Autumn

Roasting stone fruits intensifies their flavour as well as drawing out their natural sweetness, which helps make this roast nectarine tart exceedingly delicious. Serve warm with lashings of cream.

Soft, sweet and mild pear makes the perfect sidekick for tart rhubarb in this delicious sponge-topped pudding. Serve with double cream or ice-cream.

Add some gourmet elements to the beloved Aussie pie with chunks of steak, succulent vegetables and crisp pastry crusts.

Olives, artichokes, red onion and basil make sure this warm gnocchi salad is just bursting with colour and flavour. It makes a great lunch, starter or light dinner.

Light, fluffy and moist, this divine mandarin, polenta and macadamia cake is packed full of flavour and is beautiful served sliced as morning or afternoon tea.

A cross between mandarins and grapefruit, tangelos make a jam that's sweeter than marmalade yet still tart, thanks to the fruit's natural acidity. This jam is particularly good spooned generously over rice pudding.