Summer

Cut fish into cubes the same width as the chorizo slices. Note

Strawberry cheesecakes

Chopped mint and slivered almonds make a delicious variation. Note

If fresh fruit is unavailable, use canned peaches and apricots. Note

Frozen yoghurt can be used in place of the gelato. Note

Try these chic bites for your next big do

Sarah Bowman uses the last pick of sun-loving tomatoes, capsicums and eggplants to create this Mediterranean classic

There’s much more to this late-summer raw salad by Megan May

Throw some salad ingredients and herbs in a bowl, add chicken and toss with a tangy hot dressing

Forget the breakfast club, have a sleep-in then get the crew together forJulie Biuso’s delicious vegetable-based brunch dish

Sarah Bowman uses the last pick of sun-loving tomatoes, and capsicums to create this Mediterranean classic

When renovating a house one of the most unsettling things is having to make do without a kitchen. Rather than resigning yourself to takeaways every night, borrow an electric frying pan and a gas ring if you don’t already have them and have a go at turning out these dishes. It’ll keep you healthy, sane and on budget.

Passionfruit is a beguiling combination of the refreshingly tart and the exotically sweet.

Sarah Bowman uses the last pick of sun-loving tomatoes and eggplants to create this Mediterranean classic.

Sarah Bowman uses the last pick of sun-loving tomatoes, and capsicums to create this Mediterranean classic

Forget the breakfast club, have a sleep-in then get the crew together forJulie Biuso’s delicious vegetable-based brunch dish

For added indulgence, top with whipped cream. Note

Use sweeteners such as Smart, Equal or Sugarine. Note

It’s important to pour the wine over hot potatoes, as they absorb more than when they are cold. Note

A healthier take on our favourite fish fry -up

I love giving everyone their own little bottle of dressing when having a dinner party.

A meal cooked with fresh seasonal produce is one of life's joys. We celebrate the bounty of summer with this flavour-filled dish

Whipping up something to eat from pantry staples such as rice and adding a handful of seasonal vegetables and herbs can be just the ticket when you crave a lighter meal during the summer months.

A meal cooked with fresh seasonal produce is one of life's joys. We celebrate the bounty of summer in this flavour-filled dish

A meal cooked with fresh seasonal produce is one of life's joys. We celebrate the bounty of summer with this flavour-filled dish

A meal cooked with fresh seasonal produce is one of life's joys. We celebrate the bounty of summer in this flavour-filled dish

A meal cooked with fresh seasonal produce is one of life's joys. We celebrate the bounty of summer with this flavour-filled dish

For a richer version of this dish, you can add a splash of cream. Note

Asian-style chicken works a treat with the fresh taste of melon. Note

The delicious flavours of cool Lebanese cucumber, lemony-flavoured coriander, refreshing mint and rare beef creates a quick yet aromatic Thai beef salad that is full of flavour.

Use a small sharp knife to cut squid hoods lengthways from opening to tip. Place flat, inside up, on a clean work surface and score diagonally. Slice and marinate. Note

Enrich the soup by swirling in 1 1/4 cup cream and 30g butter at the end. Note

It’s fresh, healthy and bursting with loads of flavour. I don’t do boring salads!

Cannellini beans give the body of this soup texture and colour.

It’s time to enjoy the outdoors with friends and family. Julie Biuso shows how to create a perfect snack-sized dish to serve up with summer drinks.

Luca Villari presents this easy Asian-inspired noodle dish that provides a wallop of flavour while being light on your wallet

I’m a big fan of salads; it’s the colour, the crunch, the tang, the oily juices they create, just begging to be mopped up with bread, that have me constantly hungering for more ways to throw leaves, herbs, vegetables and edible flowers together. And I love the way that salads can make a little protein go further, or gracefully move over and let the protein be the star. Warm, warmish, at room temperature or chilled, salads should be the mainstay of our diet.

This satisfying salad with boiled eggs, tuna and green beans is a classic that never goes out of fashion.

Tiny vine tomatoes bursting with juice, a squeeze of lemon, a touch of chilli... Luca Villari whips up this pasta dish full of flavour

So simple and so delicious. Sarah Bowman provides breakfast ideas that will get your engine purring in the morning

Pack your family this hearty picnic lunch by Sophie Gray, slip, slop, slap and head for the great outdoors

The heat of the dressing really lifts this light and tasty dish.

So simple and so delicious.

