Kirsten Bookallil

The best bit? There's no need to turn on the oven.

“This is a pie we’ve made on several occasions when Meyer lemons have come our way,” says Ali Currey-Voumard.

Best enjoyed outdoors. On a rug. In the sun.

There's nothing better than soft, fluffy focaccia, straight out of the oven. It's easier than you think.

It's like green eggs, without the ham.

A classic rich chocolate brownie, dotted with the fruity flavours of rhubarb and raspberries. It's perfect dessert to take to a picnic.

This nutty nougat can be made a few days ahead, leaving you with one less thing to prepare on the day.

With tropical pineapple and coconut flavours, a silky sponge and vanilla cream-cheese frosting, this tray cake is the perfect sweet finish for your outdoor feast.

Breakfast for dinner? We say go for it.

The definition of comfort food.

The side dish to end all side dishes.

Why order in when you can whip up Thai-style noodles in half the time?

Earthy mushrooms and creamy, parmesan-rich polenta make the best of friends.

Creamy and comforting, with just a hint of spice.

A crumb of polenta, almond meal and parmesan is not only more tasty than your usual breadcrumbs, it's also a gluten-free alternative. Win-win.

The formula for dessert success is as easy as peeling some mandarins and popping them in the oven. No time to make custard? Cream works just as well.

All the good stuff in one bowl.

Blanched snow peas dressed up with sesame make a great summer salad with crunch.

A tower of pastry and ice-cream, crowned with fresh and freeze-dried raspberries? Now that sounds fun.

This rare beef salad marries perfectly with the tomato and herbs while the chilli dressing adds a nice kick.

The sweet flesh of Moreton bay bugs steal the show in this vibrant curry that makes the most of summer produce.

Pastrami-spiced pork ribs with potato salad and pickles recipe - For pastrami spice rub, crush whole spices and 1 tbsp sea salt with a mortar and pestle, then combine with paprika, cayenne and sugar.

Miso-cured salmon bowls with green-tea noodles recipe - For miso-cured salmon, mix miso, sake, mirin and ginger in a bowl. Place a large piece of plastic wrap on a work surface.

Barbecued butterflied lamb leg with smoky eggplant recipe - Combine spices, garlic, lemon rind and oil in a small bowl, then rub mixture all over lamb, cover with plastic wrap and marinate for 3 hours or overnight.

Chicken ssäm skewers recipe - For chicken ssäm, combine all ingredients except chicken in a large bowl, then add chicken and mix well to coat. Transfer to an airtight container and refrigerate overnight to marinate.

An easy way to feed a crowd.

Garlic shoots, green peppercorns and fish sauce are the heroes of this dish. Remember that fried rice is best cooked when the rice is dried out and firm from the day before.

Prawn rolls with pickled tomatoes and celery recipe - For pickled tomatoes, blanch tomatoes until skins split (30 seconds) refresh in iced water, drain and peel.

This might just trump your best hummus.

"My best mate's father was a fisherman and he taught us how to fish," says Clugston. "On the weekends we'd catch blackfish and snapper in Boambee Creek and I'd take them home for Mum. This recipe is really about a super-fresh fish dressed simply with briny olives and crunchy nuts."

"When I put a version of this on the menu at Le 6, I imagined summer back home on the north coast of New South Wales." says Clugston.

Dig in – that frosty layer of coconut sorbet gives way to herby sorrel jelly and sweet mini-spheres of piel de sapo melon.

“This marron dish is all about letting the fire and smoke do the work, setting the marron flesh and charring the leaves for flavour,” says Igni’s Aaron Turner. “The finger lime and Jersey cream add acid and fat and bring it all together.”

A simple but delicious recipe for blue mackerel, with tangy charred parsley and a tamari-cider dressing.

“I’ve started to use pipis more frequently over the last couple of years, and I've found the creaminess and savoury flavour of the macadamia milk makes a great sauce to carry and enhance their subtle flavour,” Ben Devlin says.

Africola chef Duncan Welgemoed shares his recipe for a spicy, smoked and juicy peri peri chicken. Smoking the chicken at the end with bay branches for a great perfume to the meat.

At Sixpenny, Daniel Puskas uses a dry-ages lamb rump for a richer natural flavour paired with a caramelised pumpkin juice. Made with a cabernet sauvignon vinegar, the complex juice is sweet with a slight acidity.

Ester chef Mat Lindsay's cheddar pie is a cut above the rest. Sharp cheddar, pickled onion and a flaky pie dough comes together to make one masterful cheese pie.

A large wood-fire oven is at the heart of all cooking at Hobart restaurant Franklin. This smoky dish combines a bone marrow broth with earthy spelt, nettles and toasted broccoli leaves for a nourishing menu standout.

Australian Gourmet Traveller recipe for lavender and lemon rice pudding with white peach and bitter chocolate by Shaun Quade.

Australian Gourmet Traveller recipe for bananas in rosemary honey, puffed rice honeycomb and milk chocolate by Shaun Quade.

Australian Gourmet Traveller recipe for soured milk with lemon oil and saffron-orange shaved ice by Shaun Quade.

Australian Gourmet Traveller recipe for blueberry jelly, salted liquorice cream, almond cake and lime by Shaun Quade.

Australian Gourmet Traveller recipe for baked sweetcorn cream, caramel corn and toasted milk by Shaun Quade.

Australian Gourmet Traveller recipe for almond-milk chia with berries and watermelon in eucalyptus-hibiscus syrup by Shaun Quade.

Australian Gourmet Traveller fast recipe for beetroot and egg salad with avocado and smoked almonds.

Australian Gourmet Traveller fast recipe for glass noodle salad.

Australian Gourmet Traveller fast recipe for quinoa-corn salad with bacon and hazelnuts.

