Just as suitable for barbecues as it is for luxe cocktail parties.

This vibrant dish will thrill more than just the vegetarians at your Christmas table.

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

A luxurious summertime starter.

Fancy a potato chip? You'll like these fancy potato chips.

Forget those gluggy versions of decades past. Our crème fraîche-based dressing lightens the load without losing that creaminess and tang.

For easy summer sipping.

Layer these quick pickles into sourdough sandwiches filled with leg ham and Gruyère before toasting, or keep them on hand to serve with smoked trout or gravlax.

Add a squeeze of lemon and you're set.

Is it a cheesecake? Is it an ice-cream? Adelaide's JoyBird marries the two creamy desserts into one.

Our express recipe for the classic salad. And please, hold the chicken.

You'll fall in love with this turmeric cauliflower piccalilli. They're a perfect match with sliced ham and buttermilk biscuits, the savoury American cousin to scones.

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.

A sure-fire crowd-pleaser. Brine the pork overnight for juicy, tender meat that just won't quit.

A simple starter for your next dinner party.

Butter makes everything better, and butter-fried almonds complete this green bean salad.

Need a quick and easy potato salad? Look here.

Sometimes, simplicity is everything, especially when it's a scorcher.

Guaranteed to fill your kitchen with dreamy baking aromas and the irresistible fragrance of grapefruit zest.

There's no better way to celebrate summer than firing up the barbecue and roasting a whole fish.

Butter makes everything better.

These frosty fruit pops hit all the right tropical notes.

Replace the usual mayonnaise with burrata and crème fraîche, and voilà – this summer potato salad is all yours.

Summer peaches need little improvement, but it’s hard to go wrong with mascarpone, an amaretto glaze and a crumble of biscotti.

A versatile summery salad that can be served warm or cold.

How could grilled haloumi be any better? Answer: put it on a stick.

Many fall in love with the buckwheat pancakes at Rocker cafe in Bondi. Our hot tip? Hunt down the freeze-dried strawberries for an extra-special brunch.

This summery spin on lox and bagels is a breeze to make.

This Sicilian eggplant dish sings with sweet and sour flavours.

A crisp summer salad, paired with still-warm roasted ocean trout.

Brushed with rapadura sugar and doused in muscat, you'll want to sink your teeth into these as soon as possible.

Match sea-briney oysters with the herby high notes of tarragon and chives.

Fried in its own ink, the calamari takes on a deep-purple hue and a surprising, almost-sweet flavour.

A pretty-in-pink plate that's perfect for summer.

Cool as a cucumber? You certainly will be after tasting this chilled soup by chef Sean Moran.

Part chirashizushi, part poke bowl, all-round fresh and fast flavour.

A summer-table centrepiece from the head chef of Sean's in Bondi.

Remember the saccharine "fruit cups" of your childhood? This is Sean Moran's grown-up version.

Don't be afraid of okra. Fried until it's crisp, it's a revelation in this salad by chef Sean Moran.

An easy-drinking punch, with a little bite from a Greek liqueur.

A Greek-style ceviche, courtesy of Greca's Jonathan Barthelmess.

Call this a power bowl if you like – we just call it super-tasty. There are layers of Mexican-inspired flavour in this deeply satisfying dish.

These sweet corn cobs receive an upgrade with a sprinkle of gomasio, an addictive Japanese seasoning of sesame seeds and salt.

Curing fish is easier than you think.

A bundt cake recipe that makes the most of the summer fruit season: a sprinkle of coconut, the tang of passionfruit and lime, and the sweet fleshy goodness of mango.

A vegetarian dish that's satisfying eaten on its own, or for omnivores, pair it with barbecued lamb.

Fact: fried-shallot butter makes everything taste better.

This modern take on the classic Vietnamese street-food dish will be ready in a flash.

No ice-cream maker? No problem.

Super-fresh fish calls for this modern Asian-style crudo, by Liberté restaurant in Albany, WA.

Throw this whole fish, done Vietnamese-style, on the barbie.

With shellfish and mildly salty samphire, this dish tastes like the seaside.

A fruity variation of one of Fleet's most requested dessert recipes.

It's seriously refreshing.

This tangy and creamy passionfruit tart will bring a ray of sunshine to your morning tea.

Time to throw a shrimp on the barbie.

Looks like an ice-cream sandwich, tastes like an Anzac biscuit.

Get the party started with this tickled-pink drink.

Straightforward and speedy.

It works as a delicious side or can hold its own as main.

You've heard of the Dark 'n' Stormy, but why not try a cocktail of navy-strength gin with ginger beer and lime?

This meal in a bowl will leave you feeling recharged thanks to a generous serve of raw vegetables and a multitude of herbs. It's perfect for those times when you may have overindulged.

Blanched snow peas dressed up with sesame make a great summer salad with crunch.

Slice your cauliflower lengthways and roast it until golden for a new way to enjoy this versatile vegetable.

A generous sprinkling of pangrattato and whole leaves of basil add plenty of interest to this vegan pasta.

Goodness abounds in this recipe, with greens snuck into the spinach flatbreads, a smoky corn salsa and a light yoghurt sauce.

The simplest things are sometimes the hardest to do well. But with this recipe - and a few considered choices about your produce - you'll nail guacamole every time.

“I always use metal skewers – they hold the heat and cook the meat internally,” says David Moyle. “They can also be washed and reused rather than just thrown out.” If you’re not confident dealing with the ink sacs, squid ink is available in 4gm sachets or in jars from Simon Johnson and The Essential […]

Chocolate and avocado - the unlikely combination you never knew you needed.

Light, simple and deceptively easy to make.

Our variation of light and zesty Mexican aguachile, a dish that's perfect for warm nights or those days when you're seeking a substantial salad.

These beans are no afterthought: their smoky flavour rivals that of the steak. We guarantee you'll be charring all your greens once you try this recipe.

Rillettes are a French bistro classic. But they're surprisingly simple to prepare at home, too.

This light starter makes the most of summer produce while offsetting the creaminess of burrata with a light pickle and olives. It's a simple yet crowd-pleasing dish.

If you're after a salad with spice, acidity, sweetness and smokiness, we have you covered.

This vegetarian twist on an old favourite uses broccoli and shiitake mushrooms to create a textural, light filling.

A simple dessert with minimal fuss and maximum flavour.

Making poke at home has never been this easy.

Balmy weather calls for light and bright salads with crunch, acid and fresh herbs.

This barbecued quail with a light, nutty salad is a quick and easy recipe for any time of year.

Nasu dengaku is one of Japan's most popular exports for a reason. Get ready to fire up that grill.

Chilled noodles are a life-saver in summer. Use them as a base for all your favourite accompaniments: pickles, tofu, greens and more.

Strawberry ice-cream without a need for a machine? Yes, please.

It's hard to pass up charred and tender chicken yakitori.

Step aside poke. Chirashi zushi - meaning scattered sushi - is the original fish bowl.

A simple green salad is given a flavour boost thanks to an easy ginger-soy dressing.

This recipe is a perfect summer dessert, featuring coconut soaked tapioca and a hint of salt to balance the sweetness of the mango and papaya.

If you're not smoking your own fish, you're missing out.

These pineapple-lime icy poles are offset by a creamy coconut base. The addition of a lemon myrtle and mint dip is the finishing touch you never knew you needed - until now.

Double-down on the vibrant flavours of summer berries with a simple sorbet to go with your fruit salad.

Dark chocolate semifreddo is topped with a cinnamon, clove and nutmeg-spiced pavlova for a show-stopping finish to a meal.

Keep things simple with a lemon and garlic butter that allows the sweet lobster to shine through.