Lemon

Like a custard tart, but with a refreshing tang.

Crunchy green salads are often underrated but they brighten any meal. Here we've scorched the lettuce and sugar snap peas lightly on the barbecue to add a little smoky flavour.

Recipe for lemon dream cake by Nadine Ingram from Sydney bakery Flour & Stone.

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

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

Hummus with radishes and paprika recipe - Purée chickpeas, tahini, lemon juice, garlic and oil in a blender, adding cold water to adjust the consistency, until smooth or to your liking.

A gin punch recipe from Archie Rose Distilling Co in Sydney that brings out the pear and honey botanicals of their Distiller's Strength gin. Throw everything into a bowl and the party's begun.

Source top-shelf anchovies for these sandwiches, and you'll be handsomely rewarded.

Mozzarella is tossed through this simple pasta sauce until it melts and coats the pasta. It's just the right amount of rich for a spring dish.

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

Char-grilled spatchcock, celery heart, fennel and spring onions with lemon sauce - Remove the backbones from spatchcock with kitchen shears, press on breastbone to flatten them

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

The pasta bake takes a luxe turn.

A simple butter cake gets a new lease on life with the addition of some gently browned butter plus a layer of lemon curd and white chocolate frosting in the centre.

Fennel and fish is a stellar combination. Make the most of fennel's availability in the cooler months with simple dishes like this one.

"When I put a version of this on the menu at Le 6, I imagined summer back home on the north coast of New South Wales." says Clugston.

This classic Italian saltimbocca is easy to make. If you can't find veal, use chicken instead.

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

At London restaurant Luca, Isaac McHale's streamed trout is topped with a seaweed butter, reminiscent of his time at The Four In Hand bistro in Sydney's Paddington.

This warm potato salad gets a boost from the flavourful lemon-butter dressing.

The best-quality fish needs no cooking at all, although we like to add a little extra flavour to it, in this case with a light citrus cure.

Taking our cue from the classic British combo of fish and chips with mushy peas, we've made a summer friendly minty pea mayo to team with trevalla on this burger.

A recipe for a delightful smoked salmon crostini topped with goat's curd and pickled radish.

This classic Italian recipe is all about the zucchini and mint.

It’s pretty hard to beat a featherlight sponge cake and this one’s no exception.

A simple but tasty recipe for mud crab with a butter and curry leaf sauce.

Sunflower seeds make a delicious creamy dip for crudités.

A simple but delicious recipe for blue mackerel, with tangy charred parsley and a tamari-cider dressing.

There’s a lot to love about chicken Kiev – especially the garlic butter stuffed in the centre of the chook or beneath the skin. This bite-sized take has the garlic butter in the centre, with yet more for dipping. These little numbers are excellent for entertaining; they can be assembled ahead of time, then quickly cooked to order.

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

A simple vegetable side dish from Curtis Stone's restaurant Gwen.

Darlinghurst restaurant Bar Brosé share their gnocchi with lap cheong recipe with us - the secret is a touch of umami by cooking the gnocchi in a kombu butter made with dried wakame.

Make the most of spring produce with this quick silverbeet soup with fragrant dill. Add a smoky flavour with flaked smoked trout (though tuna would work too).

Artichokes can be divisive, but Curtis Stone's pickled side dish, sprinkled with thyme and lemon rind, will certainly bring together even the toughest of crowds.

Sink your teeth into these soft and tangy honey and ginger ice-cream and lemon curd doughnut sandwiches from Yama Kitchen & Bar.

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

Prepare a meal fit for a king as Sydney restaurant Stanbuli shares their recipe for a decadent Sultan's delight with duck and smoky eggplant.

These salt-cod fritters make an ideal snack with beer. For extra creaminess, cook the cod in milk instead of water.

Feijoada

“This is a classic Brazilian dessert in the manner of a trifle or tiramisù,” says chef, Luke Burgess.

This version of a flan is something of a cross between a crème caramel and a cheesecake, dense with cream cheese and rich with amber caramel.

Shannon Bennett's steamed lemon delicious pudding with Nespresso coffee mousse

This hearty broth ticks all the boxes: it's fast, vegetarian and soul-warming.

A curd, cake and crumble all in one.

Cook the flounder at a low temperature so it doesn’t dry out. Trimming the fish before cooking makes it easier to dig in.

Fresh, light and simple - this salad makes the perfect midweek meal.

