Lucy Tweed

This quick noodle dish combines clams, lap cheong sausage and black beans for an unconventional surf and turf.

The classic English corned beef bun is taken to another level by London's Luca restaurant with a walnut, parmesan and horseradish sauce.

What could be better than Korean japchae noodles and kimchi fried into a delicious pancake?

This soup's combination of spices, chicken and crispy noodles is sure to pack a punch.

At London restaurant Luca, Isaac McHale's streamed trout is topped with a seaweed butter, reminiscent of his time at The Four In Hand bistro in Sydney's Paddington.

We've added cucumber to freshen up these noodles in a nutty soy sauce. Poached chicken makes for an excellent addition.

This tasty combination of salt cod, charred capsicum and spinach makes the perfect antipasto dish.

This pretty little plum and blackberry cake is great for afternoon tea. Serve is warm and doused with cream for an even better dessert.

Noodle salads are excellent in all weather - particularly when it's steamy because there's minimal cooking involved. This dish works well with sliced sirloin; we've made it quicker by using minced beef instead.

Pork and fennel sausage finds a new life in Isaac McHale''s ragù, served here with dumpling-shaped gnocchetti Sardi. Anchovies add a small burst of umami.

All-day noodles with fried egg and Furikake recipe- Cook noodles in a large saucepan of boiling salted water, stirring occasionally to prevent noodles sticking together.

The ultimate make-ahead, no-guilt sweet treat.

This bowl of raw greens is the ultimate antidote to summertime overindulgence.

This ultra-green pistachio and kale dip is packed with flavour and goodness. Serve it with any kind of cracker or crunchy crudités.

Full-flavoured summer tomatoes at their peak make this the perfect raw soup - we've added a little richness to the equation with just enough avocado to give a silky texture, but not enough to overpower the clean flavour of the tomatoes.

The best-quality fish needs no cooking at all, although we like to add a little extra flavour to it, in this case with a light citrus cure.

Isaac McHale shares his recipe for the succulent roast rump of beef stuffed with pancetta served at Luca, his new London restaurant.

Almond milk Bircher muesli makes for an ideal breakfast, though we've been know to eat this for dessert, too.

A burger but not as we know it, loco moco is a classic Hawaiian lunch dish. Traditionally the burger patty crowns a mountain of rice, with plenty of rich gravy and a fried egg.

A patty of well-seasoned minced beef with melted cheese, sliced tomato, lettuce and onion on a soft bun - easy, right? There's plenty of room for variation - it's all about personal preference and big flavour.

This chorizo hotdog is all about the condiments. Here, choose between a smoky red capsicum relish or the bright flavours of chimichurri, or go for a bit of both.

Taking our cue from the classic British combo of fish and chips with mushy peas, we've made a summer friendly minty pea mayo to team with trevalla on this burger.

A delicious steak sandwich, with all the flavours of a classic Vietnamese banh mi.

This flatbread is quick and easy - the perfect vehicle for the herb-powered green tahini yoghurt, chilli-spiked lamb köfte and fresh herb salad.

This grilled chicken and bacon burger packs a tangy punch with the addition of an avocado-coriander sauce.

Here’s a twist on a classic pairing. We've baked our own buttermilk rolls - they're the perfect springboard to let the roast beef eye fillet and creamy salad shine.

Inspired by stuffing, this salad combines freekeh with a sherry vinaigrette and sour cherries for a sweet acidity, while Greek feta crumbled on top adds a satisfying tang.

We're saying cheers to a classic with this tweak of the unbeatable prawn cocktail. Thinly mandolined rockmelon adds a sweet touch, which you can always offset with as little or as much Tabasco as you'd like.

This cured ocean trout is cured in a soy souce, kaffir lime, chilli and lemongrass sauce for light Southeast Asian notes. Seafood might be a Christmas classic, but we're making this one all summer long.

Whether made in individual serves as we have here, or in a large bowl laid out to share, jelly always brings the fun - especially when Champagne-spiked.

A simple twist on the Martini that's simply delicious.

Was the '60s the high-watermark of the savoury mousse? We've taken inspiration from parties of the past for our lobster mousse, served with golden oily Melba toast for dipping.

The marinade and chutneys all benefit from being prepared ahead, giving the spicy flavours time to get to know each other - serve the turkey with a bed of rice and yoghurt so you can bring down the heat.

We've added dill and chive to the cream cheese to elevate this high tea cucumber sandwich into a royal treat.

Christmas ham: the gift that keeps on giving. Not only can all the elements of these pizze be prepared ahead, but the flavours intensify, too. Win-win. Start at least a day ahead to pickle the pineapple, and prove the pizza dough.

Sunflower seeds make a delicious creamy dip for crudités.

A really great cheddar ups the stakes on this most classic of snacks - crackers and cheese. Home-made pickles seal the deal - open a bag of Jatz and let's get the party started.

The classic New Orleans cocktail, made with a half-and-half mix of cognac and rye whiskey.

Pineapple, orange, rum and bitters - what's not to love about this party-starting punch?

Is there anything a vol-au-vent can’t do? Dress them up with poached oysters and caviar or make fast friends with chicken and white wine.

Designed to resemble the wheel of a bicycle, this classic was created to celebrate the Paris-Brest cycling race.

