The mangomisu is well known for breaking the internet in the delicious. office. Here, we present the boozier, updated version. Go nuts.

“I make this all year with different fruit, but love using peaches for summer. It can also be made well in advance, left to macerate, then heated up before serving." – Shannon Bennett

This light and nutty cake will be your new favourite sponge recipe. It’s also very versatile. For example, substitute almonds for the pistachios and almond extract for the rosewater, or use other nuts and vanilla bean paste. This is an edited extract from Hummus & Co: Middle Eastern Food to Fall in Love With by Michael Rantissi and Kristy Frawley (Murdoch Books, RRP $49.99). Available in stores nationally now.

Do you have a restrictive diet and need inspiration for how to make food more exciting again? Charlotte Binns McDonald has created a gluten-free buckwheat fruit slice that will make you very happy.

Few pairings scream summer louder than peaches and cream. This incarnation comes via a syrupy bundt cake served up at Sydney fashionista Pip Edwards luxe birthday lunch.

You’ll fall in love with just how beautiful this tart is! Layered with fresh mango slices, it starts with a golden macadamia pastry shell filled with a lush mango cream. Perfect for summer gatherings, relaxed dinners or whenever you want something fresh, bright and a little indulgent

Take it all the way back with a classic peach Melba - inspired cake that hits all the right notes, just like its namesake, Dame Nellie Melba.

Chill out with Hayden Quinn's fruity icy poles.

Trifles are the perfect dessert to shared with friends, family and loved ones. Phoebe Wood's recipe features white chocolate and fresh peaches, and will surely go down a treat with everyone.

Give tradition a cool twist with this crowd-pleasing cake!

This clever dessert covers sweet grilled seasonal peaches and ice-cream with gooey salted caramel sauce.

“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.

"If you have a warm Christmas, as we do, you can leave the heavy pudding for some other time. Bring on the pav –always in fashion, always delicious – here made using the best of the summer fruit. If you can’t find good, fragrant, fully ripe nectarines, you can use peaches, or simply load it up with a mix of berries. And if it’s not Christmas, make it just because." – Matthew Evans. Recipe and image from Summer on Fat Pig Farm by Matthew Evans (Murdoch Books)

“Rippled with lemon curd, this marshmallow-centred pavlova is an Aussie summer’s answer to lemon meringue pie," says Matt Moran.