Luca Villari presents this easy Asian-inspired noodle dish that provides a wallop of flavour while being light on your wallet

In the heat of summer, impress your friends and family with this refreshing and flavour-packed raw pasta dish by Megan May

Master the skills to make this fancy small plate by Luca Villari and become a dinner party guru

For double cream, look for the Lewis Road brand because it will stay firm and not weep as the meringue stands. Otherwise use regular cream. Note

Luca Villari presents this easy Asian-inspired noodle dish that provides a wallop of flavour while being light on your wallet

These icy sensations from Sarah Bowman are perfect to keep in the freezer for unexpected guests

I’m a big fan of salads; it’s the colour, the crunch, the tang, the oily juices they create, just begging to be mopped up with bread, that have me constantly hungering for more ways to throw leaves, herbs, vegetables and edible flowers together. And I love the way that salads can make a little protein go further, or gracefully move over and let the protein be the star. Warm, warmish, at room temperature or chilled, salads should be the mainstay of our diet.

These icy sensations from Sarah Bowman are perfect to keep in the freezer for unexpected guests

Whether you’re relaxing at the bach or pottering around at home on your holidays, this summer recipe from Julie Biuso is designed to be light on effort and big on taste

It’s time to enjoy the outdoors with friends and family. Julie Biuso shows how to create a perfect snack-sized dish to serve up with summer drinks.

Alexa Johnston bakes a classic fruit-laden pavlova.

You can cook the tuna for another minute or two if you prefer it. Note

For special occasions, layer different flavoured jelly into glasses, allowing each colourful layer to set before adding another. Note

Light, fresh and tasty, this healthy zucchini, asparagus and broad bean salad makes the perfect side dish for an outdoor Summer dinner party.

Ensure your summer dining table is alive with colourful, fresh and healthy flavours with this tropical fruit platter with chilli and peanut dipping sauce

A timeless Australian dessert, we've put a healthy twist on the classic pavlova, using creamy Greek yoghurt and fresh raspberries to create an irresistible sweet treat for the whole family.

Julie Biuso adds a dash of pizazz to vegetable sides, ensuring your summer dining table is alive with colourful, fresh and healthy flavours. Imaginative vegetable sides can turn a meal into a fabulous feast. We’re not talking plain boiled carrots – we’re talking flavour, colour and attitude. Bring in ginger, spices and chilli for a little zing; nuts for the crunch factor; edible flower petals for colour; then yellow and red capsicum to contrast with the green vegetables.

Luca Villari raids the liqueur cabinet to add extra dimensions of flavour to this elegant dinner dish

Julie Biuso adds a dash of pizazz to vegetable sides, ensuring your summer dining table is alive with colourful, fresh and healthy flavours. Imaginative vegetable sides can turn a meal into a fabulous feast. We’re not talking plain boiled carrots – we’re talking flavour, colour and attitude. Bring in ginger, spices and chilli for a little zing; nuts for the crunch factor; edible flower petals for colour; then yellow and red capsicum to contrast with the green vegetables.

Luca Villari raids the liqueur cabinet to add extra dimensions of flavour to this elegant desert

Christmas recipe our Taste writers have recieved the most compliments for over the years.

Luca Villari raids the liqueur cabinet to add extra dimensions of flavour to this elegant dinner dish

On a warm summer’s evening in Canterbury, Sarah Bowman treats the family to a delightful, casual desert of strawberry cream cups

Julie Biuso adds a dash of pizazz to vegetable sides, ensuring your summer dining table is alive with colourful, fresh and healthy flavours. Imaginative vegetable sides can turn a meal into a fabulous feast. We’re not talking plain boiled carrots – we’re talking flavour, colour and attitude. Bring in ginger, spices and chilli for a little zing; nuts for the crunch factor; edible flower petals for colour; then yellow and red capsicum to contrast with the green vegetables.

Not suitable to freeze or microwave. To prepare rice vermicelli, put 150g vermicelli into a large bowl and cover with boiling water. Soak for 5 minutes, then drain and run under cold water. Note

Satisfy everyone�s sweet tooth with these crisp and golden macadamia filo tarts topped with caramelised pineapple. Serve macadamia tarts with a dollop of vanilla ice cream.

Suitable to freeze. Not suitable to microwave. Note

Cake suitable to freeze. Note

Not suitable to microwave. Note

Not suitable to freeze. Suitable to microwave. Note

The jelly can be made up to two days ahead of serving. Note

You will need about five blood oranges for the juice. Syrup suitable to microwave. Note

This recipe can be made up to two weeks ahead. Note

Pavlovas can be made a day ahead; store in an airtight container at room temperature. Fill pavlovas close to serving. Note

You will need a large barbecued chicken for this recipe. Not suitable to freeze or microwave. Note

This refreshing home-made lemonade is perfect for sunny days and long afternoons

You will need about eight to 10 limes for this recipe. Not suitable to freeze. Suitable to microwave. Note