“This classic mojito recipe has the sugar dialled down as I don’t like very sweet cocktails. But there’s just enough sweetness to balance the flavours.” - Danielle Alvarez.

These sweet and salty snack bars by Danielle Alvarez are made from everyday pantry staples.

“This recipe will fill your home with the intoxicating vanilla aroma of roasting figs, and the flavour is simply divine. Serve with unsweetened whipped cream or creme fraiche as the figs will carry enough sweetness." – Danielle Alvarez

This summer cake will impress at any feast. This is an edited extract from Always Add Lemon by Danielle Alvarez (Hardie Grant, $50). Photography © Benito Martin and Jess Johnson.

This take on the classic Italian dish is the very definition of impressive comfort food.

Enjoy a taste of Italy in springtime with this rustic crostata dessert from Danielle Alvarez.

“This is a classic, simple, authentic recipe and, in my opinion, it cannot be improved. Cuban bread, roasted pork, ham, Swiss cheese, dill pickles, mustard and lots of butter... that’s it. This sandwich is one of the country’s greatest culinary contributions to the world for good reason. I hope you give this a try.” - Danielle Alvarez. Begin this recipe 1 day ahead.

“Congri is one of my ‘death row’ dishes. Beans cooked together with rice, sofrito and a little bacon are so utterly delicious I find it hard to have just one serve. You do need to cook your own beans from dry, though, so don’t try to swap with canned beans – the texture just won’t be right.” - Danielle Alvarez Begin this recipe at least 6 hours ahead.

"Do try to find sour cherries as I think the balance of sweet and sour works best here, otherwise it’s just sweet on sweet." – Danielle Alvarez

“This is Cuban cooking at its best. A cheap cut of beef, turned into something fabulous with the addition of a flavourful sofrito made of onion, garlic, capsicum, tomato and spices. If you master this one, you can cook Cuban food.”- Danielle Alvarez.

This crisp and creamy salad is the perfect summer side.

This is a great bring-a-plate bean salad! Simple flavours working very well together.

“This salad is a real homage to the American-Italian ‘red sauce’ restaurants of my youth. The tablecloths are red-checked, the grated parmesan and chilli flakes sit in jars on the table, the dressings are sharp and the tomato sauce is sweet. And so I’m calling this dressing ‘Italian’ for no reason other than it’s the type of dressing you’d find at these places. The salad would typically be made with iceberg, but I like it with radicchio for a more adult taste and texture.” – Danielle Alvarez

The classic combination of crab and corn unlike any way you've had it before.

“This is a perfect summer pasta and makes great use of a glut of zucchini.”