and strawberry slices.

Drizzle with chilli-infused avocado oil and a sprinkling of black pepper.

It takes less than 10 minutes to prepare and it tastes out of this world.

To get the full flavour benefit of this starter, serve it immediately after you've prepared it.