But it doesn't have to be boring if you just keep your mind to inventing surprises as far as food consumption is concerned.

With summer weather and daylight saving still with us for some weeks yet, why not take advantage of the glorious summer evenings , alfresco-style, as the Italians refer to outdoor dining.

No - I don't mean another barbecue in the backyard - too boring, and may I say, "a little on the grubby, greasy side".

I am thinking a little more on the sophisticated side with a touch of gourmet glamour – every week or so.

Find yourself a quiet, pretty and secluded space in the garden and set up a dining table with all the works - a smart cloth, candles, sparkling glassware, your best cutlery, real napkins and a fresh floral or fruit centre piece and a menu to match.

Everyone will benefit. 

The cook will definitely benefit from the challenge of preparing something special and everyone will also feel special due to the new occasion brought about by the relaxed circumstances. (If you haven't got a spot in the garden, then set up on the verandah or balcony - anywhere away from the television set. You might even find that you can all have a proper conversation).

Endeavour to organise your meal so that the last course is timed to be enjoyed well after dark, so that you can all be aware of the stars above and the magnitude of the universe - as well as the satisfaction of fine food lovingly prepared.

You might even be inspired by one or more of the dishes that follow?      

Serves 6. This is the starter you have when expense is secondary to indulgent dining. In other words, they are bloody delicious.

24 thin prosciutto slices

12 firm ripe figs, washed, dried, halved

1 tablespoon  balsamic vinegar

1 tablespoon extra virgin olive oil

ground black pepper, to taste

Wrap a slice of prosciutto around each fig half and place on a serving platter or individual plates. Drizzle the figs evenly with the vinegar and oil and serve immediately.

Serves 10. Another lovely way to begin a special meal. Halve the recipe requirements for six people.

2 bunches fresh asparagus, ends snapped off and remaining spears halved

2 Lebanese cucumbers

1.25kg (about 30) cooked medium prawns

For the dill dressing:

½ cup olive oil

½ cup chopped fresh dill leaves

1 1/3 cup fresh dill leaves

2 teaspoons wholegrain mustard

Salt/pepper

To make the dressing, place the oil, dill, lemon juice, mustard, salt and pepper in a small screw-top jar and shake well to combine. Set aside. Cook the asparagus in a small saucepan of boiling water for one to two minutes (not much more) until bright green and just tender. Drain and refresh under cold running water. Drain and place in a large bowl. Run a vegetable peeler down the length of the cucumbers to form long ribbons. Peel and devein the prawns. Add the prawns, cucumber and dill dressing to the asparagus, and toss to combine.  Serve immediately.

Serves 4. Pasta with a difference. 

500g dried spaghetti

1½ cups drained capers

1½ cups vegetable or canola oil, for frying

1 tablespoon olive oil

1 red onion, thinly sliced

2 garlic cloves, finely chopped

200g thinly sliced smoked salmon, cut into 2cm-wide strips

1 tablespoon fresh thyme leaves

ground black pepper to taste

olive oil, extra, for serving

Cook the spaghetti in a large saucepan of salted boiling water following the packet instructions, or until al dente.

Meanwhile, rinse the capers under cold running water and pat dry with a paper towel.

Heat the vegetable oil in a small saucepan over medium heat until hot. Gently fry the capers in three separate batches in the hot oil for 30 to 60 seconds or until the buds open and are lightly brown.

Remove the capers from the pan with a slotted spoon and drain on paper towelling.

Heat the olive oil in a large saucepan over medium heat and cook the red onion for 5 minutes or until soft but not coloured.

Add the garlic and cook for one minute. Drained the cooked pasta and add to the saucepan of onions with the capers, smoked salmon and thyme.

Toss quickly in the pan for about one minute, being careful not to overheat the salmon. Season with pepper.

Divide among serving bowls, drizzle with a little extra olive oil, and serve. (No cheese is required). If serving in the garden, transfer the hot tossed pasta into a warm soup tureen or large bowl, carry out to the table where the serving bowls are waiting.

Serves 4. This is a lovely salad. You may get away with two breast fillets if they are not small. The potatoes are optional - use them to bulk up the dish if you have four big moths to feed.

3 single chicken breast fillets, trimmed

250mls coconut milk

1 lemon grass stalk, pale section only, bruised, roughly chopped

2 small fresh red chillies, halved and deseeded

vegetable or peanut oil, for deep-frying

200g golden shallots, or onion, peeled and thinly sliced

½ Chinese cabbage (wong nga bak)

1 medium cucumber, peeled and halved lengthways, deseeded, thinly sliced through

½ red capsicum, halved, deseeded , thinly sliced

50g bean sprouts

6 small potato chats, cooked and cooled (optional)

½ bunch fresh coriander, leaves picked

2/3 cup roasted peanuts

For  the lime dressing:

2 limes, juiced

1 tablespoon fish sauce

ground black pepper, to taste

Place the chicken fillets, coconut milk, lemon grass and chillies into a medium saucepan. Bring to a simmer over medium heat. Reduce the heat to low, cover the saucepan with a lid, and simmer gently for five minutes.

Turn the chicken fillets over and simmer, covered for a further three minutes, until the chicken is just cooked through. (You may need to reposition the chicken pieces during cooking, making sure each fillet is cooked for the same amount of time).

Transfer the chicken and the liquid to a heat-resistant bowl and place in the fridge for about one hour so that the chicken may cool in the coconut milk.

Meanwhile, pour enough peanut or vegetable oil into a small saucepan to fill by about one third. Heat the oil over medium heat until hot. Add the sliced golden shallots (or onion) and deep-fry until golden. Drain on paper towel.

Allow the oil to cool and  then strain.

Reserve 100ml of the strained oil to make the lime dressing.

Remove and discard the thick dark outside leaves and the inside core from the Chinese cabbage. Shred the cabbage. Combine the cabbage, cucumber, capsicum, bean sprouts, coriander leaves and peanuts, along with the halved or quartered potatoes,in a large salad bowl.

To make the lime dressing: Whisk together the reserved peanut or vegetable oil, lime juice and fish sauce. Season with pepper. Thinly slice the drained cooled chicken across the grain.  Add to the the salad bowl, pour the dressing over and toss. Garnish with the crispy brown shallots and serve.

Serves 8. Simple but so delicious, especially when dining outdoors under a starry sky.

2½ cups sugar

3 cups sparkling white wine

¼ cup fresh lime juice

1 teaspoon vanilla essence

4 mangoes, peeled, flesh sliced

4 nectarines, quartered, stones removed

thick cream or vanilla ice-cream to serve

Combine the sugar, sparkling white wine and lime juice in a medium saucepan. Stir over medium heat until the sugar dissolves.

Bring to the boil then remove from the heat. Stir in the vanilla and let cool for 15 minutes.

Place the mangoes and nectarines in a ceramic or glass dish and pour the warm syrup over. Cover with plastic wrap and place in the fridge overnight.

Serve chilled, in attractive bowls  with cream or ice-cream.