Summer

Tofu adds protein to this super-quick refreshing salad, but if you'd like to bulk it up a bit more, add some sliced raw salmon or barbecued prawns,

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

"Strangely enough, rosemary loves coconut and this makes a great refreshing dessert to eat any summer's day," says Dave Verheul.

A tarter-than-usual lemon curd offsets pavlova's sweetness, while blackberries add a delightful summer fragrance.

The freshness of this sesame-crusted kingfish sashimi is amplified by a light ponzu dressing and accompanying greens.

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

This recipe features a zesty watermelon gazpacho drizzled over fresh fruit. It's the ultimate in summer refreshment.

The sweetness of the fruit in this recipe is beautifully offset by the ginger-kombucha granita.

These luxe sandwiches are a treat for lunch or dinner, but can easily morph into a cocktail snack. That's versatile.

To make this bowl even more of a meal, add some cooked prawns, or grilled beef or chicken.

This recipe features a crisp, lime-scented meringue topped with layers of tart passionfruit curd. The finishing touch? Summer's sweetest mangoes, of course.

Peaches and raspberries are the backbone of a Peach Melba. Here we've reimagined this classic Australian dessert in icy-pole form, with a few tweaks along the way (such as roasting the peaches) for an even more memorable finish to a meal.

Watermelon makes for a refreshing summer treat on its own but with the addition of basil, its flavour is transformed into something altogether more delicious. Try this powerful combination in a shaved ice dessert.

The warm and toasty notes of chermoula bring zing to this otherwise simple dish of roast vegetables and grilled chicken.

A whole roasted fish is a fuss-free way to cook seafood for a crowd. We like to marinate the fish overnight so the flavour gets right into the flesh, plus it means one less thing to do on the day.

This saltbush-rubbed lamb is paired with a simple yoghurt-lemon sauce. Make it the star at your next barbecue.

Breakfast or dessert, this fruit salad is a refreshing sugary hit at any time of day.

A no-cook starter that's a little bit Mexican, a little bit Japanese and a lot of fun.

Crowd-pleasing main courses needn't be complicated. This single piece of tuna is more than up to the job and much of the work can be done ahead of time.

Gazpacho with pickled celery and oysters recipe - For quick-pickled celery, combine ingredients in a small bowl, season to taste and set aside to pickle until required. Combine bread, shallot, vinegar and 125ml water in a bowl and leave briefly to soften (2-3 minutes). Transfer to a blender, add tomato, garlic, olive oil, tarragon and oyster juice.

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

"When I put a version of this on the menu at Le 6, I imagined summer back home on the north coast of New South Wales." says Clugston.

Saint Peter's Josh Niland recommends these deliciously crunchy beer-battered onion rings as a side dish to his seafood-focused restaurant's staple, fish and chips.

“If you don’t have surplus fresh berries, frozen are a perfect substitute; just give them a little more time in the sauce to warm through and soften,” says Saint Peter's Julie Niland.

"This is a fabulous salad that really shows off the best of summer," says Saint Peter chef Josh Niland. "Look for fragrant peaches and heavy, juicy oxheart tomatoes."

This simple dessert is sure to be a hit at any summer party. Add some crunchy granola to make a tasty breakfast dish.

Any good café worth its salt is serving matcha lattes these days. Here's our popsicle version, with a crunchy puffed-rice base.

The luscious silky texture of this tangy cheesecake makes it irresistible – the fact it’s gluten-free and doesn't have any refined sugar is a bonus.

This Caribbean salad is summer in a bowl. The green banana may seem an unusual addition, but works really well in the mix. Chopped cooked prawn meat, meanwhile, works beautifully in place of the crab.

Almond-milk makes an appearance in this contemporary blancmange recipe, with honey providing a sweet kick to an irresistible gluten-free dessert.

This simple spiced coconut sauce adds a lot of flavour to barbecued prawns (or fish or chicken, for that matter). Vietnamese mint gives a beautiful lift, but this dish works just as well with other mints.

Beat the heat with this winning ice-cold dessert.

Top-notch tomatoes and anchovies make all the difference here.

"Making strawberry ice-cream just got easier - with this no-churn version you don't need any special equipment," says Curtis Stone.

Green mango adds refreshing tartness to this summer salad, adding a nice counterpoint to the smoky grilled calamari.

