This zucchini soup moves easily between seasons—cool and herb-flecked in summer, warm and comforting in winter. Simple, elegant, and quietly generous, it’s a bowl for all weather.

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A pickle makes a great appetiser before a meal, and can be used for salads or to accompany meats to help bring tang and contrast.

A seasonal classic for good reason.

The best snack plate you'll make from late spring through until summer

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A green olive and oregano pesto adds punch flavour to a side dish in grilled spinach leaves.

Of all the Austrian dessert classics, this imperial pancake reigns supreme over Alpine menus.

Spring weather calls for long late brunches with one big one big salty-sweet pancake.

A good curry spice blend introduces tonnes of flavour to your next pureed soup.

Delicata squash is one of winter's finest vegetables, and when cooked over coals is the perfect winter feast, by way of Tasmania's The Agrarian Eatery.

For this crumble, salted butter gives the crumb a lovely salty-sweet edge and using spelt flour adds a nuttier flavour.

A new way to Lebanese salad, by way of Aalia.

A thick re-boiled soup from Tuscany is just the thing for comfort cooking.

A saffron-spiked emulsion sauce enriches many dishes, and a classic bouillabaisse.

Pine mushroom and risotto season is here.

Anna Jones' pasta-free lasagne comes with a rich deep tomato sauce and plenty of crisp, baked edges to fight over.

A deeply savoury hearty soup with spice, chickpeas, lentils and pasta thrown in for good measure, from Anna Jones' book, One Pot, Pan, Planet.

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

These delicious discs of fried creamy cheese are irresistible, from the cookbook Cinnamon and Salt, by Emiko Davies.

An egg pasta dough is perfect for making fresh pasta through a pasta machine with, and once you try it, you'll never buy dried again.

Semolina pasta dough is easy to make, and best for any hand rolled pasta shapes.

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

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.

Caramel and custard are two of our favourite things combined.

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

A showstopper dessert to make next weekend.

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

Padron peppers are the simplest appetiser you can serve - simply fry and serve with lemon, olive oil and salt.

Is it possible to ever have enough cacio e pepe? We think the more cheese the better, and this simple risotto packed full of cheesy flavour from the newly-opened Shell House is case-in-point.