Spring/Summer

If you've been looking to changing up your pork routine, look no further.

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

For easy summer entertaining, with minimal fuss.

Now that's a salad.

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

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.

A satisfying, vegan-friendly salad.

The superstar of South East Asian street food, satay is an ideal dish for the barbecue.

The best way to celebrate tomato season.

One of the great salads of the world, larb is quick to prepare, but makes a lasting impression. We have the late and great Amy Chanta to thank for this recipe.

When it comes to making this creamy vegan dessert, it's aquafaba to the rescue.

Where classic flavours, top-shelf produce and minimal intervention combine.

Let the tomatoes shine in their own right.

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

A recipe that proves salads can be light and satisfying in equal measure.

Picnic-perfect material.

A deceptively simple dish that allows the best of summer's produce to shine.

This tomato curry with cauliflower rice is a simple vegetarian meal. Add a dollop of yoghurt for richness if you like.

Where summer simplicity and elegance combine.

This luscious, summery tart is guaranteed to impress every guest, including the carnivores.

Here's how to get the party started.

The best of the season's harvest, simple and unadulterated, with a side of velvety curd.

An oyster combination that tastes as good as it looks.

One-bite wonders.

One of the most popular dishes on the Nomad menu, for good reason.

Taking inspiration from Weiss bars, these frozen treats are made for summer.

This might just be the best way to cook a whole fish.

An easy lunch? A side dish for dinner? A weekend brunch? It's all of the above.

The showstopper entrée to impress.

A grown-up version of the ice-cream spider that's been missing from your life.

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.

“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.

A seafood dish that sings with spring.

A simple, lovely starter that celebrates the best of tomato season.

"You could imagine sitting on a wharf in the Mediterranean having the same thing," says the former Pt Leo Estate culinary director.

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

This could very well be your new favourite dip.

A fresh sidekick to a roast chicken, or an easy starter on its own.

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

Grilled fish and lemon? It just works.

A spring-ready salad with a gentle hum of spice.

Fresh, young cos and the one-two salty hit of that anchovy-capers sauce. Lettuce gets a glow up.

It tastes as good as it looks.

Buckwheat, barley and baharat. It's combination that will awaken your tastebuds.

It's heaven in a bowl – big flavour, lots of colour, and a whole lot of goodness.

The Lee Ho Fook chef's go-to dish for summer.

The perfect grilled prawn lies in the dressing – and this one's a winner.

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

Jordan Toft from Sydney's Bert's Bar and Brasserie shares his recipe for this quick summery salad, complete with lashings of stracciatella.

The perfect plate to bring to barbecues.

With creamy avocado and the zing of lime juice, this Mexican-ish prawn cocktail is perfect for the summer. Just add corn chips.

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

A hot and sour dressing adds a sweet and spicy hit to this classic combination of chicken, aromatic herbs and rice noodles.

Take tuna salad up a level with a version that combines sashimi, seeds and raw zucchini with a tahini-soy dressing to bind it all together.

The bold flavours of goat's cheese and black olives make a delicious base for a simple shortcrust tart.

Visually stunning, this slaw of red cabbage, kale and beetroot is a great salad to take to parties, picnics and barbecues.

The striking colour of this passionfruit semifreddo only adds to the fun of an ice-cream sandwich. We've added wattleseed and macadamia nuts to our biscuits for extra texture and Australian flavour.

Eating your greens has never been so easy.

Milko meringue ice-cream sandwiches recipe - For milk ice-cream, bring milk, cream and vanilla seeds to a simmer in a saucepan.

Packed lunch, picnic salad or as part of a barbecue - there's not much this salad can't handle.

Tomato, ricotta and fregola salad recipe - Preheat oven to 200°C. Crumble half the ricotta over a baking tray, drizzle with 2 tbsp oil, scatter with chilli and half the lemon rind, season to taste and bake until golden on the edges (10-12 minutes). Cool.

Turin's pillowy sandwich, the tramezzino, is the perfect vehicle for crunchy asparagus and soft egg.

Asparagus and ricotta pizze bianche recipe - For pizza dough, combine olive oil, yeast, sugar, ½ tsp salt and 320ml lukewarm water in a bowl and set aside until foamy (2-3 minutes).

This versatile spring salad mixes and matches seasonal green vegetables for the optimal combination of textures and flavours. Experiment to your heart's content.

The secret? Brine the wings first for extra-juicy flesh.

If you've got the time, toast the quinoa in a little grapeseed oil until it's golden brown before adding the water - it adds a great nutty flavour that works well with the asparagus.

This fresh, light salad is all about the chicken. It works well for a barbecue, tossed together with the chicken hot off the grill. The dressing is even better when it’s left to stand for an hour or two.

Millet is cooked pilaf-style for this salad to add extra flavour. It makes the perfect vehicle for a lemon-laden dressing along with shreds of poached chicken and plenty of peas.

This fruit fool recipe, lightened up with yoghurt and blueberries, can be made ahead - cover and refrigerate for up to six hours before serving.

Quick to make and full of rich Spanish tomato and garlic flavours, our recipe for a chorizo and asparagus salad with chimichurri makes for a solid summer dinner.

This chilled Sichuan chicken salad packs a mouth-numbing punch. Double the recipe for an enviable work lunch the next day.

A quick weeknight dish filled with seasonal green vegetables and lots of parmesan.

This is a simple chicken and green bean dish, inspired by Kylie Kwong, and packed full of flavour.

In this white fish crudo, the fish in question can also be marinated in a little dressing, ceviche-style - for 15 minutes or a couple of hours, depending how "cooked" you like it.

This refreshing salad is a perfect side dish to accompany a slow-roasted lamb or other tender meats. Carmichael uses a mix of chilli and onions to give it that extra spice.

This classic Italian asparagus and rice soup is silky, healing and totally satisfying while the asparagus provides a much needed crunch to the broth.

Melbourne restaurant Anchovy's beef tartare is spiced up with herbs and nuoc cham. It will pair perfectly with potato crisps.

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

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

Australian Gourmet Traveller recipe for pea, zucchini and mint fritters with eggs and feta sauce

Grains, greens, citrus and goat’s curd recipe, Penfolds Magill Estate, South Australia

Emma Knowles fast recipe for spiced chicken with carrot, chickpea and green chilli salad.