This Phoebe Wood dish is positively moreish. Given its flavours, it's also quite Moorish. Bound to warm you up this winter.

“The coconut rice powder can be used to thicken and enrich the flavour of any curry” - Peter Kuruvita. This is an edited extract from Lands of the Curry Leaf by Peter Kuruvita and photography by Alan Benson (Murdoch Books, $49.99).

Quick, easy and best of all, healthy. This recipe is an edited extract from Bondi Harvest: Balance - the Australian Wholefood Cook Book by Guy Turland and Mark Alston, $39.99, HarperCollins, out now.

This salad boasts exotic flavours and spices that'll have everyone asking for the recipe.

Chicken noodle soup for the soul, with an exotic twist.

This breakfast bowl is rich in antioxidants with anti-inflammatory powers. It'll help you feel amazing inside and out.

“Kids young and old will love the sweet, sticky soy and coconut combo.”

“Luke serves this with an avocado tzatziki; the recipe can be found in the book.” This is an edited extract from Smart Carbs by Luke Hines, with photography by Mark Roper (Plum, $39.99).

Crack the sweet glaze of this creme brulee for a delicious, gooey centre. Everyone can enjoy their own individual dessert, so you don't have to share! Recipe by Nick Honeyman.

Serve this crab curry for a dish that looks as impressive as it tastes.

Jungle curries are hot and fragrant. Using duck in this recipe makes it a little indulgent, while the young coconut salad is refreshing and cooling.

These fruit-filled pop tarts are not only delicious, they're also completely vegan-friendly.

Buying the whole lamb leg to break up, instead of just the shanks, makes this recipe cost-effective, as well as utterly delicious.

Do you want to chuck everything in a pot and let it cook itself? Then this is the dish for you. Curries are great to cook in bigger batches – they often taste better the next day when the flavours have married more, says Bettina. This recipe is extracted from Happy Food by Bettina Campolucci Bordi (Hardie Grant, hbk, $34.99).

This is an easy recipe that will warm your heart. The combination of garlic and roasted tomato is hard to beat, says Bettina. This recipe is extracted from Happy Food by Bettina Campolucci Bordi (Hardie Grant, hbk, $34.99).