As autumn arrives, enjoy Serrano Ham with Fresh Figs and Purple Basil Salad. Ward off the winter chill with Pork Loin Chops and Apple Celeriac Slaw, and welcome spring with an Asparagus, White Anchovy and Pea Tendril Salad. You'll be able to celebrate the start of summer with an Elderflower Martini and follow with Floriditas' famous Courgette Flowers filled with Ricotta, Basil and Parmesan. For the past five years, Julie, Marc and James at Wellington's Floriditas Cafe, Restaurant and Bakery have been serving up a winning combination of tasty food, beautifully crafted wines and slick service. Since it opened in the capital's trendy Cuba Quarter, Floriditas has fast become the favourite of many; different people at different times of the day, exactly how the three owners like it. Open seven days a week, from early morning through until around midnight, the popular restaurant's day is an evolution. There are three menus titled morning, noon and night, with food served continuously throughout. Menus change, in tune with the seasons and the ingredients available, and this is reflected in the book's theme and structure. The dishes on the Floriditas menu are simple and stylish, with clean vibrant flavours that let the ingredients shine through. Recipes, just like food, should be shared - that's why Julie, Marc and James opened Floriditas, and that's why they wrote this book.