Lemon

The traditional Christmas treat receives a very Australian makeover.

A versatile tart that's best made with seasonal fruit, and served with homemade jam.

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

“This cocktail is named for its pink colour, which comes from the hibiscus syrup we make,” says La Casita bartender Ben Mudge. “It’s garnished with candied flowers and a grilled lemon slice, which gives it a lovely caramelised lemon flavour.”

So retro. Very addictive.

A seafood dish that sings with spring.