Farewell the last of summer's apricots with a deliciously sweet and flaky tart.

As impressive as it is delicious, this recipe is sure to get some wows come Christmas day.

“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

Doughnuts in a trifle? You better believe it.

Be sure to have plenty of these on standby in the freezer this summer. This is an edited extract from Matt Moran’s Australian Food: Coast + Country, Murdoch Books, $45, out 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.

The use of seasonal stone fruit makes this pavlova a must-make this summer.

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 go mad for these mango Eton mess trifles!

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.

This super-easy cake is fluffy and tender with juicy stonefruit throughout. We used nectarines and plums, but apricots or peaches would also be delicious. Brushing the warm cake with warm jam gives it a beautiful shine, and also helps to preserve the cake in case you don’t eat it all straightway.

Chill out with Hayden Quinn's fruity icy poles.

Finally, a dessert that combines the greatest things about an Aussie summer: barbecues, mangoes and trifle.

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

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