We’ve combined the depth of a classic French onion soup with a beautiful slow cooked piece of beef for the best of both worlds. Dipping a crispy cheese toast into this rich stew is heaven.

"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.

This matcha-spiked dessert combines a vibrant sponge with sweet strawberry jam and chantilly cream, offering an impressive look that’s surprisingly easy to achieve. Whether you’re hosting a special occasion or simply treating yourself, this roulade is definitely worth a try. You’ll need a 42cm x 30cm baking tray for this recipe.

    Begin this recipe a day ahead.

Strawberries and cream are a favourite combination, known for being the designated sweet snack at Wimbledon. But it would be a pity to limit ourselves to that occasion when they taste so good together. Here we’ve snuck some freeze dried strawberries into the buttery crust and spiked the luscious cream filling with vanilla and lemon zest. The strawberries are quickly roasted to bring out even more sweetness and create a bright red syrup.  

Chocolate and orange make perfect partners in this cocktail creation from Darren Robertson and Magdalena Roze. 

“Whatever you do, please do not wash your oysters! If a little shell breaks off into an oyster, remove with a small instrument or tweezers instead of washing. Try to keep as much of the oyster’s natural liquor in the shell as possible. It’s delicious and is one of the things that makes a freshly shucked oyster so good.” – Josh Niland

Elevate your entree with these fresh oysters topped with a macadamia and lemon butter crumb. Fragrant and delicate flavours of citrus and cream blend perfectly together in this elegant starter, combining a sweet and zesty lemon butter with the smooth notes from the macadamia nuts mixed with a crispy sourdough crumb, lightly grilled on top of a creamy oyster. Perfect for entertaining on the weekend, this easy oyster recipe is one to keep close.

This vibrant cocktail proves you don't need fancy ingredients to make a delicious drink. From chefs Matt Stone and Alanna Sapwell-Stone, this cocktail recipe is a masterclass on how to avoid waste and create something truly unique and impressive from, well, your can of chickpeas. Perfect as an afternoon tipple, the sweet, tart flavours of the rhubarb and cherry brandy match the sharpness of lemon juice and gin to make a refreshing, (and very pretty) cocktail. Recipe note: You'll need to make the rhubarb syrup two hours in advance.

This creamy and tart salad is simply the zest. Perfect for any summer spread.

These smoked salmon and quail egg skewers are the perfect appetiser for your next social event. Taking just seconds to assemble, each layer offers a delicious bite, from the creamy quail egg dipped in aioli and covered in chives to the elegant fold of smoked salmon wrapped beneath the sharp caperberry balancing the flavours. Elegant, easy, and luxurious – what's not to love? Recipe note: You'll need six thin 8cm skewers. Pair these skewers with our prosciutto skewers with manchego cheese and capsicum, olive and anchovy skewers.  

Ellie and Sam Studd raise a flute to a cheese just made for Champagne, giving it a starring role in a recipe ideal for special occasions.

The perfect summer starter, these roasted prawns are brought to life with the bright citrusy flavours of yuzu and chilli.

On the table in 30 minutes, this dish will soon be on repeat at your house. It’s easy, super tasty, filling and fresh… and makes the most of summer’s bountiful zucchini crop.

Chef and writer Helena Moursellas has been dreaming of the Greek Islands - her homeland. This white tamara dip brings her right back and reminds her of her island life.