Swordfish is one of the meatiest fish, and these steaks with a light honey dressing will show you why.

That's a good-looking salad.

How to achieve that bright, tangy custard and fine, crisp base? Pastry chef Catherine Adams has the answers.

When oranges are at their peak, savour this one slice by slice.

Plump prawn parcels, enriched with that sake butter, and balanced with that citrus-y ponzu.

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

It's the whole boiled mandarins that make this a go-to cake for the winter season.

A go-to cake recipe during citrus season.

A tabbouleh-like salad with the extra pop and zing of finger lime.

Refreshment incoming.

One-bite wonders.

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

Good for dessert, even greater for brunch.

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

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

It's a three-part process to making the Melbourne restaurant's duck dish, but the results are worth it.

A refreshing combo of bubbles. yuzushu and Aperol, courtesy of the Adelaide eatery.

It's the traditional Venetian raisin and cornmeal biscuit, but made more heavenly with chocolate, clementine and aniseed.

How best to appreciate the silkiness of scallops? Raw, and drizzled with a light citrus dressing.

Part sorbet, part gelato, part meringue. This slice has it all.

Guaranteed to fill your kitchen with dreamy baking aromas and the irresistible fragrance of grapefruit zest.

A Greek-style ceviche, courtesy of Greca's Jonathan Barthelmess.

Throw an ... oyster on the barbie? Don't knock it 'til you try it.

It's seriously refreshing.

Get the party started with this tickled-pink drink.

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

Give the Christmas classic of roast turkey an Australian twist with this recipe by Orana chef Jock Zonfrillo.

A simple mandarin compote adds zest and brightness to this ricotta pudding, as would your favourite jam or marmalade.

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

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.

This delicate dessert is lightly scented with orange and mandarin and is a perfect way to embrace citrus season.

The combination of citrus and dark chocolate is always a winner. In place of the usual orange, why not try mandarin?

Chef Kylie Kwong still enjoys her mum's chiffon cake topped with seasonal citrus fruit, making room for a slice every time she brings it into Billy Kwong.

Soy-roast duck with mandarin recipe - Heat 1 tbsp oil in a wok or large deep frying pan over medium-high heat. Add duck breast-side down and cook, turning, until golden brown all over (5-6 minutes).

Try stopping at just one.

Roast snapper with mandarin and fennel sauce recipe - For the garlic mash, cover the potato in a large saucepan with plenty of cold salted water, bring to the boil and cook until tender (15-20 minutes).

This gorgeous dessert is a surefire way to add colour to a winter table. The bonus is it will boost your vitamin C levels, too.

"So simple yet so sublime," says Curtis Stone. "I love that these ultra-airy pancakes require no whisking of eggwhites to lighten them - the key lies in a very lumpy batter."

"Scallops and citrus have a wonderful synergy whether they're raw or cooked," says Saint Peter's Josh Niland.

The prawns in this salad can also be left whole and barbecued in their shells for extra flavour.

If you're after a light cake, this one's for you. A lightly boozy, tangy icing adds a little lusciousness.

At Belon Henry uses shima aji (horse mackerel), which isn't readily available in Australia; we've used kingfish here. It's a delicious, fresh substitute.

Fresh mandarin, sweets sugar syrup and crème fraîche are the perfect complements to these palmiers.

“This is a drink found in good bars and also one you’d knock up for friends at dinner parties,” says ex-Garagistes chef Luke Burgess.

A brown sugar and cinnamon streusel is swirled throughout as well as sprinkled on top. The ruby grapefruit marmalade addition transforms this cake to a sweet breakfast.

This lovely salad is a fine way to use leftover roast chicken. Serve the meat cold or warm it up – either way it’s delicious.

A bright salad that works best wish barbecued meats.

Louis Tikaram from Los Angeles restaurant EP & LP shares his recipe.

Recipe for grilled witlof, mint and almond salad with blackened mandarin.

Slow cook chicken in Shaoxing win, soy sauce and mandarin for rich flavours that soak through the skin. Serve with rice.

Recipe for lemon cheesecake slice with citrus jelly.

Australian Gourmet Traveller fast recipe for sweet and sour watermelon salad with pink grapefruit and prawns.

Australian Gourmet traveller recipe for mandarin and ruby grapefruit jelly, blood orange granita and citrus salad.

A shot of Grand Marnier adds a final flourish.

Australian Gourmet Traveller recipe for citrus waffles with honey labne.

Australian Gourmet Traveller recipe for dark gingerbread cake with mandarin compote.

Australian Gourmet Traveller cocktail recipe for Paloma.

Australian Gourmet Traveller recipe for sugar-crusted vanilla pound cake.

Australian Gourmet Traveller recipe for pear and sour cream grunt.

Australian Gourmet Traveller recipe for Rice pudding with vanilla and caramelised mandarin compote

Fish with a side of fish – who’d have thought?

Australian Gourmet Traveller breakfast recipe for poffertjes with mandarin jam.

Australian Gourmet Traveller dessert recipe for coconut ice-cream, black glutinous rice and pumpkin sauce.

Australian Gourmet Traveller recipe for jammy citrus roly poly dessert.