"We’re serving a pistachio tiramisu at The Charles now. It’s such a beautiful dish, and I wanted to transform it into a celebration cake." - Rhiann Mead

This beautiful celebration cake is made to be a centrepiece. Nutty, green pistachio layers are sandwiched between generous lashings of velvety white chocolate ganache with dollops of tangy lemon curd and fresh raspberries adding a sharp sweetness with every bite. A perfect, easy layer cake for entertaining or to make for a show-stopping afternoon tea.

If you're looking for a simple afternoon tea cake that has show-stopping abilities,  this delicious yoghurt cake ticks every box. Guests of all ages will enjoy this moist and spongey cake, filled with sharp and sweet flavours from the yoghurt base with a fragrant touch of vanilla bean and pistachios. Decadent dollops of sweet yoghurt frosting and freshly cut figs add an elegant finish while drizzles of golden-hued honey fall over the sides, adding a touch of natural sweetness with every bite. This is your next go-to. Recipe note: Begin this recipe a day ahead. You’ll need a 24cm springform pan and a 20cm square piece of cheesecloth or clean tea towel to hang the yoghurt. The cloth needs to be thin enough for liquid to drain off the yoghurt.

"This tart requires a time commitment, but it pays back in complexity of flavour and by looking particularly impressive. It will make a remarkable dessert at the end of a lavish summer feast." – Yotam Ottolenghi Recipe note: Begin this recipe at least 5 1/2 hours ahead. You’ll need a 23cm loose-based tart pan.

This delicious pistachio and cardamom layer cake is an easy afternoon baking idea or a yummy mid-week dessert. Once you make the homemade white chocolate ganache icing, you'll never go back.

If you love Turkish delight, then you're going to love this. Make the most of Middle Eastern flavours with this pistachio, raspberry and rose layer cake.

This is an edited extract from Beatrix Bakes: Another Slice by Natalie Paull (Hardie Grant Books, RRP $50. Available in stores nationally).

"With a crunchy top and a soft and creamy base, this brings all of your favourite things into one sweet treat." - Lucy Nunes Recipe note: You’ll need a 20cm round cake pan and clean kitchen scissors.

“How can you pay tribute to the classic, magical pairing of coffee and cocoa? Well, after some delicious testing, I think I’ve got a new formula... pistachio and limoncello. The flavour of Sicily in every bite!” – Silvia Colloca

"Don’t rush the process if making this for yourself – it should be mildly meditative, so take your time. The rewards of the lightest gnocchi make it worth the effort." - Matt Preston    

“Pistachio and ricotta are two of my favourite Sicilian ingredients. They’re so delicious together in this panna cotta.” – Rosa Mitchell, Rosa's Canteen

“To end our family dinners, there’s always something with fruit – maybe gelato, or a cake made with plenty of fruit within. This sponge is layered with a delicious berry sauce and mascarpone meringue filling." – Julian Parisi.

"Soft and delicately sweet, these creamy buns pair perfectly with crunchy pistachio praline and zingy raspberry sherbet." – Dominic Smith. Recipe note: Begin this recipe 4 hours ahead

"This nutty loaf cake really doesn’t need too much jazzing up; the pistachios speak for themselves! I like to amp up the flavour with a little bit of pistachio extract. If you can’t find it, you can also use almond extract. A note on baking with pistachios: the vibrant green colour you see comes from blanched slivered pistachios, as all of the brown-pink-purple skin has been removed. Even brighter again are Iranian pistachios, if you can source them." – Emelia Jackson

“Although you will find grapefruits throughout winter, I like to wait until early spring when they reach their ultimate sun-kissed sweetness.” – Simone Watts.