Lisa Featherby

A dish packed with flavour, plus it makes for an easy weeknight dinner.

Dhal is the ultimate comfort food and, in this version, coconut milk adds richness to the dish.

Why order in when you can whip up a stir-fry in half the time?

Love hummus? Build a meal around it.

Turn up the heat with this fragrant tom yum-style soup.

These plum snow cones deliver big on flavour and refreshment – they’ll cool you down in a snap on a warm summer’s day.

Pimms may be the traditional tennis tipple, but this Spritz version is less sweet and more refreshing.

A seafood take on Italian arrostinici skewers, with added kick from 'nduja.

Just the ticket when you want to feel both virtuous and refreshed.

On hot summer days, this no-cook recipe is always a good option.

This no-cook recipe is just the ticket on a hot summer's day.

The perfect companion for a summer picnic.

The Australian classic receives a glow-up.

This dish conjures up all that's good about summer picnics.

These crackers are wholesome and moreish, and go well with any dip of your choosing. Here, we’ve paired them with a fresh, zesty smashed avocado.

A refreshing non-alcoholic drink that tastes like Australian summer.

A textural, refreshing Persian dessert.

The celebrated Hobart pastry shop have an sophisticated take on the classic chocolate-caramel slice.

A fast and easy way to up your vegetable count.

“This achiote paste is usually slathered over our pork for tacos al pastor,” says La Casita chef Josh Lewis. “Here, I’ve used it on some beautiful albacore, which has a meaty yet delicate texture and flavour.”

“The mulato chilli adds smoky, chocolate and raisin characters to the honey,” says La Casita chef Josh Lewis. “It’s delicious when brushed over the pineapple and grilled.”

Just add beer and you're set.

A refreshing side to a banquet, or a worthy snack on its own.

The ice-cream is delicious on its own, but transforms into something else when paired with that sherbet.

It's one of the Stanley chef's all-time favourite Chinese dishes, for good reason.

A joyous hybrid of the Chicko Roll and spring roll by the Adelaide eatery.

A whole chicken, slathered in yellow curry paste, and grilled over coals. Prepare for the flavour onslaught.

The perfect dish to whip up after a day at the beach, according to the Stanley chef.

The Chinese classic you know and love (and it's vegetarian too).

Make a double batch of these biscuits. They'll disappear in a snap.

A versatile tart that's best made with seasonal fruit, and served with homemade jam.

An ideal summer starter that's all zing and spice.

A simple stove-top lamb stew, with the warmth of the spices tempered by the sweetness of the honey and prunes.

What can be more refreshing than a cold beer on a hot day? Answer: a cold beer with a splash of lime juice and a dash of hot sauce.

The Adelaide eatery's hybrid take on a katsu sando and a crumbed-meatball burger.

And that’s a wrap – the perfect self-serve summer dish.

If you haven't discovered the wonders of this spiced-corn street snack, be ready for the flavour revelation.

A simple soup that will restore your spirits.

Duck is the ideal main attraction for a smaller Christmas gathering, particularly when spiced and paired with lush summer figs.

Go all out this Christmas with roast goose - it's worth the investment.

Excellent served warm or cold, so you could cook the trout a day ahead and just whip up the salad before serving.

A lidded barbecue is the answer to everyone’s prayers in the heat of summer, and brining the turkey ensures a deliciously tender result.

The Berowra Waters Inn pastry chef is known for her original take on desserts, and this trifle is her latest Christmas-ready offering.

The ice-cream sandwich of your dreams awaits.

It's everything you could want in a pav.

However hot it is outside, this roast pork is worth the oven time.

Party punch meets fruit salad in this light and refreshing dessert.

“This is based on tepache, a traditional Mexican fermented beverage, crossed with a Margarita-style drink called a Toreador,” says La Casita bartender Ben Mudge.

