Lynsey Fryers

This tangy and creamy passionfruit tart will bring a ray of sunshine to your morning tea.

A unique twist on traditional tabbouleh, with broccoli, quinoa, and a dressing packed with herbs and zest.

When life gives you cabbages, make pickles. These Yemen-style pickled leaves work well with the fresh, chopped vegetables and nutty chickpeas.

Put your stamp on this classic dessert by switching out the nut and fruit varieties.

Nadine Ingram of Sydney's Flour and Stone shares her showstopping Christmas dessert.

Almost too pretty to eat - almost.

These boozy cakes are a punchy end to a meal - or a fun way to kickstart an afternoon party. The choice is yours.

Rustic Italian-style shortbreads get a sweet boost from lemon icing on top.

The nutty taste of roasted white chocolate brings a whole new element to these sweet Italian pastries.

Inspired by the flavours of tiella di Gaeta, a Roman pie, this octopus dish from Guy Grossi's restaurant Garum is full-flavoured and visually stunning, to boot.

Crudo is always a winner when you're looking for a light way to start a meal. This Guy Grossi number with a sorrel and cucumber dressing is no exception.

These small cakes pack a mighty punch. Soaked in lemon syrup and topped with mascarpone frosting, they're a taste of Sicily in every bite.

Scottadito are named for the burnt fingers you get from trying to snatch the lamb chops straight from the pan.

The sponge in this roulade has an pleasant nutty flavour thanks to using toasted flour. It's a baking trick we know we'll keep coming back to. Try it for yourself and see.

While crab and fish sounds like a rich combination, there's plenty of fresh flavour going on here to balance things out.

Ricotta. Doughnuts. Need we say more?

Veteran chef Guy Grossi shares his recipe for these rich and gently spiced pork sausages.

You too can make the pita-topped creation that combines layers of chickpeas, meat and yoghurt for a deeply comforting result.

A simple vegetable dish that somehow has everything you could want: sweetness, savoury elements and comfort.

"Lamb rubbed with spices and cooked slowly is quite a traditional preparation in the Middle East,” says Greg Malouf. “Served with moghrabieh, giant couscous, this is a great dish to put in the middle of the table with some yoghurt and away you go.”

A hearty main course for the cooler months, these rolls stuffed with rice, onion, minced beef and bacon are exactly the type of comforting home cooking that cures colds, winter blues and everything in between.

A Persian-inspired dish of braised duck with walnuts and pomegranate forms the filling for this ultra-comforting fillo pie.

A light snack that strikes just the right balance between virtuous and tasty.

Greg Malouf's take on ful medames, with the addition of creamy burrata.

A salad of the most simple - and nourishing - variety - that you can throw together in an instant.

This might not sound like your typical gratin but rest assured that all the elements that make this dish a favourite are in the mix.

Cime di rapa, a variety of turnip popular in Italy (where it translates to turnip tip), is a hardy green that's ideal for tossing through pasta for a quick and nutritious meal.

Tasmanian farmer Paulette Whitney shares a recipe for chicken pie with an easy rough puff pastry that's worth mastering - it's guaranteed to get you out of many a tight spot.

Lebanon's dish of fried cauliflower - zahra maqlia - gets a contemporary twist from chef Greg Malouf.

With a few flourishes, you can make a super memorable version of avocado on toast - and pocket the small change you'll save in the process.

This meal in a bowl will leave you feeling recharged thanks to a generous serve of raw vegetables and a multitude of herbs. It's perfect for those times when you may have overindulged.

This wreath-shaped pavlova ramps up the festivity factor. A cream made with a simple drained yoghurt makes a change from the more usual cream topping and cuts through the sweetness of the pav.

Goodness abounds in this recipe, with greens snuck into the spinach flatbreads, a smoky corn salsa and a light yoghurt sauce.

The simplest things are sometimes the hardest to do well. But with this recipe - and a few considered choices about your produce - you'll nail guacamole every time.

Dark chocolate semifreddo is topped with a cinnamon, clove and nutmeg-spiced pavlova for a show-stopping finish to a meal.

A tarter-than-usual lemon curd offsets pavlova's sweetness, while blackberries add a delightful summer fragrance.

This recipe features a crisp, lime-scented meringue topped with layers of tart passionfruit curd. The finishing touch? Summer's sweetest mangoes, of course.

This dense lime and coconut cake is perfect for picnics: it travels well and can be made ahead.

This pavlova recipe is a pure taste of the tropics, with a coconut yoghurt taking the place of the usual whipped cream. Be creative with your toppings, whether that means lychee, mangosteen or another summer favourite.

The yoghurt helps slowly tenderise the chook, producing super-moist, pull-apart chicken flesh with a caramelised skin. You'll never look back.

Devilled ham with cornichons and cheddar recipe - Combine ingredients (except cornichons, cheddar and bread) in a bowl, season to taste and press into a jar.

Packed lunch, picnic salad or as part of a barbecue - there's not much this salad can't handle.

This grown-up take on the American treat comes from Sweet Envy's Alsitair Wise - who else?

Seek out some top-shelf cream – you'll taste the difference.

Cheesecake for breakfast? A good idea, we say.

We got our hands on the recipe for this cult dessert from Hobart bakery Sweet Envy.

The best thing about savarins? You can always add more rum.

Brooklyn blackout cake recipe - Preheat oven to 170°C. Line the base of a 20cm-diameter cake tin with baking paper. Bring dates and 350ml water to the boil in a saucepan

They're called cornflake cookies, but really, any cereal will work well.

