Spring

This dinner-ready recipe for green peppercorn chicken proves that a roast can be perfect for midweek meals.

A recipe for homemade potato chips with onion, ricotta and feta dip. They're surprisingly simple to make at home.

A very contemporary take on the American pie.

Our take on the French classic.

This recipe for slow-cooked ocean trout comes courtesy of chef Danielle Alvarez.

A simple recipe for shaved zucchini, fennel and mint salad with burrata.

Flavour and freshness with every bite.

This is one one impressive - and delicious - dessert.

The best bit? There's no need to turn on the oven.

Enjoy a slice of this fragrant, versatile cake at any time of day. And you can make the whole thing in just over an hour.

A vegetarian roast with the most.

A springtime bruschetta that works best for lunches and light suppers.

A warm roast vegetable salad, brightened with chimichurri.

Find the best of the season's produce, and toss them through a zingy feta dressing. It doesn't get much easier that this.

A pretty-as-a-picture dish for spring.

Sometimes nothing else will do.

A simple, comforting bowl that does wonders for the soul.

A vegetarian broth that still packs a umami punch.

A fresh take on steamed mussels.

A simple stove-top lamb stew, with the warmth of the spices tempered by the sweetness of the honey and prunes.

Essentially a mini rolled croissant, topped with spring herbs and the freshest scallops you can find.

A hearty vegan dish that's good as a side or eaten on its own.

You love eggplant but you're short on time. This is the recipe for you.

We can’t get enough of broad beans and asparagus in spring. Simply toss with pasta and you have dinner sorted.

Recipe for banana cream pie by Christina Tosi from Momofuku Milk Bar in New York.

Spring on a plate – what's not to love?

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

This spring time salad makes for an excellent side dish.

Need an easy fish dish for a dinner party? Laura's head chef shows you how.

A pleasantly bitter cocktail that combines tequila, amaro and sweet vermouth.

It's the French pommes de terre, done bar-snack style.

Sherry, amaro and a dash of lemon come together in a satisfying cocktail.

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

A typical farmhouse roast chicken, with extra farmhouse.

Nothing beats a classic battered fish burger. Don't forget the tartare sauce.

A simple starter that's all about texture and flavour.

Track down angled gourds — they're sponges for the soy and miso sauce.

This recipe has all the pleasures of a rocky-road – pillowy marshmallow, fudgy chocolate – in cake form.

Love Iced VoVos? Our maxed-out cake, layered with raspberry jam, covered in fluffy buttercream and topped with raspberry and coconut has a whack of nostalgia, and bells and whistles for good measure. Now this is a party.

Best enjoyed outdoors. On a rug. In the sun.

Bundt cakes always impress. This one pops with mixed berries and tangy lemon icing.

A heavenly pavlova recipe by Jordan Toft, head chef at Bert's in Newport, Sydney.

Meat and veg doesn't have to be boring. This roasted rack of lamb comes with a side salad of smoky peppers, pepper-y rocket and textural burghul.

There's nothing better than soft, fluffy focaccia, straight out of the oven. It's easier than you think.

It's like green eggs, without the ham.

This sweet-and-sour noodle dish might look simple, but it packs a flavour punch.

A classic rich chocolate brownie, dotted with the fruity flavours of rhubarb and raspberries. It's perfect dessert to take to a picnic.

A great dinner party starter, made with whatever is fresh from the veggie patch.

A unique twist on traditional tabbouleh, with broccoli, quinoa, and a dressing packed with herbs and zest.

When life gives you cabbages, make pickles. These Yemen-style pickled leaves work well with the fresh, chopped vegetables and nutty chickpeas.

With tropical pineapple and coconut flavours, a silky sponge and vanilla cream-cheese frosting, this tray cake is the perfect sweet finish for your outdoor feast.

Gnocchi with a decadent burnt-butter sauce is extra comforting and this one, made with a top-notch shop-bought gnocchi, is easy to put together.

Fire up the barbecue for this popular north Vietnamese dish. It's smoky with charred pork, crunchy with a refreshing noodle salad, and comforting with a light, sweet broth.

Almost too pretty to eat - almost.

Embrace the best of the season in this bright dish that partners ruby-red blood orange with flaked trout, mint and the crunch of fennel.

Green papaya and juicy pomelo are a fresh contrast for the rich duck in this textural salad.

"Great squid with a little live fire doesn't need too many accompaniments," says Jordan Toft of Sydney's Bert's.

A salad with extra crackle that’s a balance of sweet, bitter and rich. Begin this recipe a day ahead to dry the pork skin.