“Orange is traditionally eaten alongside mezcal, inspiring this variation on the classic Margarita. It’s rich and smoky, with a warming spice-salt rim,” says La Casita bartender Ben Mudge.

“This cocktail is named for its pink colour, which comes from the hibiscus syrup we make,” says La Casita bartender Ben Mudge. “It’s garnished with candied flowers and a grilled lemon slice, which gives it a lovely caramelised lemon flavour.”

“This dish is good enough to eat on its own,” says La Casita chef Josh Lewis.“The key is building up the layers of flavour, starting with good caramelisation on the rice.”

This vibrant dish will thrill more than just the vegetarians at your Christmas table.

“The charred, sticky skin is my favourite part," says La Casita chef Josh Lewis.

Watch out - these party snacks pack a spicy punch.

A luxurious summertime starter.

The much-loved pasta sauce makes a welcome appearance in Australia’s favourite finger food.

So retro. Very addictive.

An ideal side for your next roast chicken.

Essentially a mini rolled croissant, topped with spring herbs and the freshest scallops you can find.

Mediterranean in minutes.

A recipe inspired by Mexican food doyenne Diana Kennedy.

Fancy a potato chip? You'll like these fancy potato chips.

The Adelaide eatery put their spin on a classic.

For best results, find the freshest of fresh scallops.

Some purists believe there is no room for beans, but we think they add a rich, earthy flavour.

All the crisp and crunch of the fried-pasta snack, with minimal fuss.

Cross baba ghanoush with muhammara, and the result is this smoky dip that you'll proudly take to your next party.

We've brightened up the haloumi with the crunch of zucchini and a fresh, vibrant mint dressing.

Forget those gluggy versions of decades past. Our crème fraîche-based dressing lightens the load without losing that creaminess and tang.

For easy summer sipping.

Roasted beetroot. Tender chickpeas. The zing of za'atar. It's a combination that just works.

A seafood dish that sings with spring.

A simple, vibrant spring salad.

A hearty vegan dish that's good as a side or eaten on its own.

A no-churn frozen confection that's as easy to make as it is delicious to eat.

A simple, lovely starter that celebrates the best of tomato season.

Add a squeeze of lemon and you're set.

"You could imagine sitting on a wharf in the Mediterranean having the same thing," says the former Pt Leo Estate culinary director.

Discover the wonders of savoury yeast – it adds a umami punch to this slaw.

We can’t get enough of broad beans and asparagus in spring. Simply toss with pasta and you have dinner sorted.

It's a three-part process to making the Melbourne restaurant's duck dish, but the results are worth it.

Is it a cheesecake? Is it an ice-cream? Adelaide's JoyBird marries the two creamy desserts into one.

Catherine Adams breaks down the trifle step-by-step, sharing how to create a winning trinity of sponge, fruit and creaminess.

Slippery noodles, smoky beef, and the crunch of vegetables. This dish has it all.

A bright and simple salad that can be served as a side, but also holds up on its own.

Double dressing? In one corner, the nuttiness of the Maha East chef's tahini dressing; in the other, the one-two spicy punch of the harissa and lemon.

A classic, cooling dish from the northern regions of China.

There's a little bit of technique needed for the sauce, says chef Andrew McConnell, but it's worth the effort.

A sweet-sour dish by the Lee Ho Fook chef that showcases the depth of flavours from Hunanese and Sichuan cuisines.

A fresh, simple and easy seafood dish from the long-standing Melbourne restaurant.

Don't skip the quince. It adds a wonderful texture and subtle acid, making it the an ideal foil to the duck.

The ultimate one-pot dinner (and the Lee Ho Fook chef's ideal death-row meal).

A little bit of spice makes this soup extra nice.

A fresh sidekick to a roast chicken, or an easy starter on its own.

A rainbow dish of beets by one of Hobart's finest chefs.

A decadent dish by mainland standards, perhaps; but not so much in the lobster- and abalone-rich waters of Hobart, according to the Franklin chef.