You'll never buy guacamole again once you try this vibrant recipe. No sour cream, no cream cheese, just the natural creaminess of avocado lifted by garlic and lemon.
Hummus with radishes and paprika recipe - Purée chickpeas, tahini, lemon juice, garlic and oil in a blender, adding cold water to adjust the consistency, until smooth or to your liking.
A gin punch recipe from Archie Rose Distilling Co in Sydney that brings out the pear and honey botanicals of their Distiller's Strength gin. Throw everything into a bowl and the party's begun.
Broccoli, lemon, anchovy and stracchino ciabatta rolls recipe - Blanch broccoli until bright green and just tender (1-2 minutes). Drain, refresh, then drain again and pat dry with paper towels.
Char-grilled spatchcock, celery heart, fennel and spring onions with lemon sauce - Remove the backbones from spatchcock with kitchen shears, press on breastbone to flatten them
Lemon curd and almond bread and butter pudding recipe - For lemon curd, whisk ingredients in a saucepan to combine, then stir continuously over medium high heat until thick and smooth (4-5 minutes). Transfer to a container, cover and chill. Lemon curd will keep refrigerated for up to a week.
Spiced chicken en papillote with preserved lemon recipe - Preheat oven to 190C. For spice paste, coarsely crush garlic and a pinch of salt with a mortar and pestle.
Lobster pasta with lemon crumbs recipe - Place lobster in freezer to render it insensible (40 minutes), then kill it humanely. Cook lobster in a large saucepan of boiling salted water until bright in colour (7-8 minutes). Refresh in iced water then drain.
Roast mulloway with white beans, fennel and lemon recipe - Preheat oven to 220C. Heat half the oil in a saucepan over medium-high heat, then sauté onion and garlic until almost tender.
"A Dutch baby pancake - aka German pancake - is made with an eggy pancake batter that's baked in a skillet and rises to brilliant heights," says Stone.
