Fluffy chocolate pancakes meet banana and rich caramel sauce in this decadent recipe. Go on, you know you want to.

”This recipe works well for one reason alone: it’s simple and has nothing to do with being a chef; it comes down to good, local ingredients that you can pick up from your local farmers’ market. Try to meet the people who are growing your produce – these guys matter and need all the help they can get” - Kiya Azami, Abacus, Melbourne.

“The beauty of this dish is each component can be prepared the day before or earlier in the day. Ideally, the yoghurt needs 6-8 hours to ‘hang’. The soft-boiled eggs can be peeled and stored in the fridge” - Sam Smith, Porch and Parlour, Sydney.

“Our strawberry chia is one of our most popular breakfast dishes at Higher Ground. We wanted to take a traditional cafe dish and incorporate a native Australian ingredient. The native strawberry gum really brings the dish together and makes the fresh strawberries pop” - Paul Bongiovanni, Higher Ground, Melbourne.

“Life’s easier if you make the split pea dhal a day or two ahead. As a bonus, the flavours deepen when they get to know one another a little. To serve, bring to the boil and brighten the flavour with a squeeze of lime” - Emma Knowles, Ruby's Diner, Sydney.

“Since putting this dish on the menu two years ago, we can only take it off for a short time, due to customer demand" - Alex Mullan, Pigeon Hole Cafe, Hobart.

“This dish is a staple of the menu at Small-fry. It features local ingredients from innovative producers, and it’s simple in its flavours and preparation. The shallot dressing ties the dish together and the puffed rice adds a beautiful nutty crunch that rounds out the texture profile” - Rhys Hannan, Small-Fry, Hobart.

“Along with the Katsu Sando, this is our most popular brunch item. It might seem like an odd choice to start the day, but if you think of these wontons as plated yum cha then it makes a lot more sense!” - Ben Sears, Paper Bird, Sydney.

“This is one of our best-selling, healthy spring breakfasts. Using homemade kombucha or tea for soaking makes it less sweet than using fruit juice” - Alex Elliott-Howery, Cornersmith, Sydney.

Make this recipe the night before and keep it in the fridge overnight, allowing you to just grab and go in the morning. This recipe comes courtesy of Sally Fitzgibbons’ Summer Fit All Year Round.

Valli Little has really outdone herself this time.

A healthy and tasty breakfast is mere moments away. The Nourishing Cook by Leah Itsines is published by Macmillan Australia, RRP $34.99.

Billie Mckay serves up her favorite childhood recipe, the Chelsea bun.

Think ahead and freeze your smoothie for the ultimate hangover pick me up.

Smoothies are a brilliant way to get loads of nutritional value into one meal while keeping you feeling full and satisfied. I love this one because it’s full of the good stuff, with the blueberries giving you that hit of glucose you need to get yourself powered up and full of energy for the day ahead. They are also a great source of the antioxidants anthocyanins, which give them their blueish purple colour – these guys help to prevent cellular damage and are also anti-ageing! Recipe extracted from Food to Make You Glow by Lola Berry, published by Pan Macmillan Australia.