Oranges

However hot it is outside, this roast pork is worth the oven time.

“Orange is traditionally eaten alongside mezcal, inspiring this variation on the classic Margarita. It’s rich and smoky, with a warming spice-salt rim,” says La Casita bartender Ben Mudge.

“The charred, sticky skin is my favourite part," says La Casita chef Josh Lewis.

Sweet sticky nougat isn't difficult to make, but timing is essential to its success.

Pâtissière extraordinaire Lorraine Godsmark of Sydney pâtisserie Lorraine's reveals the secret to her highly sought-after Christmas tarts.

A must for the Christmas table.

A grown-up version of the yuletide treat, with dried sour cherries, citrus rind and a hint of booze to boot.