Oranges

Yes, it's laden with tradition and symbolism, but tsoureki is also a really tasty treat.

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.

Melbourne Greek pop-up Kafeneion shares its syrupy orange cake recipe that uses fillo instead of flour for an interesting texture.

This baklava recipe is a tangy twist on a Middle Eastern dessert classic.

A grown-up version of the yuletide treat.

Christmas lunch is sorted with this glazed ham of your dreams.

Ring in the festive season with this fun recipe for chilli, gin and orange salt-baked spanner crab served with skordalia.

Fish, orange and pistachio may seem like an unlikely combination, but Brigitte Hafner's touch makes this dish magical.

Duck à l'orange is a classic that has evolved with an abundance of interpretations over the years. One thing that remains constant is the deep satisfaction that comes from cooking a whole duck. Begin this recipe a day ahead.

This light cheesecake pairs perfectly with sweet pan-roasted figs and Amaro di Angostura syrup.

Our remix on an Easter classic.

Made for the Christmas main event.

That's a good-looking salad.

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.

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

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

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

Try this refreshing amaro spritz by Melbourne's Capitano.

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

For a sustainable option for your next crudo, choose this regal fish.

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

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

Equal parts boozy and refreshing.

Chocolate and orange – it's a combination that just works.

White fish and black olives – what a team.

Warm pudding, chilled custard. Perfect.

This combination of citrus, sugar and spice makes for an unbeatable afternoon-tea treat.

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

However hot it is outside, this roast pork is worth the oven time.

“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.

“The charred, sticky skin is my favourite part," says La Casita chef Josh Lewis.

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

A must for the Christmas table.

A one-tray roast with the added boost of flavoured compound butter. You won't look back.

It tastes as good as it looks.

With the Laura chef's dessert, it's Christmas time, every time.

Whip up this traditional English dessert in minutes. It has a lovely light, billowy texture, offset by the tang of raspberries and buttery crumble of shortbread.

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

A nutty, more-ish salad that can be eaten with a spoon.

Get the party started with this classic chocolate-orange cake, with a rich buttercream and crushed Jaffas.

Completely unlike any other brownie you've had.

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

A winter salad that makes the most of radicchio's intense flavour by grilling it then pairing it with orange.

Duck, orange and bitter radicchio make for a pleasing medley of flavours in this winter salad.

What could be better than duck and orange?

No stress and no fuss. This dessert can be whipped up with minimal effort.

Fragrant spices, dates and nuts lend a Moroccan flavour to this simple orange salad.

Sunnyboy cakes recipe - For candied oranges, cover orange slices with cold water in a wide saucepan, bring to a simmer, then drain. Repeat 3 times.

Australian Negroni recipe - Stir ingredients in a cocktail glass, strain into a glass over a large ice cube

We got our hands on the recipe for this cult dessert from Hobart bakery Sweet Envy.

This wattleseed and honey cake is from Adam Wolfers' Sydney pop-up, Casoni.

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

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.

Baked rhubarb with orange and citrus mascarpone recipe - Preheat oven to 200C. Toss rhubarb with sugar, orange juice, sliced orange and coriander seeds in a baking dish to coat.

This recipe for buttermilk waffles with rhubarb and rose compote is from Cornersmith's in Marrickville, Sydney.

"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."

These quick meat-loaded Cuban sandwiches make for a hearty lunch. Add extra marinade on the side for more zing.

This vibrant apricot and orange-blossom jam goes perfectly with ricotta on buttered sourdough.

Have this chilling in the fridge so it’s set to be served over ice when you’re ready. It’s great at brunch and it would also be excellent frozen in popsicle moulds.

This cake may look rich with its creamy filling and frosting, but it’s deceptively light.

Try this French restaurant classic at home when entertaining as an elegant main.

Fancy pistachio, mascarpone and strawberry cake- beat butter, sugar and orange rind in an electric mixer until light and fluffy and add eggs one at a time.

Melbourne restaurant Philippe's blanc-manger dessert is an absolute winner. The secret is spéculoos, French spiced shortcrust biscuits that taste similar to peanut butter.

A double dose of dark and milk chocolate combine in these Beignets. These These puffs of deep-fried choux pastry are heavenly served with a rich chocolate sauce, but you could serve them with any dipping sauce you like - a classic vanilla anglaise would be sublime.

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

The top of this pie has a chewy-biscuit texture from the brown sugar, while fennel seeds add a lovely note of spice.

Marion's recipe for olive oil cake with candied orange, Montenegro syrup with pumpkin-seed ice-cream, buttermilk sauce and extra pepitas.

Ready within 20 minutes, fry these fritters until golden brown for a satisfying and sweet crunch.

Tangy rhubarb spritzed with citrus turns these moreish cakes into a fine finish for any meal.

Australian Gourmet Traveller chef's recipe for beetroot and chocolate with burnt orange

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

For a quick and healthy dinner, try this exotic fish dish, flavoured with jicama and cayenne pepper.

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Cherry and plum salad recipe | Gourmet Traveller

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

Emma Knowles recipe for roast turkey with sour-cherry stuffing and pickled cherries.

Rodney Dunn recipe for roast duck with orange and rhubarb.

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.

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

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

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

Dark chocolate and blackberries are a beautiful combination, and here crème fraîche jelly adds a lovely tang.

Lisa Featherby recipe for orange and almond shortbread.

Recipe for grilled chicken with radicchio, fennel and walnuts from Paper Daisy restaurant in Cabarita Beach, NSW.

A cracker recipe from Melbourne's Le Bon Ton.

Emma Knowles recipe for pistachio and strawberry vacherin.

Merveilleux is a feather-light mouthful of meringue and whipped cream are a a choc-orange revelation with a hidden ganache centre.

The ultimate dessert crêpes.

Darren Robertson recipe for squid, chorizo, spelt, blood orange and black garlic from Three Blue Ducks for Gourmet Institute.

Pete Evans recipe for crisp duck confit.

Recipe for marmalade soufflés by Emma Knowles.

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

Giovanni Pilu recipe for corbezzolo honey mousse with pepperberry sponge and beer sorbet from his restaurant Pilu at Freshwater.

Recipe for maltagliati with braised oxtail in black vinegar from Mary's in Perth.

Brigitte Hafner recipe for roast duck with orange, bay, juniper and red wine.

Brigitte Hafner recipe for rhubarb dumplings.

Matt Moran recipe for seared kingfish with radish, avocado and wasabi.