Ibrahim Kasif's quince and clotted cream (Ayva tatli)

Serve this gorgeous Turkish dessert with quince and a dollop of clotted cream for addictive flavour and texture.

Ibrahim Kasif's hellim (halloumi) and yoghurt soup

A delicious, tangy cheat's version of the much-loved Turkish-Cypriot soup by chef Ibrahim Kasif.

Lamb pilaf fatteh

Fatteh is a dish popular in Middle Eastern cuisine, where crisp bread is crumbled over, which adds a wonderful textural element to many dishes - try it on a salad, braise or pilaf as we have here.

Grilled zucchini and buffalo mozzarella salad

Zucchini and buffalo mozzarella is all it takes to create a beautiful side dish for any barbecue.

Italian meringue

A smooth and glossy finish to tarts and cakes, the Italian meringue is a very versatile frosting that can also be used to lighten desserts.

Crème caramel

Caramel and custard are two of our favourite things combined.

A very simple chocolate mousse

A dark chocolate mousse is something that is so simple to make, and indulgent to eat.

Brown butter and honey madeleines

These buttery little cakes which ar best served from freshly baked from the oven, can't be beaten.

Nigel Slater's lamb with broad beans and soured cream

Broad bean season is fleeting, so make the most of it. This recipe is from the book, A Cook’s Book by Nigel Slater.

Whole grilled beef tenderloin with caramelised onions and gorgonzola dolce

Nothing says retro-inspired luxury like a whole fillet of beef. Danielle Alvarez’s version is an instant classic, starting with smoke from the grill and finishing with the piquancy and sweetness of gorgonzola dolce.

Dressed peas with garden herbs

In springtime, fresh peas have their moment in the sun. Elevate them from everyday side-dish to superstar status with a jumble of bright petals, leaves and herbs, and a zippy dressing.

Wildflower honey ice cream

Honey and ice cream have a special affinity, with the sugars in the honey helping to keep the frozen mixture soft. Capture the unique flavour of honey from your own local area with Aaron Turner’s recipe.

Ricotta tart with blueberries and hazelnuts

Cooking blueberries briefly with plenty of sugar intensifies their flavour and creates a jewel-coloured syrup to spark joy. Is this one of the all-time great cheesecake toppings? We vote yes.

Cornetti

Italy’s version of the croissant, the cornetti, is enriched with an egg dough that gives it a quality much like brioche. This recipe is from Emiko Davies' book, Torta Della Nonna.

Emiko Davies' apple and jam cake

Eating a cake straight out of the oven is one of life’s simple pleasures, as this apple and jam cake from Emiko Davies' book, Torta Della Nonna, proves.

Emiko Davies' Cenci

These fried pastries from the book Torta Della Nonna by Emiko Davies are flaky and gorgeously sweet - serve them to friends with coffee, or just keep them all to yourself.

Barramundi en papillote with fennel and green peppercorns

Cooking in paper seals in all the flavours and juices, and when it comes to cooking fish, en papillote is a term with which you need to get familiar.

Chiswick’s roasted snapper with capers and shishito peppers

Matt Moran has the right formula when it comes to cooking fish over Easter. Fry in a hot pan, add brown butter, lemon and caper sauce, shishito peppers for good measure, then let the produce shine.

Suckling lamb pomodoro

Looking for a dish to impress this Easter? This suckling autumn lamb, from the book Ombra by Carlo Grossi, could just be it.

Ibrahim Kasif's Turkish mountain salad

Turkish mountain salad, also known as shepherd's salad, is a chopped salad of tomatoes, walnuts, herbs and pomegranate arils. This recipe is from Ibrahim Kasif of Sydney’s Stanbuli.

Tarte tropézienne

Travelling to France for Christmas is out, so bring a little of France to your festive table in the form of this beautiful brioche sweet, filled with creamy orange-blossom and vanilla custard.

Danielle Alvarez's slow-roasted lamb shoulder with white beans and harissa

This entire main from Danielle Alvarez's, new book, Always Add Lemon, can be prepared a day ahead, leaving you only one thing to do before your guests arrive: simply turn on the oven and let it do the rest of the work for you.

Flavio Carnevale's Maritozzi

Rome’s cult-status cream buns are sold on the streets in their home city, but now you can make maritozzi at home, thanks to Marta’s Flavio Carnevale.

Swordfish salmoriglio

Four ingredients are all it takes to transform swordfish into a simple main that will virtually transport you to a clifftop restaurant on the Italian coast.

Roast beetroot, fior di latte and fennel salad

Almost too pretty to eat, this little arrangement of vibrant beetroot, delicate fennel and fresh fior di latte makes a perfect starter. Adding some thick spears of white asparagus would not be gilding the lily.

Rum savarin

A European classic, this rum savarin combines booze-soaked yeast cake, vanilla whipped cream and juicy blackberries. Keep things simple with a plain ring tin, or bake it in your fanciest Bundt pan for a showstopping finale.

Nicola Dusi's pasta cooked in saffron stock with prawns and pipis

This saffron-hued seafood pasta from Nicola Dusi is easy enough for week nights but glamorous enough for guests. You can make the stock ahead of time to keep things really simple.

Emiko Davies’ torta Pasqualina

This vegetarian pie is traditionally made with foraged wild greens, but silverbeet and spinach work beautifully.

Kingfish with citrus dressing and daikon

Fresh Japanese flavours and the tang of the sea come together in this exquisitely simple sashimi-style dish.

Fennel, avocado and celery salad with Gorgonzola dressing

Light and perfectly dressed – this is the salad version of a Hollywood lead, ready for her close-up.