Baking a whole chicken in paper makes for a beautifully juicy bird. Serve it with plain couscous to soak up all the juices.

Pineapple, date and liquorice parcels recipe - Preheat oven to 180C. Place four 30cm squares of baking paper on a work surface. Top each with another square, then divide pineapple among sheets.

Fondue is back - and easier than ever. Baking in paper means far less cleaning up. What's not to love about that?

Baby potatoes with butter, mint and pancetta recipe - Preheat oven to 190C. Heat a small frying pan over medium heat, add pancetta and fry, stirring occasionally, until golden and starting to crisp (2-4 minutes).

Want foolproof fish every time? The answer is baking it in paper. Add a flavoursome butter - in this case we've gone for a toasty curry butter - and you've got a self-contained meal.

Ligurian cheese focaccia recipe - Place half the flour in a bowl with a good pinch of fine salt. Add oil and 200ml water, and mix until smooth, then gradually add remaining flour, a little at a time, mixing to form a soft dough

Pork skepasti recipe - Place pork belly skin-side up on a wire rack in the sink. Pour boiling water over the skin until score marks open up, pat dry and refrigerate, uncovered, overnight for skin to dry out.

When attempting homemade pizza, it's all about the quality of your dough recipe. And we reckon this one holds up pretty well.

An Indian dish that elevates humble ingredients - bread and potato - to tasty side dish or snack.

In the world of flatbread, it doesn't get much easier than this.

Australian Gourmet Traveller recipe for slow-roast harissa lamb shoulder with chickpeas and parsley.

Australian Gourmet Traveller recipe for pepper-crusted beef rib with beetroot and wilted beetroot greens.

Australian Gourmet Traveller recipe for garlic and thyme chicken with mash.

Australian Gourmet Traveller recipe for vermouth snapper with fennel, celeriac and soft egg.

Australian Gourmet Traveller recipe for thyme-roast quail with prosciutto and red wine lentils.

Australian Gourmet Traveller recipe for rolled roast pork loin with apple and chestnuts.

Australian Gourmet Traveller recipe for verjuice apricots with brioche and vanilla ice-cream.

Australian Gourmet Traveller recipe for cherry and almond-crumble galette.

Australian Gourmet Traveller recipe for lychee and mango ice.

Australian Gourmet Traveller recipe for pinot and vanilla sorbet with peach salad.

Australian Gourmet Traveller recipe for buttermilk jellies with passionfruit.

Australian Gourmet Traveller recipe for fig, goat’s curd and honey filo tartlets.

Australian Gourmet Traveller recipe for crespelle with ricotta, berries, lemon and sugar.

Australian Gourmet Traveller recipe for passionfruit semifreddo.

Australian Gourmet Traveller recipe for stone-fruit parfaits.

Like a frosty fruit, only better.

Australian Gourmet Traveller recipe for honey peach and yoghurt parfait.

Australian Gourmet Traveller recipe for frozen strawberry and moscato vacherin.

Australian Gourmet Traveller recipe for watermelon slushie with mint and ginger syrup.

Australian Gourmet Traveller dessert recipe for raspberry-ripple choc tops.

Australian Gourmet Traveller dessert recipe for coconut pearls with stone-fruit salad and mango sorbet.

Australian Gourmet Traveller recipe for mezze.

Australian Gourmet Traveller recipe for watermelon, tomato and goat’s cheese salad.

Australian Gourmet Traveller recipe for Vietnamese chicken rolls.

Australian Gourmet Traveller recipe for Marie-Rose prawns.

Australian Gourmet Traveller recipe for Cabana.

Australian Gourmet Traveller cocktail recipe for Chi Chi.

Australian Gourmet Traveller Italian dessert recipe for rhubarb, amaretti and mascarpone crumble by Danny Russo from The Beresford Hotel.

Australian Gourmet Traveller cocktail recipe for Pimped Fizz by Alexx Swainston.

Australian Gourmet Traveller Italian side recipe for potato and white bean purée by Danny Russo from The Beresford Hotel.

Australian Gourmet Traveller Italian side recipe for fennel, orange and radicchio salad by Danny Russo from The Beresford Hotel.

Australian Gourmet Traveller Italian main course recipe for lamb shoulder with tomato, fagioli and olive ragu by Danny Russo from The Beresford Hotel.

Australian Gourmet Traveller Italian antipasto recipe for grilled octopus with fennel, chickpea purée and wild seaweed dressing by Danny Russo from The Beresford Hotel.

Australian Gourmet Traveller Italian antipasto recipe for braised artichokes with asparagus and pecorino by Danny Russo from The Beresford Hotel.

Australian Gourmet Traveller Italian side dish recipe for shaved Brussels sprouts with walnuts, lemon and parmesan by Danny Russo from The Beresford Hotel.

Australian Gourmet Traveller Italian cocktail recipe for Sbagliato Carafe (a twist on the Negroni) by Alexx Swainston.

Australian Gourmet Traveller dessert recipe for poêlée of fruits, Port and saffron cream by chef Alistair Wise.

Australian Gourmet Traveller dessert recipe for chocolate and macadamia brownie by chef Alistair Wise.

Australian Gourmet Traveller rice pudding recipe by chef Alistair Wise.

Australian Gourmet Traveller dessert recipe for slow-baked quince, Pedro Ximénez gelée and whipped Catalan cream by chef Alistair Wise.