These chilled coconut ice bites are the perfect way to stay cool this summer.

"The base of this cake is an airy, buttery brioche. With honey syrup and rich custard, there’s everything to love about it. It's best eaten on the day it’s made." – Phoebe Wood. You'll need to start this recipe 3 hours ahead, and you'll need a 23cm round cake pan and a piping bag with wide fluted nozzle.

"Make this delicate pastry a day ahead and refrigerate it overnight to firm up. The custard also needs to be refrigerated overnight to thicken. Its silky texture makes the planning ahead well worth it," says Phoebe Wood.

"I call this a ‘sneaky’ Snickers bar slice because of the stealthy spoonful of miso in the filling and the toasted peanuts lurking under the chocolate layer to bring an umami uplift to a simple sweet. Not that ‘simple’ is a bad thing… I personally adore these rice crisp ‘non-bakes’ as much as a layer cake. Unstoppably snackable!" – Natalie Paull You’ll need a 22cm square cake pan.

Kim Coverdale shares a delectable tart filled with nostalgic childhood favourites – Milo and choc chip!

Helena Moursellas shares this crumbly yet sturdy melt-in-the-mouth raspberry treat.

This berries and cream jelly slice looks impressive but is so easy to make.

"I've given these nostalgic treats a little modern makeover with this recipe for sour cherry and rosewater finger buns," says Phoebe Wood.

This awe-inspiring dessert is the perfect balance between impressive and absolutely comforting.

Spiced apples are the star of this sweet treat, and are wonderfully paired with golden puff pastry.

"These are an iconic Aussie bakery treat, but stuffed full of mock cream, they can be incredibly sweet. Here I've used panna cotta and white and dark chocolate ganache for Neenish tarts that taste as good as they look," says Phoebe Wood. Begin this recipe at least 4 hours ahead.

Decadent, rich and ready for a celebration - this cake is the ultimate showstopper. We've taken everything you love about the classic and upped the ante, including a Swiss meringue buttercream icing and a panna cotta filling. This one really is the cherry on the cake.

The classic combo of mint and chocolate come together in this easy, sweet and zingy slice.

Give your usual cheesecake a summer makeover with Valli Little's Fijian inspired vanilla and tropical fruit cheesecake.

Check out Phoebe Wood's take on the classic bonfire dessert of melted marshmallows, chocolate and cookies.