“This recipe celebrates all that comes from the beautiful Jersey cows at The Dairyman Barossa, Michael Wohlstadt’s farm – the cream, butter and buttermilk. The whipped cream leaves you feeling like you’re in a dream-like splendour with its pillowy silkiness.” - Karena Armstrong

“This is a delicious showstopper. When Cubans make this, it is likely they would use rock lobster which is more readily available and cheaper in that part of the world. I have adapted it for Australians as prawns and scallops are a little less of a splurge here. Serve this with congri, a little sliced avocado and lots of the parsley sauce.” - Danielle Alvarez. You will need kitchen string for this recipe.

This super-easy cake is fluffy and tender with juicy stonefruit throughout. We used nectarines and plums, but apricots or peaches would also be delicious. Brushing the warm cake with warm jam gives it a beautiful shine, and also helps to preserve the cake in case you don’t eat it all straightway.

"This recipe works just as well with cannelloni pasta," says Silvia Colloca.

“This blueberry and orange streusel cake is an ode to the humble blueberry muffin – softly soothing and bursting with berries. My cake is a supercharged version – with bright juicy citrus, a crunchy streusel topping and an added jammy blueberry drizzle for the perfect teatime treat.” - Aoife Noonan

“This is my best interpretation of ‘fava’, the classic Greek dip you’re able to get at any taverna across the country. Each version I’ve had, made with yellow lentils (not favas), lots of lemon, garlic and olive oil, is wonderful, and I love them all. I suspect they’re using a different technique, as the ones I’ve had in Greece were sublimely smooth, and this version is charmingly lumpy (intentional). The best part about this dip is that you don’t need a food processor or blender:  the lentils cook in just enough water to fully break them down into mush. Season aggressively, and – if making this ahead – know it’ll firm up as it sits. You can always thin it out with more lemon juice, olive oil, or a touch of water as needed.” – Alison Roman

“This classic mojito recipe has the sugar dialled down as I don’t like very sweet cocktails. But there’s just enough sweetness to balance the flavours.” - Danielle Alvarez.

“When I bake at home, I love to make simple comfort foods. I loved brownies as a kid, but the older I got, I could only enjoy one or two bites, because I find them too rich and heavy. But by playing around and replacing the dairy with olive oil, I’m able to enjoy that gooey brownie without the heaviness.” – Rhiaan Mead. You’ll need a 19cm square cake pan for this recipe.

“Australian summer in a slice tin. These flavours will forever remind me of camping holidays at the beach as a kid; when life was simple and the only real dilemma was whether to have a mango Weis Bar or a Frosty Fruit. A Weis Bar usually won out. Then, when we’d return from the beach salty, sandy, a little bit cranky and in need of food and a rest, there was usually a tray of mangoes sitting on the tailgate of the camper trailer. Dad would peel them for us using his super sharp filleting knife and order would be restored, at least for a while. Fruit therapy at its finest. Rather like this slice!” – Tilly Pamment

“This mixed berry baked custard tart is such a beautiful dessert to share with friends. I got this recipe from my mum; it’s super-versatile! I’ve made it as small and large-size tarts. You can also swap out the berries for other fruits as the seasons change. During this season, I always grab berries such as raspberries, blueberries, blackberries, strawberries and boysenberries. I sometimes cut them in half to add more colour and texture, and arrange them all over to cover the top of the tart.” - Carina La Delfa

Super easy and wonderfully filling, says Silvia Colloca, of her baked gnocchi topped with golden taleggio. Add a salad for weeknight comfort food the whole family will love.

This ravioli with asparagus, almond, ricotta, zucchini flowers and peas is fresh, vibrant and loaded with flavours. The handmade pasta is delicately filled with a creamy ricotta filling and finished with a burnt butter sauce for refined dining at home.

My nan was a brilliant home baker. She rescued overripe apricots and plums from Queen Victoria Market in Melbourne to make into jams, which meant that week we would be treated to mouth-watering apricot tea cakes and plum-drop biscuits. She was a thrifty preserver and taught me to cook with my hands, eyes and heart, not just the recipe. Some of her recipes are now mine, and I strive for her light touch. There are rules to follow for a good sponge cake: egg temperature (must be room temp!), glass bowls (this helps with aeration) and sifted flour (for a delicate crumb, even rise and no lumps), to name a few. A successful sponge cake is a reward for the tastebuds and a triumph for the cook.” - Jo Barrett

“This is a classic, simple, authentic recipe and, in my opinion, it cannot be improved. Cuban bread, roasted pork, ham, Swiss cheese, dill pickles, mustard and lots of butter... that’s it. This sandwich is one of the country’s greatest culinary contributions to the world for good reason. I hope you give this a try.” - Danielle Alvarez. Begin this recipe 1 day ahead.

“This is Cuban cooking at its best. A cheap cut of beef, turned into something fabulous with the addition of a flavourful sofrito made of onion, garlic, capsicum, tomato and spices. If you master this one, you can cook Cuban food.”- Danielle Alvarez.