Australian Gourmet Traveller fast recipe for kingfish and cucumber with soy-ginger dressing.

Australian Gourmet Traveller fast recipe for grilled eggplant salad with lentils and sesame yoghurt.

This simple salad relies on the quality of the star ingredient, so look for ripe, juicy nectarines. It's a great accompaniment for grilled pork or prawns.

Australian Gourmet Traveller recipe for ice-cold peppermint tea with apple and lime by Shaun Quade.

It's tough to beat this recipe for mixed tomato salad with burrata.

Australian Gourmet Traveller recipe for Peach-Ginger Punch with Rye.

Vodka-pickled prawns, soft pull-apart rolls and a generous slather of mayonnaise. It's the sandwich of summer.

Australian Gourmet Traveller recipe for toasted corn and spelt with miso dressing.

Australian Gourmet Traveller recipe for iceberg lettuce salad with bacon, pine nuts and buttermilk dressing.

Australian Gourmet Traveller recipe for coconut, chocolate and raspberry ice-cream bombe.

Australian Gourmet Traveller recipe for sticky soy-glazed pork with pickled cucumber.

Australian Gourmet Traveller recipe for watermelon salad with fried shallots.

Australian Gourmet Traveller recipe for roast turkey with pistachio and rosemary stuffing, and fig and mint salad.

Australian Gourmet Traveller recipe for Citrus, Oregano and Habanero Fireball by Mike McEnearney from Kitchen by Mike.

Australian Gourmet Traveller recipe for grilled sardines with nasturtiums and rosemary tarator by Mike McEnearney, Kitchen by Mike.

Australian Gourmet Traveller recipe for baked artichokes with citrus and herb salad by Mike McEnearney, Kitchen by Mike.

Australian Gourmet Traveller recipe for baked ricotta with asparagus, pea and chamomile salad by Mike McEnearney, Kitchen by Mike.

Australian Gourmet Traveller recipe for pot-set yoghurt with lemon verbena and blueberries by Mike McEnearney from Kitchen by Mike.

Australian Gourmet Traveller recipe for pineapple, kombucha and mint ices by Mike McEnearney, Kitchen by Mike.

Australian Gourmet Traveller recipe for slow-roast duck with quinoa, saffron and olives by Mike McEnearney.

Australian Gourmet Traveller recipe for pickled ginger and cabbage salad.

Australian Gourmet Traveller recipe for chicken and ginger hotpot.

Australian Gourmet Traveller recipe for ginger and coconut crab.

Australian Gourmet Traveller recipe for la mian with pipis and ginger.

Australian Gourmet Traveller recipe for hot and sour ginger chutney with cucumber yoghurt and roti.

Enjoy it for breakfast or dessert.

Australian Gourmet Traveller recipe for fresh ginger rapadura cake.

Recipe for squid, golden pickle, olives, preserved lemon by Ross Lusted from Sydney restaurant The Bridge Room.

Recipe for mâche, purslane, red leaves by Ross Lusted from Sydney restaurant The Bridge Room.

Recipe for coal-grilled lamb shoulder and loin, Jerusalem artichoke purée and chips by Ross Lusted from Sydney restaurant The Bridge Room.

Recipe for grilled quail eggs, radish salad, barberry salt by Ross Lusted from Sydney restaurant The Bridge Room.

Recipe for pickled vegetables by Ross Lusted from Sydney restaurant The Bridge Room.

Recipe for fougasse by Ross Lusted from Sydney restaurant The Bridge Room.

Recipe for pea salad, curd, pine nuts, blossoms, white asparagus and carrot juice dressing by Ross Lusted from Sydney's The Bridge Room restaurant.

Recipe for ginger ice-cream with white chocolate, pistachio, ginger crisp by Ross Lusted from Sydney's Bridge Room restaurant.

Australian Gourmet Traveller recipe for iced white tea with rose and mint.

Australian Gourmet Traveller recipe for crushed cucumber and mint salad.

Australian Gourmet Traveller recipe for torn bread, baked ricotta and red oak salad.

Australian Gourmet Traveller recipe for rare roast beef with anchovies, garlic and rocket salsa verde.

Australian Gourmet Traveller recipe for Hendrick’s gin-cured trout with buttermilk blini.

Australian Gourmet Traveller recipe for zucchini schiacciata with green garlic oil.

Australian Gourmet Traveller recipe for chilled carrot soup with lemon and dill yoghurt.

Australian Gourmet Traveller recipe for little lime meringue cakes.

Australian Gourmet Traveller Greek dessert recipe for honey yoghurt cheese with toasted sesame seeds, figs and mint by Janni Kyritsis and Jonathan Barthelmess.

Australian Gourmet Traveller Greek recipe for deep-fried anchovies in dill breadcrumbs by Janni Kyritsis and Jonathan Barthelmess.

Australian Gourmet Traveller Greek recipe for snail, nettle and sorrel pies by Janni Kyritsis and Jonathan Barthelmess.

Australian Gourmet Traveller Greek recipe for salmon roe mayonnaise with fried homemade filo pastries by Janni Kyritsis and Jonathan Barthelmess.

Australian Gourmet Traveller Greek mezedes recipe for cured sardine, fennel, mushroom and bottarga salad on croûtons by Janni Kyritsis and Jonathan Barthelmess.

Australian Gourmet Traveller mezedes recipe for keftedes with tomato, mint and parsley and crisp vine leaves by Janni Kyritsis and Jonathan Barthelmess.

Australian Gourmet Traveller mezedes recipe for Greek salad by Janni Kyritsis and Jonathan Barthelmess.

Australian Gourmet Traveller recipe for chocolate Cuban cigars by Ian Curley from The European.

Australian Gourmet Traveller recipe for veal saltimbocca with polenta mousseline, pear and broad beans by Dan Shanks from the Atlantic Group.