In Season

Jill Dupleix's Mother's Day brunch punctuation: Russian apple cake with whisky toffee sauce.

MEDIUM

Russian apple cake with whisky toffee sauce

Fill a cake tin with sliced or diced apples then top it with a thick batter, so it bakes into something deliciously cakey on top, with sweet-smelling apples below.

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Persimmon, radicchio and comte salad.

Persimmon, radicchio and comte salad

Persimmons come into season at this time of year and add a beautiful sweetness. If you can't get a hold of persimmons, pears work well.

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Adam Liaw's classic roast chicken.

MEDIUM

Classic roast chicken with buttered vegetables

There are few dishes more fundamental than a good roast chicken, the basics of which follow two important principles. The first is to never overcook it... 

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Kylie Kwong's stir fry of five mushrooms with soy and ginger.

EASY

Stir-fried mushrooms with soy and ginger

Chinese cooks have always loved the intensity of flavour of dried shiitake mushrooms, but I like highlighting the fantastic range of cultivated exotic Asian mushrooms. 

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Brussel sprout and fennel salad.

EASY

Brussels sprout and fennel salad recipe

This delicious cool-weather salad is a great accompaniment to a pasta dish and can be dressed warm or chilled. Add some toasted pumpkin seeds (pepitas) to add a crunch.

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Neil Perry's veal shank slow cooked in wine.

MEDIUM

Veal shank slow cooked in wine recipe

Slowing cooking is the way to lasting flavour. Serve this classic Italian veal braise with crusty bread, potato purée, rice or soft polenta.

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Neil Perry's Moroccan-style chicken pie. Serve with rice or cous cous and a salad.

MEDIUM

Moroccan-style chicken pie

Celebrate the shorter, cooler days of autumn by cranking up the oven and baking this hearty, delicious pie. A Moroccan classic, this pie is well worth the effort. I particularly love its sweet 'n' savoury nature. To complete, serve with my carrot salad and and with cous-cous or rice.

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Dan Lepard's stonefruit simnel cake.

MEDIUM

Stonefruit simnel cake

Slim, elegant and intense with flavour, more like a tart than a true cake and perfect for an easy Easter dessert or an afternoon tea snackeroo. For me, you can't do better than a scoop of creme fraiche on the side but if vanilla ice-cream is your thing, then go for it. This keeps well for a few days in an airtight tin. Use apricots, plums or peaches.

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Neil Perry's carrot and sultana salad.

EASY

Carrot and sultana salad recipe

The crispness of fresh carrot, paired with the sweetness of sultanas is marvellous. This is a simple and bright salad recipe that will be memorable.

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A saucy duo: Grilled lamb with romesco sauce.

MEDIUM

Grilled autumn lamb with romesco

I love all those Spanish salsas that go so well with meat and seafood. Romesco - a red capsicum and nut-based sauce - is one of my my favourites. 

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Jill Dupleix's really basic giant cheese souffle.

EASY

Giant cheese soufflé

Banish your fear of the souffle with this back-to-basics recipe. Serve this large souffle with a green salad or a huge bowl of green peas.

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Grilled chicken with salt, pepper and lime dipping sauce .

EASY

Chicken with salt, pepper and lime recipe

Thai chillies, perhaps more commonly referred to as bird's eye, are not for the faint-hearted so use to taste (!) in this quick chicken dish, suitable for a dinner party gathering.

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Roasted figs with yoghurt thyme ice-cream.

MEDIUM

Roasted figs with yoghurt thyme ice-cream

This light, summery dessert is easy to throw together. When figs are ripe you don't want to do much to them.

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Roast chicken for summer.

MEDIUM

Roast chicken with summer vegetables

This one-tray roast couldn't be easier to prepare and the escaping juices from the tomatoes and zucchini make for a light brothy sauce.

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Adam Liaw's grape and honey creme flan.

EASY

Grape and honey creme flan

Filling a flan case with something delicious is one of the simplest pathways to an impressive dessert.

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Burrata with charred zucchini and spring onions

EASY

Burrata cheese with charred zucchini

Smoky, oily sardines cooked on the barbecue are a lovely match to creamy, fresh burrata and charred zucchini.

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