Almond

A one-pan dessert winter warmer to bake the cold-weather blues away.

A grown-up version of the yuletide treat.

Opposites attract in this cooling dessert of milky granita and bold fruity jelly.

Served with a punchy broccoli leaf salsa, this moreish roasted broccoli with almond ajo blanco won't have you missing meat.

It's like a recipe for regular toast, with a little something extra.

Iconic chef Alice Waters shares her recipe for pounded almond and mint pasta sauce.

Talk about a showstopper cake.

From the Margaret chefs comes this vegetarian take on tagine, packed with spring vegetables.

All sweetness and tang.

An elegant starter.

A little spice and sweetness equals this very worthy midweek meal.

Roasted cauliflower adds extra depth of flavour to this hefty salad.

Chef Dan Puskas' take on the Sicilian pasta sauce.

Rich brioche, tangy lemon curd and the savoury notes of almond - this winter pudding is a perfect balance of flavours.

A crisp pastry base plus a fudgy topping equals this dietary-inclusive winner.

Your new favourite way to roast cauliflower.

A sophisticated take on the classic chocolate creation.

A go-to cake recipe during citrus season.

Just the afternoon tea pick-me-up you need.

With a kiss of nutmeg.

Ultra-thin apple slices precisely arranged atop a puff pastry base equal simple, buttery perfection.

An elegant sweet finish.

Let the tomatoes shine in their own right.

The unique cannolo, with its crisp shell and creamy filling, is arguably Sicily's greatest gift to pasticcerie.

The iconic cake from Black Star Pastry with layers of dacquoise, watermelon and rose-scented cream.

A smoky, textural, all-eggplant affair.

Warren Turnbull's take on the French cake, gussied up with five-spice.

The choux-pastry dessert that's dressed to impress.

Make honey the hero.

This dish conjures up all that's good about summer picnics.

Make a double batch of these biscuits. They'll disappear in a snap.

A versatile tart that's best made with seasonal fruit, and served with homemade jam.

A perfect specimen of a dessert.

Excellent served warm or cold, so you could cook the trout a day ahead and just whip up the salad before serving.

A no-churn frozen confection that's as easy to make as it is delicious to eat.

Sweet sticky nougat isn't difficult to make, but timing is essential to its success.

This recipe makes two loaves of the spiced German fruit bread - keep one for Christmas Day, and give the other as a gift.

Double dressing? In one corner, the nuttiness of the Maha East chef's tahini dressing; in the other, the one-two spicy punch of the harissa and lemon.

A fast and fresh take on the classic potato salad, with creaminess from goat's cheese and crunch from roasted almonds.

Turn the humble vegetable into a dinnertime showstopper.

Butter makes everything better, and butter-fried almonds complete this green bean salad.

An Ottolenghi-ish salad brimming with goodness, and a sweet and tangy date dressing.

Bar Rochford's take on the Italian fagiolini in umido (green beans in tomato sauce).

The perfect plate to bring to barbecues.

A hint of cinnamon and rich maple shines in this tempting breakfast blend.

When you're stuck for dessert ideas, pre-made puff pastry comes to the rescue. You'll knock over this galette recipe in no time.

This ice-cream, sponge cake and hokey-pokey mash-up is what it's all about.

Almost too pretty to eat - almost.

A combination that just works.

It may feel sacrilegious to mess with a childhood favourite, but this spin on rocky road adds goji berries and freeze-dried strawberries to balance out the sweetness. It’s all the better for it.

Completely unlike any other brownie you've had.

This side is based on the Persian dish of tah-dig, where rice is cooked until it sticks to the bottom of the pan, providing a wonderful mix of fluffy and crunchy elements in the same mouthful.

Fragrant, nutty and beautiful to boot.

A drizzle of brown butter can turn a quick mid-week meal into something special.

Eating your greens has never been so easy.

A simple fruit plate that brightens the table at any time of day, from breakfast to dessert.

"This tempura batter gets really crisp and works really well with the garlic-scented soft almond purée in the flowers," says Andreas Papadakis. "It's the perfect snack for a dinner party."

