"If you can get your hands on mini watermelons, go for a bit of kitsch and serve your slushie in the chilled scooped-out halves. Cocktail umbrellas optional!" – Matt Moran

Enjoy Mediterranean flavours in this feta and watermelon salad. Perfect as a fresh and quick side for a summery lunch, this easy salad balances the rich and sharp notes of the crumbly feta with the sweet, juicy flavour of the watermelon, making the ideal summer side.

Salt, sugar, succulents and spice combine in this fresh and fruity summer salad from native foods expert Nornie Bero.

"A lovely dessert that’s refreshing on warm nights, and especially good after a curry dinner. I don’t remember exactly where I got the idea of combining these elements - probably from the days when I used to munch on coconut jelly back in Malaysia – but the coconut jelly gives the granita a wonderful textural dimension. That said, if I’m pressed for time, I replace it with silken tofu steeped in heavy sugar syrup - worth a go! Sometimes, I’ll even mix a pinch of hot chilli powder into the berries to give the dessert a distinctive twist. Agar agar, the setting agent here, is sold in two forms: powdered or in strands. I find the former is best, but sometimes it’s not so readily available. If you can find it, grab a packet or two." – Tony Tan Recipe note: Begin this recipe at least 4 hours ahead This is an edited extract from Tony Tan’s Asian Cooking Class by Tony Tan, Murdoch Books, AU$59.99. Available now.

This might just be the perfect summer cocktail. Make a big batch (and serve it in a hollowed out watermelon for a kitsch touch) and get the party started!

“Sweet watermelon, smoky fish and pickles take this noodle salad to new heights. The watermelon rind pickles are a great fridge staple, so make a double batch and serve alongside roast pork and cheese platters." – Matt Moran

Up the ante this Christmas, with this summer salad that's dressed to impress.

"This homemade version of the Waratah Spritz is bright, bubbly and easy to mix. There’s something exquisitely celebratory about drinks with bubbles in them, and the Waratah Spritz epitomises that. Carefree drinking that doesn’t take too much thought." – Evan Stroeve, co-owner of The Waratah, Sydney. This recipe is by chef Joey Astorga from The Waratah.

The perfect summer salad. This is an edited extract from Matt Moran’s Australian Food: Coast + Country, Murdoch Books, $45.

The grown-up version of an ice cream spider you never knew you needed until now.

Watermelon and rose are an ideal match in this refreshing dessert. Shards of meringue add textural contrast to the smooth and creamy panna cotta.

Chill out with Hayden Quinn's fruity icy poles.

Nestled in Sydney's South Eveleigh, Re is Matt Whiley's zero-waste cocktail bar. This Euro sip is the perfect way to use up any little bits of leftover watermelon.

“This fresh, zingy salad champions the tomato." – Matt Moran

Use a store-bought sponge cake as the base for this delightful Moroccan-inspired dessert.