For an even easier banana sundae, pick up the coconut ice-cream from your favourite gelateria.

The prawns in this salad can also be left whole and barbecued in their shells for extra flavour.

A fish dish that's made for the warmer months.

Salty, sweet and sour, these grilled prawns with tamarind make a perfect match for the coconut rice and juicy watermelon in this recipe.

"I've made all kinds of fancy cheesecakes in my time, but nothing really beats the classic combination of strawberries and almonds with a boost from vanilla bean," says Stone.

This soy pork salad is equally delicious with the pineapple simply chilled rather than barbecued.

With roast peach ice-cream, crisp pistachio meringue and tangy sherbet, this ice-cream sandwich is sure to be a summer hit.

A beautiful peach tart with the perfect crumbling shortcrust pastry.

These sticky pork skewers are simple to prepare and can be marinated and assembled well in advance, then cooked as you need them. Cut the pork into bite-sized pieces and push them tightly together on the skewers so the pork remains juicy when it's cooked.

This coconut-muscovado cake is bursting with flavour and the freshness of watermelon.

We're saying cheers to a classic with this tweak of the unbeatable prawn cocktail. Thinly mandolined rockmelon adds a sweet touch, which you can always offset with as little or as much Tabasco as you'd like.

A classic Sgroppino is made with lemon sorbet and vodka, topped with sparkling wine. We've gone for a Bellini-style twist with a nectarine sorbet.

This classic Italian recipe is all about the zucchini and mint.

This dark chocolate trifle is too easy to make, ready in just over 20 minutes. Pitted cherries on top ensure it's a delight.

A simple salad that packs a punch with lots of ginger and fresh herbs.

Christine Manfield's coconut crab and green mango salad- Combine crab and 100ml of dressing in a large bowl and stand for 5 minutes for flavours to mingle.

Our secret? Poach the peaches in prosecco for a lush peach flavour and a beautiful rosy hue.

Christine Manfield's fine-dining take on a splice transforms the classic ice-cream popsicle into a beautiful cake layered with tropical sorbet and passionfruit ice-cream.

The secret is the carmelised chocolate syrup - make a batch and add a decadent chocolate hit to your next baking project.

Gourmet Traveller recipe for grilled cucumber and lemon myrtle soda, Ben Devlin, Paper Daisy

Gourmet Traveller recipe for coal-roasted potatoes with yoghurt and mint, Ben Devlin Paper Daisy

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Fresh fish, beautifully expressed by native ingredients.

Recipe for Stir-fried beef with baby corn, tomato and sesame

Recipe for stir-fried black fungus with ginger, garlic stems and snow peas | Gourmet Traveller

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Light, bright and fresh. What more could you want from a summer dessert?

A quick take on the Malaysian street salad rojak.

Cherry and plum salad recipe | Gourmet Traveller

Recipe for Watermelon, grilled tomato and coriander salad | Gourmet Traveller

Gourmet Traveller summer recipe for stone-fruit salad with tahini labne and mint

Watermelon, lychee and berries with strawberry and black pepper granita recipe | Gourmet Traveller

Emma Knowles fast recipe for melon and frozen yoghurt sundae with lime-vanilla caramel.

Emma Knowles fast recipe for white-bean dip with pita crisps.

Grilled pork, a fresh pineapple salad – a match made in heaven.

Emma Knowles fast recipe for lamb salad with peas, zucchini and olives.

Gourmet Traveller fast recipe for barbecued T-bones with rough rocket salsa verde and crushed potato salad.

Emma Knowles recipe for fast matcha rice with smoked trout, cucumber and pickled ginger.

Recipe for pineapple with ginger beer sorbet and coconut mousse from The Tamarind, Spicers Retreat.

Charlie Ainsbury and Luke Ashton cocktail recipe for the Cerise from This Must be the Place in Sydney.

Charlie Ainsbury and Luke Ashton cocktail recipe for the Wildlife from This Must be the Place in Sydney.

Charlie Ainsbury and Luke Ashton cocktail recipe for the Chambéry from This Must be the Place in Sydney.

Charlie Ainsbury and Luke Ashton cocktail recipe for the Afterglow from This Must be the Place in Sydney.

Charlie Ainsbury and Luke Ashton cocktail recipe for the Evergreen from This Must be the Place in Sydney.