Cheese

You must try these fried peppers. Deglazed with a touch of sherry vinegar and paired with creamy burrata, the flavour is a revelation.

It's the Rolls-Royce of the menu at this Melbourne diner.

You might also know them as ricotta gnocchi, the light-as-air Italian dumplings made with buffalo ricotta instead of potato. Be warned – they're addictive.

Icebergs' pastry chef Jaclyn Koludrovic shares the recipe for her sweet ricotta dessert, which is best served with quinces poached low-and-slow.

This spring time salad makes for an excellent side dish.

Our hot tip: drizzle your still-warm haloumi with some honey.