Alcohol

Just what you need on a cold winter’s night, a bowl of luscious bread and butter pudding. Make sure to leave room for seconds.

Double the batch.

The timeless French recipe that delivers comfort with every bite.

Like getting caught in the rain? You'd likely appreciate one of these.

Gin, sparkling white, and rosemary shrub. Made for those who like their cocktails on the savoury side.

We like ours with a splash of yuzushu.

When very fresh prawns mingle with garlicky saffron butter, only good things happen.

There's lots to love about a Dutch baby pancake.

Two favourite desserts combine in this peach and pavlova trifle.

This punch is perfect for picnics (or any time the sun's out, really). And the Champagne makes it just that little bit more special.

How to feed a crowd.

Chocolate and kirsch are the stars of this knockout classic German dessert gâteau, with a light, airy sponge the key to success. Catherine Adams shows how it's done.

Meet the original Spritz.

One of the silkiest chocolate mousses you'll have the good fortune to come across.

Chef Neil Perry says it's hard to beat a good cheesecake. Truer words have never been spoken.

Reserve your judgement. Pasta with vodka sauce might be old-school, but it's also delicious.

Sweet cravings are conquered in no time with this one-pan dessert.

The delightfully bitter cocktail we'd happily imbibe before and after dinner.

A very luxe pasta indeed.

And a touch of ouzo too.

The Melbourne eatery's take on the filled pasta of Bergamo.

Possibly the easiest, and most refreshing cocktail, you'll ever make.

So much more than a fancy stew, boeuf à la Bourguignonne is a dish that’s quintessentially French.

Pink and green and instantly refreshing.

Talk about a refreshing cocktail.

Pickles are always a good idea.

The combination of bubbles, gin and a touch of sugar equals a classy cocktail.

Try this refreshing amaro spritz by Melbourne's Capitano.

Brunch means Bloody Marys. Here, they're full of verve thanks to a salt-and-pepper rim, lime juice and a juicy green olive. Bottoms up.

Brown and boozy, and not for the faint of heart.

An elegant sweet finish.

Refreshment incoming.

It's the Campari and soda you know, but with a little kiss of summer.

Say hello to your new favourite summer drink.

Summer cherries and Lambrusco combine in a Spritz that screams Christmas in Australia.

Here's how to get the party started.

We love the ruby colour of this dessert cocktail, as well as its make-ahead potential. It has easy entertaining written all over it.

Portuguese tarts meet bourbon-spiked eggnog in this Christmas-ready treat.

The traditional Christmas treat receives a very Australian makeover.

Pâtissière extraordinaire Lorraine Godsmark of Sydney pâtisserie Lorraine's reveals the secrets to her highly sought-after Christmas tarts.

This fluffy white libation looks innocent enough, but it can pack a hearty festive punch.

The Italian fruit-studded sweet bread, all wrapped up for Christmas.

Why didn't we think of this before?

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

How to make one of the greatest drinks in the cocktail oeuvre.

Gin, lime, sugar. It doesn't get any easier than this.

Hazelnut cakes topped with ice-cream and drizzled with a spiked coffee syrup – bliss.

If you're in need of sophisticated refreshment (with a touch of booze), look no further.

The great Sussex pie, in trifle form.

Equal parts boozy and refreshing.

The yakitori eatery's take on Basque cheesecake, with a lick of Japanese whisky.

The juniper-ry notes of gin and the tart flavours of lime work beautifully in this boozy dessert.

Warm pudding, chilled custard. Perfect.

A gin cocktail that's pleasantly sweet, tart and refreshing.

Pimms may be the traditional tennis tipple, but this Spritz version is less sweet and more refreshing.

A fresh, vibrant riesling-based punch.

What can be more refreshing than a cold beer on a hot day? Answer: a cold beer with a splash of lime juice and a dash of hot sauce.

An excellent way to use that bottle of rosé you were given but will never drink.

An easy digestif to end the evening.

“This is based on tepache, a traditional Mexican fermented beverage, crossed with a Margarita-style drink called a Toreador,” says La Casita bartender Ben Mudge.

Just as suitable for barbecues as it is for luxe cocktail parties.

“Orange is traditionally eaten alongside mezcal, inspiring this variation on the classic Margarita. It’s rich and smoky, with a warming spice-salt rim,” says La Casita bartender Ben Mudge.

“This cocktail is named for its pink colour, which comes from the hibiscus syrup we make,” says La Casita bartender Ben Mudge. “It’s garnished with candied flowers and a grilled lemon slice, which gives it a lovely caramelised lemon flavour.”

For easy summer sipping.

A must for the Christmas table.

Catherine Adams breaks down the trifle step-by-step, sharing how to create a winning trinity of sponge, fruit and creaminess.