Summer is all the sweeter for juicy, glossy cherries. These recipes are ripe for the picking, so you can make the most of the season’s best fruit while it lasts. From cherry trifles and cherry pies to cocktails, tarts and pavlovas, you’ll find plenty of good reasons to put a cherry on top this holiday season. And for those who like to add a tart cherry touch to their holiday feasting, we’ve got plenty of delicious savoury ideas, too.
“This pretty-in-pink dessert is so simple to prepare, but plates up beautifully. Be sure to serve with plenty of bright berries on the side, to really make those colours pop.” – Lucy Nunes. You'll need to start this recipe a day ahead.
These beautiful biscotti are as pretty as stained glass windows from a church. They’re perfect for gifting, as the recipe makes a large quantity, and they store well… that’s if you don’t eat them all at once.
Make the most of summer’s beautiful cherries with this stunning trifle. Assemble it the day before for relaxed entertaining. We added kirsch, the traditional cherry liqueur for a black forest cake, but you can simply omit if you prefer.
"Most of the pav problems people ask me about are weeping pavs, browning pavs, soft pavs and pavs that disintegrate when handling. This pavlova stack solves all of those dilemmas. So much of the challenge of a pav is in the cooking; by spreading the meringue into thin layers, we simplify the process." - Emelia Jackson
Complex cocktails are the pits to make for a crowd. Keep it simple with this chilled Khanh Ong creation.
Grapes are at their peak right now, look for firm, bright fruit for a sweet juicy snack.
These are great as an entree or as an accompaniment to roasted protein.
“You can trace the seasons in New York with pies, the fillings changing as the weather cools and warms, and local produce makes its way into farmers’ markets: tart apple pies in autumn; rich pumpkin and pecan pies for the holidays; and vibrant berry and stone fruit pies in summer.” This is an edited extract from EAT NYC by Yasmin Newman, published by Smith Street Books, AUD$65. Photography by Alan Benson. You'll need to start this recipe at least 3 hours ahead, and you’ll need a 22cm (19cm base) pie dish.
"Eggnog is a much loved Christmas drink in other parts of the world, but less well known here in Australia. It’s essentially a spiked, spiced thin custard, and is absolutely delicious. I’ve turned it into a thicker, more stable custard, perfect for layering in your trifle centrepiece this year." - Emelia Jackson
Reimagine your panettone this year with our showstopping Christmas tree stack. Slices of the sweet Italian bread are layered with a thick spread of Nutella and generous dollops of velvety vanilla and orange cream to balance the sharp flavours. Indulgent, elegant, and incredibly eye-catching, this impressively easy dessert is one to whip out this Christmas.
We’ve all got our own way of doing Christmas, but when it comes to dessert, Matt’s pav might just become your new family tradition. You’ll need to start this recipe at least a day ahead.
Georgina Esdaile shares this creamy and jammy pastry, all the way from Hungary. Who's hungry?
This zero-waste spread is a great way to use up any leftover fruits.
Give your oven a break this summer with this zesty no-bake cream tart.
Colin Fassnidge shares his sweet and sour take on a classic glazed ham.
This adults-only ice cream cake is the cherry on top of any great festive feast.
