The beloved Aussie chocolate treat gets a sweet Easter-inspired upgrade. Feel free to use whichever types of mini Easter eggs you love best. 

If you haven't tried this Greek spinach pie, you're sorely missing out on some of the greatest flavour combinations ever. Nothing beats pastry, spinach and feta.

“Everything I love when the need for dark flavours and gooey caramel takes over. A gently sweet/savoury, buttery, nutty crust and a balanced chocolate top, lightly baked so as not to overwhelm. A hidden layer of butterscotch makes it feel like a bougie caramel slice with reverse ratios.” – Natalie Paull

Make the most of summer’s bountiful tomatoes with this refreshing salad. Perfect as a starter, or as a side for barbecued meat or fish. Make sure your tomatoes are at room temperature, and don’t be scared to generously salt them.

Let beautiful seasonal figs shine in this striking cake, which is much easier than it might look to put together. For the rest of the year, when fresh figs are unavailable, you can still enjoy this cake simply iced, or an even simpler un-iced version, as it only requires dried figs. You’ll need an 18cm round cake pan and a piping bag or zip-lock bag for this recipe. Credit: Brett Stevens

These flavour-bombs taste amazing eaten piping-hot from the oven, but are also delicious served warm. There’s no need to stress about any filling spilling out onto the baking dish, as this will simply turn into caramelised deliciousness. 

Looks can be deceiving, as these ordinary-looking hot cross buns pack a total flavour punch.

“This special seafood stew hails from the Tuscan port city of Livorno and is, in my opinion, the king of seafood stews: it’s a celebration of the sea, rich with a variety of fish and crustaceans. Purists will tell you there should be 13 different types of fish (others are happy with five – one for each ‘C’ in the name of the stew), tomatoes, red wine and just a warming hint of heat. It’s undoubtedly the mixture of different types of seafood here (and at least one in whole form, not just fillets) that is what contributes to the deep flavour of this soup. In Tuscany, you would commonly find flake, red mullet, sea bream, gurnard, scorpion fish, even moray eels, which are all typical fish in this part of the Mediterranean.” – Emiko Davies. You'll need a suitably large, deep pan to fit all of this seafood, ideally so the whole fish can lay flat across the diameter.

Beef shin is also known as osso buco if cut across the bone, or gravy beef if boneless. Whichever cut you use, the meat is high in collagen. When cooked low and slow, it breaks down, giving you a rich, tender result.  You’ll need to start this recipe 5 hours ahead, and you’ll need a large round, shallow cast-iron baking dish with a lid. 

“I first made this cake for my son’s birthday, and it quickly became my go-to celebration cake after receiving so many compliments. It’s easy to make, with components that can be prepared ahead, and simply finished with a chocolate ganache. I love how the delicate floral notes of the Earl Grey perfectly complement the tartness of the jam and the richness of the dark chocolate.” –  ​John Demetrios. You’ll need to start this recipe at least 4 hours ahead, and you’ll need 2 x 20cm round cake pans and a kitchen thermometer. Credit: Brett Stevens

“I love how this tart brings together everyone’s favourite Easter treats, while still feeling a little bit grown up. It’s fun, completely customisable and a great way to make it your own. Add whatever you love to eat at Easter, give it a pop of colour, even throw in some chunks of hot cross bun. Just make sure everything goes on before the ganache sets for that perfect festive finish.” – Gareth Whitton. You’ll need to start this recipe at least 6 hours ahead, and you’ll need a 25cm loose-based fluted tart pan.

This dessert combines your favourite tiramisu and hot cross bun flavours. It’s super-quick to assemble and impressive to present, with its striking cocoa topping. You’ll need to start this recipe at least 4 hours ahead or the day before, and you’ll need a 25cm x 9cm-deep square baking dish and 9 x 2cm-wide x 30cm-long strips of strong cardboard (see recipe notes). Credit: Brett Stevens

This tasty and healthy salad is on the table in under 30 minutes. To make it a more substantial meal, add a grilled steak. Let it rest after cooking, then slice and either serve on top of the salad or on the side.

This isn’t your average quiche. Thin, vibrant strips of zucchini and savoury ham are coiled into an eye-catching spiral, guaranteeing the perfect ratio of vegetables, meat and cheesy filling in every single bite. With a pop of fresh mint to cut through the richness and a perfectly crisp blind-baked pastry base, it’s a fantastic centrepiece for picnics, light dinners or entertaining friends. You’ll need a 24cm (base measurement) x 3cm-high loose-based fluted tart pan for this recipe.

“There’s something undeniably celebratory about a dish wrapped in crisp, golden pastry, especially when it gives way to golden, roasted cauliflower and a rich, creamy custard. These cheesy cauliflower nests make for an excellent vegetarian centerpiece, offering comfort and elegance in equal measure. The cauliflower, cut into six individual wedges, gets tucked into filo nests, then a gently spiced custard, fragrant with nutmeg and cloves, seeps into the crevices and binds everything together. Much of the work can be done ahead – the filo nests can be assembled and refrigerated the day before, ready to bake when needed, and so can the custard – which makes this dish a stress-free option for festive gatherings.” – Yotam Ottolenghi.