We used beautiful plums, but this recipe is great for all kinds of fruit, and takes no time to put together. You’ll need a 20cm x 30cm slice pan for this recipe.

“Traditionally made using leavened puff pastry, classic danish pastries can be quite an involved process to prepare. However, this recipe uses a short-cut version of sorts, which is far less daunting. If you haven’t made puff pastry or leavened puff pastry before, but are keen to give them a try, this is a great one to start with!” – Anneka Manning

Make the Chinese takeaway classic at home with this easy rendition.

Step aside, acai. This bright plum and mixed berry bowl is the sweet treat of the season.

With richness, sweetness and spice, this sauce pairs perfectly with any roast meat.

"Before all the vineyards were planted, this was an orchard region. We source some of our stone fruit from a farm that’s at least 150 years old. Blood plums are best for this recipe, however, you can substitute other plums if blood plums are unavailable. The colour of the sauce will be slightly different." – Paolo Picarazzi

“Pistachio and ricotta are two of my favourite Sicilian ingredients. They’re so delicious together in this panna cotta.” – Rosa Mitchell, Rosa's Canteen

“This is my most often cooked dessert, realistically because it’s so easy to make and I’m always pushed for time when cooking for more than four.

“This dish by Icebergs head chef Alex Pritchard is more of a guide than a recipe you have to follow to the letter. The amazing thing about this dish is it can be a simple and easy crowd pleaser for a summer afternoon at home, but it can be transformed into an elegant tableside experience in the dining room at Icebergs."

Add a touch of refreshment with Darren Robertson's pork steak recipe, served with grilled plums and tomato.

“The great thing about this syrup is that you can double or triple the quantities so you have plenty on hand for the festive and summer seasons, plus it's a wonderful edible gift to give. Just decant into clean, upcycled maple syrup or dressing bottles with pop-top lids and keep chilled." – Hayley Incoll

Simon created this quackingly good showstopper for Neale Whitaker and David Piper-Novak's Taylor's Of Berry guesthouse.

Matt Stone's tangy, tart and super-tasty parfait is a celebration of Australian flavours – guaranteed to end any meal on a high. You'll need to start this recipe a day ahead.

Make the most of seasonal plums by baking them into a beautiful clafoutis.

Make the most of autumnal plums with this indulgent recipe from Alla Wolf-Tasker.