"A modern twist on a classic Basque cheesecake that’s super-easy to make - just throw it all in the pan and away you go." – Dominic Smith. You'll need to start this recipe a day ahead, and you’ll need a 22cm springform pan.

“Simple is always best. Spanner crab is in season right now, and I love that the meat is more like a cross between crab and other crustaceans like chopped-up bug meat. A great little stand-up course” - Shannon Bennett.

We're calling it: this is your ultimate Aussie summer salad. Loaded with barbecued lamb shoulder, sweet juicy mangoes, creamy avocado and crunchy macadamias, it's the perfect summer dinner or entertaining dish. After marinating the lamb, you can have it on the table in 30 minutes, plus you can easily double the recipe. 

This classic homemade blueberry pie is a must-have in your baking repertoire. You can enjoy this pie all year round, using either bountiful fresh summer berries or convenient frozen berries. Whatever you choose, be sure to serve with a generous dollop of vanilla ice cream. 

You know it's peak summertime when someone brings one of these out at your next gathering.

“These tacos are a juxtaposition of smoky umami flavours, crunchy vegetables and delicious coconut ‘crema’. The crema is based on a coconut chutney recipe, I don’t like to make it too thin as I don’t want to lose flavour. There will be extra crema – freeze this for another time." – Anjum Anand

This simple slow-roasted blue-eye with tomatoes and olives is the perfect shareable main.

The jiggle will make you giggle. Only 5 ingredients, and you can make it ahead of time. This fun dessert is perfect for hot weather, and you could easily swap the pineapple for another jelly flavour of your choice.

Impress your guests with Phoebe Wood's fresh and delicious Thai-inspired caramelised salmon salad - perfect for weekend dinner parties.

This mimosa-inspired version of the classic Aperol spritz features a refreshing frozen sphere of orange juice, topped with a green leaf for extra visual effect! You’ll need sphere ice cube trays for this recipe. They’re available at supermarkets and kitchen and homewares stores

"We recommend thicker sausages with a coarser meat, from a quality butcher. As a rule, never buy sausages from a place that didn’t make them. Find a butcher who is proud of their sausages, and ask what they recommend." - Marcus Papadopoulo & Amina Latypova This recipe is by Marcus Papadopoulo from Whole Beast Butchery

You’ll fall in love with just how beautiful this tart is! Layered with fresh mango slices, it starts with a golden macadamia pastry shell filled with a lush mango cream. Perfect for summer gatherings, relaxed dinners or whenever you want something fresh, bright and a little indulgent

"Gravlax is simple to make, but for a long time (as we wrote in The Cook’s Atelier), we used a three-day cure on an entire salmon. It was delicious, but definitely took a bit of planning. Our new method, which we learned from our fishmonger at La Côte Sauvage in Beaune, involves using smaller salmon pieces, which require just a few hours packed in sugar and salt, followed by a smear of good olive oil and an overnight rest in the refrigerator. The result is equally luxurious and comes together with minimal planning, since petite pieces of salmon cure more quickly. To serve it, we fan out the sliced gravlax on a beautiful white plate and top it with chopped shallot, fresh dill and fried capers for a bit of salty crunch." – Marjorie Taylor and Kendall Smith Franchini You'll need to start this recipe the morning of the day before serving, and you'll need a baking dish just large enough to fit the salmon. This is an edited extract from French at Heart by Marjorie Taylor and Kendall Smith Franchini. Published by Abrams, AUD $59.99. Photography by Anson Smart.

"If time permits, chill the filling for at least 24 hours, as the flavours will just develop and get better over time." - Jo Barrett Recipe note: You’ll need a 25cm (top), 22.5cm (base), 3cm-deep pie pan.

This espresso rocky road recipe is the perfect adults-only Christmas gift idea. Ideal for colleagues, friends, or even as an afternoon sweet festive treat, this coffee-flavoured dessert is easy to make and even more delicious to eat. Soft chunks of marshmallow are mixed with swirls of melted dark chocolate with a touch of instant coffee for a little pick-me-up, balanced with as salty bits of pretzel and crunchy hazelnuts. What's not to love? Recipe note: You’ll need a 22cm square baking pan