Religieuses are said to resemble plump nuns. Whether or not you see the resemblance, these chocolate choux pastries are sinfully delicious. They're light and delicate and pretty messy to eat, but worth it as far as we're concerned.

A double dose of dark and milk chocolate combine in these Beignets. These These puffs of deep-fried choux pastry are heavenly served with a rich chocolate sauce, but you could serve them with any dipping sauce you like - a classic vanilla anglaise would be sublime.

Chocolate is hard to go past, but wait 'til you tried this strawberry version.

Chive gougéres with cured trout and crème fraîche- combine sugar, salt, rinds, juices and herbs in a bowl. Place 2 long pieces of plastic wrap on a work surface.

Our take on a Peruvian rice pudding, made with chancaca which gives it a distinctive pale caramel colour.

A twist on Peru's free-form pumpkin doughnuts, we dust ours with icing sugar and cinnamon then serve them with a rich dulce de leche cream.

These Latin American pastries are soaked in syrup, making them stickily delicious.

Alfajores are served in various forms throughout Latin America. What they have in common is their delicious, melt-in-the-mouth texture.

As a native Andes grain, quinoa adds a fluffy, delicate touch to the avocado, egg and beetroot salad.

A pepita lime butter compliments a succulent steak and hearty potatoes with zesty, Latin flavours.

Top black beans with chorizo and prawns, and serve with coriander and fresh lime.

This version of a flan is something of a cross between a crème caramel and a cheesecake, dense with cream cheese and rich with amber caramel.

Pair juicy pork fillet with zesty jalapeno and lime salsa and the result will be a recipe that sticks in your mind and mouth.

This Latin American classic gets its name from the three milks used to soak the featherlight sponge cake – evaporated, condensed and whole milk.

Cheese and bacon meet brown rice and pumpkin for a textural side dish that makes a perfect partner for roast lamb or chicken.

Fruits and nuts combine in this syrupy winter-friendly rice pudding.

Create this citrusy soup sensation that combines cumin and cinnamon with strips of juicy chicken and crisp tortilla.

“These pickled eggs are a cross between an Asian style (with the boiled eggs soaked in soy sauce) and a European pickled egg,” says Clayton Wells. “They have added richness from the black garlic and from the herbs.”

“I love to serve a raw fish dish at a family-style lunch,” says Clayton Wells. “It’s nice and fresh so you can make it as light or as rich as you like, depending on what you use to garnish it."

Cook the flounder at a low temperature so it doesn’t dry out. Trimming the fish before cooking makes it easier to dig in.

"The bonito sauce is rich, subtle and smoky with nice acidity from the sherry vinegar to cut through it," says Clayton Wells.

Cook this succulent pork neck low and slow until it’s really tender.

Upgrade your autumn salad with this winning recipe from Sydney restaurant Automata.

Here, the natural sugars of the pear caramelise and deepen, and work perfectly with the mascarpone and candied nuts.

Pairing a beautiful piece of fish with simply sautéed greens is a winning combination.

Ready in 20 minutes, these roast pork cutlets are paired with cabbage and apple for a classic and hearty meal.

These meatballs are quick to make and delicious to eat - add a sizzling butter infused with chili flakes and mint to make it really burst with flavour.

Ready within 20 minutes, fry these fritters until golden brown for a satisfying and sweet crunch.

This recipe for rigatoni with mushrooms pecorino and herb crumbs is a quick and comforting recipe for a weeknight dinner.

A speedy way to use up extra quinoa with in-season zucchini.

Change up your chicken with sweet paprika, chilli and a side cauliflower and kale salad.

For a quick and healthy dinner, try this exotic fish dish, flavoured with jicama and cayenne pepper.

A fiery combo that's ready in a flash.

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Lisa Featherby recipe for fried rice with crab, egg and cucumber.

Emma Knowles recipe for Cherry Ripe pavlova.

Emma Knowles recipe for shaved ice with cherries, gin and lime.

Emma Knowles recipe for roast turkey with sour-cherry stuffing and pickled cherries.

Emma Knowles recipe for roasted gurnard with smoky eggplant, farro and boiled lemon.

Emma Knowles recipe for barbecued scallops with seaweed butter and rye bread.

Emma Knowles recipe for cured salmon with Bloody Mary salad

Emma Knowles recipe for raw mahi mahi with green papaya, lime and chilli.

Emma Knowles recipe for lobster, peach and mint salad with smoked almond.

Emma Knowles recipe for hot-smoked mullet with zucchini flowers, peas and mint.

Emma Knowles recipe for cherry, almond and burnt-butter tart.

Emma Knowles recipe for chilled rice pudding with roasted cherries and pistachio.

Emma Knowles recipe for roast pork rack with cherry-ginger relish.

Emma Knowles recipe for chocolate-cherry marquise.

Emma Knowles recipe for barbecued prawns with pickled and grilled cucumber.

Lisa Featherby recipe for bruschetta with mozzarella, zucchini, mint and lemon.

Lisa Featherby recipe for spicy lobster tea sandwiches with green mango and chilli relish.

Lisa Featherby recipe for chicken mayo and bacon clubs.

Lisa Featherby recipe for onion bialys with sugar-cured trout and green peppercorn cream.

Lisa Featherby recipe for veal schnitzel rolls with chipotle sauce.

Lisa Featherby recipe for pitas with broad bean felafels, green tahini sauce, pickled radish and herb salad.