These individual serves of tiramisù with a twist are ready to eat straight away, but are also good a day or two later when the flavours have melded.

Why keep all the trifle fun for summertime? This version will keep you warm during the winter months.

"Think of this as twice-baked brioche," says Curtis Stone. "Once baked, they're the perfect combination of creamy, custardy and crunchy, all at the same time."

This tart is easy to whip up if you have shortcrust pastry on hand. The tangy rhubarb is a great match for the rich but slightly bitter chocolate.

“The caramel is a modern take on preserving, the hot caramel capturing the fruit’s flavour, like a refined jam,” says Saint Peter's Julie Niland.

Start your day on a refreshing note with the nourishment of Ruby's Diner breakfast salad with poached eggs, avocado, kale, broccolli and other healthy herbs.

This carrot and almond hummus is perfect for entertaining. Add grilled chicken and a herb salad to turn it into a delicious lunch.

Almond-milk makes an appearance in this contemporary blancmange recipe, with honey providing a sweet kick to an irresistible gluten-free dessert.

Steaming eggplant gives it a lovely silky texture and makes a lighter alternative to frying. The dressing can be made with a curry paste for extra spiciness. Begin this recipe a day ahead to soak the chickpeas.

Como Shambhala shares their recipe for spiced chicken skewers, served with a grainy barley salad.

A fish dish that's made for the warmer months.

A beautifully simple salad of peach, mozzarella and fregola, adds a little heft to this otherwise light salad - a winning combination.

Our secret? Poach the peaches in prosecco for a lush peach flavour and a beautiful rosy hue.

Designed to resemble the wheel of a bicycle, this classic was created to celebrate the Paris-Brest cycling race.

This decadent chocolate mousse dessert is the perfect end to a French dinner ton chez toi.

French restaurant Buvette shares its recipe for a butterflied and pan-fried sand whiting with herb and almond butter.

Beat the winter chill with this warming roast lamb recipe from Templo.

The classic pot roast lamb gets a contemporary kick with kale, feta and dill.

Sweet and savoury combine in this tahini parfait, with golifa to add a Turkish-Cypriot kick to a classic dessert dish.

Egg and pisco syrup cake

A rich chocolate cake that makes a glittering impression on guests.

Fruits and nuts combine in this syrupy winter-friendly rice pudding.

"Quince, autumn's hidden gem, turns from a pale yellow to a deep rich pink during cooking, and is always worth the wait," says Stone. "Little chunks of marzipan through the crumble add unexpected sweetness and fragrance."

When you don’t want to roast a whole chicken, Marylands are a great option; their high fat content makes them great for roasting. Start this recipe two weeks ahead to pickle the lemons.

This simple salad is a great way to use up leftover roast or barbecued chicken.

Australian Gourmet Traveller feature recipe for chocolate and roasted almond semifreddo

The base of this tart is brioche-like in texture, with a beautifully buttery flavour.

Recipe for Choc-malt and almond brownie | Gourmet Traveller

Charred sweet potato, goat’s curd and almonds recipe from Frank restaurant in Hobart, Tasmania.

Emma Knowles recipe for lobster, peach and mint salad with smoked almond.

The trifle you know and love, though we've used amontillado sherry for greater depth of flavour.

Definitely not traditional, but still just as satisfying.

Emma Knowles recipe for cherry, almond and burnt-butter tart.

Emma Knowles recipe for fast chorizo, roasted cauliflower and almond salad.

Lorraine Godsmark recipe for peachy panettone with cassata ice-cream for Gourmet Institute.

Lorraine Godsmark recipe for raspberry and lychee tarts for Gourmet Institute.

Lisa Featherby recipe for orange and almond shortbread.

Lorraine Godsmark recipe for Christmas cakes.

A sponge cake filled with creamy ricotta soaked in candied fruit, chocolate and an Almond licuquer like Amaretto.

Alice Storey party snacks recipe for broccoli dip with charred flatbreads.

Ryan Squires recipe for blue swimmer crab, almond and preserved apple from Esquire, Brisbane for Gourmet Institute.