“In all this time, I have never seen - not even once - a recipe for souffle that promotes the budget-friendly nature of this dish.” - Matt Preston.

Matt Preston shares a recipe for cloud-like chocolate souffle – the ultimate dinner party dessert.

This decadent chocolate souffle couldn't be easier to whip up.

This soufflé started out as chef Andrew Davies’ apricot soufflé, but has steadily evolved into something a little less sweet and uses tinned peaches so it’s cheap to make at any time of the year. It still rises magnificently and is surprisingly delicious and delicate, given the provenance of the fruit. This recipe is an edited extract from Fast, Fresh and Unbelievably Delicious by Matt Preston, Published by Plum, RRP $39.99, Photography by Mark Roper.

These twice-baked soufflés can be made a day in advance, making them perfect for entertaining or for a simple lunch. Serve them with a bitter-leaf salad to cut through the richness of the Gruyère.

Store bought custard is the secret to creating an impressive soufflé in just 15 minutes.

With the robust, earthy flavour of polenta, and the sharpness of rich Taleggio, you can't go wrong!

These mini chocolate souffle cakes from Paleo blogger Irena Macri are perfect for putting your late night chocolate craving back in its place. Don't hesitate to double the mixture as there most likely won't be any deliciously oozy souffles leftover. This extract is from Irena Macri's cookbook, Happy Go Paleo.

Master the perfect souffle with this foolproof recipe

Prepare these souffles up to the end of step 2 ahead of time to avoid last-minute entertaining stress.

These easy souffles rise miraculously and taste like a banana milkshake.

Banana and passionfruit is a match made in heaven, especially in a tangy, golden soufflé that isn’t scary to make at all.

Create show-stopping dessert that will make a lasting impression.

Here's a refreshing chilled twist on a classic soufflé starring the sweet tang of passionfruit.