Heirloom tomato varieties (grown from seed passed down for hundreds of years) come in many colours, shapes and sizes, making them ideal ingredients for a vibrant salad.

Create an Italian-style menu made to enjoy alfresco.

A little courage and top-notch ingredients are all you need to make great beef tartare at home. This Piedmontese-style version is flavoured with truffle.

This is an extract from our new book, Feel Good Food.

Serve crispy skin salmon on a bed of pea mash and fennel salad for a quick and presentable meal.

Sriracha is a Thai hot sauce made from chilli peppers, vinegar, salt and sugar. It is soooo hot right now.

Forget throwing another shrimp on the barbie, Valli Little's barbecued whole snapper with coconut miti sauce will take your barbecue game to the next level.

Skirt steak is seen as a secondary cut, but there's a lot to love about this tender, flavour-packed meat. It's best medium-rare, so don't overcook it!

Take your steak up a notch with this wasabi butter.

The best part about this recipe is that it’s guilt-free banana bread - the type you can actually eat for breakfast!

If you have gone Paleo, you'll be avoiding the fruits of the agricultural era such as processed foods, refined oils, grains, legumes and most dairy (please note that this recipe contains butter). Try this easy pie that will delight your sweet tooth and stay in the Paleo zone.

Just like their namesake, these gooey treats are packed with peanuts, but use rice malt syrup for a healthier sweet hit.

Only good things go into this guilt-free cherry ripe, one of our favourite chocolate bars.

These ginger and sesame bars have all the lovely spice of festive gingerbread, plus some. They’re also paleo, dairy- and gluten-free, and full of fibre.