Sometimes it pays to keep it simple. Toasty bread, butterflied sardines, agrodolce. Dinner done.

The nori salt isn’t strictly necessary, but make a double batch and keep it in the cupboard to add a quick lift to fish dishes or roasted vegetables.

A twist on traditional onion bhaji, this is a simple crowd-pleasing snack that’s given a lift with a good-quality eggplant pickle or eggplant brinjal on the side.

A combination that just works.

Crisp tortillas, creamy feta and avocado, green leaves and dainty edible flowers all dressed up with coriander and lime. Think nachos, but spring-salad style.

A cure-anything chicken soup that’ll become a weeknight staple.

A fresh, crisp partner for roast chicken or a satisfying dish in its own right, this salad has zest and crunch in all the right places.

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.

Once you realise how easy - and downright tasty - making your own focaccia is, there'll be no turning back.

"These two-bite snacks are perfect with a gin Martini," says Lindsay.

When searching for warm-weather desserts, it's hard to go past the lightness of a panna cotta. This one also makes the most of blood orange's slightly bitter notes for a finale that's not too heavy.

Pastrami-spiced pork ribs with potato salad and pickles recipe - For pastrami spice rub, crush whole spices and 1 tbsp sea salt with a mortar and pestle, then combine with paprika, cayenne and sugar.

This riff on the classic Australian snack by Poly's head chef Mat Lindsay is a more grown-up version, but just as moreish.

Redskin doughnuts recipe - Combine flour, sugar and yeast in an electric mixer fitted with a dough hook. Add milk, cream, butter, egg and a pinch of salt, and knead lightly until a smooth dough forms (2-3 minutes).

Garden pickles recipe - For pickled carrots, bring vinegar, sugar, honey and a pinch of salt to a simmer in a saucepan, stirring to dissolve sugar.

It's a cultural mash-up of the best kind - try it for yourself and see.

This French-inspired dacquoise with frozen yoghurt and zingy home-made sherbet is the perfect dessert for entertaining.

These tasty quesadillas are vegetarian but meat can easily be added to the recipe to keep carnivores happy. Serve for dinner, lunch or as a party snack.

Barbecued butterflied lamb leg with smoky eggplant recipe - Combine spices, garlic, lemon rind and oil in a small bowl, then rub mixture all over lamb, cover with plastic wrap and marinate for 3 hours or overnight.

An easy way to feed a crowd.

Devilled ham with cornichons and cheddar recipe - Combine ingredients (except cornichons, cheddar and bread) in a bowl, season to taste and press into a jar.

Pairing strawberries with goat's curd makes for a different take on strawberries and cream. Basil, pepper and balsamic join the party, too, for a simple and refined dessert.

There's not a lot of meat on quails so the best way to eat these is with your hands - pull them apart, dip them in the sauces and get a bit messy," says Mat Lindsay.

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.

Using radicchio instead of butter lettuce leaves to wrap the pork adds a pleasing bitter touch, balancing the sweet pork and the spicy tofu. If bitterness isn't your thing, use cos leaves instead.

Yoghurt dip with sesame seeds, pepitas, cumin, caraway and mint recipe - Spoon yoghurt into a muslin-lined sieve over a bowl, cover and refrigerate until whey drains and yoghurt thickens slightly (1-2 hours). Stir in garlic and season to taste.

Because barbecued things on sticks just taste better.

Prawn rolls with pickled tomatoes and celery recipe - For pickled tomatoes, blanch tomatoes until skins split (30 seconds) refresh in iced water, drain and peel.

This might just trump your best hummus.

"Spicy 'nduja and octopus are a great match," says Andreas Papadakis. "We make the 'nduja into a dressing for the perfect balance of spicy and salty."

Cassata recipe - For sponge cake, preheat oven to 180°C and butter a 21cm-diameter cake tin and a 27cm x 37cm Swiss roll tin and line each with baking paper. Whisk eggs, sugar and a pinch of salt

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.

Farfalle with Gorgonzola fonduta, zucchini, basil and toasted nuts recipe - For pasta dough, process ingredients and a pinch of salt in a food processor until a dough forms.

Combining bacon, eggs, avocado and charred sourdough, this twist on a Caesar salad works as breakfast, lunch or dinner. The creamy avocado is a good foil for the smoky bacon and piquant anchovies.

"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."

Prosciutto, peperonata and provolone rolls recipe - For peperonata, heat oil in a saucepan over medium-high heat, add onion and garlic and sauté until translucent (4-5 minutes).