An Indian twist delivers sweet results in a cheesecake from MasterChef winner Sashi Cheliah that might see you go weak at the knees.

MasterChef‘s Larissa Takchi serves up a tasty seafood snack that would fit right in to an afternoon of good food and good company.

"Lasagne is without doubt the heavyweight champion of Italian food," says Matt Preston. Begin this recipe 4 hours ahead.

"This is an absolute treat, an incredibly rich tart that will mend even the most broken of hearts... Well, it doesn’t really, but it’s yum." – Khanh Ong. This is an edited extract from A Gay Guy's Guide to Life, Love, Food by Khanh Ong, Plum, RRP $34.99. Photography by Lauren Bamford. You'll need a a 23cm tart pan for this recipe.

It sounds impossible, this delicious recipe results in a cakey loaf with a crunchy crust - Matt Preston

“I love changing the hero protein on the table. Pork, with its succulent meat and crispy crackling, is paired here with a hint of spice,” says Justine Schofield.

MasterChef ‘s Larissa Takchi whips up an Arabic staple that can boost any dish, from simple breakfasts to sweet snacks.

"To me, there is only one exemplary dessert in the Italian kitchen. It is tiramisu – a dessert that popped up in the ’60s. The trouble is that the classic combination of biscuits, coffee and mascarpone is looking a little tired these days. Even with the modern addition of a liqueur such as Strega, Marsala, Kahlúa, amaretto or Frangelico, it needs a little updating" - Matt Preston

MasterChef ‘s Larissa Takchi discovers the genius of using vinegar in lieu of lemons in a Stateside dessert that’s sweet and sharp.

The MasterChef judges went head-to-head last night, with Gary Mehigan coming out on top. Here's what he cooked – we hope you're not scared off by the number of steps!

Although green tea ice cream is now found all over Japan and in Japanese restaurants abroad, it only really became popular in the 1990s. It’s simple to make at home.

Black truffle adds a layer of decadence to this dish.

Inspired by childhood memories of hunting pipis in the sand, Elena Duggan creates a simple shellfish dish with more than a hint of Italian about it.

“The carrot and daikon ideally need at least an hour to pickle, but they're still fine after just 10 minutes.”

Introducing the baked white chocolate and raspberry cheesecake. “I have kept this recipe since my days as an apprentice at the Grand Hyatt Melbourne," Bennett says. "It was, in fact, the speciality of the hotel."