This week's line-up includes Istanbul Gozleme, The German Grill Haus, Newy Spiral Spuds, Mini Mac's Mini Dutch Pancakes, Mr Hoagies, Lulu's Gelato Company and Crazy Pizza, GI Gourmet Nuts, Charleys Chocolates and Eat Me Catering.

"We'll also be introducing rides, kicking off with a bucking bull ride this Friday, thanks to Mad Cow Entertainment," Fraser said. It's all happening from 5pm to 9pm at the corner of Watt and Scott streets.

Chef Lisa Mead knows how to create restaurant quality meals quickly and easily in just about any setting, and is about to release a cookbook. She has spent the past 26 years travelling between Australia, the Caribbean and the Mediterranean cooking in a galley kitchen on luxury yachts and shares a simple summer recipe with Herald readers below.

What will you be cooking guests this summer? I always love creating seafood dishes that have been inspired my travels around the British Virgin Islands. Dishes such as my Wild Grilled Salmon and Pan Seared Scallops are always a hit with guests, are so simple to create and taste delicious. I also love sourcing fresh and seasonal ingredients to create a range of different salads that are perfect for serving with seafood or meat of choice. I always like to serve dishes that blend global cuisines.

What seasonal ingredients will you be using? Right now I am loving the native Australian bush flavours such as lemon myrtle, Davidson plum, salt bush and muntries (native cranberries). When it comes to my seafood dishes, I also like to buy direct from the local fishermen.

Can any home cook create restaurant-quality meals at home? The short answer is yes, of course they can. I recommend preparing as much as possible prior to the day you are serving guests. Also remember to choose recipes that inspire you, and that are simple to follow. Don't try to tackle the most extravagant dish in order to impress guests, keeping it simple also brings with it great results.

Grilled Wild Salmon with a side of Couscous and Orange Miso Dressing

Serves 6

Ingredients: Six 6-ounce portions of wild salmon; 1 box of couscous; 1 cup of fresh orange juice; 2 cloves of garlic, minced; salt and cracked pepper to taste; 2 tablespoons of white miso paste; 1/3 cup of sushi vinegar; vegetable oil for grilling; 1/3 cup of extra virgin olive oil; 3 tablespoons of honey; 1 cup of radicchio leaves and microgreens for garnish.

Method: Pre-heat grill to medium/high. Cook couscous according to box instructions. Set aside. Heat a nonstick fry pan to medium/high heat. Drizzle in a little vegetable oil. Add a pinch of salt and the garlic. Stir for 2 minutes, and remove from heat. Make the orange miso dressing. In a medium bowl, add the garlic, a pinch of salt and pepper, orange juice, olive oil, honey, sushi vinegar, and miso paste. Whisk and set aside. Wipe grill surface with a piece of paper towel soaked in vegetable oil. This lessens the chance of the salmon sticking to the grill. Baste the salmon with olive oil and salt and pepper. Place the fish skin side down, and cook for approximately 3 to 5 minutes on each side.

To assemble: Cover a small ramekin in plastic wrap. Fill the ramekin with the couscous mixture. Turn the ramekin upside-down on the plate. Place the salmon next to the couscous. Drizzle the orange miso dressing on the salmon. Sprinkle the salmon with microgreens, and garnish the couscous with a couple of sprigs of radicchio.

Knockin' Gnocchi - a gnocchi home delivery business run by chef Ashley Marcantelli - is popping up at Dixon Park Surf Lifesaving Club from 5.30pm on Friday, January 15. The dining event is called Morsi Italiana - an afternoon of Italian bites and gnocchi. There are two sittings and bookings are highly recommended (message @knockin_gnocchi on Instagram or phone 0428 858 780.

Susuru Ramen & Gyoza is hosting its first children's gyoza-making class on January 17, 3pm to 4.30pm. It's suitable for kids aged six to 13, who will learn how to make and serve picture-perfect gyoza. Be quick.

Have you checked out Bistro 63 at the new-look Kahibah Sports Club? There's a tapas menu and its kid-friendly summer menu has everything from steamed prawn dumplings and bao buns to Mediterranean souvlaki as well as burgers, pizzas and classic bistro dishes such as chicken schnitzel, rump steak and lamb cutlets. Or, you can pop in for a cocktail or a shake on the deck.

Smokin Joe's Pizza & Grill has opened at Mount Hutton. It can be found outside Lake Macquarie Square, at the former home of KFC and Little Caesars.

This month at The Bavarian you can order a Naked Chicken Parma - a grilled chicken breast draped in double-smoked ham, drizzled with Napolitana sauce, topped with mozzarella and served with a green salad and crisp, sweet potato fries.

This book is a celebration of authentic gelato, alongside classic Italian and contemporary seasonal desserts, cakes and drinks. All the recipes in Pidapipo: Gelato Eight Days a Week are dictated by the seasons.

You'll find all of your favourite flavours alongside new classics such as Banana Milk Gelato, Raspberry and Rose Bombe Alaska, Avocado and Lime Sorbetto, Blood Orange Granita with Dark Chocolate Sorbetto, Pumpkin Pie, Tiramisu Layer Cake, and Brioche with Pistachio Gelato and Whipped Cream.

Pidapipo: Gelato Eight Days a Week by Lisa Valmorbida is out now. Food & Wine has a copy to give away.

To enter, send the words "Pidapipo" with your name, address and number to freelunch@newcastleherald.com.au. Entries close on Monday at 9am.

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