Summer

This dessert will definitely wow a crowd.

A vibrant take on a classic seafood Christmas dish.

This fresh, fast summer dish was created with sharing in mind.

The sweetness of roasted summer stone fruits balanced by the creaminess of gooey burrata make for one simple, crowd-pleasing salad.

Not your usual snapper and chips.

A simple and light recipe for zucchini flower, mint and pecorino penne.

Our recipe for peaches with burrata, prosciutto crudo and rocket.

This recipe for burrata with balsamic buttered beetroot, vincotto and rosemary comes from Sydney's Berta.

You've never had chicken souvlaki this good. This recipe, courtesy of Brisbane's Hellenika, is sure to become your new go-to.

Mat Lindsay recipe for barbecued prawns with brown butter and tamari from Ester restaurant in Sydney.

We like ours with a splash of yuzushu.

How to improve on fresh prawns with avocado? Adding a smoky, spicy tomato dressing to the mix.

We've hacked the recipe for fast summertime refreshment.

Two favourite desserts combine in this peach and pavlova trifle.

Whether its creation was a happy accident or divine design, this thoroughly English dessert is heaven in a bowl.

This three-tiered berry and pistachio pavlova is a real showstopper.

How to feed a crowd.

Get set for the quickest, fluffiest flatbread there is to know.

A tried-and-true combination.

Possibly the easiest, and most refreshing cocktail, you'll ever make.

Don't knock it 'til you try it. The creaminess of avocado flesh works beautifully in ice-cream.

Burrata, fennel: this recipe writes itself.

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

Fruit and jelly – a combo that can't be beat.

Summer cherries and Lambrusco combine in a Spritz that screams Christmas in Australia.

The traditional Christmas treat receives a very Australian makeover.

A cool spin on the traditional yuletide pud.

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

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

With garlic butter too.

Australian Gourmet Traveller recipe for swordfish with agrodolce sauce.

This classic Thai appetiser pulls out all the stops.

"This is one of my very favourite curries, and one I like to cook for any occasion worth celebrating," says Carey.

Sometimes, it just take a little baking to make the world seem a bit lighter.

The refreshing drink you need for summer.

Or, what to do with underripe nectarines.

Eat a rainbow with this rustic summer salad.

Barbecued cobia. Tomatoes, fresh as can be. This is your go-to fish dish for summer.

Just a little of that Argentinian green sauce does wonders to a simple grilled steak.

With the added crisp and crunch of prawn crackers.

Love hummus? Build a meal around it.

These plum snow cones deliver big on flavour and refreshment – they’ll cool you down in a snap on a warm summer’s day.

A seafood take on Italian arrostinici skewers, with added kick from 'nduja.

On hot summer days, this no-cook recipe is always a good option.

This no-cook recipe is just the ticket on a hot summer's day.

This dish conjures up all that's good about summer picnics.

These crackers are wholesome and moreish, and go well with any dip of your choosing. Here, we’ve paired them with a fresh, zesty smashed avocado.

A refreshing non-alcoholic drink that tastes like Australian summer.

Summer's greatest hits, all in one bowl.

“The mulato chilli adds smoky, chocolate and raisin characters to the honey,” says La Casita chef Josh Lewis. “It’s delicious when brushed over the pineapple and grilled.”

An easy, simple snack for when tomatoes are at their peak.

The ice-cream is delicious on its own, but transforms into something else when paired with that sherbet.

The refreshing chilled soup that's made for summer.

Chef Mike McEnearney's express version of the fruity dessert.

An ideal summer starter that's all zing and spice.

A fresh, vibrant riesling-based punch.

And that’s a wrap – the perfect self-serve summer dish.

An excellent way to use that bottle of rosé you were given but will never drink.

A purple-hued salad that celebrates the best of fig season.

Excellent served warm or cold, so you could cook the trout a day ahead and just whip up the salad before serving.

A lidded barbecue is the answer to everyone’s prayers in the heat of summer, and brining the turkey ensures a deliciously tender result.

The Berowra Waters Inn pastry chef is known for her original take on desserts, and this trifle is her latest Christmas-ready offering.

The ice-cream sandwich of your dreams awaits.

An easy digestif to end the evening.

It's everything you could want in a pav.

Party punch meets fruit salad in this light and refreshing dessert.