“We like to bake beetroot skin-on, wrapped in foil. This method gives an even texture and a soft, earthy sweetness. It’s also quite forgiving because you don’t need to be super precise about time or temperature. The hazelnuts marry well with kale and beets, especially in a silky custard filling. The sturdy pastry shell of this quiche makes it a great dish for transporting, too.” – Michael James. You’ll need a 24cm (base), 25cm (top), 3.5cm-deep loose-based tart pan for this recipe. Find the puff pastry recipe here.

"If there’s only a bit of leftover rice, avocado that’s seen better days and a handful of tired greens in the fridge, you have the makings of a quick and nourishing lunch! We make use of half a brown (or green) avo by using it as an egg replacement here and there. These fritters usually have three eggs, but you can replace one with half an avo that needs using." – Alex Elliott-Howery and Jaimee Edwards. This recipe is by Alex Elliott-Howery and Jaimee Edwards from Cornersmith.

"This was a dish I discovered around 10 years ago. One day, I boiled the kale stalks and found them to be tender. I then imagined coating them, deep-frying them and serving them like fish, with a crispy coating and some lemon and tartare sauce." – Melissa Palinkas  

"I hope this recipe helps change the opinion of people who've had a bad experience with brussels sprouts in the past. It's a great way to eat your greens, and the hazelnuts add crunch." – Michael Rantissi

“This warm winter salad is a textural sensation. The balsamic reduces around the puffy red beans and contrasts beautifully with the mildly bitter kale.” – Amelia Christie-Miller

Minimum fuss, maximum flavour. This gluten-free salad recipe is a great lunch option and is ready in no time.

Completely gluten-free and totally good for you.

Try this modern twist on a classic cutlet, says Matt Moran.

A light and healthy savoury tart is the perfect recipe to use up leftovers and still please the family.

With just the right balance of healthy and tasty in the ingredients list, you'll love this easy, modern take on an old classic

This broth is not only good for you, it'll also keep you warm throughout those cold winter months.

Executive chef Josue Lopez creates an Aussie version of a very British dish. Bring Blighty to the great outdoors with this fresh and light version, perfect for alfresco dining this summer.

Phoebe Wood's weeknights are about maximum flavour in minimum time. This rich meatball tray bake is a life saver after a long day at work.

This is not your standard vegie burger. Forget processed patties and go for home-made haloumi hash, with an earthy aioli and punchy Sriracha to round things out.

Serve this people-pleasing prawn dish before summer ends, and you'll have everyone smiling from ear to ear. “I created this dish for the Ballina Prawn Festival, and it ended up winning the people’s choice award for the prawn dish of the day,” says chef Darren Robertson. "I couldn’t make them fast enough!"