Oats

There's nothing quite like a home-made Anzac biscuit, still warm from the oven and with a bit of chew. This classic recipe does exactly what it says on the tin - and that's how we like it.

The classic biscuits you know and love, with a twist.

There's a bit of everything in these sweet treats.

After 10 years, this dessert is still a top order at Andrew McConnell's Melbourne restaurant.

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

The ultimate do-ahead weekday breakfast: wholesome, satisfying and portable to boot. Between the oats and seeds soaked in nut milk, the fresh fruit and the maple caramel, your day will be off to a flying start.

A simple fruit plate that brightens the table at any time of day, from breakfast to dessert.

"The granola at Pigeon Hole in Hobart tastes like no other. Could you ask for the recipe? " - Rajesh Anand, Auckland

This is like a luxe version of the school lunchbox slice. The oaty base is still there, but in this reboot it's studded with crunchy cacao nibs and satisfyingly tart sour cherries. A truffle topping gives it a rich finish.

Almond milk Bircher muesli makes for an ideal breakfast, though we've been know to eat this for dessert, too.