Why didn't we think of this before?

Taking inspiration from Weiss bars, these frozen treats are made for summer.

Just meat on a stick? Hardly. With a few pointers from Turkish chef Somer Sivrioglu, of Sydney's Efendy restaurant, the humble kebab becomes so much more.

This one's made for afternoon teas – an almond and lemon-cake base, a beautiful mead cream, and rosemary for earthiness and complexity.

Home to pristine beaches, rugged hinterland and a thriving food scene, Queensland’s Sunshine Coast has the essential ingredients for a memorable getaway.

One of the great salads of the world, larb is quick to prepare, but makes a lasting impression.