The most popular recipes of summer 2018

Redskin doughnuts

These doughnuts riff on Redskins – intense raspberry-flavoured lollies – with pink icing and a freeze-dried raspberry topping.

Blackberry and lemon mini pavlovas

We love these little beauties baked in paper, but you could scoop quenelles straight onto baking paper instead. A tarter-than-usual lemon curd offsets the sweetness of the pavlova, while blackberries add summer fragrance.

Loaded beef brisket nachos

Ever the crowd-pleaser, nachos make feeding the hordes simpler than ever, and each element of this loaded version – packing different flavours and textures – helps it make an impression. The beef takes time, yes, but if you set the oven just a little lower, you can leave it to cook overnight and wake to fork-tender brisket.

Chicken teriyaki with wasabi slaw

To add that hibachi flavour without the fuss, char the marinated chicken on a wire rack set over a gas flame instead of in a pan before you roast it (it will need a little longer in the oven).

Barbecued lemongrass snapper with pomelo and herb salad

A whole roasted fish is a fuss-free way to cook seafood for a crowd. We like to marinate the fish overnight so the flavour gets right into the flesh, and it’s one less thing to do on the day. The salad dressing can be made a day ahead, have the herbs ready and stored in an airtight container, steam some rice and you’re good to go.

Australian Negroni

“When made correctly, a Negroni has the perfect balance of alcohol strength, bitterness, sweetness and citrus,” says Anna Romanova of Melbourne Gin Company. “This version consists of local ingredients that are a great way to celebrate Australian craftsmanship and native flavour.”

Roasted pineapple with chilli salt

“The trick here is to turn and turn and turn the pineapple – like it’s on a rôtisserie – until it’s really caramelised and softened and all the juice comes out,” says Mat Lindsay. “It’s sweet, sour, spicy, sticky and a little bit salty. A very simple recipe with complex flavours.”

Bacon egg and avocado salad

Combining bacon, eggs, avocado and charred sourdough, this twist on a Caesar salad works as breakfast, lunch or dinner. The creamy avocado is a good foil for the smoky bacon and piquant anchovies.

Potato scallops

“A classic Australian snack. Potato scallops (also known as potato cakes in many states) are usually made with beer batter, but we use a tapioca flour batter, which is gluten-free and helps them stay crisp, even when coated with sauce,” says Mat Lindsay. “These particular scallops taste just like salt and vinegar chips.”

Frozen spiced chocolate pavlova

This double-layer pavlova is perfumed with cloves, cinnamon and nutmeg, which marry beautifully with the chocolate semifreddo sandwiched in between. It’s the perfect do-ahead festive crowd-pleaser. Begin this recipe a day ahead to freeze the semifreddo.

Corn and potato quesadillas with green salsa

Add bacon or chorizo to these tasty quesadillas to keep the carnivores happy. The green salsa works with just about anything; make extra to have on hand for your next barbecue.

Kylie Kwong’s Christmas fried rice

Kylie Kwong’s Christmas fried rice is the perfect way to transform all those holiday leftovers into a fast and flavourful Chinese delight. Based on her mum’s recipe, which Kylie has been making since she was a child, this fried rice is about using whatever ingredients you have on hand. Christmas ham, leftover prawns, roast pork or duck from the big meal the day before – you can take this fried rice in many different directions. Have a look at what’s in your fridge and then tweak to your heart’s content. It’s a tasty way to make sure your Christmas produce doesn’t go to waste.

Avocado edamame and lemon dip

You’ll never buy guacamole again once you try this vibrant recipe. No sour cream, no cream cheese, just the natural creaminess of avocado lifted by garlic and lemon.

Lime and coconut cake with pineapple glaze

A picnic is no place for a delicate cake. This lime-spiked coconut cake is sturdy enough to transport easily while having a beautiful texture that lasts well for a few days, meaning it can be made in advance. The pineapple glaze adds a touch of the tropical, but to take it further, serve it with sliced pineapple topped with a squeeze of lime juice.

Wizz Fizz frozen yoghurt cake

Fun fact: the original Wizz Fizz sherbet was first made in Melbourne in 1947. There are several flavours, but the original lies somewhere between orange and lemon with extra fruitiness in the background. The fun is definitely in the fizz, though, so this tangy dessert gets a shower of sherbet just before serving. The dacquoise and frozen yoghurt can be made a day or two ahead, but the sherbet is best made on the day.

Roasted cauliflower and tahini dip with crudités and flatbread

Packed full of flavour, this roasted cauliflower dip is made to please a crowd, especially when served with roast chickpeas for a bit of crunch and raw vegetables for dipping. Bring it to room temperature before serving for the best flavour, then serve it with shards of pita crisped in the oven, as well as soft flatbread for some textural contrast.

Cassata with grated chocolate

Classic versions of cassata involve a covering of marzipan or tinted royal icing, or both. For a lighter version we’ve skipped that extra sweetness and opted instead for a coating of grated bitter chocolate.

Crisp skinned salmon with pea puree and soft-herb salad

Elegant and full of great textures, this dish is special enough to serve at your next dinner party yet quick enough to whip up for a midweek meal. To keep things extra simple, strip the herb salad back to just two herbs.

Chopped spring green salad

If you’re taking this salad to a picnic or barbecue, transport the greens and the dressing separately to avoid a soggy salad, then toss them together just before serving for perfect crispness.

Yoghurt roast chicken

Roast chicken is excellent picnic fare – cook it the day before, or if you prefer it warm, cook it just before leaving home. Either way, this yoghurt-marinated version is addictively moreish.