Upgrade your autumn salad with this winning recipe from Sydney restaurant Automata.

Finger buns are a childhood favourite of ours. One GT staffer admitted to buying and scoffing three at a time when they were sold at the school canteen. These mini versions make doing just that a much more guilt-free proposition.

Stracciatella is the king of the stretched curds, try it how chef Dan Pepperell does it at Restaurant Hubert

Australian Gourmet Traveller chef's recipe for charred pineapple with lemon and ginger granita, cashew praline and Thai basil

Australian Gourmet Traveller Fast recipe for fish with tahini sauce, pomegranate and fennel

Australian Gourmet Traveller recipe for BLAT salad

Australian Gourmet Traveller recipe for Celery heart, charred treviso, and egg salad from Osteria Oggi in Adelaide, South Australia

Cherry and plum salad recipe | Gourmet Traveller

Recipe for Watermelon, grilled tomato and coriander salad | Gourmet Traveller

A recipe request from Gourmet Traveller's Fare Exchange Column

Emma Knowles fast recipe for white-bean dip with pita crisps.

Emma Knowles fast recipe for lamb salad with peas, zucchini and olives.

Emma Knowles fast recipe for quinoa pilaf with beetroot, egg and tahini yoghurt.

Recipe for pineapple with ginger beer sorbet and coconut mousse from The Tamarind, Spicers Retreat.

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

Charlie Ainsbury and Luke Ashton cocktail recipe for the Wildlife from This Must be the Place in Sydney.

Curtis Stone recipe for coleslaw.

Duncan Welgemoed recipe for corn salad with prawn salt from Africola restaurant in Adelaide.

Duncan Welgemoed recipe for smoked mulloway with apricot and beer from Africola restaurant in Adelaide.

Emma Knowles recipe for lamb loin chops with smoky eggplant, and farro and tomato salad.

Emma Knowles recipe for grilled salmon chops with asparagus and lemon relish.

Lisa Featherby fast recipe for lamb with lemon, mint and shanklish.

A simple summer fruit salad enlivened with that zingy syrup.

Emma Knowles recipe for prosecco jelly with melon and buttermilk granita.

Peach, basil, jamón and pumpernickel salad recipe - Heat oil in a frying pan over medium-high heat, add pumpernickel and fry, turning with a spatula, until crisp (6-8 minutes). Drain on paper towels and leave to cool.

Charlie Ainsbury and Luke Ashton cocktail recipe for the Belafonte from This Must Be the Place in Sydney.

Emma Knowles recipe for Cherry Ripe pavlova.

Emma Knowles recipe for roasted gurnard with smoky eggplant, farro and boiled lemon.

Emma Knowles recipe for barbecued scallops with seaweed butter and rye bread.

Emma Knowles recipe for cured salmon with Bloody Mary salad

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

Rodney Dunn recipe for salsa verde chicken.

Rodney Dunn recipe for apricot and pistachio stuffed turkey legs.

If you've started your Christmas with panettone, you might as well finish your day with it too.

This bright and summery trifle that's made for an Australian Christmas.

Analiese Gregory recipe for radish and preserved lemon salad.

Alistair Wise recipe for Vicky Pollard sundae from Sweet Envy in Hobart.

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

Emma Knowles recipe for chilled rice pudding with roasted cherries and pistachio.

This fast ultra-green chopped salad is packed full of the good stuff.

Emma Knowles recipe for fast tuna, zucchini and pea spaghetti.

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

A summer-ready salad with poached turkey and prawn, topped with avocado dressing.

Emma Knowles fast recipe for spiced lamb pizza with onion, mint and sumac.

Recipe for spring onion fritters and crisp broad bean leaf tips with preserved-lemon mayonnaise by Danielle Alvarez.

Lisa Featherby recipe for bruschetta with mozzarella, zucchini, mint and lemon.

Alice Storey party snacks recipe for pickled prawns and fennel with rye crackers.

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

Leave your questions at the door: tender fish, juicy corn and crisp nori is an unlikely combination that somehow works.

The ultimate dessert crêpes.

Emma Knowles fast recipe for roast chicken with tarragon butter and Dutch carrots.

Curtis Stone recipe for oysters with Champagne and caviar from Maude restaurant in Los Angeles.

Curtis Stone recipe for braised short ribs with pomme purée and gremolata from his restaurant Maude in Los Angeles.

Curtis Stone recipe for carrot-beetroot salad from Maude restaurant in Los Angeles.