Use a store-bought sponge cake as the base for this delightful Moroccan-inspired dessert.

The grown-up version of an ice cream spider you never knew you needed until now.

“I have kept this recipe since my days as an apprentice at the Grand Hyatt Melbourne. It was in fact the speciality of the hotel,” says Shannon. Baked white chocolate and raspberry cheesecake

Craving a humble corner-store slushie? Try this icy watermelon granita with coconut and cashew cream. It's beautifully light and sweet, and completely guilt free.

With only 5 ingredients, there couldn’t be an easier treat to make this summer. Raspberry and pistachio semifreddo

A trifle take on the famous Black Star Pastry watermelon cake.

Warm, this cake is a decadent, you-wouldn’t-know-it’s-gluten-free delight (assuming your baking powder doesn’t contain hidden gluten), but it stays moist for ages, making it equally as tasty cold. Matt Preston’s golden almond, pear and raspberry cake

Katie Quinn Davies says "This retro salad contrasts the fresh burst of summer melon with the lovely creaminess of goat's cheese and avocado."

A summer dessert staple, courtesy of Rodney Dunn from the Agrarian Kitchen. Rodney Dunn’s chocolate and raspberry roll

Get your fruit fix with this wonderful vegan-friendly cake, recipe by Shannon Martinez. Nectarine and raspberry crumble cake

The perfect summer salad. This is an edited extract from Matt Moran’s Australian Food: Coast + Country, Murdoch Books, $45.

A sweet ending to a weekend soiree.

Let the good times bowl with this fruity, fresh concoction. Peach, raspberry, earl grey and gin punch bowl

Chocolate brioche sandwiches topped with gooey, toasted marshmallow. Need we say more? Choc raspberry brioche marshmallow sandwiches

This raw raspberry slice tastes just as good as it looks, making it the perfect mid-afternoon treat that you don’t have to feel guilty about. Valli Little’s raw raspberry slice